Small eggless sugar-cookie rounds with a fine double coating of confectioners’ sugar.
The feature to preserve is the shaping: Roll small 1-inch balls and place 2 inches apart. Flatten only very slightly; keep a rounded snowball shape.
Before mixing, measure without packing the flour. Warm cookies absorb the first dusting. Let them cool fully and add a second light coating for a snowy finish; never seal while warm.
Use the observable baking cues as well as the timer. Dust warm cookies lightly with confectioners’ sugar. Once fully cool, sift a second light coating over them.
Sugar Cookie Snowballs
Per tray: 14–16 minutes · 3 batches, about 12 pieces per 13 × 18-inch half-sheet pan.
Allow about 88 minutes: 20 hands-on, 0 required chilling, 48 baking all batches sequentially, 20 cooling including pan rest, and 0 finishing/set time. Preheat during preparation or final chilling. Extra trays and optional decoration add time.
Kitchen tools you’ll need
- US measuring cups and spoons or kitchen scale
- Mixing bowl and silicone spatula
- Electric hand mixer
- 13 × 18-inch baking sheets
- Parchment paper
- Cooling rack
- 1-tablespoon cookie scoop
Small eggless sugar-cookie rounds with a fine double coating of confectioners’ sugar.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Optional sugar coating
Optional flavor
Snowy coating
Instructions
Mixing
- Make the doughBeat butter and sugar until creamy. Add flour gradually and mix until a cohesive, slightly crumbly dough forms. Press a small piece together: it should hold without adding milk or egg.
Thermal management
- Prepare for shapingNo scheduled chilling is needed. Start with butter that indents under a finger but remains cool, not greasy; keep dough away from a warm oven.
Shaping
- Shape the batchRoll small 1-inch balls and place 2 inches apart. Flatten only very slightly; keep a rounded snowball shape.
Baking
- Bake to the right texturePreheat to 325°F (165°C). Bake on the center rack for 14–16 minutes. Edges should be set and only lightly colored; centers must lose their wet sheen. Use cool pans for subsequent trays.
Cooling
- Cool before servingLeave these delicate cookies on the pan for 10–15 minutes before moving them to a rack. They gain strength as the butter-rich crumb cools; allow 20 minutes total before storing.
Finishing
- Add the finishDust warm cookies lightly with confectioners’ sugar. Once fully cool, sift a second light coating over them.
Chef’s Science & Pro Tips
Dust twice
Warm cookies absorb the first dusting. Let them cool fully and add a second light coating for a snowy finish; never seal while warm.
Shape with purpose
Roll small 1-inch balls and place 2 inches apart. Flatten only very slightly; keep a rounded snowball shape. Bake similar-sized pieces together.
Serving and texture
Small eggless sugar-cookie rounds with a fine double coating of confectioners’ sugar. Let the crumb cool fully before judging texture; pack only once the finish has set.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely and seal in an airtight container. Keep unfrosted cookies separate from moist or strongly flavored treats. |
| Refrigeration | Raw dough: up to 2 days | Cover raw dough tightly. Refrigerating plain baked cookies is unnecessary and can dry them; let chilled dough become workable before shaping. |
| Freeze raw | Up to 2 months | Freeze portioned dough balls on a tray, then seal in a freezer bag. Bake from frozen, allowing extra time and checking for a set center. |
| Freeze baked | Up to 2 months | Freeze fully cooled, plain cookies in a sealed container with parchment between layers. |
| Restore | 30–60 minutes | Thaw baked cookies in their closed container at room temperature. For a freshly warmed plain cookie, use a 300°F oven for 2–3 minutes; cool briefly before serving. |
Notes
- US measures are shown first; gram weights help avoid packed flour. Spice weights are approximate: use measuring spoons for small quantities. Egg weights exclude shells. Temperatures are for a conventional oven. Powdered sugar may be left over; nutrition conservatively includes the coating bowl.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 34; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
RECIPE REVIEWEDREVIEWEDSUGAR COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Why does the sugar coating disappear?
Warm cookies absorb the first dusting. Let them cool fully and add a second light coating for a snowy finish; never seal while warm.
What makes sugar cookie snowballs different?
Small eggless sugar-cookie rounds with a fine double coating of confectioners’ sugar. Dust twice. Follow the specified technique rather than substituting the shaping method from a different sugar-cookie recipe.
Can I make sugar cookie snowballs ahead?
Prepare with the storage instructions below. Complete the required finish after the base has cooled. Dust warm cookies lightly with confectioners’ sugar. Once fully cool, sift a second light coating over them.
Follow The Cookie Index on Pinterest
Share a little sugar cookie joy
Send this recipe to someone who loves to bake.
