Eggless Walnut Snowball Cookies
These melt-in-your-mouth butter cookies are a holiday classic that happens to need absolutely no eggs — and you'd never guess it. The richness comes entirely from two sticks of softened butter, which gives the dough a tender, crumbly texture that practically dissolves on your tongue. Finely chopped pecans or walnuts add a subtle nuttiness and just enough texture to keep every bite interesting. The double roll in sifted powdered sugar — once while still warm, once after cooling — is the move that creates that signature snowy, thick coating everyone loves. With a yield of 24 cookies, this batch is perfectly sized for a cookie tin, a holiday party tray, or just keeping a stash on the counter all week. The ingredient list is short and straightforward, so there's no hunting for specialty items or worrying about hidden additives. Simple, buttery, and completely satisfying, these are the kind of cookies that disappear fast no matter who's at the table.
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Learn more →Ingredients
24 servings
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar, sifted
- 2 tsp vanilla extract
- 1 tbsp milk
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- 1 cup finely chopped pecans or walnuts
For rolling
- 1 ½ cups powdered sugar, sifted, for rolling
Instructions
- 1
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
Beat the softened butter and 1/2 cup powdered sugar together in a stand mixer or with a hand mixer on medium speed until pale and fluffy, about 3 minutes. Add the vanilla extract and milk and mix until just combined.
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