You know those cosy bakes that just feel like the holidays? That’s exactly what these snowball cookies are for me. They’re incredibly simple—just four ingredients, no butter, no flour—but they still manage to feel a little bit special. I love making them when I want something sweet and festive but don’t feel like spending ages in the kitchen. They’ve got a soft, chewy centre, a delicate almond flavour, and just the right amount of sweetness. And the best part? They’re gluten-free and made in one bowl. Perfect for a quick afternoon bake or to enjoy with a cup of tea by the Christmas tree.
Despite having no butter or refined flour, the texture is dreamy: crisp on the outside and soft in the middle. You just mix, roll, bake, and coat in icing sugar. Made with ground almonds, egg whites, and honey, they feel a little lighter and more nourishing than traditional snowball cookies. Great for sharing, gifting, or keeping all to yourself.
A Bit Of History
Snowball cookies go by many names around the world—Mexican wedding cookies, Russian tea cakes, and Italian wedding cookies are just a few. Traditionally, they’re made with flour, butter, and sugar, giving them that soft, crumbly, melt-in-your-mouth texture and their signature snowy icing sugar coat. They’ve been passed down through generations and are often baked during the festive season, which makes them feel extra nostalgic and comforting.
My version keeps all the cosy charm but with a healthier twist—no flour, no butter, and just a touch of natural sweetness from honey. They’re lighter, naturally gluten-free, and still absolutely delicious.
Ways To Enjoy These Cookies
- With a hot drink: These pair beautifully with a spiced chai, herbal tea, or hot chocolate.
- As edible gifts: Wrap them in parchment and ribbon for a lovely festive gift.
- Post-dinner treat: A perfect light sweet to end a meal during the holidays.
- Snack box: Add them to lunch boxes or festive snack plates.
Make It Kid-Friendly
These cookies are perfect to make with little ones! The dough comes together in minutes, and kids will love shaping the cookie balls and giving them their snowy icing sugar coat (twice!). Since there’s no melted butter or flour dust flying around, clean-up is quick and easy. It’s a fun and festive way to spend a cosy afternoon together—especially with some music or a Christmas film in the background.
Tips
- Use a cookie scoop: This helps keep the size consistent so they bake evenly.
- Let them cool before the second coating: This makes the icing sugar stick better without melting.
- Watch the bake time: These cookies are ready in just 8–10 minutes. They’ll continue to firm up as they cool.
- Roll twice in sugar: For that perfect snowy look, don’t skip the second roll once they’ve cooled down.
Swaps
Honey: Maple syrup or agave work as a vegan-friendly option, but the texture may be slightly softer.
Ground almonds: I haven’t tested this, but cashew flour or sunflower seed flour could work as an alternative.
Icing sugar: You can use a dusting of coconut flour or powdered erythritol if you want a refined sugar-free option.
Egg white: Aquafaba (chickpea water) can be used as a vegan substitute, but results may vary slightly.
Storage
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze in a sealed container for up to 1 month. Defrost at room temperature.
More Cookies
- Wholesome Apple Cookies
- Granola Cookies
- No Bake Chocolate Chip Cookies
- 4 Ingredients Flourless Chickpea Cookies
4 Ingredients Snowball Cookies
Ingredients
- 90 ground almond
- 40 ml honey
- 1 egg white
- 10 g icing sugar
Instructions
- Add all the ingredients to a bowl and mix.
- Shake the cookie into balls and line on a baking tray and roll them into icing sugar.
- Bake in the oven at 180C for 8-10 minutes
- Let it cool down and roll them again into icing sugar.