These snowball cookies with Hershey's Kisses are buttery, soft, and completely irresistible! Each one is coated in powdered sugar and has a chocolate Kiss tucked right in the center. The best part? They're gluten free, eggless, and made without nuts.
I love a classic snowball cookie, but adding a little chocolate surprise makes these even more fun. The cookie itself is similar to shortbread, with a rich, buttery flavor and a tender texture that practically melts in your mouth.
The dough does need to chill for an hour, but otherwise these cookies are so easy to make. Simply wrap the dough around the Hershey's Kisses, bake, and finish with plenty of powdered sugar. They're perfect for Christmas cookie platters, holiday parties, or gifting!
Looking for more treats to add to your Christmas cookie platter? You'll love my gluten free gingersnaps, chocolate coconut macaroons, and buttery spritz cookies, too!
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What Are Snowball Cookies?
Snowball cookies are small, buttery cookies that are rolled in powdered sugar. They're traditionally made with chopped nuts and may also be called Russian tea cakes or Mexican wedding cookies.
My version is a little different because it's completely nut free and features a Hershey's Kiss in the center. The dough is also made without eggs or leavening, which gives the cookies that classic tender, shortbread-like texture.
Why You'll Love This Recipe
- The Hershey's Kiss in the center is such a fun surprise! You can use milk chocolate, dark chocolate, or whichever variety you like best.
- Unlike traditional snowball cookies, this recipe is made without nuts. The cookies are also naturally eggless.
- You only need seven simple ingredients. These cookies look extra special on a holiday cookie platter, but they're actually so easy to make.
Ingredient Notes & Substitutions
Unsalted butter
Make sure your butter is softened to room temperature so it creams smoothly with the sugar. I use unsalted butter because we're adding salt separately.
Gluten free flour
My favorite gluten free flour is Bob's Red Mill 1 to 1. If you are using a different blend, make sure it contains xanthan gum. And if you are not looking to make these cookies gluten free, simply use AP flour.
Hershey's Kisses
I typically use classic milk chocolate or dark chocolate, but feel free to use your favorite variety. If you're baking for someone with a food allergy, be sure to check the packaging for that specific variety.
Powdered Sugar
This is what gives the cookies their classic snowy look. We'll roll the cookies in it while they're still slightly warm so it sticks.
How To Make Snowball Cookies With Hershey's Kisses
Make and chill the dough
Cream the softened butter with the granulated sugar until smooth. Add the vanilla extract and mix until combined. Finally, add the gluten free flour and salt, then mix on low speed until the dough comes together.
Cover the dough and chill it in the refrigerator for at least 1 hour. This will help the cookies hold their round shape and keep them from spreading in the oven.
Wrap the dough around the Kisses
Unwrap the Hershey's Kisses before you start shaping the cookies. Scoop out about 1 tablespoon of dough and gently flatten it in your hand. Place one Kiss in the center, then mold the dough around it until the chocolate is completely covered.
If the dough feels too firm or cracks as you shape it, let it sit at room temperature for 20-30 minutes to soften.
Bake and coat in sugar
Arrange the cookies a few inches apart on a lined baking sheet. Bake at 375°F for 12-14 minutes, or until the bottoms are lightly golden.
Let the cookies cool on the baking sheet for about 10 minutes. While they're still slightly warm but cool enough to handle, gently roll each cookie in powdered sugar.
Expert Tips
- I always recommend weighing your flour if possible. We'll need 148 grams for this recipe. Too much gluten free flour can make the dough dry and difficult to shape.
- Make sure the Hershey's Kiss is completely covered with dough. If there are any openings, the chocolate may peek through as the cookies bake.
- Don't worry if the dough is too firm to work with straight out of the refrigerator. Let it sit at room temperature for 20-30 minutes and it should become much easier to shape.
- These cookies will be delicate when they first come out of the oven, so let them cool for about 10 minutes before rolling them in powdered sugar.
How To Store and Freeze
Store the snowball cookies in an airtight container at room temperature for up to 4 days. I recommend placing parchment paper between the layers so the powdered sugar stays as neat as possible.
You can also freeze the baked cookies for up to 3 months. Let them thaw at room temperature, then add another light dusting of powdered sugar before serving if needed.
Frequently Asked Questions
Yes, this snowball cookie recipe is made without nuts. Traditional snowball cookies often contain chopped nuts, but my version uses a simple shortbread-style dough with a Hershey's Kiss in the center. Be sure to check all of your individual ingredient labels if you're baking for someone with a serious allergy.
If the dough is cracking after chilling, it may simply be too cold. Let it sit at room temperature for 20-30 minutes before shaping the cookies. I also recommend weighing the gluten free flour to avoid accidentally adding too much.
Absolutely! I typically use milk chocolate or dark chocolate, but feel free to try another variety you love. Just keep in mind that the flavor and allergen information may vary depending on which one you choose.
Did you make my chocolate snowball cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Love baking festive cookies for the holidays? My cookbook includes 60+ exclusive recipes you won't find on the blog, including cookies, cakes, and other desserts for holidays and celebrations throughout the year.
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📖 Recipe
Snowball Cookies With Hershey's Kisses
Ingredients
- ½ cup (113g) unsalted butter room temperature
- ¼ cup (50g) granulated sugar
- ½ teaspoon vanilla extract
- 1 cup (148g) flour* (I use Bob's Red Mill 1 to 1)
- ¼ teaspoon salt
- 12 Hershey's Kisses
- powdered sugar
Instructions
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add vanilla and beat until combined.½ cup (113g) unsalted butter, ¼ cup (50g) granulated sugar, ½ teaspoon vanilla extract
- Add the flour and salt and mix on low speed until dough forms. Cover and chill in the refrigerator for at least 1 hour.1 cup (148g) flour*, ¼ teaspoon salt
- Preheat oven to 375°F and line a baking sheet with parchment paper. Set aside. Unwrap Kisses.12 Hershey's Kisses
- For each cookie, scoop a tablespoonful of dough and form around each Hershey's Kiss. Place on baking sheet, a few inches apart. Bake for 12-14 minutes or until bottoms of cookies are golden brown. Allow the cookies to cool on the baking sheet for about 10 minutes.
- Add powdered sugar to a shallow bowl. While the cookies are still slightly warm but cool enough to handle, gently roll each one in the powdered sugar until fully coated. Transfer to a wire cooling rack to cool completely.powdered sugar
Notes
- After chilling the dough, you may have to allow it to sit at room temperature for 20-30 minutes to soften. This will make it easier to handle.
- My favorite gluten free flour is Bob's Red Mill 1 to 1. You may also use AP flour if you are not looking to make these cookies gluten free.
Karen Drago-Felts says
Flavors were incredible but two negative comments. I apologize! First, despite having refrigerated both the dough and then the dough balls after preparing them with the kisses, the shape after baking was not round, but flat with a mound in the middle. Secondly, these cookies are extremely crumbly, falling apart even before they get to your mouth. I opted not to make a second batch of these despite the wonderful taste.
Taleen Benson says
Thank you for letting me know, Karen, and sorry these didn't work for you! The spreading can happen if the butter was too warm when you started. In terms of the cookies being too crumbly, I'm wondering if you used too much flour. Did you weigh the flour, by any chance? I always toss the baked cookies in a zip-top bag to coat them in the powdered sugar and never have a problem with them falling apart even after tossing them around like that, so that is really strange!