Eggless Snowballs
Eggless Snowballs are soft, sweet sandwich cookies coated in syrup and rolled in colorful desiccated coconut. They are tender on the inside, lightly crisp around the edges, and finished with a pretty pink coconut coating that makes them perfect for parties, holidays, birthdays, or tea time. This recipe is made without eggs, but the cookies still turn out soft and delicious thanks to butter and fresh cream, buttermilk, or sour milk. The jam syrup gives them a sweet, sticky finish, while the icing in the center holds the cookies together like little bakery-style treats.
Why You’ll Love This Recipe
Made without eggs.
Soft, sweet, and perfect with tea or coffee.
Great for parties, holidays, and gift trays.
Beautiful pink coconut coating.
Simple ingredients and easy steps.
Can be made ahead for special occasions.
Ingredients
For the Cookies
250 g butter, softened
1 cup sugar
1 teaspoon vanilla essence
250 ml fresh cream, sour milk, or buttermilk
6 cups all-purpose flour
6 teaspoons baking powder
For the Coconut Coating
Desiccated coconut
Red or pink food coloring
For the Syrup
1 cup water
2 cups sugar
100 g jam
For the Icing Filling
2 cups icing sugar
Water, added slowly to make a thick paste
How to Make It
Preheat the oven to 350°F. Grease a baking tray or line it with parchment paper.
In a large bowl, cream the softened butter, sugar, and vanilla essence until light and fluffy.
Sift in the flour and baking powder.
Slowly add the fresh cream, sour milk, or buttermilk. Mix gently until a soft dough forms. Do not overmix.
Roll the dough into small balls and place them on the prepared baking tray. Press each ball down slightly.
Bake for about 10 minutes, or until the cookies are set and lightly golden. Remove from the oven and let them cool completely.
Mix the desiccated coconut with food coloring until the coconut is evenly coated.
To make the syrup, add the water, sugar, and jam to a saucepan. Bring to a boil, then remove from heat.
Mix icing sugar with a little water until you have a thick paste.
Sandwich two cooled cookies together with the icing paste.
Dip each sandwich cookie briefly into the hot syrup using a spoon, then roll it in the colored coconut until fully coated.
Let the snowballs set before serving.
Helpful Tips
Do not overbake the cookies, or they may become dry.
Add the wet ingredient slowly so the dough does not become too sticky.
Use thick icing so the cookies hold together well.
Dip quickly in syrup to avoid making the cookies too soft.
Let the snowballs rest before serving so the coating sets.
Storage
Store Eggless Snowballs in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days. Keep them covered so they stay soft.
FAQ
Can I use buttermilk?
Yes. Buttermilk works very well and helps make the cookies soft.
Can I use another color?
Yes. You can use pink, red, yellow, green, or any color you like.
Can I make them ahead?
Yes. These snowballs are great to make a day before serving.
Conclusion
These Eggless Snowballs are soft, colorful, and full of sweet homemade flavor. They are beautiful for dessert trays and easy enough for everyday baking. Try them for your next celebration and enjoy a classic treat everyone will love.
