Snowball Cookies (Milk-Free)
スノーボール（乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little round cookies get their name from the coating of fine sugar that makes them look like tiny snowballs. This preschool version swaps the usual butter for vegetable oil, so it is dairy-free and comes together with only three pantry ingredients plus a little sugar for dusting. The dough is simply stirred together and rolled into balls, which makes it a lovely snack to bake with small children, and the crumbly, sweet texture is a favorite with kids of every age.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 48 gflour
Seasonings
- 8.7 gsugar
- 18 gvegetable oil
- 0.8 gsugar (for finishing)
Directions
- 1
Put the flour and sugar in a bowl and whisk them together well.
- 2
Mix in the oil and bring the dough together into one mass.
- 3
Line a baking sheet with parchment paper, then roll the dough into balls and arrange them on the sheet. Bake in a toaster oven (or an oven preheated to 170°C / 340°F) for about 15 minutes.
- 4
Grind the finishing sugar to a fine powder in a food processor. Once the baked cookies have cooled slightly, arrange them on a plate and dust the ground sugar over the top.
The cookies are very fragile straight out of the oven, so leave them untouched until they have cooled before handling them.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 364.5 kcal | 729 kcal | 364.5 kcal |
| Protein | 4.1 g | 8.1 g | 4.1 g |
| Fat | 18.8 g | 37.5 g | 18.8 g |
| Carbohydrates | 45.9 g | 91.8 g | 45.9 g |
| Fiber | 1.2 g | 2.4 g | 1.2 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 9 mg | 18 mg | 9 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 52.5 mg | 105 mg | 52.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 364.5 kcal | 4.1 g | 18.8 g | 45.9 g | 1.2 g | 0 g | 9 mg | 0.3 mg | 52.5 mg |
| 1 adult serving | 729 kcal | 8.1 g | 37.5 g | 91.8 g | 2.4 g | 0 g | 18 mg | 0.6 mg | 105 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
