Description
Chocolate Snowball Cookies are rich, chocolatey, and coated in a generous layer of powdered sugar, creating a festive “snowball” effect. Perfect for the holidays or any occasion, these bite-sized treats are melt-in-your-mouth delicious!
Ingredients
Units
Scale
Makes about 24 cookies
- For the cookies:
- 1 cup (230 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups (250 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 3/4 cup (90 g) finely chopped pecans or walnuts (optional)
- For the coating:
- 1 cup (120 g) powdered sugar
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Make the dough:
- In a large mixing bowl, cream the softened butter and powdered sugar together until smooth and creamy, about 2 minutes.
- Add the vanilla extract and salt, mixing to combine.
- Gradually mix in the flour, cocoa powder, and chopped nuts (if using) until the dough comes together.
- Shape the cookies:
- Scoop out 1-tablespoon portions of dough and roll into balls. Place the dough balls onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake the cookies:
- Bake for 10-12 minutes, or until the cookies are set but not browned. Let them cool on the baking sheets for 5 minutes.
- Coat the cookies:
- While the cookies are still slightly warm, roll them in powdered sugar until fully coated. Place them on a wire rack to cool completely.
- Once cooled, roll them in powdered sugar again for a snowy finish.
Notes
- Add a teaspoon of instant coffee granules to the dough for a mocha twist.
- For extra sweetness, drizzle the cooled cookies with melted white chocolate.
- Store the cookies in an airtight container at room temperature for up to 1 week.