Classic Chocolate Snowball Cookies Recipe
Classic Chocolate Snowball Cookies are rich, buttery treats coated in powdered sugar that create a snowy appearance. These cocoa-flavored cookies are easy to make with simple ingredients like butter, cocoa powder, nuts, and powdered sugar, perfect for holidays or any cozy moment.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- ½ cup powdered sugar plus more for coating
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¾ cup finely chopped nuts (walnuts or pecans work best)
Instructions
- Make the Dough: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and powdered sugar until smooth. Mix in vanilla extract until well blended.
- Add the Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry mixture to the butter mixture, stirring until fully combined. Fold in the finely chopped nuts gently.
- Shape the Cookies: Roll the dough into 1-inch balls and place them about 1 inch apart on a baking sheet lined with parchment paper to prevent sticking.
- Bake: Bake the cookies for 12 minutes or until they are set but not browned. Remove from the oven and let them cool on the baking sheet for 5 minutes.
- Coat with Sugar: While the cookies are still slightly warm, roll them in powdered sugar to coat evenly. Let them cool completely, then roll them in powdered sugar a second time to achieve a snowy finish.
Notes
- Use room temperature butter for easier creaming and better cookie texture.
- For a nut-free version, omit the nuts or substitute with toasted coconut flakes.
- Chill the dough for 30 minutes if it’s too soft to handle when shaping.
- Store cookies in an airtight container at room temperature for up to one week.
- For even coating, use fine powdered sugar rather than granulated sugar.
