CLASSIC CHOCOLATE SNOWBALL COOKIES
These rich, buttery chocolate snowball cookies melt in your mouth and are coated in powdered sugar for the perfect holiday treat. A chocolatey twist on the traditional snowball cookie that’s easy to bake and always a hit.
Ingredients
- 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.
Add the Dry Ingredients:
- In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add the dry mixture to the butter mixture until fully combined. Fold in the chopped nuts.
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.
Bake:
- Bake for 10–12 minutes or until set but not browned. Let cool for 5 minutes on the baking sheet.
Coat with Sugar:
- While still slightly warm, roll the cookies in powdered sugar. Let cool completely and roll in sugar a second time for a snowy finish.
Notes
Storage Tips:
Store in an airtight container at room temperature for up to 1 week. These cookies also freeze well for up to 2 months. Nut-Free Option:
Skip the nuts or substitute with mini chocolate chips or shredded coconut for a different flavor. Holiday Tip:
Use festive mini paper cups and serve on a holiday tray for gifting or parties.
Store in an airtight container at room temperature for up to 1 week. These cookies also freeze well for up to 2 months. Nut-Free Option:
Skip the nuts or substitute with mini chocolate chips or shredded coconut for a different flavor. Holiday Tip:
Use festive mini paper cups and serve on a holiday tray for gifting or parties.