Delightfully tender and coated in powdered sugar, Classic Chocolate Snowball Cookies are a chocolatey twist on a timeless treat. These cookies feature a buttery, melt-in-your-mouth texture paired with rich chocolate and optional nutty crunch. The double coating of powdered sugar gives them their signature “snowball” appearance, making them perfect for holiday gatherings or any occasion that calls for a sweet, nostalgic indulgence.
Easy Classic Chocolate Snowball Cookies Recipe
These Chocolate Snowball Cookies stand out with their rich cocoa flavor and delicate crumb. The dough is buttery and soft, enhanced by the perfect balance of sweet powdered sugar and chocolate. The subtle crunch from finely chopped nuts and optional chocolate chips adds texture without overpowering the classic melt-in-your-mouth feel. They’re a must-have for cookie exchanges, winter celebrations, or as a comforting treat with your favorite warm drink.
Why Our Classic Chocolate Snowball Cookies Are the Best
Our Classic Chocolate Snowball Cookies bring a modern chocolate twist to the beloved snowball cookie. With their rich cocoa flavor, buttery base, and beautifully coated powdered sugar finish, these cookies are a showstopper. They’re easy to make, customizable with add-ins, and perfect for any chocolate lover.
Ingredients Notes for Classic Chocolate Snowball Cookies
Each ingredient in this recipe is carefully selected to create the perfect Chocolate Snowball Cookies. Here’s what you’ll need:
- 1 cup (2 sticks) unsalted butter, softened: The base of the cookies that gives them their rich, tender texture. Try Kerrygold Butter for premium flavor.
- ½ cup powdered sugar (plus extra for rolling): Sweetens the dough and creates the classic snowy coating. Domino Confectioners’ Sugar is ideal for a smooth texture.
- 1 teaspoon vanilla extract: Adds a warm, fragrant note that complements the chocolate.
- 1 ¾ cups all-purpose flour: Provides structure to the cookies. King Arthur Flour ensures consistent results.
- ¼ cup unsweetened cocoa powder: Adds a deep chocolate flavor. Ghirardelli Premium Cocoa Powder works beautifully here.
- ½ teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
- 1 cup finely chopped pecans or walnuts (optional): Adds crunch and a nutty richness.
- ½ cup mini chocolate chips (optional): For an extra chocolatey kick.
Kitchen Tools Needed for Classic Chocolate Snowball Cookies
- Mixing bowls
- Stand mixer or hand mixer
- Whisk
- Measuring cups and spoons
- Parchment paper or silicone baking mats
- Baking sheets
- Wire cooling rack
How to Make Classic Chocolate Snowball Cookies
Warm, chocolatey, and coated in powdered sugar, these cookies are as fun to make as they are to eat. Here’s how to create your perfect Classic Chocolate Snowball Cookies:
1. Preheat the Oven
Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and powdered sugar with a hand or stand mixer until light and fluffy. Mix in the vanilla extract until well incorporated.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry mixture to the butter and sugar, mixing just until combined.
4. Add the Nuts and Chocolate Chips (Optional)
Gently fold in the finely chopped nuts and mini chocolate chips if you’re using them. Make sure they’re evenly distributed throughout the dough.
5. Shape the Cookies
Scoop out about a tablespoon of dough and roll it into a ball with your hands. Place the dough balls onto the prepared baking sheets, spacing them about an inch apart.
6. Bake
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are set and the bottoms are lightly browned. Be careful not to overbake; the cookies should remain tender inside.
7. Roll in Sugar
Let the cookies cool slightly on the baking sheets for about 5 minutes. While still warm, roll each cookie in powdered sugar until fully coated. Place the cookies on a wire rack to cool completely, then roll them again in powdered sugar for that classic snowball finish.
How to Store Classic Chocolate Snowball Cookies
Store your Classic Chocolate Snowball Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe container for up to 3 months. Thaw at room temperature, and roll in a fresh coat of powdered sugar before serving for the best presentation.
Classic Chocolate Snowball Cookies Variations
- Nut-Free Version: Omit the nuts for a softer cookie.
- Extra Chocolatey: Double the mini chocolate chips for a rich chocolate explosion.
- Espresso Snowballs: Add 1 teaspoon of instant espresso powder to the dry ingredients to enhance the chocolate flavor.
- Holiday Spice: Mix in a pinch of cinnamon and nutmeg to the dough for a festive twist.
- Peppermint Snowballs: Replace the vanilla with peppermint extract for a minty holiday version.
What to Serve With Classic Chocolate Snowball Cookies
Pair these cookies with a steaming mug of hot cocoa, coffee, or tea. For a holiday-themed treat, serve alongside eggnog or mulled wine. To make it extra special, present them on a platter dusted with powdered sugar and garnished with chocolate shavings.
Top Tips for Perfect Classic Chocolate Snowball Cookies
- Use Softened Butter: Make sure the butter is at room temperature for easy creaming and a smooth dough.
- Don’t Overmix the Dough: Mix just until the ingredients come together to keep the cookies tender.
- Roll Twice in Sugar: The first roll while warm helps the sugar stick, and the second coat ensures a snowy finish.
- Chill the Dough if Needed: If the dough feels too soft, refrigerate for 10-15 minutes to make shaping easier.
- Even Sizes: Use a small cookie scoop for evenly sized cookies that bake uniformly.
Helpful Notes
- Make sure the cookies are warm, not hot, when rolling in powdered sugar to avoid melting the coating.
- Finely chop the nuts to ensure they mix evenly into the dough and don’t cause the cookies to crumble.
- For an extra festive touch, drizzle the cookies with melted chocolate after they’ve been rolled in powdered sugar.
Tips from Well-Known Chefs
- Mary Berry’s Tip: Let the dough rest in the fridge for 15 minutes if it’s too soft to handle.
- Ina Garten’s Advice: Toast the nuts lightly before chopping to bring out their natural flavor.
- Nigella Lawson’s Suggestion: Dust with a mixture of powdered sugar and cocoa for a two-tone finish.
Frequently Asked Questions (FAQ)
Q: Can I make the dough ahead of time?
A: Yes! The dough can be made a day in advance and stored in the refrigerator. Let it come to room temperature slightly before shaping.
Q: Can I skip the powdered sugar coating?
A: While the sugar adds sweetness and the classic look, the cookies are still delicious without it.
Q: Can I freeze the cookies?
A: Absolutely! Freeze the baked cookies (without the powdered sugar) and roll them in sugar after thawing.
Q: Can I substitute cocoa powder?
A: Yes, Dutch-process cocoa powder works well for a richer chocolate flavor.
Q: Can I use salted butter?
A: You can, but reduce the added salt in the recipe by half.
Enjoy baking these Classic Chocolate Snowball Cookies and sharing them with your loved ones!
Classic Chocolate Snowball Cookies
Ingredients
- – 1 cup 2 sticks unsalted butter, softened (e.g., Kerrygold)
- – 1/2 cup powdered sugar plus extra for rolling
- – 1 teaspoon vanilla extract
- – 1 3/4 cups all-purpose flour e.g., King Arthur
- – 1/4 cup unsweetened cocoa powder e.g., Ghirardelli
- – 1/2 teaspoon salt
- – 1 cup finely chopped pecans or walnuts optional
- – 1/2 cup mini chocolate chips optional
Instructions
- Preheat the Oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Cream the Butter and Sugar: In a mixing bowl, beat softened butter and powdered sugar until light and fluffy. Add vanilla extract and mix well.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually mix the dry ingredients into the butter mixture.
- Add Nuts and Chocolate Chips (Optional): Fold in finely chopped nuts and mini chocolate chips.
- Shape Cookies: Scoop out tablespoon-sized portions of dough, roll into balls, and place on prepared baking sheets, spaced 1 inch apart.
- Bake: Bake for 12-15 minutes, or until edges are set and bottoms lightly browned. Do not overbake.
- Roll in Sugar: Let cookies cool for 5 minutes on the baking sheet. While still warm, roll each cookie in powdered sugar to coat. Let cool completely on a wire rack, then roll in powdered sugar again for a snowy look.
Notes
- Use high-quality cocoa powder for rich chocolate flavor.
- Add nuts or mini chocolate chips for texture and variety.
- Store in an airtight container for up to one week.
- These cookies freeze well for up to 3 months.
