Classic Chocolate Snowball Cookies
Rich and tender chocolate snowball cookies rolled in powdered sugar for a classic, festive treat. Perfect for holiday gatherings or as a sweet gift!
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.