Description
Classic Chocolate Snowball Cookies are delicate, buttery cookies coated in powdered sugar, featuring a rich cocoa flavor and a tender crumb. These bite-sized treats combine the subtle crunch of finely chopped nuts with a smooth chocolate finish, perfect for festive occasions or an everyday indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar, plus extra for rolling
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 cup finely chopped nuts (optional)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and ½ cup powdered sugar until light and fluffy. Add vanilla extract and mix until combined. Gradually sift in the all-purpose flour, cocoa powder, and salt to the butter mixture. Stir in finely chopped nuts if using, mixing gently to form a soft dough.
- Shape the Cookies: Preheat your oven to 350°F (175°C). Take small portions of dough and roll them into 1-inch balls using your hands. Arrange the dough balls on an ungreased baking sheet, spaced about 2 inches apart.
- Bake: Bake the cookies in the preheated oven for 15 to 18 minutes, or until they are set but not browned. The cookies should still be pale and soft to the touch.
- Roll in Powdered Sugar: Allow the cookies to cool on the baking sheet for about 5 minutes, then gently roll them in powdered sugar while they are still warm. Place them on a wire rack to cool completely. Once fully cooled, roll them again in powdered sugar to create a light snowball effect.
- Serve and Store: Store the cookies in an airtight container at room temperature for up to one week. These cookies pair beautifully with hot cocoa or coffee.
Notes
- If you prefer a nut-free version, simply omit the nuts from the recipe.
- For a deeper chocolate flavor, use Dutch-process cocoa powder instead of natural cocoa powder.
- Ensure the cookies are rolled in powdered sugar twice for that signature snowball look.
- You can substitute chopped pecans, walnuts, or almonds based on preference.
- Cookies can be frozen after baking and powdered sugar coating, just re-roll in sugar before serving.
