Name: Classic Chocolate Snowball Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar (plus more for rolling); 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1/2 cup finely chopped walnuts or pecans (optional)

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There’s something special about biting into Classic Chocolate Snowball Cookies during the holidays, but let’s be honest — they’re just as delightful any time of year! Imagine tender, buttery bites dusted in a snowy coat of powdered sugar, a whisper of cocoa in every morsel, and (if you wish) a crunchy surprise from toasted nuts. These cookies feel like a little celebration all on their own, transforming a handful of humble ingredients into melt-in-your-mouth magic. Whether you’re filling up a cherished cookie tin or just sneaking some with your coffee, this recipe turns every bite into a sweet moment you won’t soon forget.

Classic Chocolate Snowball Cookies Recipe - Recipe Image

Ingredients You’ll Need

You don’t need fancy ingredients to make classic chocolate snowball cookies shine. In fact, part of their charm comes from using simple pantry basics, each adding essential flavor, texture, or that picture-perfect snowy look.

Unsalted butter (1 cup, softened): Butter forms the rich, tender base for these cookies and helps create that irresistible crumbly texture.
Powdered sugar (1/2 cup, plus more for rolling): Adds sweetness and gives the cookies their signature melt-in-your-mouth finish.
Vanilla extract (1 teaspoon): A hint of vanilla enhances the cocoa and balances the sugar for a deep, mellow flavor.
All-purpose flour (1 3/4 cups): The structure of your cookies — just enough to hold each snowball together without losing that delicate texture.
Unsweetened cocoa powder (1/4 cup): Classic chocolate snowball cookies get their lovely cocoa edge from this key ingredient.
Salt (1/4 teaspoon): Just a pinch brings out the flavors and makes every bite pop.
Finely chopped walnuts or pecans (1/2 cup, optional): For a little crunch and nuttiness, fold in your favorite; leave them out if you’d prefer a classic, nut-free treat.

How to Make Classic Chocolate Snowball Cookies

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This little bit of prep ensures your cookies bake evenly and come off the pan in perfect shape, ready for their snowy coating.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is fluffy and pale. This step is like aerating your dough, laying the foundation for that signature classic chocolate snowball cookies softness.

Step 3: Add the Vanilla

Mix in the vanilla extract, letting it swirl through the butter and sugar. This simple addition infuses the cookies with an inviting warmth that you’ll taste in every bite.

Step 4: Whisk Dry Ingredients

In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, and salt. This helps evenly distribute the cocoa powder and salt, so every cookie gets the perfect touch of chocolate and just the right level of seasoning.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to your butter mixture, mixing gently until a soft, slightly firm dough forms. Don’t worry if it looks a little thick — that means it’s ready for shaping! If you’re including nuts, now’s the time to fold in the walnuts or pecans.

Step 6: Shape the Dough

Scoop out tablespoon-sized portions of dough and roll them into smooth balls between your palms. Place each one on your lined baking sheet about an inch apart. The dough should be firm enough to shape, but if it’s sticky, a quick 15-minute chill helps.

Step 7: Bake

Bake your cookies for 12–14 minutes, just until they’re set but not browned. Classic chocolate snowball cookies should look slightly matte on top. Resist overbaking; a softer center gives you that perfect, delicate crumb.

Step 8: The Snowball Finish

Let your cookies cool on the pan for about 5 minutes. While they’re still warm (but not hot), gently roll each in powdered sugar. Cool completely on a wire rack, then give them a final roll for that magical snowy look.

How to Serve Classic Chocolate Snowball Cookies

Garnishes

A double dusting of powdered sugar is all you need to keep these cookies looking festive and irresistible. For extra fun, try a teeny sprinkle of edible glitter or finely grated chocolate for a little sparkle and drama — the holidays, after all, are the perfect excuse for a bit of cookie bling!

Side Dishes

Enjoy classic chocolate snowball cookies with a steaming mug of hot cocoa, strong espresso, or even an old-fashioned glass of milk. They play beautifully alongside fruit platters, creamy desserts, or a tray of mixed holiday cookies for a lovely, shareable spread.

Creative Ways to Present

Pile these cookies high in a glass jar tied with a ribbon, or tuck them into decorative tins lined with parchment for sweet gifting. For parties, place each cookie in a mini cupcake liner and arrange them on a tiered stand for a snowy showcase. Don’t forget to pop a few by the fireplace for Santa — he might just leave you an extra present!

Make Ahead and Storage

Storing Leftovers

Classic chocolate snowball cookies keep beautifully at room temperature in an airtight container for up to a week. A layer of parchment between each row of cookies helps preserve that pristine sugary finish and keeps them from sticking.

Freezing

These cookies are made for make-ahead magic! Freeze the baked, cooled cookies in a single layer before transferring to a freezer-safe bag or container (don’t sugar-coat until after thawing). When you’re ready to enjoy, thaw at room temperature and then roll in fresh powdered sugar for snowy goodness.

Reheating

If you love a cookie that’s just a little warm and soft, give classic chocolate snowball cookies a quick 10-second spin in the microwave. Not too long — just enough to awaken their buttery crumb. Finish with an extra pinch of powdered sugar if needed.

FAQs

Can I make Classic Chocolate Snowball Cookies without nuts?

Absolutely! These cookies are fabulous with or without nuts. Omitting them gives you a super-smooth, cocoa-forward crumb that melts in your mouth, while keeping things allergy-friendly for everyone.

How do I keep the cookies from crumbling?

The secret is in not overbaking — once set but still soft, pull them from the oven and let them cool slightly before rolling. Handle gently, and always let cookies cool fully before their second snowy sugar roll.

Can I use a different type Dessert

Definitely! Try almond or peppermint extract for a fun twist on the classic chocolate snowball cookies recipe. Just remember, a little goes a long way, so start with 1/2 teaspoon and adjust to taste.

What if I don’t have powdered sugar?

If you’re out, you can pulse granulated sugar in a blender until fluffy and fine. For perfect snowball results, though, classic powdered sugar will give you the silkiest, most even coating.

Why roll the cookies in powdered sugar twice?

Rolling warm cookies allows the first layer of sugar to melt slightly and stick, while the second roll (when they’re cool) gives that trademark snowy look that makes classic chocolate snowball cookies so irresistible.

Final Thoughts

There’s nothing quite as satisfying as sharing a tin of classic chocolate snowball cookies — or sneaking one just for yourself! The combination of buttery cocoa, sweet sugar clouds, and tender crumb makes every bite a celebration. Give this recipe a try, and you might just find yourself baking “snowballs” all year long.

Classic Chocolate Snowball Cookies Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 29 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Classic Chocolate Snowball Cookies are a delightful treat perfect for the holiday season. Rich, buttery cookies with a hint of cocoa, rolled in powdered sugar for a snowy finish.

Ingredients

Scale

Ingredients:

1 cup unsalted butter, softened
1/2 cup powdered sugar (plus more for rolling)
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup finely chopped walnuts or pecans (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Cream butter and sugar: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Mix in the vanilla extract.
Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms. Stir in chopped nuts if using.
Shape the cookies: Scoop out tablespoon-sized portions and roll into balls. Place on the prepared baking sheet about 1 inch apart.
Bake: Bake for 12–14 minutes, or until set but not browned. Let cookies cool on the pan for 5 minutes, then roll them in powdered sugar while still warm. Cool completely on a wire rack, then roll in powdered sugar again for a snowy finish.