Chocolate Snowball Cookies Recipe

If there’s one cookie I can never resist during the holidays—or honestly, any day—it’s Chocolate Snowball Cookies. Imagine the rich chocolatey aroma wafting through your kitchen as these delicate, snowy treats bake, each bite a tender, melt-in-your-mouth marvel dusted with powdered sugar. Every batch is a crowd-pleaser thanks to the winning combination of cocoa, buttery dough, and either a hint of nuts or extra chocolate—the best of all possible worlds for chocolate lovers. Whether you’re baking for a cookie exchange, a special occasion, or just a cozy night in, these Chocolate Snowball Cookies are destined to steal the show.

Ingredients You’ll Need

The beauty of Chocolate Snowball Cookies is their simplicity—just a handful of pantry staples come together for maximum flavor and a fantastic, tender crumb. Here’s why each ingredient matters:

• Flour: Use white, spelt, or oat flour for the base—each gives a slightly different texture, but they all lead to that signature melting bite.
• Unsweetened cocoa powder: The ultimate chocolate flavor booster—choose a good-quality cocoa for deep, rich taste.
• Finely chopped walnuts or pecans: These add a classic nutty crunch and extra richness, but feel free to omit for a nut-free version.
• Butter or coconut oil: Softened to keep the dough easy to work with and give the cookies their signature tender texture.
• Powdered sugar: Both in the dough and as the “snow,” it adds sweetness and a dreamy melt-away finish.
• Mini chocolate chips or finely chopped chocolate: These make every bite a little more decadent—plus, who ever complained about extra chocolate?
• Additional powdered sugar for rolling: Optional but highly recommended for that irresistible, wintry look.

How to Make Chocolate Snowball Cookies

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple prep step keeps the cookies from sticking and makes cleanup a breeze. If you’re using dark cocoa, double up the parchment for extra insurance against sticking.

Step 2: Sift and Mix the Dry Ingredients

In a medium bowl, sift together the flour and cocoa powder to ensure your cookies are tender and lump-free. Mix in the finely chopped nuts if you’re using them—these little bits will toast as the cookies bake, adding extra flavor and texture.

Step 3: Cream the Butter and Sugar

In a separate large bowl, cream together the softened butter (or coconut oil) with the powdered sugar. Beat until the mixture is light, fluffy, and pale—it’s the secret to a cookie that practically dissolves on your tongue.

Step 4: Combine Wet and Dry Ingredients

Gradually add the flour-cocoa mixture into the creamed butter and sugar, mixing gently just until everything is combined. Overmixing can flatten the cookies, so stop once it looks like thick brownie batter. Fold in the mini chocolate chips or chopped chocolate, making sure every spoonful of dough gets a chocolatey surprise.

Step 5: Shape the Cookies

Scoop tablespoon-sized portions of dough and roll them into smooth balls with your hands. Space the balls about 2 inches apart on your prepared baking sheet—they won’t spread much, but a little space helps them bake evenly.

Step 6: Bake

Bake the cookies for 12 to 15 minutes, or until they look set but not dry. The centers should still feel soft when you gently prod them. Pull them out, but let them rest on the pan for a few minutes before moving—these cookies are delicate straight from the oven.

Step 7: Roll in Powdered Sugar

While the cookies are still warm (but not too hot to handle), roll them in additional powdered sugar. This magical step coats them in a snowy veil, making each Chocolate Snowball Cookie as beautiful as it is delicious.

Step 8: Cool Completely

Transfer the sugar-coated cookies to a wire rack and cool them completely. They’ll firm up beautifully, but stay wonderfully soft inside—a hallmark of perfect Chocolate Snowball Cookies.

How to Serve Chocolate Snowball Cookies

Garnishes

You truly can’t go wrong with an extra dusting of powdered sugar right before serving. For a festive touch, sprinkle edible glitter or shaved chocolate over the plate, or dot the platter with a handful of whole nuts to hint at what’s inside.

Side Dishes

Chocolate Snowball Cookies pair wonderfully with a tall glass of cold milk, coffee, or hot cocoa. For a tea party vibe, serve them on a pretty tray with other delicate cookies—think shortbreads, biscotti, or even fruit slices for contrast.

Creative Ways to Present

Stack the cookies in a clear jar or on a tiered dessert stand for a holiday centerpiece. Wrap them in parchment and tie with ribbon for sweet homemade gifts, or nestle each cookie in a mini paper cup for chic, bakery-style presentation at gatherings.

Make Ahead and Storage

Storing Leftovers

Store Chocolate Snowball Cookies in an airtight container at room temperature for up to five days. They hold up beautifully and their flavor actually deepens with time, making them perfect for gifting or prepping ahead for events.

Freezing

To freeze, place the cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag once solid. For best texture, wait to roll in powdered sugar until after thawing—they’ll look and taste freshly made.

Reheating

If you love a slightly warm, extra tender cookie, pop a few on a lined baking sheet and reheat in a 275°F (135°C) oven for 3 to 4 minutes. Roll them again in a fresh dusting of powdered sugar before serving for that just-baked magic.

FAQs

Can I make Chocolate Snowball Cookies nut-free?

Absolutely! Just leave out the nuts and add a few more mini chocolate chips if you want extra richness. The cookies will still turn out deliciously tender and chocolatey.

What’s the best way to get the “snowball” effect?

Rolling the cookies in powdered sugar while they’re still warm ensures that the sugar sticks beautifully, giving you that perfect snowy look. Add another coat once they’re cool for maximum effect.

Can I use different types of flour?

Yes! White, spelt, or oat flour each produce a slightly different texture, but all work wonderfully in Chocolate Snowball Cookies. If you’re gluten-free, oat flour is a great option.

How do I keep the cookies from becoming dry?

Be careful not to overbake them—take the cookies out of the oven when they’re just set, even if they seem slightly soft. They’ll continue to firm up as they cool, keeping them perfectly tender inside.

Can I double the recipe?

Definitely! This recipe doubles or even triples beautifully when you’re baking for a crowd. Just make sure to space the cookies out on the baking sheets and bake in batches for even results.

Final Thoughts

There’s just something irresistible about Chocolate Snowball Cookies—the crackle of powdered sugar, the melt-in-your-mouth texture, and that rush of deep chocolate with every bite. I hope you give them a try soon, and that they become a beloved favorite at your table, too!

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