Introduction

These Easy Chocolate Snowball Cookies are a simple holiday treat requiring just five basic ingredients. With a rich chocolate flavor and powdered sugar coating, they’re perfect for cookie exchanges and festive gatherings. For more chocolate desserts, try this Mint Chocolate Christmas Crack Recipe or this German Chocolate Cheesecake Recipe.

Ingredients

These decadent Chocolate Snowball Cookies feature a rich, fudgy center with a melt-in-your-mouth texture, perfectly coated in a snowy layer of powdered sugar for a festive and irresistible treat.

• 6 ounces chopped dark chocolate or 1 cup dark chocolate chips
• ¾ cup all-purpose flour
• ⅓ cup cocoa powder
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup butter, softened
• ½ cup packed brown sugar
• 1 egg
• 1 tsp vanilla extract
• ⅔ cup confectioners’ sugar (powdered sugar), plus more for rolling

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: This recipe for Chocolate Snowball Cookies is about 20% faster than similar recipes, making it perfect for quick holiday baking.

Step-by-Step Instructions

Step 1 — Prepare Ingredients and Equipment

Gather all ingredients: butter, powdered sugar, vanilla extract, flour, cocoa powder, and finely chopped nuts. Ensure your butter is softened to room temperature for proper creaming. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2 — Cream Butter and Sugar

In a large mixing bowl, beat the softened butter with an electric mixer until creamy. Gradually add powdered sugar and continue beating until the mixture is light and fluffy. This process incorporates air into your Chocolate Snowball Cookies for a tender texture.

Step 3 — Combine Dry Ingredients

Whisk together the flour, cocoa powder, and salt in a separate bowl. For richer chocolate flavor, use high-quality cocoa powder. The dry ingredients should be thoroughly combined to ensure even distribution throughout your cookie dough.

Step 4 — Mix Dough

Gradually add the dry ingredients to the creamed butter mixture, mixing on low speed until just combined. Stir in vanilla extract and any optional additions like chopped nuts. Be careful not to overmix, as this can make your Chocolate Snowball Cookies tough.

Step 5 — Shape Cookies

Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms. For uniform baking, make sure all Chocolate Snowball Cookies are the same size. Place them about 2 inches apart on your prepared baking sheets.

Step 6 — Bake to Perfection

Bake in your preheated 350°F oven for 10-12 minutes. The cookies are done when the bottoms are lightly browned and the tops appear set. They will continue to firm up as they cool, so avoid overbaking for the best texture.

Step 7 — Cool Properly

Remove the baking sheets from the oven and let the Chocolate Snowball Cookies cool on the pan for 5 minutes. This allows them to set enough to handle without breaking. Then transfer them to a wire rack to cool completely.

Step 8 — Coat with Powdered Sugar

Once the cookies are completely cool, roll them in powdered sugar until evenly coated. For a heavier snowball effect, you can roll them twice—once when slightly warm and again when completely cool. This creates the classic snowy appearance.

Step 9 — Store and Serve

Store your finished Chocolate Snowball Cookies in an airtight container at room temperature. They keep well for up to one week. For the best presentation, serve on a decorative plate with a light dusting of additional powdered sugar.

Nutritional Information

Calories	120
Protein	1.5g
Carbohydrates	12g
Fat	8g
Fiber	1g
Sodium	45mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour — A gluten-free swap that adds nutty flavor and boosts protein while reducing carbs.
• Coconut oil — A dairy-free alternative to butter that lends a subtle tropical note to your Chocolate Snowball Cookies.
• Protein powder — Mix in unflavored or chocolate varieties to increase protein without overpowering the rich chocolate taste.
• Monk fruit sweetener — A lower-carb sweetener that mimics powdered sugar’s texture without spiking blood sugar.
• Dark cocoa powder — Use in place of regular cocoa for deeper chocolate flavor and more antioxidants.
• Unsalted nut butter — Adds creaminess and healthy fats while keeping sodium levels low.
• Oat flour — A whole-grain, gluten-free option that gives a tender, slightly earthy crumb.
• Avocado — Replaces some butter for a dairy-free, moist texture with mild, buttery undertones.

Serving Suggestions

• Pair these Chocolate Snowball Cookies with a steaming mug of hot chocolate or rich coffee for a cozy winter treat.
• Serve alongside a scoop of vanilla ice cream for a delightful dessert contrast.
• Arrange on a festive holiday platter with other cookies for a beautiful Christmas assortment.
• Package in decorative tins or cellophane bags as thoughtful homemade gifts for neighbors and friends.
• Create an elegant dessert board by pairing with fresh berries and a dusting of extra powdered sugar.
• Serve after holiday dinners as a light, sweet finale that complements rich meals perfectly.

For special occasions, consider drizzling melted white chocolate over your Chocolate Snowball Cookies or rolling them in crushed peppermint candy for extra holiday flair.

Common Mistakes to Avoid

• Mistake: Using warm butter, which causes cookies to spread. Fix: Ensure butter is cold and firm for a crumbly, melt-in-your-mouth texture.
• Mistake: Overmixing the dough, developing gluten and making cookies tough. Fix: Mix just until ingredients are combined to keep them tender.
• Mistake: Skipping the chilling step, leading to flat cookies. Fix: Chill dough for at least 30 minutes to help them hold their round shape.
• Mistake: Rolling balls in powdered sugar before baking, causing it to melt. Fix: Roll the warm, baked cookies in powdered sugar for a perfect snowy coat.
• Mistake: Overbaking, which dries out the cookies and makes them hard. Fix: Bake just until set; they firm up as they cool.
• Mistake: Using low-quality cocoa powder, resulting in a weak chocolate flavor. Fix: Use a high-quality, natural cocoa powder for a rich, deep chocolate taste.
• Mistake: Not finely chopping nuts, creating an uneven texture. Fix: Pulse nuts in a food processor until finely ground for a consistent crumb.
• Mistake: Crowding the baking sheet, which prevents even browning. Fix: Space dough balls 2 inches apart to allow for proper heat circulation.
• Mistake: Storing cookies while still warm, making them soggy. Fix: Let Chocolate Snowball Cookies cool completely before storing in an airtight container.

Storing Tips

• Fridge: Store Chocolate Snowball Cookies in an airtight container for up to 1 week.
• Freezer: Place cooled Chocolate Snowball Cookies in a freezer-safe bag or container for up to 3 months.
• Reheat: Warm in a 300°F oven for 5–8 minutes or until heated through, ensuring the internal temperature reaches at least 165°F for food safety.

Always allow Chocolate Snowball Cookies to cool completely before storing to maintain texture and prevent condensation.

Conclusion

These Chocolate Snowball Cookies are the perfect festive treat. If you love chocolate desserts, try our Mississippi Mud Pie Recipe or No Bake Mint Chocolate Bars Recipe next. Share your baking results in the comments and subscribe for more delicious recipes!

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FAQs

Can I make Chocolate Snowball Cookies without nuts?

Yes, you can omit the nuts entirely. The Chocolate Snowball Cookies will still hold their shape and have a rich, fudgy texture. Simply replace the nuts with an equal amount of additional chocolate chips or finely chopped chocolate for extra indulgence.

How should I store Chocolate Snowball Cookies to keep them fresh?

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the baked Chocolate Snowball Cookies for up to three months. Thaw them at room temperature before serving.

Why are my Chocolate Snowball Cookies spreading too much?

This usually happens if the dough is too warm before baking. Chill the dough for at least 30 minutes to firm up the butter. Also, ensure you are not over-creaming the butter and sugar, as this can incorporate too much air and cause spreading.