Name: Classic Chocolate Snowball Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar (plus more for rolling); 1 tsp vanilla extract; 1 3/4 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/4 tsp salt; 1/2 cup finely chopped walnuts or pecans (optional); 1/3 cup mini chocolate chips or chopped chocolate (optional)

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Classic Chocolate Snowball Cookies are rich, buttery, bite-sized delights with a tender, melt-in-my-mouth texture and a generous dusting of powdered sugar. I love making these around the holidays or anytime I want a nostalgic, no-fuss treat that looks beautiful on a cookie tray. With their deep chocolate flavor and snowy coating, they’re a perfect winter baking favorite.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, uses simple pantry ingredients, and delivers big chocolate flavor in every bite. The cookies are soft and crumbly on the inside, thanks to the buttery dough and finely ground nuts, and they get just the right amount of sweetness from the powdered sugar coating. They also keep well, making them ideal for gifting or preparing ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Powdered sugar (plus extra for rolling)
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Salt
Finely chopped walnuts or pecans (optional, but traditional)
Mini chocolate chips or chopped chocolate (optional for extra richness)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I cream together the softened butter and powdered sugar until light and fluffy, then mix in the vanilla.
In a separate bowl, I whisk together the flour, cocoa powder, and salt.
I slowly add the dry ingredients to the butter mixture, mixing until just combined.
I fold in the chopped nuts and chocolate chips, if using.
I scoop and roll the dough into small 1-inch balls and place them on the baking sheet.
I bake for 10–12 minutes, or until the bottoms are set but the cookies still look slightly soft on top.
I let them cool slightly, then roll them in powdered sugar while still warm. Once cooled completely, I roll them again for that perfect snowball finish.

Servings and timing

This recipe makes about 24 to 30 cookies and takes around 30 minutes total, including baking and coating time. Great for holiday trays, cookie swaps, or anytime I want a cozy homemade sweet.

Variations

I use almond extract instead of vanilla for a different flavor twist.
I skip the nuts for a nut-free version—still just as delicious.
I mix in crushed peppermint candies for a seasonal peppermint-chocolate version.
I coat the cookies in cocoa-powdered sugar mix for a darker finish.
I add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 1 week. They also freeze beautifully—I let them cool completely before freezing, then re-roll in powdered sugar after thawing, if needed. No reheating necessary—just enjoy at room temp.

FAQs

Do I have to use nuts?

No, I often make them without nuts, especially for gifting or sharing with friends who prefer nut-free treats.

Why are my cookies spreading?

These cookies shouldn’t spread much. If they do, the dough may be too warm—chilling it for 15–30 minutes before baking can help.

Can I use Dutch-process cocoa?

Yes, I’ve used both natural and Dutch-process cocoa with great results. Dutch-process gives a richer chocolate color and flavor.

Why roll them in powdered sugar twice?

The first roll while warm helps the sugar stick, and the second coat gives that thick, snowy finish that looks so festive.

Can I make these ahead?

Definitely. I often bake them a day or two in advance or freeze the dough balls and bake them fresh when needed.

Conclusion

Classic Chocolate Snowball Cookies are everything I want in a simple holiday treat: rich, chocolatey, easy to make, and beautifully dusted with powdered sugar. Whether I’m baking for a party, a cookie exchange, or just for myself, these cookies always bring a little extra sweetness to the season.