Chocolate Chip Snowball Cookies for Festive Baking
You know those melt-in-your-mouth cookies that make you feel like you’ve just bitten into a fluffy snowflake covered in powdered sugar? Yeah, those. Chocolate Chip Snowball Cookies are basically what happens when shortbread and chocolate chip cookies fall in love during a blizzard.
These bite-sized beauties are buttery, nutty, and dusted in powdered sugar so fine it looks like they just came out of a Hallmark movie. They’re a holiday favorite — though, honestly, I bake them all year because there’s no law against that (I checked).
If you’ve never made snowball cookies before, don’t worry — they’re foolproof. Like, even if you accidentally forget to preheat your oven (been there), they’ll still come out amazing.
Why Everyone Loves Chocolate Chip Snowball Cookies
These cookies are the definition of deceptively simple. They look fancy, but they’re actually ridiculously easy to make. Here’s what makes them irresistible:
- They’re buttery perfection. Every bite just melts — no crunch, no crumble, just buttery bliss.
- Mini chocolate chips = maximum happiness. The tiny bits of chocolate melt right into the dough.
- They look gorgeous. That snowy sugar coating makes them instantly festive.
- No eggs, no fuss. You don’t even need to chill the dough.
Honestly, these cookies are like that one friend who always looks amazing with zero effort.
Ingredients You’ll Need
No wild ingredients here — just the classics that make baking magical.
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips
- 3/4 cup finely chopped pecans or walnuts (optional, but they add flavor and crunch!)
FYI: You can totally skip the nuts if you’re allergic — or just not into them. I get it.
Step-by-Step: How to Make Chocolate Chip Snowball Cookies
Step 1: Cream the Butter and Sugar
In a large bowl, beat the softened butter and powdered sugar until smooth and creamy. Add the vanilla extract and mix again.
This step is where the magic starts — the butter is your flavor foundation, so make sure it’s nice and fluffy.
Step 2: Add Dry Ingredients
Mix in flour and salt until just combined. The dough will look crumbly at first, but it’ll come together — promise.
Fold in the mini chocolate chips and nuts (if using). Try not to “taste test” too many; we both know how that ends.
Step 3: Shape the Dough
Scoop about a tablespoon of dough and roll it into small balls. Place them on a parchment-lined baking sheet about an inch apart. These cookies don’t spread, so no need to leave a ton of room.
Step 4: Bake to Perfection
Bake at 350°F (175°C) for 10–12 minutes, or until the bottoms are just lightly golden. Don’t overbake — they’re supposed to stay pale and soft.
Step 5: Snow Time!
Once they’ve cooled for about 5 minutes, roll each cookie gently in powdered sugar. Let them cool completely, then give them one more coat of sugar for that snowball look.
You now officially have chocolate chip snowball cookies that look bakery-perfect — without the bakery price tag.
Tips for the Perfect Snowball Cookie
Even simple recipes have their secrets. Here’s how to make your cookies truly unforgettable:
- Use real butter. Margarine won’t cut it. Don’t mess with perfection.
- Roll while warm. The first sugar coat sticks best when the cookies are slightly warm.
- Double-dip. Once cooled, roll again for that snowy finish.
- Go mini. Smaller cookies = more powdered sugar per bite. Science.
- Store properly. Keep them in an airtight container with a dusting of extra sugar to prevent sticking.
And if they crumble a bit? Congrats — you’ve made edible snowflakes. 😎
Variations You’ll Love
These cookies are super adaptable. Try these twists if you want to get creative:
White Chocolate Snowballs
Swap mini semisweet chips for white chocolate chips. Sweet, creamy, and extra wintery.
Nut-Free Snowballs
Leave out the nuts and add 1/4 cup mini chocolate chips instead. Totally works.
Espresso Snowballs
Add 1 teaspoon of instant espresso powder to the dough for a subtle coffee kick. Game changer.
Peppermint Snowballs
Crush a few candy canes and roll the cookies in peppermint sugar instead of plain powdered sugar. Santa would approve. 🎅
How to Store or Gift These Beauties
These cookies are the gifting MVPs. They hold up beautifully and look adorable packed in little boxes or mason jars.
- Storage: Keep them in an airtight container at room temperature for up to 7 days.
- Freezing: Freeze unbaked dough balls for up to 2 months. Bake straight from the freezer (add 1–2 minutes).
- Gifting Tip: Stack 3–4 cookies, tie with string, and dust with extra sugar. You’ll look like Martha Stewart without even trying.
Nutrition Facts (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 145 |
| Fat | 9g |
| Saturated Fat | 5g |
| Carbs | 15g |
| Sugar | 6g |
| Protein | 2g |
Let’s be honest — nobody eats just one. 😉
Final Thoughts
Chocolate Chip Snowball Cookies are the perfect balance of buttery, nutty, chocolatey goodness and winter wonder. They’re the kind of cookie that makes people think you spent hours baking, even though you secretly finished in under 30 minutes.
Whether you’re baking for a holiday party, wrapping them up as gifts, or just standing in your kitchen at midnight “taste testing” the last one, these cookies are guaranteed to make you smile.
They’re soft, sweet, melt-in-your-mouth happiness — in cookie form.
Now grab your mixer and make it snow! ❄️🍪
Print
Chocolate Chip Snowball Cookies for Festive Baking
Description
Soft, buttery Chocolate Chip Snowball Cookies rolled in powdered sugar — the ultimate holiday favorite.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
2 1/4 cups flour
1/2 tsp salt
3/4 cup mini chocolate chips
3/4 cup finely chopped nuts (optional)
Extra powdered sugar for rolling
Instructions
1. Preheat oven to 350°F.
2. Cream butter and sugar until fluffy.
3. Add vanilla, flour, and salt; mix well.
4. Fold in chocolate chips and nuts.
5. Roll dough into balls and place on baking sheet.
6. Bake 10–12 minutes until lightly golden.
7. Cool 5 minutes, then roll in powdered sugar.
8. Cool completely and roll again for full coating.
Notes
Use real butter for best flavor.
Roll cookies while warm for sugar to stick.
Double coat in sugar once cooled for snowy finish.
Store airtight up to a week or freeze dough up to 2 months.
