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–+ servings
Merry

These Chocolate Snowball Cookies are a festive holiday favorite! With a rich cocoa flavor, a tender, melt-in-your-mouth texture, and a snowy powdered sugar coating, they’re perfect for cookie platters, gift boxes, or a sweet treat by the fire. Customizable for gluten-free and nut-free preferences, these cookies are easy to make and guaranteed to impress!
Print Recipe
Prep Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened (or plant-based butter for a dairy-free option)
  • ½ cup powdered sugar plus extra for rolling
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour or a 1:1 gluten-free baking flour for gluten-free cookies
  • ¼ cup cocoa powder
  • ½ teaspoon salt
  • 1 cup finely chopped nuts optional; pecans or walnuts work best

Method
 

Preheat the Oven:
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Mix the Dough:
  1. In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until fully incorporated.
Add the Dry Ingredients:
  1. Gradually mix in the all-purpose flour, cocoa powder, and salt. Combine until a smooth dough forms.
Fold in Nuts (Optional):
  1. If using nuts, gently fold them into the dough, ensuring they’re evenly distributed.
Shape the Cookies:
  1. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
Bake the Cookies:
  1. Bake for 12–15 minutes, or until the edges are set. The tops may crack slightly, adding a charming, rustic touch. Allow the cookies to cool on the baking sheet for about 5 minutes.
Add the “Snow” Coating:
  1. While the cookies are still warm, roll each one in powdered sugar to create the first snowy layer. Once the cookies are completely cooled, roll them in powdered sugar again for a thicker, festive coating.

Notes

  • Chilling Tip: If your dough feels too soft, chill it in the refrigerator for 30 minutes before shaping to prevent spreading.
  • Storage: Store in an airtight container at room temperature for up to 7 days.
  • Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.
  • Customization: Omit the nuts for a nut-free version or add a pinch of cinnamon for a warm holiday twist.

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