Chocolate Snowball Cookies
Are you looking for the perfect chocolate Christmas cookies recipe? I’m excited to say that you’re in the right place. These Chocolate Snowball Cookies are the best holiday treat. They’re loaded with mini chocolate chips, a soft decadent chocolate interior, then rolled in fluffy powdered sugar. They make a very impressive dessert.
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KID FRIENDLY RECIPE
I wanted to create a kid friendly chocolate cookie recipe to wow my boys, because we’re definitely a family that loves chocolate.
After several recipe attempts, I feel I cracked the delicious chocolate cookie snowball code. I had to overcome many obstacles to get the best chocolate cookies. They started out by tasting too chocolatey and bitter, too dense and dry, flat and not round enough for a snowball, and then perfection. I did it, well in my opinion, and my little taste testers.
Yay, I perfected the perfect snowball cookie recipe!
Simple ingredients:
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- flour
- cocoa powder
- baking powder
- salt
- butter
- brown sugar
- vanilla
- eggs
- mini chocolate chips
Decorate them:
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- powdered sugar/ confection sugar
- red & green candy melts
- red & green holiday sprinkles
WHAT ARE SNOWBALL COOKIES?
There’s a fun back story to these delicious cookies, known to have originated from the Russian tea cake. Although it’s not clear where they actually originated from, the theory is they were originally from Eastern Europe, and the recipe migrated to Mexico with European nuns who did a lot of baking.
They’re known by several names. For instance, snowball cookies, butterballs, Russian tea cakes, Mexican wedding cakes, Italian wedding cookies, Kourabiedes, and even Greek wedding cookies.
The original recipe for the Russian tea cakes is basic ingredients consisting entirely of flour, water, butter, and ground nuts rolled in fluffy powder sugar. The type of nuts used can be hazelnuts, pecans, walnuts, or almonds, and depending on who’s making them.
There are several variations of these cookies, and are a matter of preference. Although the inspiration for these variations derived from the original Russian tea cake. Funny that nuts are the foundation for this recipe, it has evolved into a whole other cookie to snowball cookies no nuts.
Since the 1950’s until today in the United States, these cookies are an important part of the Christmas, Easter, and wedding traditions.
STEPS TO MAKE CHOCOLATE SNOWBALL COOKIES
Prepare and measure all the ingredients: This ensures a seamless process when making the snowball cookies. No need to keep stopping to measure. Preheat oven to 350°.
Sift the dry ingredients: Place a mesh strainer over a medium mixing bowl, add the flour, cocoa powder, baking powder, and salt. This removed lumps, and any debris in the dry ingredients.
Add to Mixer: Cream the butter in a large mixing bowl, add the brown sugar, vanilla, eggs, and beat for 2-3 minutes.
Add dry ingredients to wet: Add the dry ingredients about 1/2 cup at a time to the wet ingredients. The dough with become thick. Stop the mixer pour in the remaining flour, and fold with a spatula until the dry ingredients is mixed in. Add the mini chocolate chips, and fold them into the cookie batter.
Roll into cookie balls: On a 1/2 size baking sheet or a plate, lined with parchment paper, roll 1 1/2 tablespoons of cookie dough into balls and place on the parchment paper. (Use whatever size pan that fits into your freezer.)
Freeze cookie balls: Place the cookie balls into the freezer for at least 1 hour, or you can refrigerate them overnight. This ensures the cookies will keep their shape.
Time to bake: Place the frozen cookie balls on a parchment lined full size cookie sheet, and bake for 9-11 minutes. (Don’t over bake your cookies. They’re best just undercooked.) Remove from oven, and let cook for about 5 minutes.
Roll in powdered sugar: In a medium size bowl, add 1 cup powdered sugar. Place the cookie balls in the sugar, rolling them on all sides to coat them completely. I usually roll them twice, and I lightly press them into the sugar. Then, place them on a wire rack with parchment paper underneath.
Decorate the snowball cookies: Using the piping bags with the melted candy melts, drizzle across the tops going back and fourth across the cookies. Then apply the sprinkle candies while the candy melts are still wet. Wow, you’ve done it! Now you have beautiful holiday chocolate chip snowball cookies that are made to impress.
TIPS FOR THE PERFCT CHRISTMAS SNOWBALL COOKIES
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- Chill the cookie dough either in the refrigerator overnight, or the freezer for at least one hour.
- Slightly undercook the cookies. This way they hold their shape, and will stay soft, and decadent inside.
- Roll the cookie balls in the powdered sugar twice pressing into the sugar, so it adheres to the exterior.
- Place the cookies on a wire rack with parchment paper under the rack for easy clean up after the drizzle, and sprinkles.
- Add the sprinkles while the candy melt drizzle is still wet so the sprinkle won’t fall off.
WHY DID MY SNOWBALL COOKIES FLATTEN?
There can be several reasons why your snowball cookies flattened. Go through this list, and see what adjustments you can make to get your cookies to stay round.
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- Use one egg white: For this recipe use only the whites of one egg, and not the two. So, two egg yolks and one egg white. The cookie will flatten and be more cake like with the addition of the other egg white.
- Powdered sugar vs granulated sugar: You can use powdered sugar in this recipe. Since the powdered sugar has a little starch in it, then it will help the snowball cookies hold their round shape and not flatten out. Use the ratio of 1 3/4 cups powdered sugar for 1 cup of granulated sugar, or 4 ounces/ 113 grams by weight.
- Freeze the cookie dough: Freeze your cookies for at least 1 hour, or refrigerate them over night. This ensures the butter is not too soft and won’t melt quickly, resulting in a flat cookie.
- Test your cookies: Bake a few test cookies first to make sure they will hold their shape. If they’re sticky, or too soft then you may need to add a little more flour.
VARIATIONS FOR CHOCOLATE SNOWBALL COOKIES
These chocolate chocolate chip snowball cookies are one of my favorite treats. Once you add the festive red and green drizzle and sprinkles, it changes into the perfect holiday dessert. The best thing about these cookies is they’re great for anytime of the year, or occasion. If you’re craving chocolate, or need a delicious treat to take to a party, then these are the heroes.
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- Valentines Day – add red and pink drizzle with cute heart sprinkles.
- Go nuts – add pecans, or walnut pieces for added flavor and a little crunch.
- Coatings – roll them in cocoa powder, or melted chocolate and coconut flakes.
OTHER RECIPES FROM BUSY LITTLE CHEFS
The kids love baking in the kitchen, so anything they can dig their hands into is a win. These Christmas ball cookies have been a winning recipe in our house, and that was the goal. If you like this recipe, try one of our other kid friendly favorites.
CHOCOLATE SNOWBALL COOKIES
Ingredients
- 1 1/2 cups all purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup butter (1 stick, room temperature)
- 1 teaspoon vanilla extract
- 2 large eggs (use 2 yolks, and one of the whites)
- 1/2 cup mini semi sweet chocolate chips
Decorate
- 1 cup powder sugar / confection sugar
- 1/2 cup red & green candy melts
- 2 teaspoons shortening or coconut oil (use as needed for consistency)
- 2 tablespoons red & green sprinkles
Instructions
- Prepare and measure all the ingredients: This ensures a seamless process when making the snowball cookies. No need to keep stopping to measure. Preheat oven 350°.
- Sift the dry ingredients: Place a mesh strainer over a medium sized bowl, and add the flour, cocoa powder, baking powder, and salt. This removed lumps, and any debris in the dry ingredients
- Add to Mixer: Cream the room temperature butter in a large bowl, add the brown sugar, vanilla, eggs, and beat for 2-3 minutes.
- Add dry ingredients to wet: Add the dry ingredients about 1/2 cup at a time to the wet ingredients. The dough with become thick. Stop the mixer pour in the remaining flour, and fold with a spatula until the dry ingredients is mixed in. Add the mini chocolate chips, and fold them into the cookie batter.
- Roll into cookie balls: On a 1/2 size baking sheet or a plate, lined with parchment paper, roll 1 1/2 tablespoons of cookie dough into balls and place on the parchment paper. (Use whatever size pan fits into your freezer.)
- Freeze cookie balls: Place the cookie balls into the freezer for at least 1 hour. This ensures the cookies will keep their shape.
- Time to bake: Place the frozen cookie balls on a parchment lined full size cookie sheet, and bake for 9-11 minutes. (Don't over bake. These are best just undercooked.) Remove from oven, and let cook for about 10 minutes.
- Roll in powdered sugar: In a small to medium size bowl, add 1 cup powdered sugar. Place the cookie balls in the sugar, rolling them on all sides to coat them completely. I usually roll them twice, and I lightly press them into the sugar. Then, place them on a wire rack with parchment paper underneath.
Pipe the candy melts & decorate
- Melt the candy melts: In a microwave safe cup or small bowl, melt 1/2 cup red candy melts for 30 seconds. Stop, and stir them with a small spoon. Microwave for another 30 seconds, and repeat this until when stirring all the lumps disappear. Next, repeat these steps for the green candy melts. If the consistency is very thick, add either the shortening or coconut oil one teaspoon at a time until it’s still thick but will run off the spoon slowly. Either use a #3 piping tip, or snip a small tip form the piping bag. Pour the candy melts into the bag, twist the back of the bag, so it won’t run out the back.
- Decorate the snowball cookies: Using the piping bags with the melted candy melts, drizzle across the tops going back and fourth across the cookies. Then apply the sprinkle candies while the candy melts are still wet. All them to rest for 5-10 minutes until the candy melts have set and are firm. And they’re ready to serve!
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