Add some chocolate to one of everyone’s favorite Christmas desserts with this easy recipe for Chocolate Chip Snowball Cookies!
An allergy-friendly version of the classic, this snowball cookie recipe is egg-free and nut-free, while still being incredibly delicious, sweet, and melt-in-your-mouth amazing.
Chocolate Chip Snowball Cookies are bite-sized, buttery, shortbread cookies, packed with mini chocolate chips and rolled in plenty of fluffy powdered sugar.
They fit in perfectly next to classic gingerbread cookies, snowman sugar cookies, and peppermint candy cane cookies on your holiday dessert trays, and they’re always the first to disappear!
They get their name because they look like snowballs, especially if you roll them in extra powdered sugar just before serving them.
Snowball cookies are a must for the holidays, and everyone will enjoy the chocolatey spin you’ll add to yours this year! Just mix in some chocolate chips to make the best chocolate chip Christmas Cookies ever!
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Why You Will Love This Recipe
- Just 6 Ingredients: You probably have all of the necessary items for making snowball cookies already! The cookie dough comes together quickly all in one bowl, and is super simple to make.
- A Fun Twist on a Classic: These cookies are very similar to classic snowballs, pecan meltaways, Mexican wedding cookies, or Russian tea cakes, but instead of adding nuts to them, we’re adding miniature chocolate chips.
- Nut-Free: This also means that these chocolate chip snowball cookies are nut-allergy-friendly! With many people allergic to nuts nowadays, it’s sometimes safer to make cookies without them.
Key Ingredients
You only need six ingredients to make this easy snowball cookies recipe!
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Flour and Salt: These are shortbread cookies, so we don’t need to add any leavening ingredients like baking soda or even eggs. Just regular all-purpose flour and a bit of salt for flavor.
- Butter: Let your unsalted butter come to room temperature before mixing up the cookie dough. We are using unsalted butter so that we can control the amount of salt in the recipe, and also because it is typically fresher and tastier.
- Vanilla Extract: Using a good quality pure vanilla extract can make a big difference in a recipe, especially in one like this one with so few ingredients.
- Chocolate Chips: Miniature semi-sweet chocolate chips work perfectly in this recipe. While you can use regular-sized chips, I find that the mini ones provide a better texture.
- Powdered Sugar: To make these cookies look like snowballs, roll them in plenty of snowy powdered sugar while they are still warm, and then again after they’ve cooled. We’ll also use powdered sugar in the cookie dough as a sweetener.
How To Make Chocolate Chip Snowball Cookies
Start by preheating your oven to 350°F (180°C). Line a baking sheet with parchment paper and set it aside while you make the snowball cookie dough.
- Cream the Butter and Sugar: In a large bowl, use an electric mixer on medium speed to blend the butter and ½ cup of the powdered sugar until smooth and creamy.
- Mix the Dough: To the butter mixture, add the vanilla extract and mix until combined. Then, gradually add the flour, salt, and chocolate chips, mixing until a soft dough forms.
- Portion: Use a tablespoon-sized cookie scoop to portion the dough, rolling the dough into smooth balls with your hands. Place the dough balls on the prepared baking sheet, leaving some room between them.
- Bake: Bake for 10 minutes, or until the bottoms are slightly browned. You’ll notice that these cookies don’t spread and should stay rounded as they bake.
- Cover in Sugar: Remove the cookies from the oven, and while they are still warm, roll them in the remaining ½ cup of powdered sugar that you’ve placed in a shallow bowl or plate.
- Cool: Transfer the cookies to a rack to cool completely. To make them extra snowy, roll them in powdered sugar again just before serving.
Snowball Cookie Tips
- Measure Correctly: It’s important to measure everything, especially the flour, accurately for these cookies to have the right texture. When you measure flour, be sure not to scoop your measuring cup down into the flour. Instead, spoon the flour into the cup, then level it off.
- They are supposed to be small. Your snowball cookies should be about 1 inch in diameter. Snowballs are the perfect two-bite treat!
- Extra powdered sugar is a must. Definitely roll your cookies in powdered sugar twice: once while they are still warm (that sugar will melt into the cookies) and again once they’re cooled. You can also roll them again after they’ve been stored to make them look fresh and fluffy again!
Storing Tips
Store your chocolate chip snowball cookies in an airtight container at room temperature for up to one week. Avoid keeping them in the fridge, as this will dry them out.
You can also freeze these cookies for up to 2 months!
Other Holiday Desserts You Should Try
- Stained Glass Cookies
- Hot Cocoa Cookies
- Gingerbread Chocolate Chip Cookies
- Christmas Cake Roll
- Chocolate Peppermint Kiss Cookies
- Rum Balls
Recipe FAQs
The key to tender snowballs that don’t fall apart is to be sure that you’re not adding too much flour to the dough. Measure the flour and powdered sugar carefully using the scoop and level method, and you should be fine! If you finish mixing the dough and notice that it’s too dry, you can add just a splash of milk to moisten it up.
Yes, these cookies freeze well. It’s best to freeze them in a single layer on a tray first, then transfer them to a freezer bag for storage. They should be fine for up to two months in the freezer. Thaw the chocolate chip snowball cookies overnight, then re-roll them in more powdered sugar so that they look fresh!
Of course! Simply adjust the ingredients to make the number of cookies that you need. As written, this recipe makes about 32 1-inch snowball cookies.
An easy twist on a classic holiday cookie gives us these dainty, delicious Chocolate Chip Snowball Cookies that are sure to be a hit this year! Be sure to Pin this recipe so that more people can find the recipe.
Chocolate Chip Snowball Cookies
Equipment
- Baking sheet
- Hand held mixer
- Cooling Rack
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup powdered sugar divided
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 cup mini semi-sweet chocolate chips
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line a baking sheet with parchment paper and set aside.
- In a large bowl, use an electric mixer on medium speed to blend the butter and ½ cup of the powdered sugar until smooth and creamy.
- Mix in the vanilla extract until well combined.
- Gradually add the flour, chocolate chips, and salt, mixing until a soft dough forms.
- Use a tablespoon size cookie scoop, to scoop small portions of dough, rolling them between your palms to form small balls.
- Arrange the balls on the prepared baking sheet, ensuring they are spaced evenly.
- Bake for 10 minutes, or until the bottoms are slightly golden brown.
- Remove from the oven and, while still warm, roll them in the remaining ½ cup of powdered sugar (use a bowl or plate for this step).
- Transfer the cookies to a cooling rack to cool completely. For a snowy effect, roll the cookies in powdered sugar once more before serving.
Notes
- Measure Correctly: It’s important to measure everything, especially the flour, accurately for these cookies to have the right texture. When you measure flour, be sure not to scoop your measuring cup down into the flour. Instead, spoon the flour into the cup, then level it off.
- They are supposed to be small. Your snowball cookies should be about 1 inch in diameter. Snowballs are the perfect two-bite treat!
- Extra powdered sugar is a must. Definitely roll your cookies in powdered sugar twice: once while they are still warm (that sugar will melt into the cookies) and again once they’re cooled. You can also roll them again after they’ve been stored to make them look fresh and fluffy again!
- Storing: Store your chocolate chip snowball cookies in an airtight container at room temperature for up to one week. Avoid keeping them in the fridge, as this will dry them out. You can also freeze these cookies for up to 2 months.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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