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Classic Chocolate Snowball Cookies

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Classic chocolate snowball cookies are rich, buttery, melt‑in‑your‑mouth treats with deep cocoa flavor, coated in powdered sugar for a snowy finish.

Ingredients

  • ½ cup (115 g) unsalted butter, softened
  • ⅓ cup (40 g) powdered sugar (plus extra for rolling)
  • 1 tsp vanilla extract
  • 1 ½ cups (190 g) all‑purpose flour
  • ⅓ cup (30 g) unsweetened cocoa powder
  • ¼ tsp salt
  • ½ cup finely chopped nuts (optional: pecans, walnuts or almonds)

Instructions

  1. Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder and salt.
  5. Gradually add the dry ingredients into the butter mixture and mix until just combined. If using nuts, fold them in at this stage.
  6. Roll the dough into 1‑inch (about 2.5 cm) balls and place on the prepared baking sheet about 1 inch apart.
  7. Bake for 10‑12 minutes, just until the cookies are set (they should still look slightly soft in the center).
  8. Let the cookies cool on the baking sheet for about 5 minutes, then roll the warm cookies in powdered sugar to coat.
  9. Once completely cool, roll them in powdered sugar a second time for that classic snowy look.

Notes

  • Chilling the dough for 20‑30 minutes before baking helps maintain the round shape and prevent spreading.
  • For even richer cocoa flavor, use Dutch‑processed cocoa powder.
  • These cookies store well in an airtight container at room temperature for up to 5 days, and they freeze nicely—just thaw then reroll in powdered sugar.
  • To make nut‑free, omit the chopped nuts and increase flour by about ¼ cup (30 g).

Nutrition

Find it online: https://recipesbyliza.com/classic-chocolate-snowball-cookies/