Description
Classic Chocolate Snowball Cookies are rich, buttery, and tender cookies coated in powdered sugar, perfect as a delightful treat during holidays or any time of year. These melt-in-your-mouth chocolate-flavored cookies combine the softness of cocoa powder with the crunch of finely chopped nuts, all enveloped in a sweet snow-like coating.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar, plus extra for rolling
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 cup finely chopped nuts (optional)
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and ½ cup powdered sugar until the mixture is light and fluffy. This step ensures a smooth base for the dough and helps incorporate air for a tender cookie texture.
- Add Vanilla Extract: Mix in 1 teaspoon of vanilla extract to infuse the dough with rich, aromatic flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, ¼ cup unsweetened cocoa powder, and ¼ teaspoon salt until evenly mixed. This ensures the cocoa and salt distribute uniformly in the cookie dough.
- Mix Dry Ingredients Into Wet: Gradually add the dry ingredient mixture into the butter mixture, stirring until just combined to form a soft dough. Be careful not to overmix to maintain a tender texture in the cookies.
- Add Nuts: Gently fold in 1 cup of finely chopped nuts if desired, which adds a pleasant crunch and flavor contrast to the cookies.
- Shape Cookies: Using your hands, roll the dough into 1-inch balls and place them on an ungreased baking sheet, leaving space between each for spreading.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the cookies are set but still soft. They should not brown significantly.
- Cool and Coat: Allow the cookies to cool slightly on the baking sheet for 5 minutes before transferring them to a wire rack. While still warm, roll each cookie in powdered sugar to coat thoroughly, giving them the classic snowball appearance.
- Final Cooling: Place the coated cookies on a wire rack and let them cool completely. Once fully cooled, roll them in powdered sugar a second time for an extra snowy finish.
Notes
- For a nut-free version, omit the nuts entirely or substitute with seeds like sunflower or pumpkin seeds.
- Ensure the butter is softened but not melted for the best dough consistency.
- Use finely chopped nuts for even distribution and easy shaping of cookies.
- These cookies can be stored in an airtight container at room temperature for up to one week.
- Rolling cookies in powdered sugar twice enhances the classic snowy coating look and adds sweetness.
