These Chocolate Chip Snowball Cookies are little buttery cookies with a melt in your mouth texture covered in powdered sugar. They are the perfect size for your holiday cookie tray!
Here is the first new cookie recipe in my Christmas Cookie Tray Series – Chocolate Chip Snowball Cookies! Yesterday I talked about how to make the best Christmas cookie tray.
When I think of cookie trays, I always think of snowball cookies – little cookies with a melt in your mouth texture covered in powdered sugar. They also go by the name of wedding cookies, but snowballs are more fitting thanks to the powdered sugar.
I already have several variations – lemon snowballs and cherry coconut snowballs. I wanted to do a more traditional flavor but then added mini chocolate chips because everything is better when chocolate chips are involved.
Most snowball cookie recipes make about 2 dozen or more. Mine is scaled down to make about 15 1-inch balls. They may seem small on their own, but they are the perfect size to squeeze onto a cookie tray (or into your stomach when you just want “one more bite”).
The best part about cookie season is giving them away. Ok fine eating them too, but I love seeing the positive reactions when I give away a box. That’s why I’m teaming up with Bob’s Red Mill who is all about spreading the love 1 dozen cookies at a time using their premium flour milled from the highest quality wheat.
I gave away a lot of homemade cookies throughout college, mainly because I couldn’t afford to buy gifts for everyone I encountered. Plus they’re much more personal than obvious cheap stuff you bought from the dollar store. Nothing says I love you like a generic dollar store mug, right?
Not able to see everyone you love this year? Luckily cookies are easy to mail! You can read my 8 tips for shipping cookies then apply them to these snowballs.
To give the snowballs a more festive look, I used mini cupcake liners printed with snowflakes. Not only does this help contain the powdered sugar, they look better for presentation.
Items You May Need (affiliate links):
Chocolate Chip Snowball Cookies
Ingredients
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup Bob's Red Mill all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 375F. Have a baking sheet ready.
- In a large mixing bowl, beat together the butter and 2 tablespoons powdered sugar until light and creamy, about 2-3 minutes. Beat in the vanilla.
- Gradually beat in the flour and salt until a dough forms, about 1 minute (it'll look crumbly and dry, but it'll come together.). Add the chocolate chips.
- Using a small cookie scoop or your hands, shape the dough into 1-inch balls. Place on the baking sheet.
- Bake 6-8 minutes or until firm and lightly browned. Cool for a few minutes, then roll in remaining 1 tablespoon powdered sugar. Cool completely.
Nutrition Information:
Amount Per Serving: Calories: 953 Total Fat: 60g Carbohydrates: 103g Protein: 9g
Carolina Girl says
Oh, my goodness, this is the perfect cookie recipe for those who are baking challenged, that would be me, not a lot of precise measuring and clean up looks to be like it will be a breeze. I love Bob’s Red Mill products and will buy to use when I make this recipe. Cannot wait for the peanut butter cup cookie recipe.
Carla says
Yes, I think this would be a great beginner recipe! Plus it doesn’t take long to make either. The peanut butter cookie recipe is coming soon! Stay tuned :)
Shelley says
Does this work with the gluten free one to one flour?
Carla says
I’m not sure because I don’t bake with gluten free flour, but if you can easily substitute it 1:1, then it probably will.
Gail says
Just mad these, doubled the recipe, thy did not hold the shape of a ball were flat on the bottom. I have made snowball cookies before and this never happened, was wondering if it was because of Bob’s Red Mill Flour?
Carla says
They aren’t meant to be perfectly round after baking. You’re going to have a little bit of spreading due to the butter. However, if they are really flat, walk me through what you did. What kind/brand of butter did you use? And how do you measure your flour – scooping or spooning? Using Bob’s Red Mill flour wouldn’t make them spread.