Chocolate Chip Snowball Cookies
Chocolate Chip Snowball Cookies are mini buttery cookies with a melt in your mouth texture covered in powdered sugar. They are the perfect size for your Christmas cookie tray! Eggless and nut free.
When I think about making a homemade Christmas cookie tray, I always think about Chocolate Chip Snowball Cookies – mini buttery cookies with a melt in your mouth texture covered in powdered sugar.
They also go by the name of wedding cookies or Russian Tea Cakes, but snowballs are more fitting thanks to the powdered sugar.
These snowball cookies with chocolate chips are like eating chocolate chip cookies with powdered sugar in one bite.
Plus the mini chocolate chips make a great substitute for nuts as wedding cookies have walnuts or pecans.
Most snowball cookie recipes make about 2 dozen or more. Mine is scaled down to make about 15 1-inch balls.
Probably doesn’t qualify as small batch by definition, but they’re so small you might not even notice a few extra cookies.
Being tiny also means these chocolate chip snowball cookies are the perfect size to squeeze onto a cookie platter (or into your stomach when you just want “one more bite”).
Ingredients For Snowball Chocolate Chip Cookies
To make your snowball cookie recipe with chocolate chips, you’ll need the following ingredients:
- Butter: The key to these snowball cookies’ melt in your mouth texture is using butter. Do not substitute margarine or whipped butter.
- Powdered sugar: Used to sweeten the dough and for tossing after baking
- Vanilla: Enhances flavor so they’re extra delicious
- All-purpose flour: Binds the dough together to form your cookies
- Salt: Flavors the dough so it isn’t bland
- Mini chocolate chips: It’s important you use mini chocolate chips and not regular sized because the cookies will be tiny.
How To Make Chocolate Chip Snowball Cookies
To make your mini chip snowball cookies, first beat together the butter and powdered sugar until smooth and creamy. Don’t forget to add your vanilla!
Scrape down the bowl then slowly beat in your flour and salt until a dough forms then add your mini chocolate chips.
Using a size 60 cookie scoop or by hand, shape your dough into 1-inch balls then add to a baking sheet.
Bake at 375F for 6-8 or until lightly browned. Cool for a few minutes then roll in powdered sugar.
How To Serve Chocolate Chip Snowball Cookies
Because chocolate chip snowball cookies are made without egg or leavening (such as baking powder or baking soda), they don’t spread while baking, leaving them with their tiny round shape.
To give them a more festive look, I used mini cupcake liners printed with snowflakes. Not only does this help contain the powdered sugar, your snowball cookies with chocolate chips look better for presentation.
Why is my dough crumbly?
If your dough is too crumbly, first keep mixing. Sometimes it’ll take an extra minute or two to form a dough, especially if you’re using a hand mixer.
However if that still doesn’t work, it’s likely you added too much flour or powdered sugar. Make sure you’re properly measuring your flour by spooning it into your cup and not scooping and packing it.
Can you freeze snowball cookies?
To help you get ahead of baking season, yes you can freeze snowball cookies. Place them in a single layer on a tray or plate then freeze until firm, about 1 hour.
This keeps them from sticking to each other when piled together. Transfer your cookies to a freezer-safe bag and freeze for up to 1 month.
It’s likely you’ll need to re-roll them in powdered sugar once they thaw.
More Chocolate Chip Cookie Recipes
Enjoyed this snowball cookie recipe with chocolate chips? Here are more chocolate chip Christmas cookies you can make:
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips
- Preheat oven to 375F. Have a baking sheet ready.
- In a large mixing bowl on medium-high spped (with the paddle attachment if using a stand mixer), beat together the butter and 2 tablespoons powdered sugar until light and creamy, about 2-3 minutes. Beat in the vanilla.
- Scrape down the bowl then on low speed, 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 #60 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 5 minutes then roll in remaining 1 tablespoon powdered sugar. Cool completely.
Store in an airtight container for up to 5 days.
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