Chocolate Snowball Cookies – Rich, Fudgy & Melt-In-Your-Mouth

Adam

Chocolate Snowball Cookies – Rich, Fudgy & Melt-In-Your-Mouth

These Chocolate Snowball Cookies take everything you love about classic snowballs and turn them into a chocolate lover’s dream. Soft, buttery, rich, and deeply chocolaty, they melt delicately in your mouth with every bite. Rolled in powdered sugar for that snowy finish, they’re the perfect blend of winter charm and chocolate decadence. If you want a Christmas cookie that’s festive, beautiful, and incredibly easy to make, this recipe delivers. With their round shape, powdered sugar coating, and rich cocoa flavor, these cookies have become a holiday favorite for gifting, party trays, and cozy treats by the fireplace. The texture is soft, tender, and perfectly crumbly — just like traditional snowballs, but with the added bonus of a fudgy chocolate bite.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings: 30 cookies

Ingredients Equipment Method Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ cup granulated sugar
1 cup powdered sugar plus extra for rolling
¼ teaspoon salt

Flavor

1 teaspoon vanilla extract

Dairy

1 cup unsalted butter softened

Equipment

Mixing bowls
Hand mixer or stand mixer
Rubber spatula
Measuring cups & spoons
Baking sheet
Parchment paper
Cooling rack
Small bowl for rolling powdered sugar

Method

Step 1: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

Step 2: In a large bowl, beat the softened butter until smooth and creamy.

Step 3: Add granulated sugar and mix until fully combined and fluffy.

Step 4: Add vanilla extract and continue mixing.

Step 5: Add flour, cocoa powder, powdered sugar, and salt. Mix until a soft dough forms.

Step 6: Scoop about 1 tablespoon of dough and roll it into a small ball.

Step 7: Place the cookie balls onto the baking sheet, spacing them slightly apart.

Step 8: Bake for 10–12 minutes, until cookies set but do not overbake.

Step 9: Allow cookies to cool for 3–4 minutes, then gently roll them in powdered sugar.

Step 10: Once completely cooled, roll them again for a thick, snowy coating.

Notes

🧊 Storage & Reheating
Room Temperature

Store in an airtight container for up to 1 week.

Freezer

Freeze baked cookies for up to 2 months.

Reheating

No reheating needed — thaw and enjoy.

🥄 Variations

Chocolate Chip Version: Add ½ cup mini chocolate chips.

Mocha Snowballs: Add 1 tablespoon instant coffee.

Double Chocolate: Roll in cocoa powder before powdered sugar.

Nutty Version: Add ½ cup finely chopped pecans or walnuts.

Christmas Sprinkle Snowballs: Add festive sprinkles to the dough.

❓ 10 FAQs
1. Can I use Dutch-process cocoa?

Yes — it gives an even richer chocolate flavor.

2. Can I reduce the sugar?

A little, but it may change the texture.

3. Why roll the cookies twice?

It gives the classic snowy look and better coating.

4. Can I make the dough ahead of time?

Yes — refrigerate for up to 24 hours.

5. Why are my cookies dry?

Too much flour — spoon and level for accuracy.

6. Can I use salted butter?

Yes, but reduce the added salt.

7. Can I add chocolate chunks?

Yes — chopped dark chocolate works great.

8. Can I freeze the dough?

Yes — freeze dough balls up to 2 months.

9. Do they taste like brownies?

They have a rich, fudgy flavor similar to soft brownies.

10. Are these good for gifting?

Absolutely — they pack beautifully in cookie boxes.

🏁 Conclusion

These Chocolate Snowball Cookies are rich, fudgy, buttery, and wonderfully festive — the perfect twist on a Christmas classic. Their soft, melt-in-your-mouth texture and snowy powdered sugar coating make them irresistible for holiday parties, family gatherings, and edible gifts. Whether you're a chocolate lover or simply want a cozy winter cookie, this recipe will become a cherished favorite.