Chocolate Snowball Cookies – Soft, Fudgy & Snow-Dusted

Adam

Chocolate Snowball Cookies – Soft, Fudgy & Snow-Dusted

These Chocolate Snowball Cookies are rich, buttery, melt-in-your-mouth treats with deep cocoa flavor and a beautiful snowy powdered sugar coating. They look like classic snowballs but taste like soft chocolate truffles wrapped in sugar. Perfect for Christmas baking, cookie boxes, gifting, or enjoying with a warm drink on a winter night, these cookies are easy, festive, and always a crowd favorite. The texture is soft and tender, lightly fudgy in the center, and coated in a sweet powdered sugar shell that gives them their signature “snowy” look. With no complicated steps and simple, affordable ingredients, this recipe is beginner-friendly yet professional enough for holiday dessert tables.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 26 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 bowl
Hand mixer or whisk
Measuring cups & spoons
Rubber spatula
Baking sheet
Parchment paper
Cooling rack
Small bowl for powdered sugar

Method

Step 1: Preheat 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 powdered sugar, mixing until fluffy.

Step 4: Add vanilla extract and continue mixing.

Step 5: Add flour, cocoa powder, and salt, then mix until a soft dough forms.

Step 6: Scoop 1 tablespoon of dough and roll into small balls.

Step 7: Place the cookie balls onto the prepared baking sheet.

Step 8: Bake for 10–12 minutes, until the bottoms are set but tops remain soft.

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

Step 10: Once fully cooled, roll again to create a thick snowy coating.

Notes

🧊 Storage & Reheating
Room Temperature

Store in an airtight container for up to 7 days.

Freezer

Freeze baked cookies for up to 2 months.

Reheating

No reheating needed — snowballs are served at room temperature.

🥄 Variations

Chocolate Chip Snowballs: Add ½ cup mini chocolate chips.

Mocha Snowballs: Add 1 teaspoon instant coffee for deeper flavor.

Double Chocolate: Roll cookies in cocoa powder before powdered sugar.

Nutty Snowballs: Add ½ cup chopped nuts like pecans or walnuts.

Peppermint Chocolate Snowballs: Add crushed candy cane or ½ teaspoon peppermint extract.

❓ 10 FAQs
1. Why didn’t my snowball cookies crack?

They don’t crack like crinkle cookies—they stay round and smooth.

2. Can I use Dutch-process cocoa?

Yes — it gives a richer flavor.

3. Can I reduce the sugar?

Slightly, but sugar helps maintain the correct texture.

4. Why roll the cookies twice?

It creates a thicker snowy coating.

5. Can I make them gluten-free?

Yes — use a 1:1 gluten-free flour blend.

6. Can I use salted butter?

Yes — reduce added salt.

7. Why are they crumbly?

Snowballs are meant to be tender and slightly crumbly.

8. Can I freeze the dough?

Yes — freeze dough balls up to 2 months.

9. Can I use margarine?

Use real butter for best melt-in-your-mouth texture.

10. Do kids like these?

Yes — they’re soft, sweet, and fun to roll in sugar.

🏁 Conclusion

These Chocolate Snowball Cookies are festive, fudgy, buttery, and beautifully coated in powdered sugar for that magical snowy look. They’re simple to make, delightful to eat, and perfect for sharing during Christmas. Whether you’re gifting them or enjoying them at home, they always bring holiday cheer.