These Chocolate Chip Snowball Cookies are tender, buttery bites rolled in powdered sugar and studded with mini chocolate chips. They’re a simple twist on classic snowball cookies—ideal for holiday cookie exchanges, Christmas trays, or any time you want a festive, melt-in-your-mouth treat.
Inspired by Russian tea cakes, Mexican wedding cookies, and traditional snowballs, this version replaces nuts with chocolate for a nut-free option that still delivers the familiar crumbly texture and snowy coating.
Why You’ll Love This Recipe
- Classic holiday favorite – The powdered sugar coating gives each cookie a snowball look while remaining buttery and tender inside.
- Easy pantry ingredients – You probably have everything on hand, making these quick to pull together.
- Nut-free option – Chocolate chips replace the usual nuts, so they work well for those with nut allergies.
- Perfect for sharing – These cookies are great for cookie swaps, holiday trays, or gifting to friends and family.
Ingredients in Chocolate Chip Snowball Cookies
- 1 cup unsalted butter, softened to room temperature
- 1/4 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1/2 cup mini chocolate chips (or regular chocolate chips)
- 1 1/2 cups powdered sugar (for rolling)
- 1/4 teaspoon salt
How to Make Chocolate Chip Snowball Cookies
- Preheat the oven to 325°F (163°C) and line baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the softened butter, granulated sugar, and vanilla on medium speed until smooth and creamy.
- With the mixer on low, add the salt and flour and mix until a soft dough forms. Avoid overworking or adding too much flour; the dough should be slightly crumbly but hold together.
- Fold in the mini chocolate chips until they are evenly distributed throughout the dough.
- Using a #40 cookie scoop or a tablespoon, portion the dough and roll into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.
- Bake for 15–17 minutes, until the bottoms are just turning light golden. Because these are buttery cookies, take care not to overbake.
- Allow the cookies to cool on the baking sheet for 5 minutes. While still warm, roll each cookie in powdered sugar to coat. Transfer cookies to a wire rack to cool completely, then roll again in powdered sugar for a thicker, classic snowball finish.
Quick Tips
- Even-sized cookies – Use a small cookie scoop so all cookies bake evenly.
- Flavor variations – Swap vanilla for almond extract, add a tablespoon of cocoa powder for a chocolate dough, or try lemon zest for a bright twist.
- Make ahead – Bake and freeze cooled cookies in an airtight container for up to three months. Thaw and re-roll in powdered sugar before serving if needed.
Storage
Store fully cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies between layers of parchment in a freezer-safe container or bag for up to three months. Thaw at room temperature and dust with extra powdered sugar if the coating has dulled.
More Christmas Cookie Recipes
If you enjoy these chocolate chip snowballs, consider adding other holiday favorites to your baking list:
- Kolaczki – Buttery pastry cookies filled with fruit preserves for an elegant addition to any cookie tray.
- Pecan Crescent Cookies – Tender crescent-shaped cookies dusted with powdered sugar and full of nutty flavor.
- Gingerbread Cookies – Spiced cut-outs perfect for decorating with family during the holidays.
- Gooey Butter Cookies – Soft, rich cookies rolled in powdered sugar that are always a crowd-pleaser.
- Classic Chocolate Chip Cookies – A timeless favorite that pairs well with any holiday spread.
- Soft Frosted Cut Out Sugar Cookies with Buttercream
- Cake Mix Gingerbread Loaf
- Old-Fashioned Gingerbread Loaf Cake
- Sweet Potato Pie
📖 Recipe
Chocolate Chip Snowball Cookies
Dana
Chewy and buttery, these chocolate chip snowball cookies are rolled in powdered sugar for a classic holiday treat. An easy snowball cookie recipe!
No ratings yet
Print Recipe
Pin Recipe
Save Recipe
Pin Recipe
Save Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 20 cookies
Calories 195 kcal
Equipment
-
Cookie Scoop – #40
-
Mixer or Hand Mixer
Ingredients
- 1 cup unsalted butter – softened
- ¼ cup granulated sugar
- 1 ½ teaspoon vanilla extract
- 2 cups all-purpose flour – spooned and leveled
- ½ cup mini chocolate chips
- 1 ½ cups powdered sugar
- ¼ teaspoon salt
Instructions
-
Preheat oven to 325°F and line baking sheets with parchment paper.
-
Beat butter, sugar, and vanilla until smooth.
-
Add salt and flour and mix until a soft dough forms. Stir in chocolate chips.
-
Scoop and roll into 1-inch balls. Place on prepared baking sheets.
-
Bake 15–17 minutes, until lightly golden on the bottom.
-
Cool 5 minutes, then roll warm cookies in powdered sugar. Cool on a wire rack and roll again for a thicker coating before serving.
Notes
- Uniform size – Use a #40 cookie scoop for consistent cookies that bake evenly.
- Make ahead – These freeze well for up to three months; thaw and re-dust with powdered sugar before serving.
Nutrition
Serving: 1cookie | Calories: 195kcal
Nutritional information is an estimate and may vary based on ingredients and portion sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!