Description
Classic Chocolate Snowball Cookies are a delightful twist on the traditional buttery snowball, infused with rich cocoa and chopped nuts for a festive treat. These soft, melt-in-your-mouth cookies are perfect for holiday gatherings or any time you crave a chocolatey, nutty dessert dusted in powdered sugar for a snowy finish.
Ingredients
Scale
For the Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¾ cup finely chopped walnuts or pecans
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and ½ cup powdered sugar until the mixture is light and fluffy, which will contribute to a tender texture. Then mix in the vanilla extract to add depth of flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt to evenly distribute the cocoa and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the butter mixture, mixing until a soft dough forms. Be sure not to overmix to keep the cookies tender.
- Fold in Nuts: Gently fold in the finely chopped walnuts or pecans to distribute the crunchy nuts throughout the dough.
- Shape Cookies: Scoop out tablespoon-sized portions of dough and roll each into a ball. Place the balls about 1 inch apart on the prepared baking sheet to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until they are set but not overbaked. The centers should be firm yet tender.
- First Sugar Roll: Remove the cookies from the oven and let them cool on the sheet for 5 minutes. While still warm, gently roll each cookie in powdered sugar to start the snowy coating.
- Cool Completely and Second Sugar Roll: Transfer the cookies to a wire rack to cool completely. Once cooled, roll them again in powdered sugar for a beautiful, snowball-like finish.
Notes
- These cookies can be made ahead and stored in an airtight container for up to 5 days without losing their freshness.
- For a nut-free version, simply omit the nuts or substitute with chopped almonds or hazelnuts based on your preference.
