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Buttery, melt-in-your-mouth shortbread cookies filled with mini-chocolate chips and rolled in powdered sugar.
Welcome to recipe #2 in the 12 Days of Christmas Cookies!
I first brought snowballs (aka Russian tea cakes) to the blog for last year’s 12 Days celebration. They are an April family specialty, and they’ve always been one of my favorites.
They’re a simple shortbread cookie wrapped in a hug (actually, two hugs) of powdered sugar. I mean, how can you not love that?
They’re unfussy, don’t require any fancy ingredients, and are a definite crowd-pleaser.
Classic snowballs are filled with nuts. These chocolate chip snowballs do not have nuts in them, so it’s hard to find someone who wouldn’t like them! Because there really, truly are people out there who do not enjoy nuts in or out of cookies.
To those people I say “GIVE ME ALL OF THE COOKIES WITH NUTS.”
As I said, these cookies are unfussy, but they do take a bit of hands-on time.
Once you pull the batter together, you’ll need to chill the dough for an hour. When you’re ready to bake the cookies, they only take 10-12 minutes in the oven.
Once they are cool enough to handle but not completely cool, they get a nice bath in some powdered sugar.
And then another bath in more powdered sugar when they are completely cool.
Remember those two powdered sugar hugs I was talking about? Yeah. Let’s get all up in that and make some group hugs out of this.
What I love most about snowballs is that when you put them on a cookie tray, they “snow” on everything around them. My MIL always puts together beautiful Christmas cookie trays, and her finishing touches are snowballs in every available nook and cranny, and a light dusting of powdered sugar over the whole tray.
Plus, since most cookies aren’t stark white like snowballs, they add a nice contrast to the overall look of a collection of cookies.
Ohhhh! How gorgeous would some chocolate cayenne cookies + chocolate chip snowballs look on the same tray?! I mean, someone do that and get back to me, please??
Simple, classic, have “winter/Christmas/holidays/snow” written all over them, perfect for the holidays or just another Friday night bake-a-thon, you’ll find these chocolate chip snowballs are an easy addition to your cookie recipe collection.
Make room, friends. We are only 2 cookies into this party and there’s plenty more where they came from.
Chocolate Chip Snowball Cookies
- ½ cup unsalted butter softened to room temperature
- ¼ cup + ½ cup powdered sugar divided
- ½ teaspoon vanilla extract
- 1 cup + 2 Tablespoons all-purpose flour be sure to measure properly
- 1/4 teaspoon salt
- ⅓ cup mini chocolate chips
- In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, ¼ cup of the powdered sugar, and vanilla on medium speed until smooth. Add the flour and salt and beat again on medium until completely combined. Add chocolate chips and stir with a spatula until evenly dispersed. Cover bowl with plastic wrap and refrigerate at least 1 hour and up to 3 days.
- When you are ready to bake the cookies, preheat the oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Roll dough into approximately 1" balls using a cookie scoop or a Tablespoon measure (I use this #50 cookie scoop for all of my standard size cookies). Bake until set, about 10-12 minutes. You do not want cookies to brown at all. Remove from oven and transfer cookies to wire rack. Allow to cool until you are able to handle the cookies. Roll warm cookies in remaining ½ cup of powdered sugar. Return cookies to wire rack and allow to cool completely. When completely cool, roll in powdered sugar again. Cookies remain fresh in an airtight container at room temperature up to 2 weeks.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.