Description
Delightful Chocolate Chip Snowball Cookies featuring a buttery dough studded with mini semi-sweet chocolate chips. These cookies are baked until lightly golden and rolled in confectioners sugar for a classic snowball effect, perfect for festive occasions or everyday treats.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, room temperature
- ½ cup confectioners sugar
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 cup mini semi-sweet chocolate chips
Coating
- 1–2 cups additional confectioners sugar, for rolling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup, then set them aside.
- Cream Butter and Sugar: In a stand mixer bowl or large mixing bowl, beat the unsalted butter, confectioners sugar, and vanilla extract on medium-high speed until the mixture becomes light and fluffy, about 3 to 5 minutes. This step ensures a tender and airy cookie base.
- Add Dry Ingredients: Reduce the mixer speed to low and gradually add the all-purpose flour and salt. Once incorporated, increase the speed to medium and mix until the dough forms uniformly, scraping down the sides and bottom of the bowl as needed to incorporate all ingredients evenly.
- Mix in Chocolate Chips: Gently fold in the mini semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Shape Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll into balls. Arrange these on the prepared baking sheets, spacing them at least 1 inch apart to allow for slight spreading during baking.
- Bake Cookies: Place the baking sheets in the oven and bake the cookies for 10 to 12 minutes, or until the bottoms are lightly golden. Avoid overbaking to keep the cookies soft and tender.
- Cool Slightly: Remove the cookies from the oven and let them cool on the baking sheet for about 3 to 5 minutes, just until warm enough to handle but not hot.
- Roll in Sugar: Roll the warm cookies in the additional confectioners sugar, coating them generously to create the classic snowball appearance. Transfer the sugar-coated cookies to a wire rack to cool completely.
- Optional Second Coating: For a thicker and more pronounced sugary coating, once the cookies are completely cooled, roll them again in fresh confectioners sugar before serving or storing.
Notes
- If the dough feels too soft or sticky to handle, chill it in the refrigerator briefly to firm it up for easier shaping.
- To maintain a smooth coating, replace the confectioners sugar used for rolling if it becomes clumpy during the process.
- Store these cookies in an airtight container at room temperature for up to one week or freeze them for up to three months for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
