Looking for a last minute Christmas cookie? Not only are these great for Christmas, this easy Chocolate Snowballs recipe is one that you’ll want to keep around all year long!
If you’ve never tried snowball cookies, these Chocolate Snowballs are incredible! Easy to make and delicious to eat, this is the best chocolate snowball cookie recipe!
There’s only three more sleeps til ChriiiIIIIiiiissstmas….
Three days! I might as well be five years old with how utterly excited I am for Christmas, especially this year. This is the first year where I will be able to experience the joy and amazement of Christmas through a child’s eyes. And I can’t wait to watch Jonathan run out of his room in his adorable gingerbread man pajamas and see the packages that have materialized under the tree overnight (we haven’t put any out yet).
Also, I’m pretty excited to have new toys to play with. Not ashamed to admit it.
I couldn’t let this year go by without posting at least one cookie recipe. Growing up, this cookie reigned supreme over all other cookies in my family, and it’s not really Christmas until they make their first appearance.
It has always irked me that Dave has never adored these in the manner that he should, due to the presence of nuts. In his words “Get the nuts out of there. Stop trying to ‘healthy’ up my dessert!”
Yes, I knew this before I married him and still went through with it anyway.
This year, I was bound and determined to find a way to alter the original while still maintaining the lightness, butteriness, and shape. Happy to say that the nut-free version is just as delicious as the pecan version.
To start making these cookies, cream together butter and sugar using a mixer on medium-low speed. One the butter and sugar mixture is light and fluffy, add in the vanilla.
Next, add in the salt and cocoa powder. Once combined, gradually add in the flour and mix until well-combined. If you choose for these cookies to be nut-free like my husband, you can stop after this step and put the dough in the refrigerator to chill for an hour.
If you would like to add nuts, reduce the mixer to low and add in the pecans, or fold in by hand. After the pecans are evenly dispersed throughout the dough, refrigerate dough for at least one hour.
While you are waiting for the dough to chill, preheat oven to 350 degrees F. Next, roll the dough into 1 inch balls and place 1 inch apart on greased cookie sheet. If you prefer, you can line your cookie sheet with parchment paper instead of greasing it. Bake the cookies for 12 minutes in the preheated oven.
When the cookies are finished baking, move them to a cooling rack to finish cooling completely. Once cool, roll the cookies in powdered sugar (confectioners sugar,) and store in an airtight container until you’re ready to eat them!
Tools you might need to make this Snowball Cookie recipe:
- A nice set of cookie sheets is always good to have on hand for caking Christmas cookies of any kind.
- If you like your nuts to be finely chopped, a food processor is a good thing to have on hand.
- I always like to use cooling racks to make sure my Chocolate Snowballs are fully cooled before rolling in powdered sugar.
If you liked these Chocolate Snowballs, check out these other delicious Christmas cookie recipes:
- Rice Krispie Treat Gingerbread Men House
- Orange Glazed Gingersnaps
- No Bake Peanut Butter Bars
- Candy Cane Oreo Cookie Bars
- 2 1/2 sticks unsalted butter
- ⅔ cups sugar
- 2 teaspoons vanilla
- 2 cups flour (3 cups if no nuts)
- ½ teaspoon salt
- ½ cup cocoa
- 2 cups finely chopped pecans
- Using a mixer on medium-low speed, cream together butter and sugar. Add in vanilla.
- Add in the salt and cocoa.
- Gradually add in the flour, and mix until well-combined.
- Reduce the mixer to low and add in the pecans, or fold in by hand. Refrigerate dough for at least one hour.
- Preheat oven to 350F.
- Roll dough into 1″ balls and place 1″ apart on greased cookie sheet. Bake 12 minutes.
- Cool completely and roll in powdered sugar.