This recipe for Chocolate Chip Snowball Cookies is my go-to when the holiday season arrives and I want something nostalgic, simple, and crowd-pleasing. I discovered this version a few years ago when I wanted the classic melt-in-your-mouth texture of a snowball but with a little chocolate surprise for the kids. The result was a platter that disappeared within hours — the buttery crumb, delicate powdered sugar coating, and tiny pockets of chocolate make every bite a holiday postcard. I first made them the weekend before Christmas and took them to a small neighborhood cookie swap; people kept asking for the recipe and commenting that they tasted like a cross between a shortbread and a tender wedding cookie.

What makes these special is the contrast of textures: a soft, tender interior that almost dissolves on the tongue and a light outer dusting of powdered sugar that gives the impression of freshly fallen snow. Using mini chocolate chips ensures that the chocolate is gently distributed throughout without overwhelming the delicate dough. Because these are nut-free, they’re a safer choice for gatherings where allergies are a concern, and they keep beautifully for gifting. I love that they’re straightforward to make — perfect for a beginner baker or for those last-minute holiday baking marathons.

Ingredients

• Unsalted butter: Use 1 cup (2 sticks) of good-quality unsalted butter, softened but not melted. I like Plugrá or Land O'Lakes for consistent results; the butter provides the tender, meltaway texture.
• Powdered sugar: You'll need 1/2 cup for the dough and additional for rolling. Powdered sugar contains a small amount of cornstarch that helps keep the coating intact.
• Vanilla: 1 teaspoon of pure vanilla extract brightens the flavor; you can swap for almond or orange extract for a twist.
• All-purpose flour: 2 1/4 cups provides the structure. Spoon and level the flour into your measuring cup for accuracy — too much flour yields a dry cookie.
• Salt: 1/2 teaspoon balances the sweetness and lifts the flavor of butter and chocolate.
• Mini chocolate chips: 1 cup; the small size distributes evenly without disrupting the cookie shape. Use bittersweet or semisweet for balance.
• Extra powdered sugar for rolling: About 1 cup, more if you prefer a thicker snowy coating.

Instructions

Preheat and prepare: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or a silicone mat to prevent spreading and encourage even browning. If you have a convection oven, reduce temperature by 25°F and check early. Mix butter, sugar and vanilla: In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter with 1/2 cup powdered sugar and 1 teaspoon vanilla on medium speed until light and fluffy, about 2–3 minutes. This creaming incorporates air which helps the cookies stay tender. Add dry ingredients: Reduce speed to low and add 2 1/4 cups all-purpose flour and 1/2 teaspoon salt. Mix until the dough starts to come together and there are no large streaks of flour—do not overmix. The dough should be soft but hold together when pressed; if it feels too sticky, chill for 20–30 minutes. Fold in chocolate chips: Gently stir in 1 cup mini chocolate chips by hand using a spatula so they distribute without crushing the dough. This helps maintain the tender texture and prevents the chips from melting into the dough. Portion cookies: Scoop 1 tablespoon-sized portions of dough (I use a 1 Tbsp cookie scoop) and roll briefly between your palms to form smooth rounds. Place them 1 inch apart on the prepared baking sheets; they don’t spread much so you can fit several per sheet. Bake: Bake for 7–10 minutes until the bottoms are just slightly brown and the tops look set. The cookies should not brown much — you want them pale and tender. Rotate the sheets halfway through if your oven has hot spots. Cool and coat: Allow the cookies to cool on the sheet for 5 minutes, then transfer to a cooling rack. When slightly warm, roll each cookie in a bowl of powdered sugar (about 1 cup) until fully coated. For a heavier coating, roll twice.

Storage Tips

Store completely cooled cookies in an airtight container layered with parchment to prevent sticking; they remain fresh for up to one week at room temperature. For longer storage, freeze in a single layer on a sheet until firm, then transfer to a zip-top bag or airtight container for up to three months. Thaw at room temperature and, if desired, re-roll in a little powdered sugar to refresh their snowy appearance.

Ingredient Substitutions

If you need to switch things up: use browned butter for a nuttier, deeper flavor (cool before adding other ingredients); replace vanilla with 1 teaspoon almond extract for a fragrant twist; swap mini chips for finely chopped chocolate if you prefer larger chocolate pockets. To make them gluten-free, use a high-quality 1-to-1 gluten-free flour blend and add 1/8 teaspoon xanthan gum if your blend lacks binding agents.

Serving Suggestions

Serve on a festive platter dusted with cocoa powder or extra powdered sugar. These pair beautifully with hot cocoa, mulled cider, or a lightly brewed coffee. For a holiday dessert table, arrange them next to fruitcakes, shortbread, and spiced cookies. Garnish with a candied orange slice or a sprig of rosemary for a seasonal touch.

Cultural Background

Snowball-style cookies are cousins to the classic Mexican wedding cookie and the Russian tea cake — nut-filled, powdered-sugar-coated cookies that travel through many holiday traditions. This version swaps the usual nuts for chocolate chips, giving it an American twist that’s especially kid-friendly and safer for nut-free events. Over time, these variations have evolved to include everything from citrus zest to espresso powder.

Seasonal Adaptations

In winter, add a pinch of cinnamon or cardamom to the dough for warmth. In spring, stir in lemon zest and white chocolate chips for a brighter profile. For a Halloween plate, dye some of the powdered sugar very lightly pink or orange and decorate with candy eyes. The base dough adapts well to spices and complementary mix-ins.

Meal Prep Tips

Portion the dough into tablespoon-sized balls and freeze them on a sheet, then transfer to a container. When ready to bake, place frozen balls on the prepared sheet and add 1–2 minutes to the bake time — this makes spontaneous batches easy. For gifting, stack them in a tin with parchment separators and tie with ribbon; they travel well by mail when double-wrapped.

In short, these chocolate chip snowball cookies are an effortless, crowd-pleasing treat that can be adapted for many tastes and occasions. They combine simplicity with a touch of elegance and are the kind of cookie that sparks smiles at every gathering — make a batch, and they’ll likely become part of your own holiday tradition.