Chocolate Snowball Cookies
These chocolate snowball cookies combine cocoa, butter, and nuts into tender, melt-in-your-mouth treats dusted with powdered sugar—perfect for holiday platters!
What Makes These Chocolate Snowball Cookies So Special?
These chocolate snowball cookies blend rich unsweetened cocoa powder, finely chopped walnuts, melted butter, and mini chocolate chips into tender, crumbly rounds that literally melt on your tongue, then get rolled in snowy powdered sugar for that classic festive look and sweet contrast.
I’ve been making chocolate snowball cookies every December since my college roommate shared her grandmother’s recipe with me over finals week. We needed stress relief, and these cookies delivered—big time. They’re like the sophisticated chocolate cousin of classic Mexican wedding cookies, with that same buttery, tender crumb but amped up with cocoa.
If you love melt-in-your-mouth holiday cookies, our pecan nut ball cookies use the same tender, buttery base with classic powdered-sugar coating.
Table of Contents
Why You’ll Love This Chocolate Snowball Cookie Recipe
These chocolate powdered sugar cookies hit differently because they’re not your typical crispy chocolate cookie. Here’s why they’ve earned a permanent spot in my baking rotation:
They’re ridiculously easy. One bowl, no chilling required, and they’re in the oven in about ten minutes. Perfect for when you need homemade cookies without the fuss.
The texture is unreal. That tender, almost sandy crumb that dissolves on your tongue? That’s the magic of combining butter with finely ground nuts and just enough flour to hold everything together.
They look festive without effort. A quick roll in powdered sugar and suddenly you’ve got cookies that belong on a holiday platter next to fancier desserts that took three times as long.
They’re surprisingly versatile. Swap pecans for walnuts, use coconut oil instead of butter, or try different flours—these cookies are forgiving and adaptable to whatever you’ve got in your pantry.
I learned the hard way that room-temperature butter matters here. According to King Arthur Baking, softened butter (around 65-67°F) creams properly with sugar to create tiny air pockets that give cookies their structure. Too cold and it won’t incorporate; too warm and your dough becomes greasy. Trust me, I’ve made both mistakes.
Chocolate Snowball Cookies
Equipment
- Shallow bowl for powdered sugar
Ingredients
- ¾ cup white, spelt, or oat flour keto version available
- ¼ cup unsweetened cocoa powder Dutch-process recommended for deeper flavor
- ¼ cup finely chopped walnuts or pecans coarse sand texture
- ½ cup butter or coconut oil softened but not melted
- ¼ cup powdered sugar for dough
- ¼ cup mini chocolate chips or finely chopped chocolate
- additional powdered sugar optional, for rolling
Instructions
- Start with softened but not melted butter or coconut oil (it should leave a slight indent when pressed but still hold its shape). Preheat your oven to 325°F—this lower temperature prevents the bottoms from browning too quickly while the centers bake through.
- Beat the butter with the 1/4 cup powdered sugar in your bowl or stand mixer until it’s light and fluffy, about 2 minutes. This creates those tiny air pockets that give the cookies their delicate texture.
- Stir in the flour, cocoa powder, finely chopped nuts, and mini chocolate chips until everything forms a cohesive cookie dough. The dough should be soft but not sticky—if it feels too wet, add a tablespoon more flour.
- Roll the dough into balls about 1 inch in diameter (roughly a tablespoon each) and place them on your prepared cookie sheet. They don’t spread much, so you can space them about an inch apart.
- Bake for 15 minutes on the center oven rack. The cookies will still feel soft when you pull them out—that’s normal. They firm up considerably as they cool, so resist the urge to overbake.
- Let the cookies cool on the baking sheet for 10 minutes. They’re super fragile when hot and will crumble if you move them too soon.
- Once cooled, roll each cookie in powdered sugar for that classic snowball look. Do this step twice—once when they’re barely warm and again once they’re completely cool for extra coverage.
Notes
Nutrition
Nutritional Information Per Cookie
| Nutrient | Amount |
|---|---|
| Calories | 95-110 |
| Protein | 1.5g |
| Carbohydrates | 9g |
| Fat | 7g |
| Fiber | 1g |
Based on a batch of 20 cookies
Ingredients You’ll Need for Chocolate Butterball Cookies
This chocolate snowball cookie recipe keeps things simple with pantry staples you probably already have. The ingredient list is short, but each component plays a crucial role in creating that signature tender, crumbly texture.
| Amount | Ingredient |
|---|---|
| 3/4 cup | White, spelt, or oat flour (keto version linked in notes) |
| 1/4 cup | Unsweetened cocoa powder (I use Dutch-process for deeper flavor) |
| 1/4 cup | Finely chopped walnuts or pecans |
| 1/2 cup | Butter or coconut oil, softened |
| 1/4 cup | Powdered sugar |
| 1/4 cup | Mini chocolate chips or finely chopped chocolate |
| Optional | Additional powdered sugar for rolling |
Quick note: The nuts need to be finely chopped—think coarse sand texture. Too chunky and your cookies won’t hold together properly.
Essential Baking Equipment
You don’t need fancy tools for these chocolate crinkle snowball cookies, just the basics:
Must-haves:
- Mixing bowl or stand mixer
- Cookie sheet (I line mine with parchment paper)
- Measuring cups and spoons
- Wooden spoon or spatula
Nice-to-haves:
- Small cookie scoop for uniform sizing
- Wire cooling rack
- Shallow bowl for powdered sugar rolling
How Do You Make Chocolate Snowball Cookies from Scratch?
Making these chocolate snowball cookies is almost meditative—there’s something satisfying about rolling each little ball of dough. Here’s how to nail them every time.
1. Prep your butter and preheat. Start with softened but not melted butter or coconut oil (it should leave a slight indent when pressed but still hold its shape). Preheat your oven to 325°F—this lower temperature prevents the bottoms from browning too quickly while the centers bake through.
2. Cream the butter and sugar. Beat the butter with the 1/4 cup powdered sugar in your bowl or stand mixer until it’s light and fluffy, about 2 minutes. This creates those tiny air pockets I mentioned earlier that give the cookies their delicate texture.
3. Add the dry ingredients. Stir in the flour, cocoa powder, finely chopped nuts, and mini chocolate chips until everything forms a cohesive cookie dough. The dough should be soft but not sticky—if it feels too wet, add a tablespoon more flour.
4. Shape and arrange. Roll the dough into balls about 1 inch in diameter (roughly a tablespoon each) and place them on your prepared cookie sheet. They don’t spread much, so you can space them about an inch apart.
5. Bake until set. Bake for 15 minutes on the center oven rack. The cookies will still feel soft when you pull them out—that’s normal. They firm up considerably as they cool, so resist the urge to overbake.
6. Cool before handling. Let the cookies cool on the baking sheet for 10 minutes. I know it’s tempting to grab one immediately, but they’re super fragile when hot and will crumble if you move them too soon.
7. Roll in sugar (optional). Once cooled, roll each cookie in powdered sugar for that classic snowball look. I do this step twice—once when they’re barely warm and again once they’re completely cool for extra coverage.
Pro Tips for Perfect Chocolate Snowball Cookies Every Time
These chocolate powdered sugar cookies improve with a few insider tricks I’ve picked up over the years. Here’s what makes the difference between good and spectacular.
Room temperature matters more than you think. Your butter should be around 65°F—cool enough to hold its shape but soft enough to cream easily. I leave mine on the counter for about an hour before baking. According to Serious Eats, proper butter temperature creates a stable emulsion with the sugar, which is crucial for that tender, uniform crumb we’re after.
Measure your flour correctly. Spoon it into your measuring cup and level it off with a knife rather than scooping directly from the bag. Scooping compacts the flour and you’ll end up with dense, dry cookies instead of tender ones.
Don’t skip the cooling time. I’ve learned this the hard way multiple times—these cookies are incredibly fragile when hot. That 10-minute rest allows the structure to set up properly. If you try to move them too soon, they’ll crumble into chocolatey dust (still delicious, just not Instagram-worthy).
The double sugar coating makes them prettier. Roll warm cookies in powdered sugar for the first layer, which melts slightly and creates a base. Then roll them again once cool for that thick, snowy coating that really stands out.
Store them in layers. Place parchment paper between cookie layers in your storage container to prevent them from sticking together or losing their powdered sugar coating.
What If Something Goes Wrong?
Why are my cookies spreading too much? Your butter was probably too warm or melted. Next time, make sure it’s just softened—you should still see the stick shape, not a puddle. If your dough feels greasy, pop it in the fridge for 15 minutes before shaping.
What if my cookies are too crumbly and falling apart? This usually means you added too much flour or didn’t mix the dough enough. The dough needs to be cohesive—if it’s not holding together when you shape it, add a teaspoon of water or melted butter and mix again.
Can I fix cookies that came out too dry? Unfortunately, overbaked cookies can’t really be rescued. But you can crumble them over ice cream or mix them into a chocolate trifle. For your next batch, reduce baking time by 2 minutes and check for doneness when the edges just begin to firm up.
Why isn’t my powdered sugar sticking? The cookies need to be slightly warm for the first coating—the residual heat helps the sugar adhere. If they’ve cooled completely, you can warm them in a 200°F oven for 2-3 minutes before rolling.
Fun Variations to Try
Switch up the nuts. Pecans give a slightly sweeter, buttery flavor than walnuts. Almonds work beautifully too if you grind them finely. Or try hazelnuts for a Nutella-inspired vibe.
Make them peppermint chocolate snowballs. Add 1/4 teaspoon peppermint extract to the dough and crush candy canes to roll the cookies in instead of plain powdered sugar. Total holiday vibes.
Try espresso chocolate snowball cookies. Mix 1 teaspoon instant espresso powder into your dry ingredients for a sophisticated coffee-chocolate flavor that adults go crazy for.
Go dark with cocoa. Swap regular cocoa for dark or black cocoa powder for an almost-Oreo color and deeper chocolate intensity.
For a more traditional, non-chocolate version, our easy pecan balls recipe walks you through classic snowball cookies step by step.
How Should I Serve and Store These?
Serving: These chocolate butterball cookies are perfect at room temperature with coffee or hot chocolate. I love setting them out on a platter dusted with extra cocoa powder for contrast. They’re also stunning packaged in clear cellophane bags tied with ribbon for gift-giving.
Storage: Keep them in an airtight container at room temperature for up to 5 days. Layer parchment paper between cookie layers to maintain that powdered sugar coating. They actually taste better on day two when the flavors have melded.
Freezing: These freeze beautifully for up to 3 months. Freeze them without the powdered sugar coating, then thaw at room temperature and roll in fresh sugar before serving. You can also freeze the dough balls on a baking sheet, then transfer to a freezer bag and bake from frozen—just add 2-3 minutes to the baking time.
If pecans are your weakness, our best cookies with pecans and powdered sugar guide rounds up multiple snowball-style recipes in one place.
Creative Ways to Use Leftover Cookies
Crushed cookie topping. Any broken or crumbly cookies make an incredible topping for yogurt parfaits or ice cream sundaes—like chocolate streusel.
Chocolate snowball trifle. Layer crushed cookies with chocolate pudding and whipped cream for an easy, impressive dessert.
Cookie butter. Blend leftover cookies with a bit of coconut oil and cocoa powder to make a chocolate cookie butter spread. It’s ridiculously good on toast.
Hot chocolate bombs. Tuck a small cookie inside a chocolate sphere before sealing it—when you pour hot milk over it, you get bonus cookie flavor in your cocoa.
Your Chocolate Snowball Cookie Questions Answered
Can I make this chocolate snowball cookie recipe ahead of time?
Absolutely! The dough can be shaped into balls and refrigerated for up to 3 days or frozen for up to 3 months. Bake from frozen, adding just 2-3 extra minutes to the baking time. You can also bake the cookies completely, leave them uncoated, and roll them in powdered sugar right before serving.
What’s the best substitute for butter in chocolate snowball cookies?
Coconut oil works perfectly and makes them dairy-free—just use refined coconut oil if you don’t want coconut flavor. I’ve also had success with vegan butter sticks. Avoid using regular vegetable oil, though, as it won’t give you the same structure or flavor.
Why did my chocolate crinkle snowball cookies turn out hard?
Overbaking is usually the culprit. These cookies should be removed when they’re just set—they’ll still feel soft to the touch. Also check that you didn’t add too much flour or bake at too high a temperature. Remember, they firm up significantly as they cool.
Can I use regular-sized chocolate chips instead of mini chips?
Mini chips distribute more evenly throughout the dough, but regular chips will work—just chop them roughly so you don’t get huge chocolate chunks that make the cookies harder to shape.
A Cookie Worth Celebrating
There’s something magical about these chocolate snowball cookies—maybe it’s the way the powdered sugar looks like fresh snow, or how they practically dissolve on your tongue, or just the fact that something so simple can taste so indulgent.
Whatever it is, they’ve become my go-to for cookie exchanges, last-minute desserts, and late-night chocolate cravings.
