Name: Chocolate Chip Snowball Cookies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: ¾ cup sliced almonds; 2 cups 282g all-purpose flour (scoop and level to measure); ¼ + ⅛ teaspoon salt; 1 cup 226g unsalted butter, halfway softened*; 1½ cups 192g powdered sugar, divided; 1½ teaspoons vanilla extract; 1 cup 160g mini chocolate chips

Pinterest Facebook WhatsApp X Yummly

Chocolate Chip Snowball Cookies are a classic American holiday treat known for their rich, buttery flavor, soft crumb, and powdery sugar coating. These cookies are a modern take on traditional nut-based snowball or Russian tea cakes. Instead of being overly dense or dry, they melt in your mouth thanks to a balanced ratio of butter, flour, and finely ground almonds. The addition of mini chocolate chips adds a delightful sweetness and texture to every bite. These cookies are rolled not once, but twice in powdered sugar—giving them their signature “snowball” appearance and a perfect sweet finish.

Pin for later!

These cookies are ideal for winter festivities, cookie exchanges, or simply as a comforting bite with a hot drink. Their uniform, round shape and snowy white coating make them visually stunning additions to any holiday dessert spread.

Why You’ll Love This Recipe

Delivers the classic snowball cookie texture with added chocolate richness
Light, buttery, and soft – they truly melt in your mouth
Rolled twice in powdered sugar for extra sweetness and presentation
Easy to make with simple pantry staples
Perfect for festive events, cookie swaps, and edible gifts

Whether you’re new to holiday baking or a seasoned pro, this cookie is beginner-friendly and consistently produces crowd-pleasing results.

Preparation Phase and Tools to Use

Essential Tools and Equipment

Stand mixer with paddle attachment – Ensures thorough mixing without overworking the dough
Mixing bowls (medium and large) – For combining dry and wet ingredients separately
Food processor – Used to finely grind the sliced almonds
Measuring cups and spoons – For accurate ingredient proportions
Rubber spatula – Helps incorporate mix-ins without deflating the dough
Baking sheets (light-colored) – Promotes even baking and prevents dark cookie bottoms
Wire cooling rack – Allows cookies to cool evenly and retain their structure

Importance of Each Tool

Using a stand mixer helps prevent over-creaming the butter, which can cause cookies to spread. A light baking sheet ensures cookies bake to a pale golden perfection. A rubber spatula is gentler than metal utensils and helps maintain the integrity of the dough when folding in almonds and chocolate chips. Accurate measurements using measuring cups and spoons are critical to the texture of the cookie, especially when balancing dry ingredients like flour with the richness of butter.

Preparation Tips

Let butter soften to a semi-soft stage. It should give slightly to pressure but still feel firm. This consistency is essential for controlling spread.
Use light-colored baking sheets to prevent over-browning.
Finely grind almonds using a food processor. Avoid over-processing to a paste; you want a dry, coarse meal texture.
If your dough feels too soft to roll, refrigerate for 20–30 minutes to firm it up.
For even baking, rotate the baking sheet halfway through the cooking time.

Ingredients

Dry Ingredients

2 cups (282g) all-purpose flour
¼ + ⅛ teaspoon salt

Wet Ingredients

1 cup (226g) unsalted butter, halfway softened
1½ teaspoons vanilla extract

Mix-Ins and Coating

¾ cup sliced almonds, finely ground
1 cup (160g) mini chocolate chips
1½ cups (192g) powdered sugar, divided for coating

Step-by-Step Directions

Preheat oven to 375°F (190°C).
In a food processor, grind the almonds until finely chopped. Set aside.
In a medium bowl, whisk together the flour and salt.
In a stand mixer, cream the butter and ½ cup powdered sugar until just blended and slightly creamy.
Mix in the vanilla extract.
Gradually add the flour mixture on low speed, mixing until just combined.
Fold in the mini chocolate chips and ground almonds using a rubber spatula.
Scoop about 1 tablespoon of dough per cookie. Roll into balls and place on an ungreased baking sheet. Space about 16 per sheet.
Bake for 10 to 12 minutes, or until the bottoms are lightly golden.
Allow cookies to cool slightly. While still warm, roll each in 1 cup powdered sugar.
Place on a wire rack and cool completely.
Once cooled, roll again in powdered sugar for full coverage.

Tip: Rolling while warm helps the sugar stick; rolling again when cool gives a thick, snowy layer.

Pro Tips for Perfect Chocolate Chip Snowball Cookies

To elevate your Chocolate Chip Snowball Cookies from good to exceptional, consider these expert tips. These small adjustments can make a significant difference in both taste and texture.

Chill the Dough for Cleaner Rolling

If your dough becomes too soft during mixing or while shaping, chill it in the refrigerator for 20 to 30 minutes. This step helps the dough firm up, making it easier to roll into even balls and ensuring that the cookies retain their round shape during baking.

Freeze Dough Balls for Future Baking

You can prepare and freeze the dough ahead of time. Roll into balls and place on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer bag. When ready to bake, place the frozen dough balls on a sheet and bake, adding 1 to 2 minutes to the baking time.

Enhance the Nut Flavor

Toast the sliced almonds lightly before grinding. Toasting deepens the flavor and adds a richer nuttiness to the final cookie without altering the structure.

Add Flavor Variations

Try different extracts or add a pinch of cinnamon or nutmeg to the dough for a seasonal twist. Almond extract pairs particularly well with the finely ground nuts already in the recipe.

Switch the Nuts

Although this recipe uses almonds, pecans or hazelnuts also work beautifully. Finely chop your preferred nut and use in the same quantity for a personalized flavor.

How to Store Chocolate Chip Snowball Cookies

These cookies store well, making them ideal for baking ahead during the busy holiday season.

At Room Temperature

Store the fully cooled cookies in an airtight container at room temperature. They will stay fresh for up to 7 days. Use parchment paper between layers to prevent sticking and sugar loss.

In the Freezer

Place baked and cooled cookies in a freezer-safe container, layering with parchment. They can be frozen for up to 2 months. To serve, thaw at room temperature. If desired, re-roll them in powdered sugar before serving for a refreshed snowy look.

How to Reheat or Refresh

While these cookies are typically served at room temperature, you can gently warm them if they’ve been frozen or if you prefer a soft texture.

To thaw: Let cookies sit at room temperature for about 30 minutes.
To refresh the coating: If the powdered sugar has absorbed moisture or faded, sift a fresh layer over the cookies before serving.
To warm slightly: Heat in a 300°F (150°C) oven for 3 to 5 minutes. This brings out the buttery flavor without drying out the cookie.

Frequently Asked Questions (FAQs)

Can I make Chocolate Chip Snowball Cookies without nuts?

Yes, you can omit the almonds entirely. If you do, reduce the flour slightly to keep the dough from becoming too dry. The cookies will have a smoother texture and a less nutty flavor, but they’ll still be delicious.

Why did my snowball cookies spread too much?

This often happens if the butter was too soft or the dough wasn’t chilled before baking. Make sure your butter is halfway softened and consider refrigerating the dough if your kitchen is warm.

Can I use regular chocolate chips instead of mini chips?

Mini chips are recommended for even distribution in the small cookie balls. However, you can use chopped chocolate or regular chips if they are roughly chopped to a smaller size.

Why are my cookies crumbly or dry?

Too much flour or overbaking can result in dry, crumbly cookies. Measure flour carefully using the spoon-and-level method, and watch the bake time closely to ensure you don’t overdo it.

Do I have to roll them twice in powdered sugar?

While not strictly required, the second coating of powdered sugar gives the cookies their signature snowy appearance and boosts their sweetness. Skipping it will make them look dull and taste less complete.

Can I make these ahead for gifting?

Absolutely. These cookies hold up well in tins or gift boxes. Use wax or parchment paper between layers to keep them intact. If packaging for more than a few days, include a small sachet of silica gel or a dry paper towel to absorb moisture.

Conclusion

Chocolate Chip Snowball Cookies are more than just a holiday treat—they’re a celebration of texture, flavor, and tradition. Their buttery crumb, delicate sweetness, and snowy finish make them a standout on any dessert tray. With the tips above, you can bake them with confidence, store them with ease, and serve them in style.

Whether you’re preparing them for a festive gathering or making a batch just for yourself, these cookies promise joy in every bite. For best results, follow the preparation tips closely, avoid common baking mistakes, and don’t forget that final dusting of powdered sugar. It makes all the difference.

Pin Recipe Print Recipe