Chocolate Snowball Cookies (Print Version)
# Ingredients:
→ For the cookies
01 -
1 cup (230 g) unsalted butter, softened
02 -
1/2 cup (60 g) powdered sugar
03 -
1 teaspoon vanilla extract
04 -
1/4 teaspoon salt
05 -
2 cups (250 g) all-purpose flour
06 -
1/4 cup (25 g) unsweetened cocoa powder
07 -
3/4 cup (90 g) finely chopped pecans or walnuts (optional)
→ For the coating
08 -
1 cup (120 g) powdered sugar
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
02 -
In a large mixing bowl, cream the softened butter and powdered sugar together until smooth and creamy, about 2 minutes. Add the vanilla extract and salt, mixing to combine. Gradually mix in the flour, cocoa powder, and chopped nuts (if using) until the dough comes together.
03 -
Scoop out 1-tablespoon portions of dough and roll into balls. Place the dough balls onto the prepared baking sheets, spacing them about 1 inch apart.
04 -
Bake for 10-12 minutes, or until the cookies are set but not browned. Let them cool on the baking sheets for 5 minutes.
05 -
While the cookies are still slightly warm, roll them in powdered sugar until fully coated. Place them on a wire rack to cool completely. Once cooled, roll them in powdered sugar again for a snowy finish.
# Notes:
01 -
Add a teaspoon of instant coffee granules to the dough for a mocha twist.
02 -
For extra sweetness, drizzle the cooled cookies with melted white chocolate.
03 -
Store the cookies in an airtight container at room temperature for up to 1 week.