Chocolate Chip Snowball Cookies rolled in powdered sugar are a must-have for the holidays! If you like our Christmas Snowball Cookies, then you will love these snowball cookies with chocolate chips.
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By now, we’re all familiar with the famous Snowball Cookie, also known as a Russian Tea Cake. These are by far one of my favorite holiday cookie recipes, and they’re so easy to make! Normal Snowball Cookies don’t have chocolate chips, and most chocolate chip cookie recipes contain nuts, which can make them difficult for households with nut allergies.
This delicious Chocolate Chip Snowball Cookie recipe has no nuts, and the chocolate is the perfect sweet addition to these delicious cookies! The almond extract is an optional addition to this recipe, making this a great allergy-friendly Christmas cookie recipe that your whole family can enjoy!
Chocolate Chip Snowball Cookies are the perfect bite-sized cookie to enjoy during the holidays, but you could also make them any time of year! They are buttery like a shortbread cookie, but they only take a few basic ingredients to make! They’re rolled in powdered sugar, making them look like little snowballs!
🧂 Ingredients
- Butter and Salt - I use unsalted butter so I can control the amount of salt in the cookies.
- Powdered Sugar - This dough isn't overly sweet since there's just ½ cup of sugar in it, however, once baked, the cookies are rolled in more powdered sugar, which is why people sometimes call them Snowball Cookies.
- Mini Chocolate Chips - I use semi-sweet mini chocolate chips.
- Extracts - The classic recipe calls for only Vanilla extract. I like also using a smidge of Almond extract which gives the cookies a more prominent flavor.
- All-Purpose Flour - be sure to sift the flour before using it.
I use my electric mixer for this recipe, but you can use a hand mixer or good old-fashion muscle power, too.
This is meant to be a brief overview of our snowball cookie recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪Instructions
- Preheat the oven to 350-degrees F, and line a baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with a whisk attachment, cream together the butter, vanilla, and powdered sugar until smooth and combined. (If you are using almond extract, add it in this step also.)
- Add the flour and salt, and mix to form a soft, but not sticky, dough. Fold in the mini chocolate chips. The dough will be crumbly and it will seem like you've done something wrong – but don't worry, it should look like this.
- Roll the dough into tablespoon-sized balls. Scoop the dough into the palm of your hand. The heat from your hand will help warm the butter, making it easier to shape it into a small ball.
- Place them 2-inches apart on the prepared baking tray.
- Bake for 12-14 minutes until firm but not brown.
- Transfer them to a wire rack to cool slightly.
- Roll the warm cookies in powdered sugar, and allow to cool completely on the wire rack.
- Once cool, roll them in icing sugar again.
Equipment
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- Dry Measuring Cups
- Stand Mixer
- Baking Sheet
- Cooling Rack
- Small Cookie Scoop
⭐ Tips
- Melt about half of the butter before adding it to the mixing bowl. This will help you to incorporate the dry ingredients more easily.
- I like to use a small cookie scoop to help make evenly sized cookies.
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about making snowball cookies with chocolate chips.
These cookies can be frozen before you bake them. Here's how:
1. Arrange the dough balls on a parchment paper-lined baking sheet.
2. Freeze uncovered for 1-2 hours.
3. Remove the tray from the freezer and place the cookies into an airtight container between layers of parchment paper.
4. These can be baked from frozen, just add 2-3 minutes onto the cooking time and follow the rest of the recipe as stated.
The dough balls for Russian Tea Cake Cookies can be frozen for up to 4 weeks.
1. Completely cool cookies before storing them.
2. Place the cookies into an airtight container - I like these BPA-free Bakery Box containers.
3. Use pieces of parchment paper between layers of cookies.
4. On the very top, add a piece of parchment paper and a slice of white bread to help keep the cookies fresh.
📖 Variations
We recommend that you try our Chocolate Chip Snowball Cookies for the first time just as it is written for the best results because that is how the recipe has been tested.
However, the next time you make it, you might consider one of these different ways of making this great recipe.
- Add ½ cup of chopped walnuts or pecans to the cookie dough.
- Instead of vanilla extract, add peppermint, orange or your other favorite flavor.
My Favorite Christmas Sweets
If you love these Russian Tea Cake Cookies, you'll want to check out some of my other favorite Christmastime treats!
- Pumpkin Butterscotch Chocolate Chip Cookies are maybe not the first recipe that comes to mind when you think about Christmas cookies, but I love how simple these soft pillowy cookies are to make.
- My grandmother's famous Old Fashion Chocolate Peanut Butter Fudge is a must-have for Christmas!
- My Christmas Snickerdoodles are a yummy twist on a Christmas classic!
Chocolate Chip Snowball Cookies
Not ready to make chocolate chip Christmas snowball cookies yet? Don’t forget to pin the recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Chocolate Chip Snowball Cookies
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Equipment
- Small Cookie Scoop
Ingredients
- 1 cup unsalted butter, partly melted
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ cup powdered sugar, plus extra for rolling
- 2½ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350-degrees F, and line a baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with a whisk attachment, cream together the butter, vanilla, and powdered sugar until smooth and combined. (If you are using almond extract, add it in this step also.)
- Add the flour and salt, and mix to form a soft, but not sticky, dough. Fold in the mini chocolate chips. The dough will be crumbly and it will seem like you've done something wrong - but don't worry, it should look like this.
- Roll the dough into tablespoon-sized balls. I like to use a small cookie scoop to help make evenly sized cookies. Scoop the dough into the palm of your hand. The heat from your hand will help warm the butter, making it easier to shape it into a small ball.
- Place them 2-inches apart on the prepared baking tray.
- Bake for 12-14 minutes until firm but not brown.
- Transfer them to a wire rack to cool slightly.
- Roll the warm cookies in powdered sugar, and allow to cool completely on the wire rack.
- Once cool, roll them in icing sugar again.
Notes
How do you keep Christmas cookies fresh?
- Completely cool cookies before storing them.
- Place the cookies into an airtight container. I like these BPA-free Bakery Box containers.
- Use pieces of parchment paper between layers of cookies.
- On the very top, add a piece of parchment paper and a slice of white bread to help keep the cookies fresh.
- Store the cookies at room temperature.
How do you freeze Christmas Snowball Cookies?
These cookies can be frozen before you bake them. Here's how:- Arrange the dough balls on a parchment paper-lined baking sheet.
- Freeze uncovered for 1-2 hours.
- Remove the tray from the freezer and place the cookies into an airtight container between layers of parchment paper.
- These can be baked from frozen, just add 2-3 minutes onto the cooking time and follow the rest of the recipe as stated.
For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.
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