Chocolate Chip Snowball Cookies

These Chocolate Chip Snowball Cookies are a twist on the classic. They are sweet and delicious.

Course Dessert

Cuisine American, Mexican, Russian

Keyword Chocolate Chip Snowball Cookies, Christmas Snowball Cookies

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 126kcal

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.

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.

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.

The dough balls for Russian Tea Cake Cookies can be frozen for up to 4 weeks.