Easy Chocolate Snowballs Recipe
Okay, get ready for this! These Easy Chocolate Snowballs Recipe aren’t just cookies, they’re basically edible hugs. They’re rich, chocolatey, and covered in powdered sugar so they look like little snowballs. And the best part? They’re ridiculously easy to make. Like, even I can’t mess them up (and that’s saying something!). Seriously, if you need a quick dessert that’ll impress everyone, this is it.
So, my husband, Mark? He’s not usually a big dessert guy. But these? He’ll sneak them right out of the freezer. Last Christmas, I made a huge batch, thinking they’d last for days. Gone. Vanished. He claimed the kids were responsible but I SAW HIM. He’ll deny it to this day, but these snowballs have a special place in his heart. Now, every December, I have to triple the recipe just to keep him happy!
Why You’ll Love This Easy Chocolate Snowballs Recipe
- They’re chocolatey… DUH!
- They’re so easy, you can make them with your eyes closed (okay, maybe not, but almost!).
- They look fancy, but require almost zero effort. Fake it ’til you make it, right?
- The powdered sugar coating is like a little cloud of happiness.
- They’re perfect for parties, gifts, or just a cozy night in with a mug of hot chocolate.
How to Make It
Alright, gather ’round, let’s make some magic! First, you wanna cream together the softened butter (don’t even THINK about microwaving it – just leave it on the counter for a bit, okay?) and the sugar until it’s all light and fluffy. It should look like clouds!
Then, stir in the vanilla – because vanilla makes everything better. Don’t skip it!
In a separate bowl, whisk together the flour, cocoa powder (make sure it’s unsweetened!), and salt. Add this dry stuff to the butter mixture bit by bit, mixing until it all comes together. Don’t overmix! Seriously, stop when it just comes together. Trust me.
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Now for the fun part! Roll the dough into little balls, about an inch in diameter. If the dough is too sticky, pop it in the fridge for 15-20 minutes. I sometimes skip this and it’s fine, just messy!
Bake them on a parchment-lined baking sheet (parchment is your FRIEND!) for about 10-12 minutes. They should be set but not browned. Let them cool COMPLETELY (I know, it’s torture) before rolling them in powdered sugar. And then roll them AGAIN! You want them totally covered in that snowy goodness.
BOOM! You’re done! Try not to eat them all in one sitting. No promises, though.
Ingredient Notes
- Butter: Gotta be softened, people. Not melted, not rock-hard straight-from-the-fridge. Softened. Think “play-doh.”
- Unsweetened Cocoa Powder: Don’t even think about using sweetened cocoa. These will be WAY too sweet. Trust me, I learned that the hard way.
- Powdered Sugar: This is what makes them “snowballs,” duh! And don’t skimp! You really need to roll them twice for that perfect coating.
- Vanilla Extract: Don’t skip this. Just don’t. It adds that extra something that makes these cookies amazing. I once used almond extract on accident. It was…interesting.
Recipe Steps:
- Cream: Cream together softened butter and sugar until light and fluffy.
- Stir: Stir in vanilla extract.
- Whisk: In a separate bowl, whisk together flour, cocoa powder, and salt.
- Combine: Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Roll: Roll the dough into 1-inch balls.
- Bake: Bake on a parchment-lined baking sheet for 10-12 minutes.
- Cool: Let cookies cool completely.
- Coat: Roll the cooled cookies in powdered sugar TWICE.
What to Serve It With
- Hot chocolate, obviously! Extra marshmallows, please.
- Coffee or tea. They’re surprisingly good dunked!
- A glass of milk. Classic.
- Honestly? Just eat them straight up. No judgment here.
Tips & Mistakes
- Don’t overbake! They’ll be dry and crumbly. Aim for just set.
- If the dough is too sticky, chill it for a bit. It makes rolling so much easier.
- Don’t skip the double roll in powdered sugar! It makes all the difference.
- Use good quality cocoa powder. It really impacts the flavor.
Storage Tips
Store these bad boys in an airtight container at room temperature. They’ll last for about a week (if you don’t eat them all first). You can also freeze them! Just thaw them out before serving. I’ve definitely eaten them straight from the freezer, though. Don’t tell anyone. Cold snowball? Still delicious. Especially for breakfast! (Again, no shame.)
Variations and Substitutions
- Nuts: Add chopped walnuts or pecans to the dough for some crunch. I did this once when I was feeling “fancy.” It was good, but I prefer them plain.
- Chocolate Chips: Throw in some chocolate chips for extra chocolatey goodness! I mean, why not?
- Espresso Powder: Add a teaspoon of espresso powder to the dry ingredients for a richer, deeper flavor. This is my go-to secret weapon!
- Gluten-Free: Use a gluten-free flour blend. I haven’t personally tried it, but I’ve heard it works well. Just make sure it’s a good blend!
- Brown Butter: Okay, this takes some effort, but browning the butter first is INSANE. Gives them a nutty, caramel-y depth.
Frequently Asked Questions
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Easy Chocolate Snowballs Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 0.5 cup granulated sugar
- 0.5 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 0.25 teaspoon salt
- 1 cup shredded coconut for rolling
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the butter and sugar until light and fluffy.
- Add the vanilla extract and milk, and stir to combine.
- Sift together the flour, cocoa powder, and salt, then gradually add to the wet ingredients, mixing until just combined.
- Shape the dough into 1-inch balls and roll each one in the shredded coconut.
- Place the balls on the prepared baking sheet and bake for 10 minutes.
- Allow to cool on a wire rack before serving.
Notes
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