This Chocolate Chip Snowball Cookies recipe is one of those comforting discoveries that instantly became a seasonal favorite in my kitchen. I first adapted it on a snowy afternoon when I wanted something delicate and buttery but with a playful twist — tiny chocolate chips tucked into a classic snowball dough. The result is a cookie with a fine, crumbly texture that dissolves on the tongue, a buttery richness softened by a kiss of vanilla, and the tiny bursts of chocolate that keep you coming back for another. It’s an especially good recipe for gifting or for an intimate tea-time cookie plate because each cookie looks like a little powdered-sugar snowball ready to brighten someone’s day.

What makes this version special is the balance: not too sweet, tender without being greasy, and studded with mini chips so every bite has a chocolate note without overpowering the buttery base. I discovered the real charm the first time I rolled the warm cookies in powdered sugar — the sugar clings to the nooks and crannies and gives that signature snowy finish. Family and friends have loved them at holiday gatherings, and I’ve heard several people call them the “best little meltaway cookies” they’ve tried. They freeze well, travel beautifully, and pair perfectly with coffee, tea, or a glass of milk.

Ingredients

• Unsalted butter (1 cup / 8 oz): Use high-quality unsalted butter like Land O Lakes or Kerrygold if available. Softened to room temperature (about 65–70°F) for easy creaming; butter is the structural and flavor base, so do not substitute with margarine for best results.
• Powdered sugar (½ cup + for rolling): Powdered sugar (confectioners' sugar) is essential for the melt-in-your-mouth texture — ½ cup folded into the dough sweetens gently, while additional sugar is used for the signature snowy coating.
• Vanilla extract (1 teaspoon): Pure vanilla extract adds aromatic depth; avoid imitation vanilla for a cleaner flavor. If you have vanilla bean paste, ½ teaspoon will give flecks and extra aroma.
• All-purpose flour (2 ¼ cups): Measure by spooning into the cup and leveling — about 2 1/4 cups (279 g). The flour gives structure without making the cookie dense; non-bleached all-purpose is preferred.
• Salt (½ teaspoon): Plain table salt or fine sea salt balances the sweetness and brightens the butter flavor. If using salted butter, reduce added salt to 1/4 teaspoon.
• Mini chocolate chips (1 cup): Mini chips (about 170 g) distribute chocolate evenly through the tender dough. Use semisweet or dark mini chips depending on your sweetness preference; they hold their shape and don’t overwhelm the texture.

Instructions

Preheat and prepare: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside. Using parchment prevents spreading and browning underneath and makes cleanup effortless. Cream the butter and sugar: In a large bowl, cream 1 cup (226 g) softened unsalted butter with ½ cup (57 g) powdered sugar and 1 teaspoon vanilla using an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape the bowl once to ensure even mixing. The creaming incorporates air for a delicate crumb. Add dry ingredients: Sift or whisk together 2 ¼ cups (279 g) all-purpose flour and ½ teaspoon salt. Add to the butter mixture and mix on low until the dough comes together and no streaks of flour remain. Overmixing will develop gluten and toughen the dough, so stop as soon as combined. Fold in chocolate: Gently stir in 1 cup (170 g) mini chocolate chips with a spatula so they’re evenly distributed but the dough remains tender. If the dough feels too soft to handle, chill it in the refrigerator in a covered bowl for 20–30 minutes to firm up for shaping. Shape cookies: Scoop 1 tablespoon balls of dough (use a 1 Tbsp cookie scoop) and place them spaced about 1 ½ inches apart on the prepared sheets. The small size ensures a delicate center and just-browned bottoms. Bake: Bake in the preheated oven for 7–10 minutes, rotating sheets halfway through if needed; bottoms should be just slightly brown while the tops stay pale. Watch closely: these are quick cookies and will overbake if left too long. Coat with powdered sugar: Remove from the oven and let cookies cool briefly on the sheet for 2–3 minutes. Place about 1 cup powdered sugar in a small bowl and roll each warm cookie in the sugar until coated. Transfer to a cooling rack and let cool completely — the sugar will set into a snowy finish.

Storage Tips

Store baked cookies in an airtight container at room temperature for up to 5 days. Place parchment or wax paper between layers to prevent sticking. For longer storage, freeze on a tray until firm, then transfer to a freezer-safe container for up to 3 months. To serve from frozen, thaw at room temperature for 30–60 minutes and re-roll in powdered sugar to refresh the appearance. Avoid refrigerating, which can dry them out and change the tender texture.

Ingredient Substitutions

If you need a dairy-free version, use a high-quality vegan stick butter (measure 1:1) and ensure the chocolate chips are dairy-free. For a gluten-free option, substitute a 1:1 all-purpose gluten-free flour blend that contains xanthan gum; expect a slightly different crumb — more sandy and delicate. To reduce sugar, swap half the powdered sugar in the dough for a superfine sugar alternative, but keep the powdered sugar for rolling to preserve the classic finish. If mini chips aren’t available, chop a bar of chocolate into small pieces, but be mindful those larger bits may create pockets of melted chocolate.

Serving Suggestions

Arrange on a simple white platter dusted with extra powdered sugar for an elegant look. Pair with black coffee or a nut milky tea to cut through the butteriness. For a festive touch, sprinkle a few finely chopped pistachios or dried cranberry bits around the platter. These cookies are perfect in cookie gift boxes layered with parchment, or tucked into clear bags tied with ribbon for a thoughtful homemade gift.

Cultural Background

Snowball-style cookies have roots in several European traditions — often associated with holiday baking like Russian tea cakes or Mexican wedding cookies — where a tender, butter-rich dough is rolled in powdered sugar to resemble a snowball. This chocolate chip twist is a modern American adaptation, combining the delicate buttery cookie with ubiquitous mini chocolate chips to create a hybrid that celebrates both texture and flavor traditions.

Seasonal Adaptations

For winter, add a pinch of cinnamon or a few crushed peppermint candies over the powdered sugar for a holiday variation. In spring, fold in chopped toasted almonds and a touch of lemon zest for brightness. For fall gatherings, swap in brown butter instead of regular butter — brown the butter until it’s nutty and amber, cool slightly, then proceed; this deepens the flavor and adds a toasty note that pairs beautifully with mini dark chocolate chips.

Meal Prep Tips

Make dough up to 48 hours ahead and keep refrigerated in an airtight container; scoop onto parchment and freeze the shaped balls on a tray until solid, then transfer to a bag. Bake from frozen by adding an extra minute or two to the baking time until the bottoms are lightly brown. This method provides fresh-baked cookies with minimal day-of effort, ideal for parties or last-minute hostess gifts.

These Chocolate Chip Snowball Cookies are a simple way to make cozy memories — delicate, buttery, and charmingly snowy. Whether you’re packing them for a neighbor or sharing them at a small gathering, they bring warmth and a sweet, nostalgic smile to the table. Try making a double batch the first time; they disappear fast.