Snowball Cookies //
Cookies… they’re definitely one of my top 5 favorite treats. I love how simple they are to make, that they come in the perfect size for indulging, and that there is usually an abundance of dough… so you have plenty to share!
During the holidays, I tend to try out some new cookie recipes along with a few tried-and-true faves. At bakeries, I’m always tempted by the traditional wedding cookies. They’re called varying names depending on the culture (Italian Wedding Cookies, Mexican Wedding Cookies, Polvorones, Russian Tea Cakes, and even Snowball Cookies — to name a few), and are baked for celebrations. Typical recipes call for nuts to be added, but in this particular recipe, I opted to substitute mini (semi-sweet) chocolate chips for the nuts to make it more kid-friendly. The outcome was heavenly… the kids couldn’t have been happier!
Growing up, I always looked forward to the Christmas tin of cookies that my Aunt Jean would make for our family. She would include a mixture of sweet treats that she baked up fresh in her kitchen (sugar cookies, fudge, seven layer bars, chocolate chip cookies, and these wedding cookies). It’s a tradition that I LOVE and try to uphold each year.
These Snowball Cookies with Mini Chocolate Chips have a rich buttery taste and melt-in-your-mouth with each bite. They’re delicate and flavorful… a lovely treat to share with family and friends over the holidays, and perfect to include in those cute holiday tins!
These little cookies are great for little hands to help with, too. Preparing the simple dough, adding in the mini chocolate chips, rolling into balls, and covering in powdered sugar are fun tasks in preparing these little bites of joy!
- Use only real butter for best cookie results! You won’t be sorry!
- Wait for the cookies to cool for a few minutes before rolling in powdered sugar. This will allow them time to cool (so as not to burn your hands) and set properly so that they don’t crumble.
- Before serving, you can give an additional roll in powdered sugar to make them look freshly dipped in snow (wink, wink)!
- The dough is stiff enough to work with right away, or if you prefer, you can roll them into balls and freeze in an air-tight container. The raw cookies can go straight from the freezer to the oven by adding 2 to 3 minutes to the original cooking time.
I hope that you and your families truly love the “mini” addition in this traditional cookie recipe! Making half the dough with mini chocolate chips and half with nuts (chopped pecans would be my choice!) would be a delicious way to share these treats with those you love! Warmest holiday wishes to you all… and Happy Baking!!!
Serves: 4 dozen
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 2¼ cups all-purpose flour
- ½ teaspoon sea salt
- 1 cup mini chocolate chips (I used semi-sweet)
- Additional powdered sugar, for rolling
- Preheat oven to 375°F. Line cookie sheet with parchment paper.
- Mix softened butter, ½ cup powdered sugar, and vanilla with an electric mixer until fluffy.
- Mix dry ingredients in a separate bowl: flour & salt. Slowly, add the flour mixture to the butter/sugar until the dough comes together. Fold in the mini chocolate chips.
- TIP // If the dough is too soft or sticky, chill it until you can work it easily with your hands (30 minutes or so).
- Using a cookie scoop or spoon, scoop small amounts of dough (approx. 1-2 tablespoons worth) and roll into balls using the palms of your hands. Place balls of dough on prepared cookie sheets.
- Bake cookies for 7-9 minutes until bottoms are just slightly brown. Remove from oven and cool for a few minutes, until you can handle them.
- Fill a small bowl with sifted powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, or just before serving, you can re-roll them in more powdered sugar to look like they're freshly covered in "snow"). Enjoy!