Chocolate Snowball Cookie Recipe
Introduction
Snowball cookies, also known as Russian tea cakes, Mexican wedding cookies, and butterballs, are a classic Christmas cookie. It’s no wonder why these little treats are so popular around the winter holidays—they’re buttery, lightly sweet, and utterly delicious. This particular recipe takes the classic snowball cookie and kicks it up a notch with the addition of chocolate. The cocoa powder in the batter gives the cookies a rich, chocolatey flavor, while the coating of confectioners’ sugar makes them look like actual snowballs.
Ingredients
You only need a few ingredients to make this delicious cookie recipe. You’ll need unsalted butter, confectioners’ sugar, vanilla extract, all-purpose flour, cocoa powder, and a pinch of salt. The butter should be at room temperature, so make sure to take it out of the fridge a few hours before you begin baking.
For the butter, you’ll need 1 cup (2 sticks) of unsalted butter, softened to room temperature. For the dry ingredients, you’ll need 2 cups of confectioners’ sugar, 2 ¼ cups of all-purpose flour, ½ cup of cocoa powder, and a pinch of salt. For the wet ingredients, you’ll need 1 teaspoon of vanilla extract.
Instructions
Now that you have all your ingredients ready, it’s time to get baking! Preheat your oven to 350°F (175°C). In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Add the confectioners’ sugar, one cup at a time, and beat until combined. Beat in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients in two batches, mixing until just combined. The dough should be crumbly but still hold together when pressed.
Turn the dough out onto a lightly floured work surface and knead until it comes together. Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Bake the cookies for 12-14 minutes, or until they’re lightly golden brown. Let the cookies cool for a few minutes before coating them in confectioners’ sugar. Roll the cookies in the sugar until they’re completely coated. Let the cookies cool completely before serving.
Storage
These chocolate snowball cookies can be stored in an airtight container at room temperature for up to 1 week. You can also freeze the cookies for up to 3 months. To thaw, let the cookies sit at room temperature for 2-3 hours.
Nutrition
One cookie has approximately 120 calories and 6 grams of fat. This recipe makes about 30 cookies, so the entire batch of cookies has 3600 calories and 180 grams of fat. These cookies are high in fat, but they do not contain any cholesterol.
Variations
If you’d like to switch things up a bit, you can add different mix-ins to the batter. Try adding chopped nuts, dried fruit, or even chocolate chips. You can also switch up the flavor by using a different type of extract, such as almond or peppermint.
Conclusion
These chocolate snowball cookies are a delicious twist on a classic holiday cookie. They’re buttery, lightly sweet, and chock full of chocolate flavor. Plus, they’re simple to make and sure to be a hit with friends and family. If you’re looking for a festive cookie recipe for the holidays, this is it!
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