This batch of Chocolate Chip Snowball Cookies started as a twist on a classic holiday treat I inherited from my grandmother and quickly became my go-to when friends ask me to bring something comforting and effortless. I discovered the combination of a melt-in-your-mouth shortbread base studded with tiny chocolate chips during a chilly December when I wanted something brighter than the usual vanilla snowball. The contrast between the rich, buttery dough and the tiny bursts of chocolate is unexpectedly perfect — each cookie flakes apart with a delicate crumb and finishes with a cloud of powdered sugar on the tongue. They are crisp at the edges, tender inside, and small enough to feel indulgent without being heavy.

I usually make these when I want a simple, nostalgic dessert that travels well to potlucks and lasts in a cookie tin for days. The recipe is forgiving: if the dough is warm, a short chill helps you roll the balls, and using mini chocolate chips instead of larger chips means you get chocolate in every bite without collapsing the structure. Family and neighbors always ask for the recipe after tasting them warm from the oven. These cookies are one of those quiet win recipes that turn up at winter brunches, after-school snacks, and vegetarian holiday spreads.

Ingredients

• Unsalted butter (1 cup / 8 tablespoons): Use high-quality butter at room temperature for the best creaminess and flavor. European-style butter (82–85% fat) adds richness; if you use salted butter reduce added salt slightly.
• Powdered sugar (½ cup for dough + about 1 cup for rolling): Also called confectioners' sugar; the icing sugar gives these cookies their signature melt-in-your-mouth texture and the snowy finish. Measure by spooning into the cup and leveling off.
• Vanilla extract (1 teaspoon): Pure vanilla extract adds depth; you can substitute vanilla bean paste for flecks and a more pronounced flavor.
• All-purpose flour (2 ¼ cups): Provides structure while keeping the cookies tender. Spoon and level into the measuring cup to avoid packing and a dry cookie.
• Salt (½ teaspoon): Balances sweetness and enhances the butter flavor. Use fine sea salt or table salt.
• Mini chocolate chips (1 cup): Prefer mini chips for even distribution; brands like Nestlé Toll House Minis or Ghirardelli Minis work well. If you prefer, finely chopped chocolate can be used at a 1:1 ratio.

Instructions

Preheat and prepare: Preheat the oven to 375°F (190°C). Line two cookie sheets with parchment paper or a silicone mat so the bottoms brown evenly and cleanup is easy. Position racks to the middle and lower third of the oven if you plan to bake two sheets at once. Cream the butter and sugar: In a large bowl, use an electric mixer on medium speed to cream 1 cup softened unsalted butter with ½ cup powdered sugar and 1 teaspoon vanilla until pale and fluffy, about 2–3 minutes. Proper creaming traps air and supports a light texture; stop when the mixture looks smooth and aerated. Add dry ingredients: Sift or whisk together 2 ¼ cups all-purpose flour and ½ teaspoon salt, then add to the butter mixture in two additions. Mix on low speed just until the dough comes together and no streaks of flour remain. Over-mixing develops gluten and will toughen the cookies. Fold in chips and chill if needed: Using a spatula, stir in 1 cup mini chocolate chips until evenly distributed. The dough should be soft but manageable; if it feels too warm and sticky to shape, cover and chill for 15–30 minutes so the butter firms and the balls hold their shape better in the oven. Portion the dough: Scoop tablespoon-sized portions (about 1 tablespoon each) and gently roll into smooth balls with your hands. Space them 1 inch apart on prepared sheets — these cookies are small and bake quickly. Use a small cookie scoop for consistent sizing. Bake and cool: Bake for 7–10 minutes until the bottoms are just slightly brown and the tops look set but not fully colored. Remove from the oven and allow the cookies to cool on the sheet for 5 minutes so they firm before rolling. Coat in powdered sugar: Fill a small bowl with about 1 cup powdered sugar. While the cookies are still warm but not scorching, roll each one in the sugar until fully coated. Place on a wire rack to cool completely — the warm cookie will set a fine sugar crust that becomes delicate and snowy as it cools.

Storage Tips

Store fully cooled cookies in an airtight container at room temperature for up to 5 days. Use parchment or wax paper between layers to protect the powdered-sugar coating. If you want a longer shelf life, freeze uncoated baked cookies in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. When ready to serve, thaw in the refrigerator or at room temperature and fresh-roll in powdered sugar for the best appearance. For dough storage, wrap tightly and refrigerate for up to 48 hours, or freeze for up to 3 months; thaw overnight in the refrigerator before baking.

Ingredient Substitutions

If you need a dairy-free option, swap the butter for a plant-based stick margarine that behaves like butter in baking (use a 1:1 ratio) and ensure your chocolate chips are dairy-free. For gluten-free, use a 1-to-1 gluten-free flour blend that includes xanthan gum for structure; expect a slightly different crumb. To reduce sweetness, roll in half powdered sugar and half cocoa powder for a subtle twist. If mini chips aren't available, finely chop semisweet chocolate into small pieces so each cookie still gets a bit of chocolate in every bite.

Serving Suggestions

Serve these small cookies alongside coffee, tea, or a mug of hot chocolate. They’re ideal for tiered cookie platters and pair nicely with citrus-scented shortbread or spiced snickerdoodles. Present them in parchment-lined tins for gifting, or stack them on a vintage plate with sprigs of fresh rosemary or holly for a festive touch. Because of their small size, they work well as dessert tasting bites at brunch or evenings where guests are sampling several sweets.

Cultural Background

Snowball-style cookies appear across many cultures under different names — often as buttery shortbread rolled in powdered sugar to mimic snow. Variations include Mexican wedding cookies and Italian biscotti dolci that incorporate nuts. This chocolate chip version is a modern American twist that blends the snowy aesthetic with the casual indulgence of chocolate chips, bridging traditional holiday baking with everyday comfort-food sensibilities.

Seasonal Adaptations

For winter holidays add ½ teaspoon ground cinnamon and ¼ teaspoon nutmeg to the flour for a warming spice profile. In spring, fold in 2 teaspoons lemon zest and swap mini chips for white chocolate. For Halloween or autumn, use brown butter for a nutty depth and fold in toffee bits. These small changes let you keep the same technique while revisiting the cookie year-round.

Meal Prep Tips

Portion dough into tablespoon-sized balls and freeze them on a tray until solid, then transfer to a bag. When you want fresh cookies, bake from frozen adding 1–2 minutes to the baking time. This makes last-minute hosting effortless. If making a large batch for the week, bake in several sheets to avoid crowding and cool completely before packing into containers. Use label and date stickers if freezing to keep track of batches.

These cookies remind me of cozy winter evenings and small celebrations — they’re approachable enough for weekday baking and pretty enough for gifting. Make a double batch and share; they disappear faster than you expect, and that’s part of the fun.