Christmas Chocolate Chip Snowball Cookies

Every December, my kitchen fills with the scent of butter and sugar, that unmistakable hint that the holidays have arrived. These chocolate chip snowball cookies recipe are my favorite way to kick off the baking season: soft, buttery shortbread bites packed with mini chocolate chips and rolled in a snowy layer of powdered sugar.

What started as a simple twist on a family recipe has become a holiday must-have in my home. They’re easy to make, freeze beautifully, and look picture-perfect on any Christmas cookie tray, whether you’re gifting them, baking with kids, or sneaking one straight from the cooling rack.

If you’re looking for a cookie that’s nostalgic, melt-in-your-mouth delicious, and guaranteed to disappear fast, this is it.

Why You’ll Love These Chocolate Chip Snowball Cookies

Every December, my kitchen smells like butter slowly melting into sugar, that cozy, sweet aroma that instantly says the holidays are here. These snowball cookies with chocolate chips are my go-to treat when I want something nostalgic, easy, and completely irresistible.

Traditionally, snowball cookies are made with chopped nuts, but I swap them for mini chocolate chips so everyone, even those with nut allergies can enjoy them. The result? Buttery, melt-in-your-mouth shortbread cookies with tiny bursts of chocolate and a dusting of powdered sugar that looks like the first snowfall of the season.

They’re simple enough for a weekday bake but special enough to gift, display on a cookie tray, or keep stashed in the freezer for surprise guests.

A Little History of Snowball Cookies

Before mini chocolate chips ever found their way into the dough, snowball cookies were already a beloved holiday classic. They trace their roots back to European tea cookies, most famously Russian Tea Cakes and Mexican Wedding Cookies — buttery shortbread-style cookies rolled in powdered sugar to resemble freshly fallen snow.

Traditionally made with finely chopped nuts, these cookies have been passed down through generations, appearing at winter celebrations around the world. My chocolate chip twist keeps the same melt-in-your-mouth texture but swaps the nuts for sweet bursts of chocolate, making them perfect for anyone, even those with nut allergies.

Ingredients for Chocolate Chip Snowball Cookies

• 1 cup unsalted butter, softened
• ½ cup powdered sugar, plus extra for rolling the cookies
• 1 teaspoon vanilla extract
• 2½ cups all-purpose flour
• ½ teaspoon salt
• 1 cup mini chocolate chips

Ingredient Notes

Butter: Use real unsalted butter — it’s the secret to that tender, shortbread-like texture. Higher-quality butter gives a richer flavor that really shines here.

Powdered sugar: It’s used twice — once in the dough, and again for rolling. That double coating creates the snowy, melt-in-your-mouth finish.

Mini chocolate chips: These are key! Regular chips are too big and can make the cookies crumble. Mini chips distribute evenly so every bite gets a little chocolate.

Vanilla: A teaspoon of pure vanilla extract adds warmth and depth. If you have vanilla paste, this is the perfect place to use it.

Salt: Don’t skip it — just a touch balances the sweetness and enhances the buttery flavor.

How to Make Chocolate Chip Snowball Cookies

These chocolate chip butterball cookies come together in just a few simple steps.

Step 1: Preheat the oven – Set your oven to 375°F (190°C) and line a baking sheet with parchment paper. This helps the cookies bake evenly and prevents sticking.

Step 2: Cream the butter and sugar – In a large mixing bowl, beat the butter and ½ cup powdered sugar until light and creamy — about 2–3 minutes.

Step 3: Add vanilla – Mix in the vanilla extract until it’s fully incorporated.

Step 4: Combine dry ingredients – In a separate bowl, whisk together the flour and salt. Slowly add this dry mixture to the butter mixture, stirring until a soft, crumbly dough begins to form.

Step 5: Fold in mini chocolate chips – Add the mini chocolate chips and gently fold them into the dough until evenly distributed.

Step 6: Shape the dough – Scoop out about 1 tablespoon of dough and roll it into smooth balls. Place them 1 inch apart on the prepared baking sheet.

Step 7: Bake – Bake the cookies at 375°F for 7–10 minutes, or until the bottoms are just barely golden. The tops should stay pale and soft — that’s how you know they’ll melt in your mouth.

Step 8: Coat in powdered sugar – Let the cookies cool for 2–3 minutes (they should still be warm). Roll each one in extra powdered sugar until fully coated.

Step 9: Cool and enjoy – Allow the cookies to cool completely on a wire rack, then roll them once more in powdered sugar for a thicker, snowy coating.

Fun Variations to Try

Once you master the base recipe, try these creative twists:

• White Chocolate Peppermint Snowballs: Swap mini chips for white chocolate and add ½ teaspoon peppermint extract.
• Cocoa Snowballs: Add 2 tablespoons cocoa powder to the flour for double chocolate flavor.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend (with xanthan gum).
• Holiday Sprinkle Snowballs: Roll in colored sanding sugar for a festive look.
• Espresso Snowballs: Add ½ teaspoon instant espresso powder for a mocha kick.

Each variation adds a fun twist for cookie swaps or holiday platters.

Gifting and Serving Ideas for the Holidays

Nothing says “I baked with love” like a tin of homemade cookies.

• Holiday tins or boxes: Line with parchment paper to prevent sticking.
• Snow-globe jars: Stack cookies in a clear jar, tie with ribbon, and add a handwritten tag.
• Cookie swaps: Pack 6–8 per box — they travel well and stay beautiful.
• Dessert boards: Pair with truffles, shortbread, and sugar cookies for a stunning holiday spread.

I always keep a few dozen in the freezer during December so I can pack up a quick tin for teachers, neighbors, or last-minute guests. There’s something magical about gifting cookies that look like snowballs fresh from the oven.

Make-Ahead & Freezer Instructions

These cookies are ideal for prepping in advance.

• To freeze unbaked dough: Roll dough into balls and freeze on a baking sheet. Once solid, transfer to a zip-top bag and store up to 2 months. Bake straight from frozen — just add a minute or two to the baking time.
• To freeze baked cookies: Let them cool completely, skip the final sugar roll, and freeze. When ready to serve, thaw and re-roll in powdered sugar.
• To refrigerate ahead: Dough can rest in the fridge up to 48 hours before baking.

This flexibility makes them a dream for busy holiday schedules. You can bake a few batches now, stash them away, and pull out perfect cookies whenever guests drop by.

These cookies are simple, nostalgic, and impossible to eat just one of. Whether you’re baking for family, filling gift tins, or sneaking one straight off the cooling rack, these chocolate chip snowball cookies are the definition of holiday comfort.

If you bake these chocolate chip snowball cookies, I’d love to see them! Leave a comment below or share your photo on Instagram and tag #YourBlogSnowballCookies so I can feature you in my holiday highlights.

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