Chocolate Snowball cookies

Chocolate Snowball cookies
  • 1 cup unsalted butter, softened
  • 1⅔ cups powdered sugar, divided
  • 1 teaspoon vanilla
  • 2 cups flour
  • 6 tablespoons unsweetened dark coco powder, divided
  • 1 tablespoon cinnamon, divided
  • ⅛ teaspoon salt
  • ⅔ cup toasted almond, finely chopped (or walnuts)
  1. Preheat oven to 325 degrees. 2. In a large mixing bowl, beat together butter and ⅔ cup powdered sugar with electric mixer on medium speed until well combined. Beat in vanilla. 3. In a separate small mixing bowl, mix together flour, ¼ cup cocoa powder, 2 teaspoons cinnamon, and salt until well combined. Beat into butter/sugar mixture. Stir in almonds (or the nut you like) and chocolate until well combined and dough forms. 4. In a large shallow bowl, whisk together remaining 1 cup of powdered sugar, 2 tablespoons cocoa powder, and 1 teaspoon cinnamon until combined. Set aside. 5. Form dough into 1 tablespoon balls. Place cookies on ungreased cookie sheets (or parchment paper). Bake cookies at 325 degrees for about 15-20 minutes or until lightly browned on the bottom being careful not to over-bake. Cookies will harden as they cool. Cool cookies about 1-2 minutes then roll in sugar mixture while still warm. Same as regular they should be a little warm so as the sugar clings to them.


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