These tender snowball cookies are filled with chocolate chips and coated in pumpkin pie spice. They are perfect on a holiday cookie tray or great served with a cup of tea!
Snowball cookies are a quintessential part of any holiday cookie tray, but they shouldn’t be relegated just to the month of December. Have you ever had one? They’re a rich and buttery, round shortbread cookie, coated in powdered sugar. Every bite just melts in your mouth.
They’re also referred to as Mexican Wedding Cookies, Russian Tea Cookies, and Snowdrops, but I always call them Snowball cookies because…they look like a snowball!
How To Make Snowball Cookies
Snowball cookies are made very similar to most drop cookies, except with a few minor differences. Powdered sugar is used in the dough instead of granulated sugar, they’re rolled into balls without flattening, chilled, and coated in powdered sugar once baked. Here’s a quick rundown.
(scroll to the end for the detailed printable.)
- Cream together the butter, vanilla, and powdered sugar.
- Add in the dry ingredients, scraping down the bowl a few times.
- Stir in the chocolate chips.
- Form tablespoon-sized balls of dough.
- Place on parchment lined baking sheets.
- Chill the balls of cookie dough.
- Bake and then coat in a mix of seasoned powdered sugar, twice.
Then try and not eat all of them in one sitting!
Tips for Success
- Powdered sugar is used in place of granulated sugar – powdered sugar helps the cookies hold their shape while baking and prevents them from spreading too much.
- Spoon and level when measuring the flour instead of scooping – this will get you a more accurate measurement.
- Use a one-tablespoon cookie scoop or measuring spoon for uniformity and to ensure they all bake at the same rate.
- The combination of regular flour and almond flour yields the most tender cookie – almonds are high in fat, which helps baked treats be moist and tender.
- Don’t skip chilling the dough balls – chilling the formed dough balls also helps them maintain their round shape.
- Change the spice – feel free to swap out the pumpkin pie spice for apple pie spice or just cinnamon.
- Finely chopped pecans can replace the chocolate chips if you prefer.
How to Store Snowball Cookies
How long do snowball cookies stay fresh? They will keep up to 4 days at room temperature, stored in an airtight container, and up to 2 weeks in the refrigerator.
Can snowball cookies be frozen? Yes! They are a great make-ahead cookie. Wait for them to cool completely, then after the second roll in powdered sugar gently place them in a freezer bag without touching. Remove as much air as possible and freeze up to 4 months. Thaw overnight in the fridge, then bring to room temperature and gently roll them in powdered sugar again to freshen them up. NOTE: These are delicate cookies, so when transferring them to the freezer, make sure they’ll be placed in an area where there isn’t much movement or anything on top of them, or they can crumble once thawed.
More Holiday Cookies:
Pumpkin Spice Snowball Cookies
- 1 cup (2 sticks) unsalted butter , room temperature
- 1 1/2 cups powdered sugar , divided
- 1 teaspoon vanilla
- 1 1/4 cups almond flour
- 1 1/2 cups all-purpose flour , spooned and leveled
- 1/2 teaspoon kosher salt
- 1/2 cup semi sweet chocolate chips
- 2 1/2 teaspoons pumpkin pie spice
- Line a baking sheets with parchment paper; set aside.
- In a large bowl, cream together the butter, a 1/2 cup of the powdered sugar, and vanilla on high with a handheld electric or stand mixer, until light and fluffy. Turn the mixer down to low and add in the almond flour, followed by the all-purpose flour and salt, scraping down the bowl once or twice. Stir in the chocolate chips.
- Using a one tablespoon-sized cookie scoop, measure out the dough and form balls with your hands. Place on baking sheets. (Do not flatten.)
- Chill cookies in the refrigerator for 20 minutes.
- Preheat oven to 325 degrees F. Bake cookies for about 17-18 minutes until set and lightly browned on the bottom (the surface color will stay beige.)
- While cookies are baking, whisk together the remaining 1 cup of powdered sugar and the pumpkin pie spice in a bowl.
- Remove cookies from the oven and allow to sit for 2 minutes, then gently coat them with the pumpkin pie spice mixture.
- Set aside to cool for 15 minutes, then toss them in the spice mixture again.
- Eat and enjoy!