Buttery snowball cookies with vanilla, white chocolate chips, and sprinkles! A sweet holiday treat that melts in your mouth.
I can’t lie—every time I make these, I get a little nostalgic. Like, “back to the cozy kitchen with Grandma when I was seven years old” nostalgic. She’d plop me on the counter (dangerous? Maybe) with a big bowl and hand me the wooden spoon, expecting me to stir while she measured. We both knew I’d sneak chocolate chips when she wasn’t looking. (I still do, honestly.)
But these Snowball Cookies? They were always my favorite. Not because they were the fanciest thing she made, but because of the ritual—rolling them in powdered sugar until we both looked like we’d just walked through a blizzard. She called them “snowballs” long before I knew they had a fancier name. Now I make them with my own kids, and I’m not ashamed to say I still end up dusted in sugar. It’s tradition, right?
Why You’ll Love This Snowball Cookie Recipe?
Okay, so let me tell you why this recipe works. I mean, really works. You get this perfect balance of buttery richness and melt-in-your-mouth magic. And the vanilla? Subtle, but warm. Then there’s the white chocolate chips that add creamy sweetness… plus, if you’re like me, you might toss in some rainbow sprinkles just for fun.
Oh, and you don’t have to chill the dough. That’s a win in my book—when I want cookies, I want them now, not three hours from now.
Ingredient Notes:
Here’s what you’ll need to make these little holiday gems. Nothing fancy, I promise.
- 1½ cups softened butter: Grandma swore by salted, I use unsalted when I’m feeling fancy. Either works.
- ¾ cup powdered sugar (plus more for rolling): Granulated sugar won’t cut it here. You want the cookies to melt, not crunch.
- 1 tablespoon vanilla extract: Go for real vanilla if you can swing it. It’s worth it.
- ½ teaspoon salt: Brings out all the flavors—don’t skip it.
- 3 cups all-purpose flour: This is the backbone of the cookie. No need to sift unless you’re feeling extra.
- 1 cup white chocolate chips: Sweet and creamy. You could swap these for dark chocolate chips, but I love the classic look.
- ½–1 cup sprinkles (optional): Red and green? Pink and white? Heck, go for unicorn colors. It’s your kitchen.
- 1 cup mini chocolate chips (optional): If you’re feeling extra chocolatey.
- Extra powdered sugar for dusting: Because, well… snowballs!
How To Make Snowball Cookie?
Let’s do this! And don’t stress if it gets a little messy—that’s half the fun.
Step 1: Preheat That Oven
Set your oven to 375°F. I’ve accidentally started mine at 350 before… they still turned out fine. But 375 is where the magic happens.
Step 2: Cream the Butter and Sugar
In a big bowl (or your stand mixer if you’re fancy like that), cream together the butter and powdered sugar until it’s fluffy. You’re going for whipped, cloud-like texture here. It’s like giving your butter a spa day.
Step 3: Add the Vanilla and Salt
Pour in the vanilla extract and sprinkle in that salt. Give it a good mix. This is when your kitchen starts smelling incredible.
Step 4: Add the Flour
Add the flour, a little at a time. The dough might look crumbly, and you’ll be tempted to panic. Don’t! It’ll come together.
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Step 5: Fold in the Fun Stuff
White chocolate chips? Check. Sprinkles? Why not. Mini chocolate chips? Go wild. Fold them all in gently—no need for a workout here.
Step 6: Scoop and Roll
Scoop out tablespoon-sized dough balls and roll them with your hands. If your hands aren’t covered in flour by the end, you’re doing it wrong. Space them out on a baking sheet about 2 inches apart.
Step 7: Bake ‘Em
Bake for 10–12 minutes. You want them just starting to brown on the bottoms. Trust me, they’re better pale.
Step 8: Cool and Snow!
Let them cool for 10 minutes on the baking sheet (they’re delicate little guys!). Then roll them in powdered sugar until they’re fully coated. You’ll probably coat yourself too. Again, tradition.
Storage Options:
- Room Temp: In an airtight container, they’ll keep for 4–5 days. They don’t usually last that long in my house.
- Fridge: If it’s hot out and you want them firmer, pop them in the fridge for up to a week.
- Freezer: Freeze without the sugar coating for up to 3 months. Dust them after they thaw, and nobody will ever know.
Variations and Substitutions:
Because sometimes you want to shake things up.
- Gluten-Free: Use a gluten-free flour blend. I’ve tried Bob’s Red Mill, and it works like a charm.
- Nuts? Add finely chopped pecans or walnuts. Grandma always added pecans for “crunch appeal.”
- Extracts: Swap out vanilla for almond or peppermint extract for a flavor twist. Peppermint snowballs? Yes, please.
- Dairy-Free: Use plant-based butter and skip the white chocolate chips. Still tasty.
- Festive Sprinkles: Customize them for any holiday. Halloween? Black and orange. Easter? Pastels. You get the idea.
What to Serve with Snowball Cookie?
These cookies are the life of any dessert table, but they play well with others!
- Hot Cocoa: Marshmallows optional, but highly recommended.
- Coffee or Espresso: A strong cup cuts the sweetness in the best way.
- Eggnog: Because holidays, am I right?
- Vanilla Ice Cream: Yep, crumble them on top. You won’t regret it.
- Fruit Platters: Balance that sweetness with fresh berries.
Frequently Asked Questions:
Can I freeze snowball cookies?
Yep! Freeze them before you roll in powdered sugar. Do the sugar dusting after they thaw.
Why are they called Snowball Cookies?
It’s all about the powdered sugar coating. They look like little snowballs! Adorable and delicious.
Do I have to use white chocolate chips?
Nope! Dark chocolate, butterscotch chips, or even no chips work fine. Make ‘em your own.
And there you have it—my go-to Snowball Cookie Recipe, complete with stories, memories, and a bit of powdered sugar on my nose. If you give them a whirl, I’d love to hear how they turn out. Snap a pic, tag me, or drop a comment. Let’s keep this sweet tradition going, shall we?
Now… who’s ready for another batch?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Snowball Cookie Recipe
Ingredients
- 1 1/2 c softened butter salted or unsalted
- 3/4 c powdered sugar
- 1 tbsp vanilla extract
- 1/2 teaspoon salt
- 3 c all-purpose flour
- 1 c white chocolate chips
- 1/2-1 c sprinkles optional, colors of your choice
- 1 c mini chocolate chips optional
- Powdered sugar for dusting optional
Instructions
- Set your temperature to 375°F.
- In a bowl mix together the butter and powdered sugar until it becomes smooth. Add in the vanilla extract, and salt and gradually incorporate the flour until everything is well combined. Next, gently fold in the chocolate chips. If desired you can also add sprinkles or mini chocolate chips for flavor.
- Using a scoop place balls of dough, onto a cookie sheet making sure to leave about 2 inches of space, between each one.
- Put the cookie sheet into the oven. Bake for approximately 10 to 12 minutes until they just start to turn lightly golden brown.
- Let the cookies cool on the baking sheet for 10 minutes. If desired you can dust them with sugar before serving. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
