Snowball Cookie Recipe
Experience the delight of our Snowball Cookie Recipe, where every morsel enchants you to a world of buttery happiness. Infused with the essence of vanilla and speckled with white chocolate chips they offer a perfect harmony of sweetness and flavor. You can add a touch by sprinkling confetti or mini chocolate chips turning each cookie into not just a treat, for your taste buds but also a feast, for your eyes. Whether dusted with sugar or enjoyed as they are these cookies are guaranteed to bring the warmth and comfort of treasured winter memories.
36 Servings
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
Don't worry if you're a fan of our Snowball Cookies but need a gluten-free version. You can still enjoy these treats with an adjustment. Just swap the all-purpose flour, for your gluten-free flour blend. Make sure to choose a blend that can be substituted 1:1 to maintain the texture and flavor as close to the original recipe. When looking for a gluten-free flour opt, for one that includes xanthan gum as it helps bind the ingredients together imitating the characteristics of gluten.