Description
Melt-in-your-mouth chocolate snowball cookies, also known as Mexican Wedding Cookies, coated in powdered sugar. Buttery and chocolatey, perfect for the holidays or any sweet craving.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup finely chopped pecans or walnuts (optional)
- 1/2 cup mini chocolate chips (optional)
Instructions
- In a large bowl, using an electric mixer, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy. This usually takes about 3-5 minutes. Scrape down the sides of the bowl occasionally.
- Stir in the vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- If using, gently fold in the chopped pecans or walnuts and mini chocolate chips.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Remove the dough from the refrigerator. Roll the dough into 1-inch balls. Place the balls on the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake for 10-12 minutes, or until the cookies are set but not browned. The cookies should still be slightly soft to the touch.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are still slightly warm (but not hot), roll them in powdered sugar.
- Let the cookies cool completely. Once cooled, roll them in powdered sugar again.
- Store the chocolate snowball cookies in an airtight container at room temperature.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overmix the dough.
- Chilling the dough is essential.
- Don’t overbake the cookies.
- Double coat with powdered sugar for the signature “snowball” appearance.
- For an even deeper chocolate flavor, add a pinch of espresso powder to the dry ingredients.
- Experiment with different nuts, such as almonds, hazelnuts, or macadamia nuts, for a unique flavor.
- For an extra touch of sweetness, drizzle the cookies with a simple glaze made from powdered sugar and milk.
- The dough can be made ahead of time and stored in the refrigerator for up to 2 days. You can also freeze the baked cookies for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes