Delve into the delightful world of Chocolate Snowball Cookies.
With a rich cocoa base and a hint of seasonal spices, these sweet treats are perfect for the holiday season and winter picnics, and they’re so easy to make.
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Snowball cookies go by many names. Most recognizable are Russian tea cakes or Mexican wedding cakes (I feature them in my Mexican Picnic Ideas). Traditionally, they are made from a blend of nuts, sugar, butter, and flour, but many delightful variations exist.
In this particular variation, chocolate takes center stage. This recipe also has no nuts, making it a perfect choice when nut allergies are an issue.
Ingredient Notes
- Cocoa
- Flour
- Powdered sugar – Confectioners sugar, also called icing sugar.
- Eggs
- Sunflower oil ( you can use coconut oil or melted butter)
- Baking powder
- Vanilla Extract – If using vanilla pods, the seeds from about half a pod should be enough.
- Salt
- Cinnamon
- Cardamom
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
- Flour: I recommend using an unbleached, all-purpose flour. You can use an all-purpose gluten-free baking flour or extra fine almond flour for a gluten-free version.
- Cocoa Varieties: I use dark, unsweetened cocoa powder. You can try using different types of cocoa powder, like Dutch-processed or natural cocoa, to alter the cookies’ taste and color. You might be surprised at the variety of cocoa powder types and their flavor profiles.
- Spice Alternatives: Instead of cinnamon and cardamom, you can use other warm spices like nutmeg, cloves, or allspice.
- Oil Alternatives: Substitute the oil with melted butter, coconut oil, or a healthier oil like avocado.
- Nuts: Incorporate chopped nuts like pecans, walnuts, or almonds for added texture and flavor.
- Chocolate Chips: Mix in chocolate chips or chunks for an extra burst of chocolate in each bite.
Step by Step Instructions
Step 1: Preheat the oven to 375F
Sift the flour together with the cocoa and baking powder. Add the salt, cinnamon, and cardamom. Note: If using vanilla seeds from a pod, you can add them now.
Step 2: Beat the eggs and the sugar with a blender or wire whisk. Add the oil and mix again. Add the vanilla now if using vanilla extract.
Step 3: Gradually combine the wet and dry ingredients.
Step 4: Once combined, knead the mixture well for a smooth dough. Add a little more flour if needed. The dough should be firm and not stick to your fingers.
Put the dough in the refrigerator for at least one hour.
Step 5: Line a baking tray with backing paper. Take the dough from the refrigerator and roll balls roughly the size of a walnut. Roll each ball in powdered sugar and arrange them on the tray.
Step 6: Bake the Christmas cookies in the oven at 375F for about 10 minutes or until the tops start to crack. Note: If you bake the cookies longer, they will become too dry.
Transfer the cookies to a wire rack to cool. You may wish to dust or roll the cookies with more powdered sugar for a more snowy effect when they are just about cool.
Recipe FAQs
Yes, you can prepare the dough in advance and refrigerate it for a few hours or overnight before shaping and baking the cookies. The dough should be chilled before baking.
Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer-term storage – approx. 2 months.
About the size of a walnut is the ideal size for snowball cookies.
Expert Tips
- Extra Sugar for a Snowy Appearance: Roll the cookies in additional sugar after baking for a frostier appearance. Wait until they’ve cooled almost completely but are not yet cold. If the cookies are still slightly warm, it will help the sugar stick to the cookie better.
- Don’t Scrimp on Chilling the Dough: If you don’t chill your dough for long enough, it may cause the cookies to spread and flatten when baking.
- How to Store or Freeze Baked Cookies: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer-term storage – up to 2 months.
- Freezing Chocolate Snowball Cookie Dough:
- Shape the dough into balls as if you were going to bake.
- Arrange the dough balls on a baking sheet and quick-freeze them until they become firm.
- Once the dough balls are frozen, transfer them to an airtight container for storage until you’re ready to bake. Put sheets of baking paper between layers to prevent sticking.
- When it’s time to bake, take the dough balls from the freezer and let them thaw in the refrigerator overnight or at room temperature for approximately 2 hours before rolling them in sugar and baking until cracked at 375F. Make sure they remain chilled as per the recipe before baking.
Related Recipes
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Chocolate Snowball Cookies
Ingredients
- 1 cup cocoa
- 2 ⅔ cups flour
- 1½ cups powdered sugar - Reserve ½ cup for rolling the balls
- 3 eggs
- ½ cup sunflower oil
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp cardamom
Instructions
- Preheat the oven to 375F
- Sift the flour together with the cocoa and baking powder. Add the salt, cinnamon, and cardamom. Note: If using vanilla seeds from a pod, you can add them now.
- Beat the eggs and 1 cup of the sugar with a blender or wire whisk. Add the oil and mix again. Add the vanilla now if using vanilla extract.
- Gradually combine the wet and dry ingredients.
- Once combined, knead the mixture well for a smooth dough. Add a little more flour if needed. The dough should be firm and not stick to your fingers.
- Put the dough in the refrigerator for at least one hour.
- Line a baking tray with baking paper.
- Take the dough from the refrigerator and roll balls roughly the zie of a walnut.
- Roll each ball in powdered sugar and arrange them on the tray.
- Bake the Christmas cookies in the oven at 375F for about 10 minutes or until the tops start to crack. Note: If you bake the cookies longer, they will become too dry.
- Transfer the cookies to a wire rack to cool. You may wish to dust or roll the cookies with more powdered sugar for a more snowy effect when they are just about cool.
Notes
- Extra Sugar for a Snowy Appearance: Roll the cookies in additional sugar after baking for a frostier appearance. Wait until they’ve cooled almost completely but are not yet cold. If the cookies are still slightly warm, it will help the sugar stick to the cookie better.
- Don’t Scrimp on Chilling the Dough: If you don’t chill your dough for long enough, it may cause the cookies to spread and flatten when baking.
- How to Store or Freeze Baked Cookies: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer-term storage – up to 2 months.
- Freezing Chocolate Snowball Cookie Dough:
- Shape the dough into balls as if you were going to bake.
- Arrange the dough balls on a baking sheet and quick-freeze them until they become firm.
- Once the dough balls are frozen solid, transfer them to an airtight container for storage until you’re ready to bake.
- When it’s time to bake, take the dough from the freezer and allow it to thaw in the refrigerator overnight or at room temperature for approximately 2 hours before rolling them in sugar and baking until cracked at 375F. Make sure they remain chilled as per the recipe before baking.
- Flour: I recommend using an unbleached, all-purpose flour. You can use an all-purpose gluten-free baking flour or extra fine almond flour for a gluten-free version.
- Cocoa Varieties: I use dark, unsweetened cocoa powder. You can try using different types of cocoa powder, like Dutch-processed or natural cocoa, to alter the cookies’ taste and color. You might be surprised at the variety of cocoa powder types and their flavor profiles.
- Spice Alternatives: Instead of cinnamon and cardamom, you can use other warm spices like nutmeg, cloves, or allspice.
- Oil Alternatives: Substitute the oil with melted butter, coconut oil, or a healthier oil like avocado.
- Nuts: Incorporate chopped nuts like pecans, walnuts, or almonds for added texture and flavor.
- Chocolate Chips: Mix in chocolate chips or chunks for an extra burst of chocolate in each bite.
Nutrition
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