Snowballs were my FAVORITE Christmas cookie as a child. I didn’t know then that they are also known by the name “Mexican Wedding Cookie,” nor the tradition behind them. I only knew that my mom made them at Christmas and that I loved them.
When I was growing up, it felt like we made all our Christmas cookies at one time. While we had scads of choices (“Snowballs,” decorated sugar, peanut butter Hershey’s Kiss, etc.), it almost felt like cookie overload (if there’s such a thing). All the cookies were concentrated into one weekend and consumed over a one-week period.
I like to spread the love a little. Plus, let’s be honest. I don’t have time to make four different kinds of cookies at one time. If I make one different type of cookie each week through the month of December, we have a variety of goodies all season long!
Double Chocolate Snowball Cookies
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 tsp vanilla
2 1/4 cups flour
1/2 tsp salt
3/4 cup mini chocolate chips
additional powdered sugar, for rolling (about 1 to 1 1/2 cups)
Make dough ahead of time, and freeze for about 2 hours until well-chilled for best results.
Preheat oven to 375° F. Line 2 baking trays with parchment paper or spray with nonstick cooking spray.
Beat butter, 1/2 cup powdered sugar, cocoa and vanilla together with an electric mixer until butter is light yellow and the mixture is light and fluffy. Slowly stir in flour and salt. Do not overmix.
Stir in the chocolate chips by hand.
Place in freezer for 2 hours.
Roll dough into approximately 1-inch balls and place on baking sheet.
Bake cookies for 7 to 10 minutes or until slightly golden. Remove from oven and cool for 5 to 10 minutes. While still warm, roll in a small bowl of 1 cup powdered sugar, and roll each cookie in the sugar until coated. Place on a rack to cool.
Makes: 4 dozen
Nutritional Information: Calories Per Serving: 79, Calories from Fat: 45, Fat: 5 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 10 mg, Sodium: 51 mg, Potassium: 14 mg, Carbohydrates: 8 g, Fiber: 0 g, Sugar: 3 g, Protein: 1 g.
View this recipe to print or add items to My Shopping List.