Double Chocolate Snowball cookies: Buttery chocolate cookies with mini chocolate chips rolled in powdered sugar.

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These double chocolate snowball cookies are the best for the holiday season. These are a classic twist on Mexican wedding cookies but are also known as Russian tea cakes. It’s easily a favorite Christmas cookie must-have during this holiday season.

There are many snowball cookie recipes out there, many with the same ingredients but just different amounts. These buttery chocolate snowball cookies are made from a basic shortbread dough that is baked and then rolled in powdered sugar. It’s an original recipe that’s tweaked here and there to everyone’s preferences to create delicious cookies for our family and loved ones.

I love baking classic Christmas cookies. Some of my favorites are Christmas sugar cookies, peanut butter blossoms, and chocolate crinkle cookies. And of course, you can never go wrong with chocolate chip cookies.

Why you’ll love Double Chocolate Snowball Cookies:

Easy 1-bowl recipe
Buttery dense chocolate cookie
Fun family cookie activity

Double Chocolate Snowball Cookie Ingredients:

All-purpose flour: No substitutions were tested when developing the recipe.
Confectioners’ sugar: White sugar can be substituted here in this recipe, but I prefer the texture of the confectioners’ sugar.
Cocoa powder: I use a Dutch process cocoa powder in this recipe which will result in a dark chocolate cookie, but you can use a natural cocoa powder for a less deep chocolate flavor.
Mini chocolate chips: Any chocolate chips can be used just chop it up.
Unsalted butter

How to make double chocolate snowball cookies

This chocolate cookie is a simple one-bowl mix cookie.

In a large bowl with a hand mixer add in the unsalted room temperature butter. Cream butter until fluffy and then add in the powdered sugar and pure vanilla extract. Add in the dry ingredients (flour, cocoa powder) on low speed and mix until just combined. Fold the mini chocolate chips into the batter until just combined.

Line a baking sheet with parchment paper.

Then with a 1-tablespoon cookie scoop, scoop dough and roll dough into butter balls and place onto the prepared cookie sheets.

Bake cookies in a preheated oven at 350F degrees for 8-9 minutes.

Allow the cookies to rest on the cookie sheet for 5 minutes.

In a separate bowl add powdered sugar and roll the warm snowball cookie into the sugar until fully coated. Roll each ball until fully coated. Enjoy!

Double Chocolate Snowball Cookie Tips/FAQS:

How to store baked cookies?

Store baked chocolate snowballs into an airtight container and let it sit at room temperature for 5 days.

Can I freeze the baked cookies?

Yes! Store the cookies in a freezer-safe container and freeze for up to 2 months with the powdered sugar on. Snowball cookies freeze very well which makes it perfect for a cookie exchange.

Christmas Prepping ahead tips:

Make the cookie dough and plastic wrap the dough and then put into a freezer safe bag and freeze up to 3 months. Cookie dough balls can also be rolled ahead and baked frozen if you add an additional minute or two.

Cookie Variations:

Instead of mini chocolate chips try adding ground almonds and almond extract or a different nut like pecans and walnuts. Roll cookies into smaller little snowballs to make delicious little cookies.

If you loved this recipe, take a look at my other Christmas cookie recipes: