Chocolate Snowball Cookies
Total TimePrep: 20 min. Bake: 10 min./batch + cooling
- 3/4 cup butter, softened
- 3/4 cup packed brown sugar
- 1 large egg, room temperature
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Confectioners' sugar
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight.
- Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° until tops are crackled, 7-8 minutes. Remove to wire racks to cool completely. Roll in confectioners' sugar.
Nutrition Facts1 cookie: 42 calories, 2g fat (1g saturated fat), 8mg cholesterol, 45mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein.
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Dec 2, 2019
OHHH these turned out beautiful, almost like a "brownie bite"..I did add an additional 1/4 c. powdered sugar to the mix as I read from other reviews that they were to not sweet enough...I say these are DELISH !! I got 43 cookies out if this batch ! They are definitely going to my family Christmas this year !! finally a "snowball cookie" I can use in our peanut /treenut allergy house .
Dec 16, 2018
I am so glad to find this recipe-in the process of moving it was packed! It is one of my family favorites and has been in my Christmas baking aresenal for years. I think the trick is to make sure all ingredients are at room temperature and to watch very carefully as not to overbake! They always turn out rich and soft inside, with a delicate texture and buttery chocolate flavor. Not too sweet, they are a nice departure from the over the top sugary treats this time of year. I have also added some instant espresso powder to the milk in the past, it enhances the chocolate flavor even more. Don’t be afraid of the reviews, it is an elegant cookie that is worth making.
Dec 23, 2017
Easy to make but only makes 3 dozen . Very bland chocolate taste. Maybe if you used white sugar it would be better. Probably won't make again.
Dec 13, 2016
I started making this recipe as part of my Christmas baking 3 years ago. The recipe is great. You get delicate little cookies. The cookie itself is not very sweet but I double coat them in icing sugar and I don't think you would want them sweeter as they are a nice balance. One of my friends requests these for Christmas and her birthday and they have been very popular with the family.
Jan 11, 2016
I'm a volunteer Field Editoe for Taste of Hime and I love testing new recipes. My 12 year old daughter and her friend and I made these today. They were not hard to prepare. We got just over 3 dozen small cookies so I'm not sure how they got 6 dozen as indicated by the recipe. I didn't try as I cannot eat gluten but the girls and my other daughter thought they were just OK. They all thought they weren't sweet enough even though they were rolled in the icing sugar. Although they'll happily eat the batch we made, The recipe is not on their "must make again list"
Nov 10, 2015
I bake every week for my SS class and wanted something diff and my kids love chocolate as much as me lol.I was dissapointed it barely made 3 doz cookies and was very blah tasting. Too much flour and not enough chocolate. I love toh and use this site alot but this cookie needs serious tweaking. BUT for some odd reason my 4-6 yr olds gobbled them up.
Dec 24, 2014
Bland and dry...they do not "melt in your mouth". Look nice, but need milk to wash them down....won't make again.
Mar 5, 2013
No comment left
Dec 25, 2012
Easy to prepare, not to get rid off since its not good,not a whole lot of going on just a ball of flour. Maybe add something in the middle like a dark chocolate to add more taste.i wouldnt recommend this recipe.
Dec 9, 2012
On a whim I added a teaspoon of ancho chili pepper. It really made the chocolate pop! By circumstance, these were left out as we packed up cookies for various destinatins over the course ofa few days and air drying them made them even more chocolately. Easy and delicious.