Snowball Cookies

These soft Snowball Cookies are made from a rich cream cheese dough studded with mini chocolate chips and holiday candies, then rolled twice in powdered sugar.

Course Dessert

Cuisine American

Keyword snowball cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 126kcal

Author Jason Decker

Ingredients

1/2 cup unsalted butter softened (1 stick)
3 ounces cream cheese softened
1 3/4 cup powdered sugar divided
1 egg
1/2 teaspoon baking powder
1 teaspoon vanilla bean paste or extract
pinch kosher salt
1 3/4 cup all-purpose flour
1/4 cup mini chocolate chips
1/2 cup holiday m&ms

Instructions

In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth. Slowly add 1 1/2 cup of the powdered sugar until combined. Add egg, baking powder, vanilla, and salt. Mix to combine. Add flour in slowly until fully incorporated, scraping the sides as needed. Fold in the chocolate chips and m&ms by hand. Place in fridge for one hour to rest.
Preheat oven to 375°F degrees. Roll dough into 1 inch sized balls, about 2 teaspoons worth of dough. Roll in the remaining 1/4 cup powdered sugar. Place on a parchment lined cookie sheet about 2 inches apart. Slightly press down the tops of the cookies so they are flattened.
Bake for 10-12 minutes, until just set. Do not overbake, it is hard to tell when these cookies are ready, they will puff up but won't get golden brown. Let cool on baking sheet for 10 minutes. Roll warm cookies in leftover powdered sugar, or use more if needed.
Transfer cookies to a wire rack and let cool completely.

Notes

These need to be refrigerated before baking, do not forget that step!
Easily double of halve this recipe depending on how many people you are serving.
You can freeze these cookies, see my tips above on how to store.
You can substitute vanilla bean paste 1:1 with vanilla extract.
Make sure you cream your butter and cream cheese together really well to prevent any lumps.

Nutrition