In this post: Chocolate Snowball Cookies Recipe: easy-to-make, moist chocolate cookies that stay fresh in an air-tight container for days!
I’m trying so hard to stay in the Christmas spirit…I seem to be coming and going a bit these days! So I thought an hour in the kitchen baking cookies might help and guess what? It did. These little Chocolate Snowball Cookies (sometimes called Chocolate Crinkle Cookies) are easy, fast and oh so moist. It’s a recipe I found in my recipe box (yes, another one) that was written by my husband’s aunt. I remember making them once or twice many years ago. I wanted something a little festive, hence the snowball angle, and easy too. These little cookies are both.
Chocolate Snowball Cookies
- 1/2 cup butter
- 2 squares unsweetened chocolate
- 1 cup Sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon Baking Powder
- 1 1/2 cups Flour
- Powdered Sugar
- Preheat oven to 350 degrees F.
- Melt butter and chocolate in microwave.
- Stir well to combine and then cool slightly.
- In a mixing bowl beat the sugar and eggs for 2 minutes.
- Add the butter/chocolate mixture and mix well.
- Add remaining ingredients mixing until smooth.
- Refrigerate cookie dough for 15 minutes.
- Put about 1 c. powdered sugar in a container with low sides.
- Using a small 1-inch scoop, drop scoops cookie dough into the powdered sugar.
- Roll each scoop around until covered well.
- Place on cookie sheets.
- Bake 10 minutes.
- Remove to wire rack and cool completely.
Chocolate Snowball Cookies Recipe Tips
- Make heaping scoops of dough. As you are rolling the scoops in the powdered sugar, make them into a ball shape.
- If you bake the cookies in batches, make sure to put the dough back in the refrigerator so it doesn’t get warm.
- These cookies stay moist in an air-tight container for several days…although they probably won’t last that long!
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