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Chocolate Snowballs

These Chocolate Snowballs are just 8-ingredients and an easy snowball cookie recipe for Christmas. A holiday classic that deserves a spot on your holiday cookie tray! You'll love this rich shortbread chocolate cookie recipe!
Course Dessert
Cuisine American, Mexican, Russian
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 30 cookies
Author Jessica @ swankyrecipes.com

Ingredients

  • 1 1/2 cups Pecans, finely chopped ( about 1 cup finely chopped )
  • 1 cup ( 2 sticks ) butter, softened
  • 1/2 cup powdered confectioners' sugar
  • 1/3 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons instant ground coffee powder, optional to taste
  • 1/2 teaspoon salt
  • 3 teaspoons maple extract or flavoring
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups powdered confectioners' sugar, to dust

Instructions

  • Place pecans in a food processor or small chopper. Grind until no big chunks remain; set aside.
    In a bowl fit with a mixer, beat butter, 1/2 cup powdered sugar, and 1/3 cup granulated sugar until light and fluffy; about 5 minutes.
    Beat in cocoa powder, instant coffee powder, salt, and maple extract.
    Slowly beat in flour, 1/2 cup at a time until incorporated.
    Slowly beat in chopped pecans and mix just until incorporated.
    Refrigerate dough 30 minutes. This will make the dough easier to work with.
    Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
    Use a cookie scoop to scoop dough. I used a 1 1/2 tablespoon cookie scoop, but you may also use a 1 tablespoon spoon ( you'll have more cookies! ) If the dough is sticky, dip it in a bowl of powdered sugar between each scoop.
    Roll dough between hands to create a ball. Place on baking sheet spaced about 1 inch apart. If dough is crumbly, simply roll between hands until soft before shaping it into a ball. 
    Bake in oven 15-18 minutes. Allow cookies to cool for 5 minutes.
    In a large bowl, add 1 1/2 cups powdered confectioners' sugar.
    Coat each ball with powdered sugar. Transfer to cooling rack. Repeat coating step again after completely cooled.
    Store in an air-tight container.