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!
Servings 30 cookies
- 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
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.