This is my favorite version of a holiday classic: snowball cookies made without nuts and studded with mini chocolate chips for a playful twist. I first adapted this recipe after a friend asked for a nut-free treat for a school cookie exchange. The result was an instant hit. The cookies are tender and crumbly like traditional snowballs, but the tiny chocolate chips add bursts of familiar sweetness and a slight chew that keeps every bite interesting.

I remember baking a double batch one December afternoon while holiday music played in the background and my kids took turns sneaking warm cookies off the cooling rack. The contrast of the cool powdered sugar against the warm, buttery cookie is one of those small, memorable things that makes holiday baking feel special. These cookies are forgiving, quick to assemble, and they travel well — perfect for cookie tins, classroom parties, or a cozy afternoon with hot cocoa.

Ingredients

• Unsalted butter: 1 cup softened. Use a high-quality block butter like Land O'Lakes or Kerrygold when possible for a rich flavor and stable texture; stick butter gives the best structure compared with spreads.
• Powdered sugar: 1/2 cup plus extra for rolling. Confectioners sugar adds the classic snowy coating and melts to a satin finish on the cookie exterior.
• Vanilla extract: 1 teaspoon. Pure vanilla extract adds warmth and rounds the buttery flavor; you can substitute with other extracts for variation.
• All-purpose flour: 2 1/4 cups. Spoon and level the flour into the cup to avoid a dense dough — too much flour will yield dry cookies.
• Salt: 1/2 teaspoon. Balances the sweetness and enhances the butter's flavor.
• Mini chocolate chips: 1 cup. Mini chips distribute evenly through the dough without overpowering the delicate texture; use semi-sweet for classic contrast.
• Additional powdered sugar: About 1 cup for rolling. Ensure it is sifted if clumpy to get a smooth outer coating.

Instructions

Preheat and prepare:Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent spreading and promote even browning. If you prefer crisper bottoms, use insulated sheets, or rotate halfway through baking for even color.Cream the butter and sugar:In a stand mixer fitted with the paddle or with a hand mixer, beat 1 cup softened butter with 1/2 cup powdered sugar and 1 teaspoon vanilla until light and fluffy, about 2 to 3 minutes on medium-high. The aeration here creates a tender crumb; scrape the bowl once to ensure even mixing.Add dry ingredients:Sift or add 2 1/4 cups all-purpose flour and 1/2 teaspoon salt to the butter mixture. Mix on low until the dough just comes together. Overmixing develops gluten and yields a tougher cookie; stop as soon as the dough holds when pressed.Fold in chocolate chips and chill if needed:Use a spatula to stir in 1 cup mini chocolate chips. If the dough feels too soft to shape, chill it in the refrigerator for 15 to 30 minutes until firm enough to handle; chilled dough gives cleaner rounds and less spreading.Shape and bake:Scoop rounded tablespoon-sized balls of dough and arrange them spaced about 2 inches apart on prepared sheets. Bake 7 to 10 minutes until the bottoms are just slightly golden; the centers may still look pale — they will set as they cool.Roll in powdered sugar:Let cookies cool slightly until warm but not hot. Place about 1 cup powdered sugar in a small bowl and roll each cookie until fully coated; the sugar clings better while the cookie retains warmth. Transfer to a wire rack to cool completely, then roll again if you like a double-coating for a more dramatic snowball look.

Storage Tips

Store completely cooled cookies in a single layer separated by parchment or wax paper to prevent sticking and preserve shape. Keep them in an airtight container at room temperature for up to one week. For longer storage, freeze in a sealed container or freezer bag for up to three months; thaw at room temperature and re-roll in powdered sugar if needed to refresh the snowy appearance. If shipping tins, cushion cookies and avoid stacking too many layers to minimize breakage.

Ingredient Substitutions

If you need to adapt the recipe, swap the mini chocolate chips with finely chopped chocolate for a more intense cocoa flavor. To make these dairy-free, substitute 1 cup of vegan butter sticks formulated for baking; note texture differences and that some vegan butters yield slightly softer cookies. For a gluten-free version, use a 1-to-1 gluten-free baking blend, but be mindful that crumb texture may vary; chill longer if the dough feels fragile.

Serving Suggestions

Serve with hot chocolate, mulled cider, or a pot of strong coffee to balance the powdered sugar sweetness. For a festive platter, alternate these snowball cookies with ginger snaps, thumbprints, and shortbread. Garnish the plate with sprigs of rosemary or candied cranberries to create a seasonal presentation. They also make a lovely edible gift when stacked in a clear cello bag tied with ribbon.

Cultural Background

Snowball-style cookies appear across many culinary traditions, often called Mexican wedding cookies, Russian tea cakes, or butterballs, depending on the region and small variations in ingredients. The classic form usually includes chopped nuts; this version removes nuts in favor of chocolate chips to suit nut-free occasions while maintaining the signature tender, meltaway crumb that earned the cookie its many names.

Seasonal Adaptations

For winter holidays, replace vanilla with orange extract and stir in finely grated orange zest for a bright holiday twist. In summer, fold in lemon zest and white chocolate chips for a lighter flavor profile. For special occasions, press a single larger chocolate chip into the top of each cookie after baking and before rolling for a jewel-like garnish.

Meal Prep Tips

Make the dough up to 48 hours ahead and keep it refrigerated; scoop the dough onto a tray and freeze the individual portions. Transfer frozen dough balls to a freezer bag — bake from frozen, adding a minute or two to the bake time. This system gives you fresh-baked cookies on demand and is ideal for entertaining or last-minute gift preparation.

These snowball cookies have become a holiday staple at my house. They are simple, dependable, and always disappear fast. Try doubling the batch for parties — you will be glad you did. Happy baking and may your holidays be full of warmth and good company.