This festive snowball cookie began as a holiday experiment one blustery December when I wanted something nostalgic but bright enough to pack into tin-lined cookie boxes. The texture is what keeps me coming back: the cookie is tender and crumbly from rich butter and fine flour, yet it holds tiny pockets of creamy white chocolate that melt on the tongue. The optional sprinkles give a cheerful pop of color that kids and adults both notice before the first bite.

I discovered this variation while adapting a family favorite that originally relied on ground nuts. With allergies becoming more common among our friends, I swapped in white chocolate chips for richness and finished the rounds with a dusting of powdered sugar to keep that classic snowball look. The result is festive, forgiving, and fast enough to make in an afternoon for a cookie swap or to brighten a weeknight dessert. Every year since, this batch winds up on our cookie table — usually gone by the next morning.

Ingredients

• Butter (1 1/2 cups): Use high-quality unsalted or lightly salted butter, softened to room temperature for easy creaming. I often buy a European-style butter (82–85% butterfat) for a richer flavor — if using salted butter, reduce added salt.
• Powdered sugar (3/4 cup): Also called confectioners' sugar; it gives the dough fine sweetness and a tender crumb. Reserve an extra 1/4 cup or more for dusting if you want the classic snowy finish.
• Vanilla extract (1 tablespoon): Pure vanilla adds depth; use a good-quality extract rather than imitation for the best aroma.
• Salt (1/2 teaspoon): Balances the sweetness and enhances butter flavor; cut if using salted butter.
• All-purpose flour (3 cups): Spoon-and-level for accuracy. The flour builds structure, so avoid packing the cup to prevent dense cookies.
• White chocolate chips (1 cup): Choose a high-quality brand — they stay firmer after baking and provide creamy pockets throughout the cookie.
• Sprinkles (1/2–1 cup, optional): Use festive colors to match your theme. Jimmies or nonpareils both work; nonpareils give a crunchier texture.
• Mini chocolate chips (1 cup, optional): Use in place of or in addition to white chips if you want more chocolate contrast.
• Powdered sugar for dusting (optional): Lightly dust warm or cooled cookies for a snowy look — adjust amount to preference.

Instructions

Preheat the oven and prep pans: Preheat to 375°F (190°C). Line cookie sheets with parchment paper or silicone mats to prevent sticking and to promote even browning. Arrange racks in the center third of the oven for consistent heat. Cream butter and sugar: In a large bowl, beat 1 1/2 cups softened butter with 3/4 cup powdered sugar until light and fluffy, about 2–3 minutes on medium speed with a hand or stand mixer. The creaming traps air, which helps the rounds become tender and slightly lift during baking. Flavor and salt: Add 1 tablespoon vanilla extract and 1/2 teaspoon salt to the creamed butter and mix until fully incorporated. Taste the mixture briefly — the butter should sing; the vanilla should be noticeable but not overpowering. Incorporate flour: Gradually add 3 cups all-purpose flour, mixing on low until the dough comes together and is thick but still slightly pliable. Overmixing develops gluten and can make cookies tough, so stop as soon as the flour is combined. Stir in mix-ins: Fold in 1 cup white chocolate chips and, if using, 1/2–1 cup sprinkles and/or 1 cup mini chocolate chips until evenly distributed. The dough will be thick; use a sturdy spatula to ensure even mix-ins without overworking the dough. Scoop the dough: Use a small cookie scoop (about 1 tablespoon) to portion dough onto prepared sheets, leaving about 2 inches between each cookie to allow for slight spreading. For uniform baking, try to keep each scoop close in size. Bake: Bake 10–12 minutes, until the bottoms are just beginning to lightly brown and the tops no longer look raw. These cookies are meant to be pale; avoid deep browning to preserve the tender, snowball-like texture. Cool and finish: Remove from oven and let cookies cool on the baking sheet for at least 10 minutes, then transfer to a cooling rack. If desired, dust warm or cooled cookies with additional powdered sugar to create a snow-dusted finish.

Storage Tips

Store cooled cookies in an airtight tin or container layered with parchment to prevent sticking. At room temperature they stay fresh 2–3 days; refrigeration extends life to about 7–10 days but can slightly firm the texture — bring to room temperature before serving for the best mouthfeel. For long-term storage, freeze baked cookies in a single layer until firm, then pack into a freezer-safe container with parchment between layers for up to 3 months. To reheat frozen cookies, let them thaw on the counter for 30 minutes and warm in a 300°F oven for 5–7 minutes to refresh the buttery texture.

Ingredient Substitutions

If you prefer less sugar, reduce the powdered sugar in the dough by 2 tablespoons; the texture will remain tender. Swap white chocolate chips for chopped milk or semi-sweet chocolate for a bolder contrast — mini chips are ideal because they disperse evenly. For a nutty version, fold in 1 cup finely chopped pecans or walnuts and reduce flour to 2 3/4 cups to compensate for added dry volume. To make these dairy-free, substitute a vegan butter stick measured 1:1 and use dairy-free chocolate chips; the end texture will be slightly different but still delicious.

Serving Suggestions

Arrange these on a platter dusted with powdered sugar and scatter a few extra sprinkles for a festive display. Pair with bright, acidic beverages like lightly brewed tea or a citrusy coffee to cut through the richness. For a holiday platter, include tangy cranberry bars or ginger snaps to vary textures and flavors. These rounds also make excellent sandwich cookies: sandwich two together with a thin layer of buttercream or marshmallow fluff for an indulgent treat.

Cultural Background

Snowball-style cookies have a long tradition across multiple cultures — from Mexican wedding cookies to Italian Pasticcini and Russian tea cakes. The common thread is a tender, buttery base often rolled in powdered sugar that resembles a dusting of snow. My version leans into the American holiday aesthetic by adding white chocolate and colorful sprinkles, creating a fusion of classic technique and modern festive flair. This hybrid honors the old crisp-tender profile while adapting flavors to contemporary tastes.

Seasonal Adaptations

In winter, keep the sprinkles white and silver or use crushed peppermint for a peppermint-white chocolate pairing. For spring, swap sprinkles for finely chopped freeze-dried strawberries or lemon zest in the dough and use white chocolate for bright, floral notes. For autumn, stir in 1 teaspoon ground cinnamon and 1/4 teaspoon nutmeg, and use brown butter for a deep, toasty flavor. Small changes in mix-ins turn this base into a seasonal specialty without reinventing the technique.

Meal Prep Tips

Make the dough up to 48 hours in advance and refrigerate in an airtight container; this resting time helps flavors meld and reduces spreading during baking. For an organized cookie day, portion dough with a scoop and freeze raw portions on a sheet pan; once frozen, transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time. Label containers with the bake date and recommended thaw times to keep your cookie pantry running smoothly.

These snowball cookies embody the joy of a baking tradition that’s easy to share and adapt. Whether you’re packing tins for neighbors or baking with kids, the recipe is forgiving and reliably delicious. Tie a ribbon around a stack of cookies and you’ve got an instant, heartfelt gift.