A quick historical flashback. Whether you want to call them snowball cookies, Russian tea cakes, Mexican Wedding Cookies, Italian Wedding Cookies, snowdrops, butter balls, it doesn’t really matter, I’m just going to call them delicious balls of pure bliss. It’s hard to really pin point the origin of these cookies, but it’s almost internationally agreed upon that these are the perfect festive cookies you can find.
Something about the way they so delicately crumble then melt in your mouth that makes them awe-striking. You’ll want to sit in your finest chair, with a warm cup of tea, enjoying these cookies, taking the most delicate little nibbles at a time as you gently dab the excess powdered sugar that falls from the cookie onto your well kept lips with a freshly pressed linen napkin. Or just do what my brother-in-law did and just pick up the entire plate of cookies and shove as many as you can fit in your mouth at once.
This is quite a simple recipe to make, but they do offer a lot. They go perfectly well with that long baking list that you might be (if you’re anything like me) intimidated by. But I did, however, add a tiny twist to it, and it was only due to convenience issues. The original recipe calls for pecans, or almonds or any kind of nuts, but since that’s the only item I forgot to get, I opted to replace them by semi-sweet chocolate chips. And it was no where near disappointing! So feel free to add whatever you like to it. It is that versatile.
Chocolate Chip Snowball Cookies
Yields: A little over 2 dozens (I got 28 balls)
- 1 cup butter, softened
- 2/3 cup powdered sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 3 Tbsp cornstarch
- 2 tsp cinnamon (optional)
- 2 cups all-purpose flour
- 1 cup semi-sweet chocolate chip cookies. (Or any nuts like pecans, almonds or even hazelnuts!)
- 1 1/2 – 2 cups powdered sugar, for coating.
- Preheat oven to 180°C. Line cookie sheets with parchment paper.
- Mix butter, 2/3 cup powdered sugar, salt and vanilla with an electric mixer until fluffy.
- Sprinkle cornstarch over mixture (just so it doesn’t blend into one area) then with mixer set on low speed slowly add in flour and cinnamon and mix just until combine.
- Stir in the chocolate chips.
- Scoop dough out 1 Tbsp at a time and roll into a ball, bake in preheated oven for 16 – 18* minutes, until bottom edges are lightly golden.
- Remove from oven and allow to cool several minutes then while cookies are still warm, pour 2 cups powdered sugar into a bowl and roll cookies in powdered sugar. Transfer to a wire rack to cool then once cookies are cool, roll in powdered sugar once more, this time to generously coat. Store cookies in an airtight container.
*The baking time varies depending on the size of the balls. For small balls, 7-10 minutes are enough. Just make sure to check them. For these cookies, they have a dry melt in your mouth kind of texture, so it’s better to have them slightly over baked than under baked.
Bon Appetit 🙂