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Mini Chip Snowball Cookies

Mini chip snowball cookies are buttery, tender cookies packed with mini semisweet chocolate chips and coated in confectioners' sugar. Chill the dough before shaping, bake until the bottoms are just lightly golden, then roll the cookies in sugar twice for a snowy finish.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 7 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 122
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 0.5 cup confectioners' sugar
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour spooned and leveled
  • 0.25 tsp salt
  • 1 cup mini semisweet chocolate chips
For the coating
  • 1 cup confectioners' sugar divided

Equipment

  • 2 18x13-inch rimmed baking sheets
  • 1 hand mixer

Method
 

Make the dough
  1. Heat the oven to 350°F with racks in the upper and lower thirds.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. In a large bowl, beat the butter and 1/2 cup confectioners' sugar with a hand mixer until smooth and creamy, about 2 minutes.
  4. Beat in the vanilla.
  5. Mix in the flour and salt just until combined, then stir in the chocolate chips.
  6. Cover and refrigerate the dough for 30 minutes, until firm enough to shape.
Shape and bake
  1. Scoop the dough into 1-tablespoon portions, roll into balls, and arrange 18 on each prepared baking sheet, about 1 inch apart.
  2. Bake for 10–12 minutes, switching the sheets between racks halfway through, until the tops are set and the bottoms are just lightly golden.
  3. Let the cookies cool on the sheets for 5 minutes.
  4. Gently roll each warm cookie in 1/2 cup of the coating sugar.
  5. Transfer the cookies to wire racks and cool completely.
Coat the cookies
  1. Roll the cooled cookies in the remaining 1/2 cup coating sugar until evenly coated.

Notes

For an even sugar coating, roll the cookies while warm, then coat them again only after they have cooled completely. Store airtight in the refrigerator for up to 1 week; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter and chocolate chips.