This recipe for snowball cookies began as a holiday experiment and quickly became the cookie everyone asks for at family gatherings. I first made this batch on a blustery December afternoon when I wanted something bright and cheerful to bring to a neighbor potluck. The combination of tender, melt in your mouth dough and sweet pockets of white chocolate felt nostalgic and new at the same time. Texture is everything with these cookies. They should be delicate yet hold together, with the exterior barely set and the center soft when cooled.

I remember my niece biting into one and declaring it the best cookie she had ever tasted, then immediately asking if she could help roll the next tray. These cookies are forgiving for new bakers and quick enough for rushed afternoons. The sprinkles add color and fun for parties, while the white chocolate sets little bursts of sweet that balance the buttery dough. Make them for gatherings, school lunches, or a cozy afternoon with tea.

Ingredients

• Butter, 1 and 1/2 cups: Use unsalted butter for greater control over seasoning, or salted if you prefer. Softened butter at room temperature creates a silky dough. I like to use a brand I trust for consistent melting, such as Land O Lakes or Plugra when available.
• Powdered sugar, 3/4 cup: Also called confectioners sugar. It keeps the cookies tender and gives a delicate crumb. Sift if your sugar is lumpy.
• Vanilla extract, 1 tablespoon: Pure vanilla extract adds depth. If you have vanilla paste use the same amount for flecks of flavor.
• Salt, 1/2 teaspoon: Balances the sweetness and enhances butter flavor. Reduce slightly if using salted butter.
• All purpose flour, 3 cups: Properly measure by spooning into the cup and leveling off for accurate texture. Bleached flour gives a slightly softer crumb while unbleached will yield a firmer structure.
• White chocolate chips, 1 cup: These melt into sweet pockets. If you prefer chunks, chop a bar of white chocolate into irregular pieces for varied texture.
• Sprinkles, 1/2 to 1 cup optional: Choose nonpareils or jimmies in colors of your choice. Use less if you want a subtle look, more for festive platters.
• Mini chocolate chips, 1 cup optional: Adds chocolate contrast to white chips. Use either or both for a balanced bite.
• Powdered sugar for dusting optional: An extra dust makes the cookies look like little snowballs, especially pretty for winter presentations.

Instructions

Preheat and prepare:Preheat your oven to 375 degrees F. Line baking sheets with parchment paper or a silicone mat so cookies do not stick and to promote even browning. Position racks in the center of the oven for best airflow.Cream butter and sugar:In a large bowl, beat 1 and 1/2 cups softened butter with 3/4 cup powdered sugar using a stand mixer with a paddle attachment or an electric hand mixer until the mixture is smooth and fluffy, about 2 to 3 minutes on medium speed. Scrape the bowl once to ensure even mixing. This step traps air and produces a tender texture.Add flavoring and salt:Mix in 1 tablespoon vanilla extract and 1/2 teaspoon salt until fully combined. Salt balances sweetness and brings out butter nuances. If your butter was salted, reduce added salt to 1/4 teaspoon.Incorporate flour:Add 3 cups all purpose flour in two additions and mix on low until the dough comes together. Avoid over mixing once the flour is added, as that can develop gluten and toughen the cookies. Dough should be thick and slightly crumbly but hold together when pressed.Fold in mix ins:Using a spatula, fold in 1 cup white chocolate chips and if desired up to 1 cup mini chocolate chips and 1/2 to 1 cup sprinkles. Stir just until evenly distributed. Reserve a few chips or sprinkles to press gently on top before baking if you like a decorative finish.Scoop and space:Using a small cookie scoop or a rounded tablespoon, drop uniform mounds of dough onto prepared baking sheets, leaving about 2 inches between each cookie for gentle spreading. Slightly round the top of each mound with your fingers.Bake and observe:Bake for 10 to 12 minutes or until the edges are just starting to faintly brown and the tops no longer look wet. The centers will still be soft. Watch closely during the last two minutes to avoid overbaking.Cool and finish:Remove trays from the oven and allow cookies to cool on the baking sheets for at least 10 minutes. This rest firm up the base while keeping centers tender. Transfer to a wire rack to cool completely. If desired, dust with powdered sugar to achieve a snowball appearance.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to three days. To keep them softer longer, place a slice of bread in the container which will release moisture and slow staling. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer safe container with parchment between layers. Defrost at room temperature for 30 to 60 minutes. Reheat gently in a 300 degrees F oven for five minutes to refresh the exterior softness.

Ingredient Substitutions

For dairy free options, substitute vegan butter sticks and use dairy free white chocolate chips which are often coconut based. For a lower sugar version, reduce mix in quantities or swap white chocolate for chopped dates though texture will change. If you want more structure try using half all purpose flour and half pastry flour or cake flour for a more tender crumb. If you swap in mini chocolate chips only, expect a slightly richer chocolate note versus pockets of white chocolate sweetness.

Serving Suggestions

Serve these cookies on a platter dusted with powdered sugar for a snowy presentation. They pair well with hot tea, coffee, or a glass of cold milk. For parties, arrange with varying sizes on a tiered tray. Add a few fresh berries or citrus slices on the side for color contrast when serving at brunch. They also make an attractive edible gift when packed in clear cellophane with ribbon.

Cultural Background

Snowball style cookies have variations across many cultures, often associated with winter celebrations. The idea of a tender butter cookie rolled in sugar appears in Mexican wedding cookies and Eastern European tea cookies. The addition of white chocolate and colorful sprinkles is a modern twist that blends traditional textures with contemporary flavor preferences, making the cookies appealing at both family gatherings and festive events.

Seasonal Adaptations

For winter, use white chocolate and red and green sprinkles. For spring, swap sprinkles for pastel tones and add a teaspoon of lemon zest for brightness. During autumn, replace white chocolate with chopped toasted pecans and a pinch of cinnamon for warmth. These simple swaps keep the base formula consistent while allowing seasonal expression.

Meal Prep Tips

Make the dough up to two days ahead. Keep it tightly wrapped in the refrigerator and scoop onto trays just before baking. For busy weeks, bake a double batch and freeze half for later. Portion dough into scoop sized balls and freeze on a sheet. When ready, bake straight from frozen, adding an extra two minutes to the bake time. Label containers with date and contents to keep your freezer organized.

These cookies are forgiving, nostalgic, and endlessly adaptable. I hope you try them for the next gathering and put your own spin on the mix ins and presentation. Happy baking and enjoy sharing them with people you love.