Monthly Archives: December 2014

Chocolate Frosted Snowball Cookies Recipe

Chocolate Frosted Snowball Cookies Recipe

One day, when making my favorite family recipe snowball cookies, I noticed that I had some leftover chocolate frosting from a layer cake the day before. After baking the cookies, I decided to experiment with the chocolate frosting and the cookies. I piped the chocolate frosting on them and realized they looked more beautiful than ever. Once my family and I took a bite into them… wow! A new hit creation was born!

 

Ingredients:

 

Snowball cookies:

1 cup butter

1 teaspoon vanilla extract or almond extract

6 tablespoons confectioners’ sugar

2 cups all-purpose flour Confectioners’ sugar; dusting

 

Chocolate Frosting:

2 3/4 cups confectioners’ sugar

6 tablespoons unsweetened cocoa powder

6 tablespoons butter

3-5 tablespoons milk ; depending on thickness of frosting

1 1/2 teaspoons vanilla extract

 

Snowball Cookies Instructions:

1.) Preheat oven to 350 degrees F° (175 degrees C°).

2.) In the bowl of a stand mixer (or using a hand mixer), cream butter and vanilla/almond extract until smooth.

3.) Combine the 6 tablespoons confectioners’ sugar and flour in bowl.

4.) Stir into the butter mixture until just blended.

5.) Roll dough into 1 1/2 inch balls, and place them about 2 inches apart on an ungreased cookie sheet.

6.) Bake for 10-12 minutes in the preheated oven.

7.) Let cool on wire rack.

 

Chocolate Frosting Instructions:

1.) In a large bowl, sift together the confectioners’ sugar and cocoa; set aside.

2.) Then, in the bowl of a stand mixer (or hand mixer), cream the butter until smooth, and slowly beat in the sugar mixture.

3.) Then add the milk; as needed.

4.) Blend in the vanilla extract.

5.) Beat until light and fluffy.

6.) Once the cookies have completely cooled, have a piping bag prepared, fitted with a star tip.

7.) Pipe the chocolate frosting in a star shape on top of the cookies.

8.) Dust with powdered sugar. Enjoy!

 

Yield: Makes about 32 cookies

Storage Note: Store in an airtight container in the refrigerator for up to about a week.