This recipe for Snowball Cookies with White Chocolate and Sprinkles started as a holiday experiment and became a year round favorite at our house. I first made these on a snowy December afternoon when I wanted something festive yet simple to bring to a neighbor s cookie swap. The dough is rich and tender thanks to a generous amount of butter and powdered sugar. When the oven warm aroma filled the kitchen, my kids came running and insisted on pressing extra sprinkles on top while the cookies were still warm. They are buttery, delicate, and have a pleasing melt that contrasts with bursts of creamy white chocolate and the tiny crunch of sprinkles.

What makes these special is how forgiving the dough is and how easily it can be customized for different occasions. The texture is soft at the center with a subtle crisp at the edge when baked for the shorter time. I learned early on to let them cool just long enough to set on the sheet before moving to a rack. That little rest prevents breakage but keeps the snowball s signature tender crumb. Over the years this version has been my go to for birthday boxes, classroom treats, and casual afternoon baking with friends.

Ingredients

• Butter: Use 1 and 1/2 cups softened unsalted butter, at room temperature but not oily. I favor a high quality brand like Plugra or Land O Lakes for creamier flavor. Proper softness ensures the creaming step traps enough air for a light crumb.
• Powdered sugar for dough: 3/4 cup sifted. Powdered sugar gives the cookies their fine tender texture so do not substitute granulated here.
• Vanilla extract: 1 tablespoon pure vanilla. Avoid imitation vanilla to keep the flavor clean and aromatic.
• Salt: 1/2 teaspoon fine salt to balance the sweetness and enhance butter flavor.
• All purpose flour: 3 cups spooned and leveled. King Arthur and Bob s Red Mill work well. Measuring by spooning into the cup avoids packing and over floury dough.
• White chocolate chips: 1 cup. Choose a higher quality white chocolate chip for real cocoa butter flavor though many common brands are fine for everyday baking.
• Mini chocolate chips optional: 1 cup. These add contrast and little pockets of milk chocolate if you like the mix.
• Sprinkles optional: 1/2 to 1 cup. Use reliable jimmies or nonpareils for even color and texture. Reserve a few to press on top before baking.
• Additional powdered sugar for dusting optional: A small bowl for finishing if you prefer a snowy dusting.

Instructions

Preheat and prepare: Set the oven to 375 degrees F. Line baking sheets with parchment paper or a silicone mat to prevent sticking and promote even browning. Arrange racks in the middle and upper third to allow air circulation. Give the sheets space so cookies bake evenly. Cream butter and sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment beat the softened butter and 3/4 cup powdered sugar on medium speed until smooth and fluffy about 2 to 3 minutes. Scrape the bowl down once to ensure uniform texture. The mixture should lighten in color and feel airy to the touch. Add vanilla and salt: Stir in 1 tablespoon vanilla extract and 1/2 teaspoon salt until fully incorporated. Scrape the bowl again to avoid pockets of flavoring. The salt will subtly lift the buttered sweetness and the vanilla gives the base flavor note. Mix in flour: Add the 3 cups all purpose flour in two additions, mixing on low speed just until the dough comes together. Stop as soon as you see the crumb gather because over mixing will develop gluten and make the cookies tough. The dough should be soft and slightly crumbly but hold together when pressed. Fold in mix ins: Use a spatula to fold in 1 cup white chocolate chips and the optional 1 cup mini chocolate chips and 1/2 to 1 cup sprinkles until evenly distributed. Reserve a few chips and sprinkles to press gently on top of each cookie before baking for a bright presentation. Scoop and bake: Scoop tablespoon sized mounds of dough onto the prepared sheets leaving about 2 inches between cookies to allow for slight spreading. Bake for 10 to 12 minutes until the edges just begin to brown. The centers should remain pale for that classic tender bite. Cool and finish: Allow cookies to cool on the baking sheet for at least 10 minutes to set before transferring to a wire rack. Dust with additional powdered sugar if desired once fully cool. Store cooled cookies in an airtight container.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to three days. If you stack them separate layers with parchment to prevent pressure marks on the toppings. For longer storage freeze on a tray until solid then transfer to a freezer safe container layered with parchment for up to three months. To thaw, remove desired number to a plate at room temperature for about 30 minutes then re crisp in a 300 degrees F oven for 4 to 6 minutes if you want a just baked feel.

Ingredient Substitutions

If you need dairy free substitute the butter with a high quality plant based stick butter measured one to one and choose dairy free white chips. For a gluten free version replace all purpose flour with a cup for cup gluten free blend and add 1/4 teaspoon xanthan gum if your blend lacks it to help with structure. Replace white chocolate with chopped candy coating if you prefer a sweeter contrast but be aware the texture will change subtly.

Serving Suggestions

Serve these with a hot beverage like strong coffee or a mild tea to balance the sweet white chocolate. For parties arrange on a platter with different sprinkle colors for seasonal themes. They pair beautifully with spiced cookies or a simple fruit to cut through richness. For gifting wrap in parchment and tie with a ribbon letting the sprinkles peek through for a charming presentation.

Cultural Background

Snowball style cookies trace their roots to simple butter shortbreads and are a cousin to recipes like Mexican wedding cookies and Russian tea cakes which also use powdered sugar and finely chopped nuts. This version adds white chocolate and sprinkles making it an Americanized festive interpretation commonly seen at holiday gatherings and celebratory events.

Seasonal Adaptations

For winter use red and green sprinkles and a light dusting of powdered sugar for a snowy effect. For spring choose pastel sprinkles and add a teaspoon of lemon zest to brighten flavor. For fall swap white chocolate for caramel bits and use autumn toned nonpareils. Each season only needs a small adjustment to feel new.

Meal Prep Tips

Prepare dough up to the folding stage and refrigerate up to 48 hours covered. This lets flavors meld and makes morning baking easy. If you want to freeze dough balls arrange on a tray and freeze solid then transfer to a bag. Bake from frozen adding 2 minutes to the bake time. Use portioned dough balls to ensure consistent bake times during large batches for events.

These cookies are simple to adapt and to share. Whether you make them for school events birthday boxes or slow weekend baking they convey warmth and care in every buttery bite. Try them once and you may find they become part of your own rotation of favorites.