This batch of snowball cookies with white chocolate and sprinkles started as a holiday experiment and became a seasonal favorite that I make all winter long. I first combined white chocolate and colorful sprinkles on a whim during a cozy afternoon of baking with my niece. The contrast of the rich, buttery dough with the creamy snap of white chocolate and the playful crunch of sprinkles created a texture I did not expect but instantly loved. The result is cookie bites that feel festive, comforting, and a little indulgent without being overly sweet.

What sets this version apart is the attention to simple technique more than exotic ingredients. The dough is whipped until fluffy so the cookies are tender and slightly cloud like. Folding in the white chocolate and a scattering of sprinkles gives each bite little pockets of sweetness and color. These cookies are great for gifting because they travel well and look charming tucked into a tin or box. They are the sort of recipe that brings people together around the counter while the house fills with a warm buttery aroma.

Ingredients

• Butter: 1 1/2 cups softened butter. Use unsalted for the cleanest flavor, and allow it to come to room temperature for easy creaming. I like a European style butter for a richer finish but regular unsalted works great.
• Powdered sugar: 3/4 cup plus more for dusting. Powdered sugar creates a soft crumb and the dusting gives that classic snowy look. If you can, use a fine sifted brand for silky texture.
• Vanilla extract: 1 tablespoon. Pure vanilla extract gives depth that balances the white chocolate sweetness. Madagascar or any good quality brand improves aroma.
• Salt: 1/2 teaspoon. A small amount lifts the flavors and keeps the cookies from tasting flat.
• All purpose flour: 3 cups. Spoon and level to measure accurately. For slightly more tender results you can swap up to 1/2 cup with cake flour.
• White chocolate chips: 1 cup. Use good quality chips or chopped white chocolate bars for a creamier melt.
• Mini chocolate chips: 1 cup optional. Adds a contrast in color and chocolate flavor. Choose mini size so they distribute evenly.
• Sprinkles: 1/2 to 1 cup optional. Use jimmies or non pareils for texture and color. Add less for a subtle fleck or more for a festive look.
• Finishing powdered sugar: optional for dusting after cooling to create the classic snowball appearance.

Instructions

Preheat and prepare pans: Preheat the oven to 375 degrees F and line two baking sheets with parchment paper or a silicone baking mat. Position racks so you can bake two sheets at once if needed. Preparing the pans first ensures the oven is at temperature when the cookies go in and prevents spread differences. Cream butter and sugar: Place 1 1/2 cups softened butter and 3/4 cup powdered sugar in the bowl of a mixer and beat on medium speed until smooth and fluffy about 2 to 3 minutes. Stop and scrape the bowl once or twice. Creaming incorporates air which helps the cookies stay tender. Add vanilla and salt: Mix in 1 tablespoon vanilla extract and 1/2 teaspoon salt until fully incorporated. Scrape down the sides of the bowl to ensure even distribution. The vanilla will aromatize the fat and the salt balances the sweet elements. Fold in flour: Add 3 cups all purpose flour in two additions and mix on low speed until the dough comes together. Avoid over mixing. Stop when the dry streaks are gone and the dough cleans the sides of the bowl. Over working develops gluten and will make the cookies tough. Incorporate mix ins: Gently fold in 1 cup white chocolate chips and up to 1 cup mini chocolate chips and 1/2 to 1 cup sprinkles, reserving a few to press on top of the dough mounds. Folding preserves the air in the dough so the final texture stays delicate. Scoop and bake: Use a tablespoon scoop to portion mounds about 1 tablespoon each onto the prepared sheets leaving 2 inches between cookies. Press a few reserved chips or sprinkles on top for a pretty finish. Bake for 10 to 12 minutes until the edges just begin to brown and the centers look set but soft. Rotate sheets halfway through if your oven has hot spots. Cool and finish: Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack to finish cooling. Dust with additional powdered sugar if desired once fully cool. Cooling on the sheet allows the structure to set so the cookies do not break when moved.

Storage Tips

Store cooled cookies in an airtight container. At room temperature they will stay fresh for up to two days, refrigerated for up to one week, and frozen for up to three months. If freezing, layer cookies between pieces of parchment so they do not stick and thaw in the refrigerator overnight before bringing to room temperature. To refresh slightly stale cookies warm them in a 300 degrees F oven for 5 minutes or microwave for 7 to 10 seconds on low power to restore a tender texture.

Ingredient Substitutions

You can replace white chocolate chips with chopped white chocolate bars for better melt and taste. For a dairy free version use plant based butter and dairy free chips. To make the cookies gluten free swap all purpose flour for a 1 to 1 gluten free flour blend and add 1/4 teaspoon xanthan gum if the blend does not contain it. If you prefer less sweetness reduce the powdered sugar dusting and use 1/2 cup sprinkles instead of a full cup to keep the color without overpowering sugar.

Serving Suggestions

Serve these with hot tea or a strong coffee to balance the sweet notes. For a party arrange on a simple white platter and dust lightly with powdered sugar just before serving to create a snowy presentation. They also pair well with spiced hot chocolate or a milky chai. For gifting, stack in small tins with parchment paper and include a handwritten note with baking day and storage tips.

Cultural Background

Snowball style cookies have roots in various baking traditions where small buttery nut or flour based balls are rolled in sugar. They are a variation of shortbread like specialties that appear in European winter baking and often surface at celebrations. This version with white chocolate and sprinkles is a modern adaptation that combines classic technique with playful American holiday aesthetics to create a familiar but fresh treat.

Seasonal Adaptations

For winter swap sprinkles for crushed peppermint candies for a minty finish. In spring choose pastel sprinkles and add a teaspoon of lemon zest for brightness. For autumn try mini toffee bits or chopped dried cranberries and reduce sprinkles. Adjust baking time slightly if you add moist inclusions to avoid spreading.

Meal Prep Tips

Make dough in advance and refrigerate wrapped for up to 48 hours to allow flavors to meld. Scoop tablespoon mounds onto a parchment lined tray and freeze until firm, then transfer to a freezer bag to bake directly from frozen by adding 2 minutes to the bake time. Portion control is simple because one tablespoon equals one cookie and they reheat beautifully in a warm oven for a quick treat during the week.

These snowball cookies are a joyful, reliable recipe that reward small care with big flavor. Try them once and you will see why they are a repeat favorite around my house. Share them, which is half the fun, and make them your own by swapping mix ins or decorating for the occasion.