This recipe for snowball cookies with white chocolate and sprinkles has been my go-to when I want a simple, elegant cookie that still feels celebratory. I first developed this version during a snowy December when I wanted something festive for a neighborhood cookie swap. The dough is rich and tender, shaped into little spheres that bake into delicate cookies with just a hint of browning at the edges. The white chocolate adds creamy sweetness and the sprinkles bring a cheerful, crunchy contrast. Each bite melts nearly on the tongue because of the generous butter and fine powdered sugar in the dough.

I remember carrying a tin of these over to a friend’s house and watching everyone reach for one before tea was poured. The texture is the star: crackly exterior, soft, almost shortbread-like interior. They are forgiving to make and respond well to small tweaks—more white chocolate for extra sweetness, or fewer sprinkles if you prefer a cleaner look. This version balances classic snowball technique with playful mix-ins so the cookies feel familiar yet modern.

Ingredients

• Butter: 1 1/2 cups softened unsalted butter. Use a high-quality European-style butter for a richer flavor; let it sit at room temperature until soft but not melting. The butter is the base for the tender texture.
• Powdered sugar: 3/4 cup powdered sugar in the dough plus extra for dusting. Powdered sugar dissolves into the butter, creating a fine crumb and a slight melt-in-your-mouth quality.
• Vanilla extract: 1 tablespoon pure vanilla extract. I prefer pure vanilla for depth; imitation will yield less complexity but still works in a pinch.
• Salt: 1/2 teaspoon fine sea salt. Salt enhances the sweetness and balances the richness of butter and chocolate.
• All-purpose flour: 3 cups unbleached all-purpose flour. Measure by spooning into a cup and leveling for accuracy—too much flour makes cookies dry.
• White chocolate chips: 1 cup. Use good-quality white chocolate chips or chopped ivory baking bars for a creamier result.
• Mini chocolate chips (optional): 1 cup. These add contrast in flavor and a tiny bit of texture when included.
• Sprinkles (optional): 1/2 to 1 cup nonpareils or jimmies. Choose heat-stable sprinkles to keep color after baking.
• Finishing powdered sugar: Additional for dusting, optional. A light dusting makes them look like fresh snow and softens the appearance.

Instructions

Preheat and prepare: Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or a silicone baking mat. Arrange racks so that cookies bake evenly; middle rack is ideal. Have a cookie scoop or tablespoon ready to portion dough consistently. Cream butter and sugar: Beat 1 1/2 cups softened butter and 3/4 cup powdered sugar on medium speed for about 2 to 3 minutes until smooth and fluffy. Scrape the bowl occasionally. Proper creaming incorporates air for a lighter texture; do not overwhip until it becomes too soft. Add vanilla and salt: Mix in 1 tablespoon vanilla extract and 1/2 teaspoon salt until fully combined. Scrape down the sides of the bowl to ensure even distribution. The vanilla gives volume to the flavor profile while salt balances sweetness. Mix in flour: Add 3 cups all-purpose flour in two additions, mixing on low until just combined and the dough comes together. Work gently to avoid developing gluten; overmixing will yield tougher cookies. The dough should be soft but hold its shape when scooped. Fold in mix-ins: Fold in 1 cup white chocolate chips, and if using, 1 cup mini chocolate chips and 1/2 to 1 cup sprinkles. Reserve a few chips and sprinkles to press on top of each cookie before baking. Folding keeps the structure delicate and prevents chocolate from melting during mixing. Scoop and bake: Scoop tablespoon-sized mounds of dough onto prepared sheets, leaving about 2 inches between cookies for slight spreading. Bake for 10 to 12 minutes, until edges just begin to brown and the centers look set. 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 to set, then transfer to a wire rack. Dust with additional powdered sugar if desired once completely cooled to prevent melting into the cookie.

Storage Tips

Store fully cooled cookies in an airtight container at room temperature for up to five days; place a sheet of parchment between layers to prevent sticking. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe container for up to three months. To thaw, move cookies to the refrigerator for an hour or let them sit at room temperature for 30 minutes. If freezing dough balls, flash-freeze them on a tray, then store in a freezer bag and bake from frozen—add one to two minutes to the baking time and watch for the edge browning cue.

Ingredient Substitutions

If you prefer a different sweetness profile, swap white chocolate chips for semi-sweet or dark chocolate chips in a one-to-one ratio. For a nuttier crunch, replace half the white chocolate with finely chopped toasted pecans or almonds; reduce the flour by two tablespoons if you add oily nuts to maintain the dough texture. For a gluten-free option, use a 1-to-1 gluten-free flour blend and chill the dough slightly longer before scooping to prevent crumbling. To reduce sugar, you can decrease the powdered sugar in the dough by up to one quarter cup, but the texture will be slightly firmer.

Serving Suggestions

Serve these cookies on a platter with tea or coffee for an afternoon treat, or package them in small tins as gifts. They pair beautifully with a cup of milky tea, a robust coffee, or a glass of cold milk. For a festive presentation, dust with additional powdered sugar and top a few with extra sprinkles. These are great on cookie trays alongside gingerbread or shortbread, and they make a delicate dessert when plated with a small scoop of vanilla ice cream for a contrast of temperatures.

Cultural Background

Snowball-style cookies trace their roots to variations of shortbread and butter cookies found across Europe, often appearing around winter holidays when powdered sugar represents freshly fallen snow. Many cultures have their own take—Mexican polvorones and Russian tea cakes are cousins in texture and technique. The addition of white chocolate and colorful sprinkles is a modern American twist that turns a traditional cookie into a celebratory treat suitable for parties and cookie exchanges.

Seasonal Adaptations

In winter, use nonpareil white sprinkles and a heavier dusting of powdered sugar to mimic snow. For spring or summer, fold in freeze-dried strawberries instead of sprinkles for a bright fruit note. Around autumn, swap sprinkles for ground cinnamon and use brown butter to deepen the flavor. Holiday variations can include crushed peppermint on top or a drizzle of dark chocolate for contrast. Small changes in add-ins and finishing touches adapt these cookies to any season.

Meal Prep Tips

Prepare dough up to two days ahead and keep it refrigerated in an airtight container; let it soften slightly before scooping. For efficient baking, pre-scoop dough into tablespoon-sized balls and store them on a tray in the fridge so you can bake multiple sessions quickly. Label containers with the bake date if freezing raw dough, and keep a small cooling rack and sheet pan dedicated to cookie projects to streamline cleanup. This approach is perfect for holiday baking marathons or when preparing treats for an event.

These snowball cookies have become my small joy when I want something pretty, satisfying, and reliably delicious. Share them with neighbors, tuck them into lunchboxes, or enjoy them quietly with a cup of tea—the recipe invites personalization and always brings a smile.