For as long as I can remember, these snowball cookies have been eagerly consumed at every Christmas by not only myself but my parents, brothers, cousins, and grandparents. My dad’s mother passed this recipe on to him on Christmas 1991 and ever since then they have been a part of our holiday baking tradition. Originally Grams called them snowball cookies since my dad and his siblings would have to manually form each 1″ dough ball into the shape of a snowball before placing them in the fridge or freezer to stay cold and delicious. Thankfully the cookie dough scoop was invented however many years ago saving my brothers and me from having to form each snowball by hand. Snowball cookies are the definition of an easy cookie: only six ingredients, no oven necessary, they store easily in the fridge or freezer, and the elimination of raw egg allows little ones to go ahead and lick their fingers while they help! What else could you ask for?
1 1/4 lbs butter, softened
2 1/2 lbs powdered sugar
2 1/4 tsp vanilla
2 cups coconut
1 1/3 cups mini chocolate chips
5 cups quick oatmeal
1 cup of powdered sugar, for sprinkling on top
1. In a mixer, cream together softened butter, vanilla, and powdered sugar added gradually.
4. Form the dough into 1″ balls using a cookie dough scoop and place on top of prepared wax paper.
7. Repeat steps 3-6 until all balls have been formed. Layers can be stacked on top of one another if separated by a piece of wax paper and sprinkled with powdered sugar. Store in an air tight container in the fridge (to eat immediately) or the freezer (to save for later).