Eggless Chocolate Snowball Cookies were my recent attempt to try a twist to the traditional snowball cookies/ mexican wedding cakes that are famous during the Christmas season. Their unique shape, snow capped appearance and melt in mouth texture is sure to please anyone who has a sweet tooth. So if you are a chocolate lover or a chocoholic like me this is something you must definitely try a total fool proof recipe that is sure to steal anyone's heart. My non chocoholic husband seemed to love it too ;-)
EGGLESS CHOCOLATE SNOWBALL COOKIES RECIPE
Recipe Source - Own
Makes - 12-14 small- medium cookies
Prep time - 8 mins
Chill time - 1 hour
Bake time - 9-12 mins (subject to oven)
Storage - at room temperature for upto -2 weeks
Butter (at room temperature) - 1/2 cup
Maida/ All purpose flour - 1 cup
Unsweetened cocoa powder - 3 tbsp
Granulated sugar - 1/4 cup (before powdering)+3 tbsp for dusting
Vanilla extract - 1 tsp
1. In a bowl combine the flour and cocoa powder, using a hand whisk combine until well mixed
2. In a large bowl with a hand whisk cream the butter, add the powdered sugar and mix for 2 minutes until well combined. Add the Vanilla extract and mix until well combined
3. Slowly add the cocoa+flour mixture little by little until well combined. The mixture will be sticky. Cover with cling wrap and keep in refrigerator for minimum an hour or overnight to firm up
4. Just before baking, remove the dough from the refrigerator, pre-heat oven to 300F/ 150C for ten minutes, line a baking tray with parchment paper/ butter paper.
5. Roll the dough into bite sized balls around a tablespoon size and place on the baking tray. Repeat the process for all the remaining dough
6. Bake in centre of oven for around 9-12 minutes (Adjust according to your oven temperature), until the outside of the cookies turn firm and not cracked. Remove from oven and place on a cooling rack to cool down completely.
7. Don't be in a hurry to move them as they can break, once completely cooled down roll them on the powdered sugar and place on a serving platter or store in an air-tight container
Chilling the dough is necessary it helps in making the dough manageable. If the chilled dough is too hard let it sit in room temperature for 2-3 minutes.
I have not used any nuts in these cookies, since I wanted to enjoy them plain, you can go ahead and add chopped nuts
Make sure the cookies are fully cooled before rolling them in powdered/ icing sugar else the cookies will turn sticky
You can use melted chocolate too in this recipe
These cookies do not spread, but flatten a little while baking and they do not require baking powder/ baking soda
The cookie dough might be less sweet, as more sweetness comes from the coated sugar. They are perfect in sweetness in my opinion. They are firm on outside with a crumbly melt in mouth texture.