This recipe for snowball cookies with white chocolate and sprinkles has been a joyful discovery in my kitchen—part nostalgic holiday comfort and part bright, playful treat. I first pulled this version together during a rainy December when I wanted a cookie that felt classic but with a twist: the creamy sweetness of white chocolate and the cheerful crunch of sprinkles. The result is a melt-in-your-mouth shortbread-like cookie that keeps its shape, offers a delicate buttery crumb, and carries little pops of sweetness in every bite. Friends and family quickly labeled these the happiest cookies in my baking rotation. I find myself making them for cookie exchanges, teacher gifts, and weekday tea breaks. They’re forgiving to mix, forgiving to bake, and versatile enough to dress up — little platefuls dusted with a final layer of powdered sugar look like tiny snowdrifts. The texture is tender but not fragile; you can press a few extra chips or sprinkles on top and they still look polished. The white chocolate adds a rich, creamy note that contrasts beautifully with the neutral shortbread base, and the sprinkles provide a festive chew and texture that kids adore.

Ingredients

• Butter (1 1/2 cups): Use unsalted, high-fat butter like Land O'Lakes or Plugrá for a rich flavor. Make sure it’s softened to room temperature so it creams smoothly with the powdered sugar and traps air for a lighter crumb.
• Powdered sugar (3/4 cup): Also known as confectioners’ sugar—sift if it’s lumpy. It dissolves into the butter for an ultra-fine texture and a delicate sweetness that won’t be grainy.
• Vanilla extract (1 tablespoon): Pure vanilla extract adds depth—if you have a vanilla bean, scrape a teaspoon of seeds for an extra aromatic lift.
• Salt (1/2 teaspoon): Balances the sweetness and enhances the butter flavor. Use fine sea salt for even distribution.
• All-purpose flour (3 cups): A good, reliable brand like King Arthur or Gold Medal works well. Measure by spooning into the cup and leveling for accuracy— too much flour will make cookies dry.
• White chocolate chips (1 cup): Ghirardelli or Guittard white chips melt less than bars, retaining pockets of creamy sweetness throughout the cookie.
• Mini chocolate chips (1 cup, optional): Adds contrast if you like a bit of darker chocolate; use mini size so they distribute evenly through the dough.
• Sprinkles (1/2 to 1 cup, optional): Choose sturdier jimmies or nonpareils such as Wilton brand so they hold up in the dough without bleeding color.
• Additional powdered sugar for dusting (optional): Light dusting after cooling creates a classic snowball look and adds a soft sweetness to the exterior.

Instructions

1. Preheat and prepare: Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or a silicone mat to prevent sticking and promote even browning along the bottom edges. Arrange racks so you can bake one sheet in the center; if baking two sheets at once, rotate halfway through for uniform color. 2. Cream butter and sugar: In a large bowl, beat the softened butter and 3/4 cup powdered sugar on medium speed until smooth and fluffy—about 2 to 3 minutes. You’re looking for a pale, aerated mixture; this step traps air and gives a lighter texture. Scrape the bowl down with a spatula once to ensure even creaming. 3. Add vanilla and salt: Stir in the tablespoon of vanilla extract and 1/2 teaspoon salt until fully incorporated. If using a stand mixer, briefly mix on low so you don’t deflate the butter too much. The vanilla brings warmth; salt sharpens the sweetness. 4. Mix in flour: Add the 3 cups of all-purpose flour in two additions, mixing on low until the dough just comes together. Take care not to overwork the dough—overmixing develops gluten and leads to tougher cookies. Stop when there are no large streaks of flour. 5. Fold in mix-ins: Gently fold in 1 cup white chocolate chips, the optional 1 cup mini chocolate chips, and 1/2 to 1 cup sprinkles until distributed. Reserve a few chips and sprinkles to press on top of each cookie mound before baking so they look polished when they come out of the oven. 6. Scoop and bake: Scoop tablespoon-sized mounds of dough onto the prepared sheets, leaving about 2 inches between cookies to allow gentle spreading. Bake for 10 to 12 minutes, until the edges just begin to brown but the centers remain pale. Watch closely—the timing can vary by oven and sheet type. 7. Cool and finish: Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely. If desired, dust with additional powdered sugar while still slightly warm for a soft snowy finish. Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Storage Tips

For short-term storage, arrange the cooled cookies in an airtight container with parchment layers to prevent sticking; they keep well at room temperature for up to five days. For longer storage, freeze baked cookies in a single layer to firm them up, then stack with parchment between layers and seal in a freezer-safe bag for up to three months. To re-crisp after freezing, thaw at room temperature and warm briefly in a 300 degrees F oven for 5 minutes. If you’re freezing dough, portion with a tablespoon scoop onto a tray and freeze until solid, then transfer to a bag—bake from frozen, adding 1–2 minutes to the bake time.

Ingredient Substitutions

If you want a dairy-free version, substitute a vegan butter block with a similar fat content and choose dairy-free white chocolate chips; expect a slightly different mouthfeel. For gluten-free, use a 1:1 gluten-free flour blend formulated for baking (measure by weight for best results). If you prefer a less sweet cookie, reduce powdered sugar by 2 tablespoons and add a teaspoon of cornstarch for a slightly crisper finish. Swap white chocolate for chopped white chocolate bar pieces for pockets of creamier melt, or use crushed peppermint for a seasonal variation—about 1/2 cup works well.

Serving Suggestions

Serve these on a holiday platter dusted with powdered sugar alongside shortbread, thumbprints, and spritz cookies for a classic assortment. They pair wonderfully with hot chocolate, coffee, or a mildly brewed black tea. For a festive touch, sandwich two cookies with a scoop of vanilla buttercream or marshmallow fluff. Garnish with extra chips or a few colorful sprinkles just before serving to keep them vibrant.

Cultural Background

Snowball-style cookies trace back to various shortbread and butter cookie traditions across Europe; Americanized versions often include nut fillings or powdered sugar finishes and are common during winter holidays. This particular take—with white chocolate and sprinkles—blends classic shortbread technique with modern, celebratory mix-ins, reflecting a tradition of adapting old-world techniques to contemporary flavor play.

Seasonal Adaptations

In winter, fold in 1/2 cup crushed candy cane and swap sprinkles for red-and-white jimmies for a peppermint twist. For spring, use pastel sprinkles and lemon zest in the dough to brighten the flavor. In autumn, replace white chocolate with butterscotch chips and add a pinch of ground cinnamon for warmth. The base dough is versatile—small swaps transform the cookie for any occasion.

Meal Prep Tips

Portion dough into tablespoon mounds onto a tray and refrigerate up to 48 hours for quick baking through the week—bake 10–12 minutes from chilled. For packed lunches or snack boxes, freeze cookies in single layers and include a small silicone bag of extra sprinkles for a fun, decorative touch upon arrival. Use airtight bento-style containers to keep cookies fresh and avoid moisture build-up.

These snowball cookies are the kind of little joys that make baking feel social and seasonal—easy enough for weeknight baking, pretty enough for a holiday spread, and flexible enough to make entirely your own. I hope they become a little part of your celebration rotation too.