Nothing says Christmas like biting into a warm, chewy snowball of joy! These Christmas Mochi Doughnut Snowballs became my holiday obsession after my first batch disappeared in minutes at a cookie exchange. Picture this: golden fried dough with that irresistible mochi chew, rolled in snowy powdered sugar until they look like little edible ornaments. I still remember my niece’s face when she took her first bite, eyes wide, powdered sugar mustache forming, whispering, “More please!” They’re easier than traditional doughnuts but just as festive, and that soft, stretchy texture makes them impossible to resist. Trust me, these will be the first treats to vanish from your holiday dessert table!
Why You’ll Love These Christmas Mochi Doughnut Snowballs
These bite-sized wonders check all the holiday boxes. They’re:
- Magically chewy: That glutinous rice flour gives them the most satisfying stretch with every bite
- Festive as can be: Rolled in powdered sugar, they look like real snowballs on your dessert platter
- Shockingly easy: From bowl to plate in under 30 minutes, even with kids “helping”
Perfect for Holiday Gatherings
I’ll never forget the year I brought these to our neighborhood cookie swap. While everyone else showed up with the usual sugar cookies and fudge, my snowballs became the talk of the party! That perfect combination of chewy center and melt-in-your-mouth powdered sugar coating makes them stand out from typical holiday treats. Plus, their round shape just screams “winter wonderland.”
Quick and Easy to Make
Between gift wrapping and decking the halls, who has time for fussy desserts? What I love most is how these come together while the oven preheats for other cookies. The dough takes just minutes to mix, no resting, no complicated steps. The frying goes fast too, especially if you recruit little hands to help roll them in sugar (warning: this gets messy in the best way). Before you know it, you’ve got a plate full of edible snow perfect for surprise guests or last-minute potlucks. These are another great option for quick holiday baking!
Ingredients for Christmas Mochi Doughnut Snowballs
Gather these simple ingredients, I promise you probably have most in your pantry already! The magic happens when they all come together:
- 1 cup glutinous rice flour: This isn’t regular rice flour! Look for the word “glutinous” or “sweet” on the package; it’s the secret behind that incredible chew.
- 1/4 cup sugar: Just enough to sweeten without overpowering. I use regular granulated sugar, but cane sugar works too.
- 1/2 cup milk: Whole milk makes them extra rich, but any milk you have works.
- 1 tsp vanilla extract: That warm, cozy flavor we all love. For extra holiday spirit, I sometimes add a splash of almond extract too.
- 1/2 tsp baking powder: Just a pinch to give them a little lift.
- 1/4 tsp salt: Don’t skip this! It balances all the sweetness perfectly.
- Powdered sugar: For that snowy coating, about 1 cup should do it.
- Oil for frying: I use vegetable or canola oil, enough to fill your pot about 2 inches deep.
Key Ingredient Notes
About that glutinous rice flour: This is non-negotiable for authentic mochi texture, friends! Regular rice flour will give you sad, dense results. If you’re in a bind, you can use mochiko (Japanese sweet rice flour); it’s the same thing by a different name. No rice flour at all? Mix 3/4 cup all-purpose flour with 1/4 cup cornstarch as a last resort, but know it won’t have that signature chew.
Pro tip: Keep your rice flour in an airtight container after opening, it loves to absorb kitchen smells! And if your dough seems too sticky when shaping, don’t panic. Lightly wet your hands; the moisture helps prevent sticking without adding extra flour that could make them tough.
How to Make Christmas Mochi Doughnut Snowballs
Making these little snowballs is easier than wrapping presents! Just follow these simple steps, and you’ll have a plate full of chewy, sugary goodness in no time. The key is getting that oil temperature just right, too hot and they’ll burn, too cool and they’ll soak up oil like a sponge.
Shaping and Frying the Dough
First, mix all your dry ingredients in a big bowl. I like to whisk them so everything’s evenly distributed, no one wants a bite with all the salt! Then pour in your milk and vanilla. Stir until it comes together into a sticky dough that looks like thick pancake batter.
Now for the fun part! Wet your hands lightly (trust me, this helps) and scoop about a tablespoon of dough. Roll it between your palms into a ball about the size of a ping pong ball. Don’t worry if they’re not perfect, rustic is charming! If the dough sticks too much, just dip your fingers in water again.
Heat your oil to 350°F. I use a candy thermometer clipped to the pot. No thermometer? Test with a small piece of bread; it should bubble gently and turn golden in about 60 seconds. Carefully drop in a few balls at a time, leaving space so they don’t stick together. They’ll sink at first, then float up as they cook. Give them about 2-3 minutes, turning occasionally until they’re evenly golden brown.
Coating with Powdered Sugar
Here’s my favorite trick: roll them in sugar while they’re still warm but not hot enough to melt the sugar instantly. I transfer them to a paper towel-lined plate for just a minute to cool slightly. Then, toss them gently in a bowl of powdered sugar until they look like little snowballs fresh from the North Pole! Many family recipes rely on simple ingredients like this.
Want extra snow? Let them cool completely and give them a second roll in sugar. The first layer creates a slightly sticky surface that grabs onto more powdered sugar for that perfect wintery look. Just be warned, this gets messy in the best way possible!
Tips for Perfect Christmas Mochi Doughnut Snowballs
After making dozens of batches (some more successful than others!), I’ve learned a few tricks that guarantee snowball perfection every time. These little nuggets of wisdom will save you from the mistakes I made so you can skip straight to mochi mastery!
Keep That Oil Temperature Steady
Here’s the golden rule: maintain 350°F like your snowballs depend on it (because they do!). I keep my burner at medium heat and check with a thermometer every few minutes. If the oil gets too hot, the outsides burn before the centers cook through. Too cool, and they’ll absorb oil like sponges. Pro tip: Fry in small batches so the temperature doesn’t drop too much when adding dough balls.
Handle That Sticky Dough Like a Pro
That sticky texture means you’re doing it right! Instead of fighting it, embrace the stickiness with slightly wet hands. I keep a small bowl of water nearby to dip my fingers between shaping each snowball. If the dough sticks to your palms, just rewet; no extra flour is needed! The water creates a thin barrier that disappears during frying.
Give Them Space to Dance
Crowding the pot is the quickest way to uneven cooking and stuck-together snowballs. I add just 4-5 at a time in my 3-quart pot. They need room to float freely and get that perfect golden color all over. Watch them do their little fry dance as they bob around. When they stop moving much, they’re usually done!
The Paper Towel Transition
After fishing them out with a slotted spoon, let them rest on paper towels for exactly 60 seconds before sugaring. This brief pause lets excess oil drain without letting it cool too much. Too hot and the sugar melts instantly, too cool and it won’t stick properly. I time it by singing “Jingle Bells” once through!
Fresh is Best (But Here’s a Storage Trick)
These are absolutely magical, fresh, but if you must store them, here’s my method: let them cool completely, then layer between parchment paper in an airtight container. They’ll keep for 2 days at room temperature. To revive them, pop them in a 300°F oven for 3 minutes, the sugar coating gets fresh again, and the centers return to that perfect chew! If you need other holiday dessert ideas, check out these peppermint fudge squares.
Variations for Christmas Mochi Doughnut Snowballs
Once you’ve mastered the basic recipe, the fun really begins! These snowballs are like blank canvases for holiday flavors. I love experimenting with different add-ins depending on who’s coming over or what mood strikes me. Here are my favorite ways to mix things up while keeping that magical chewy texture:
Spiced Winter Wonderland
For a cozy twist, I add 1 teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients. The warm spices make the kitchen smell like Christmas morning! Sometimes I’ll even toss in a tablespoon of minced candied ginger for little bursts of zing. My husband swears this version tastes best with a mug of hot cocoa.
Citrus Snow
When I want something brighter, I zest an orange or lemon right into the batter. That citrus oil works wonders; just 1 teaspoon of zest makes the whole batch taste sunny and fresh. For extra punch, replace half the vanilla with citrus extract. These are perfect for cutting through all the rich holiday meals.
Chocolate-Dipped Delights
After the powdered sugar coating, I sometimes drizzle melted chocolate over half of each snowball. Let it sit for that gorgeous contrast of white and dark. For next-level indulgence, roll them in crushed peppermint candy right after dipping; the crunch against the chewy center is unbelievable!
Nutty Snowballs
Fold in 2 tablespoons of finely chopped toasted pecans or almonds for a subtle crunch. The nuts toast even more during frying, adding this incredible depth. My aunt insists the almond version with a drop of almond extract tastes just like the Italian cookies she grew up with.
Matcha Green Snow
For something different, I mix 1 tablespoon matcha powder into the dry ingredients. The earthy green tea flavor pairs beautifully with the sweetness, and the pale green color looks so pretty dusted with sugar. These are my go-to when I need a break from all the traditional holiday flavors.
The best part? You can mix and match these ideas! Last year, I did half cinnamon, half citrus, and let everyone guess which was which. Just remember, add-ins should be finely chopped or ground, and no more than 2 tablespoons total extras to keep that perfect mochi texture. Happy experimenting!
Serving and Storing Christmas Mochi Doughnut Snowballs
Oh, the moment of truth! These little snowballs are absolute magic when served fresh, still slightly warm from the fryer, with that powdered sugar clinging perfectly. I always arrange them on a festive platter right after coating, maybe with a sprinkle of edible glitter for extra holiday sparkle. They make the cutest edible centerpiece surrounded by pine sprigs or cinnamon sticks!
The Best Way to Serve
Timing is everything with these treats. Serve them within an hour of making for that irresistible warm, chewy texture. I like to stack them in a little pyramid on a cake stand so guests can grab as many as they want (and trust me, they’ll want more than one!). Pair them with coffee for adults or warm apple cider for kids, the contrast of hot drinks and chewy snowballs is pure holiday bliss.
Storing Leftovers (If You Have Any!)
Let’s be real, these rarely last long in my house! But if you do have leftovers, here’s how to keep them fresh. First, let them cool completely on a rack, no stacking while warm or they’ll stick together. Then layer them between parchment paper in an airtight container at room temperature. They’ll keep for about 2 days, though the texture is best within 24 hours.
Reviving Day-Old Snowballs
Found some hiding behind the fruitcake? No problem! Give them a quick 3-minute warm-up in a 300°F oven to bring back that fresh-from-the-fryer magic. The sugar coating gets crisp again, and the centers return to their perfect chew. Just let them cool for a minute before serving, so no one burns their tongue on molten sugar, learned that one the hard way!
One last tip: if you’re making these ahead for a party, fry them the same day and hold off on the powdered sugar until an hour before serving. The naked fried balls keep better in the fridge (up to 3 days), then just rewarm and sugar-coat when you’re ready to impress your guests. Works like a charm every time!
Christmas Mochi Doughnut Snowballs Nutritional Information
I know, I know, when something tastes this good, who’s counting? But since we all like to balance our holiday indulgences, here’s the scoop on what’s inside these chewy little snowballs. Just remember, these numbers are estimates based on my exact recipe. Your totals might dance around a bit depending on ingredients and how much powdered sugar sticks (we all know I go heavy on the snow coating!).
Per Snowball (about 1-inch diameter):
- Calories: 120, Like a generous bite of holiday happiness
- Carbs: 22g, Mostly from that magical glutinous rice flour
- Sugar: 8g, A mix of granulated and powdered sweetness
- Fat: 3g, Lighter than you’d think for a fried treat!
- Protein: 2g, Thanks to the milk and rice flour
- Fiber: 1g. Every little bit counts, right?
A little note from my kitchen: Nutrition facts can vary based on oil absorption during frying (I blot mine well!), exact sugar measurements, and whether you sneak extra vanilla like I sometimes do. These values are calculated for the basic recipe; add-ins like nuts or chocolate will change things. But hey, it’s Christmas! Maybe just enjoy the magic and save the math for January.
Frequently Asked Questions
After sharing this recipe with friends and family (and receiving dozens of texts with questions mid-baking!), I’ve rounded up the most common puzzlers. Here’s everything you need to know to make your Christmas Mochi Doughnut Snowballs turn out perfect every time!
Can I bake these instead of frying?
I’ve tried both ways, and honestly? Frying gives that authentic chewy texture we love. But if you must bake, try 375°F for 12-15 minutes on parchment-lined sheets. They’ll be more like mochi cookies than doughnuts, still tasty but missing that signature crisp exterior. Spritz lightly with oil before baking for better browning!
How long do they stay fresh?
They’re happiest eaten within 4 hours (good luck resisting that long!). Stored properly in an airtight container, they’ll keep for 2 days at room temperature. The texture changes, though, they get denser but still delicious when briefly reheated. Freezing isn’t ideal as the sugar coating gets weird, but naked fried balls freeze well for up to a month.
Why is my dough so sticky?
Sticky is good, it means you’re on track! Glutinous rice flour behaves differently from wheat flour. Wet hands are your secret weapon. If it’s unmanageable, you might have added too much liquid; next time, reduce milk by 1 tablespoon. Resist adding extra flour, or you’ll lose that magical chew!
Can I make these gluten-free?
You’re in luck, they’re naturally gluten-free as long as you use pure glutinous rice flour (despite the name, it contains no gluten). Just double-check that your baking powder is GF. I’ve successfully made these for my celiac friends who declared them “better than regular doughnuts!”
What oil temperature is best?
350°F is the sweet spot, hot enough to seal the exterior quickly but not so hot that the centers stay doughy. No thermometer? Use the bread test: a 1-inch bread cube should be golden in 60 seconds. If it browns too fast, lower the heat. Too slow? Give it another minute to heat up.
Nothing makes me happier than seeing your snowy creations come to life! Every year, my inbox fills with photos of your Christmas Mochi Doughnut Snowballs, some dusted with extra sugar “snow,” some stacked into mini snowmen, and always surrounded by smiling faces. I swear, your versions inspire me more than you know!
Did you add a special twist? Maybe swap vanilla for peppermint or shape them into little wreaths? I want to hear all about it! Tag me on Instagram or leave a comment below, your creativity might just become next year’s viral holiday trend. And if it’s your first time making mochi treats? Don’t be shy! We all started somewhere (my first batch looked more like lumpy snowballs than perfect spheres!).
Your photos and stories make this recipe come alive in new ways each Christmas. So roll up those sleeves, dust your hands with powdered sugar, and join our growing community of mochi snowball lovers. Who knows, your kitchen might just become someone else’s new holiday tradition!
Print
36 Irresistible Christmas Mochi Doughnut Snowballs to Devour
- Total Time: 25 minutes
- Yield: 12 snowballs 1x
- Diet: Vegetarian
Description
A festive twist on traditional mochi doughnuts, these snowballs are soft, chewy, and perfect for Christmas.
Ingredients
- 1 cup glutinous rice flour: the base for chewy texture
- 1/4 cup sugar: for sweetness
- 1/2 cup milk: adds moisture
- 1 tsp vanilla extract: for flavor
- 1/2 tsp baking powder: helps dough rise
- 1/4 tsp salt: balances sweetness
- Powdered sugar: for coating
Instructions
- Mix rice flour, sugar, baking powder, and salt in a bowl.
- Add milk and vanilla extract. Stir until smooth.
- Shape dough into small balls.
- Fry in oil until golden brown.
- Roll in powdered sugar while warm.
- Serve immediately.
Notes
- Use glutinous rice flour for best texture.
- Keep oil at medium heat to prevent burning.
- Dough should be sticky but manageable.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 snowball
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg