In a large bowl, with an electric mixer beat the butter, ¼ cup confectioners’ sugar, granulated sugar and vanilla until creamy, about 2 minutes. Add the flour in 3 batches, beating each batch until it is fully incorporated. Stir in the morsels, if using.
Shape rounded tablespoons of the dough into 1-inch balls. Place on ungreased baking sheets about 2 inches apart. Bake for about 12 to 14 minutes until the cookies are lightly browned (they will still be in ball shape; they should not spread out on the pan). Cool on the baking sheet for a couple of minutes, then transfer them to a wire rack to cool completely.
Place about ½ cup additional confectioners’ sugar in a shallow bowl. Roll each cooled cookie in the confectioners’ sugar, tap against the side of the bowl to remove any excess sugar, then place baking on the cooling rack. Allow the cookies to sit for an hour, then roll each one once more in the confectioners’ sugar.
These can be stored in an airtight container at room temperature for up to 5 days.
Notes
How to Freeze Unbaked Snowball Cookies
Roll them into balls and then place a zipper-top freezer proof bag on a baking sheet or large plate. Place the rolled balls of dough in the bag in a flat layer. As you seal the bag, make sure to press out any extra air. Transfer the bag with the cookies on the plate or cookie sheet to the freezer, and freeze for several hours until the cookies are solid. You can then just keep them in a bag in the freezer for up to 4 months, or if you want to protect them a bit more, transfer the cookies in the sealed bag to an airtight container.Defrost the cookies in the refrigerator overnight, and then bring the doughballs to room temperature. Roll them in sugar and bake as directed in the recipe.