Description
Soft, buttery, minty snowball cookies packed with mini chocolate chips and rolled in powdered sugar for a festive “snowy” finish. Perfect for holiday trays, gifting, and cozy cocoa nights.
Ingredients
1 cup (226 g) unsalted butter, softened
3/4 cup (90 g) powdered sugar (for dough)
1 1/2 cups (190 g) all-purpose flour
1/2 cup (64 g) cornstarch
1/2 tsp salt
1/2 to 1 tsp peppermint or mint extract (to taste)
3/4 cup (130 g) mini chocolate chips
1/2 cup (60 g) powdered sugar (for rolling, plus more as needed)
Instructions
1. Cream butter and 3/4 cup powdered sugar until light and fluffy.
2. Mix in mint/peppermint extract.
3. Whisk flour, cornstarch, and salt in a separate bowl. Gradually mix into the butter mixture until a soft dough forms.
4. Fold in mini chocolate chips.
5. Cover and chill dough 20–30 minutes for easier rolling.
6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
7. Roll dough into 1-inch balls and place 1–2 inches apart on the sheet.
8. Bake 10–12 minutes, until cookies are set but not browned.
9. Cool 5 minutes, then roll warm cookies in powdered sugar.
10. Cool completely, then roll again in powdered sugar for a snowy coating.
Notes
Mint strength: Start with 1/2 tsp extract and increase to 1 tsp if you want a stronger mint flavor.
Don’t overbake: These should stay pale—bake just until set.
Double-dip sugar: Rolling once warm and again cooled gives the best “snowball” look.
Storage: Airtight at room temp up to 5 days. Freeze up to 2 months; thaw and re-roll in sugar if needed.
Substitutions: Use dairy-free butter sticks for dairy-free. Swap mint extract for vanilla for classic snowballs.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 18 mg