Mint Chocolate Chip Snowball Cookies
These Mint Chocolate Chip Snowball Cookies are buttery, tender little cookies with a cool hint of mint and chocolate chips tucked into every bite. A final roll in powdered sugar gives them their snowy look and makes them a festive addition to Christmas cookie trays, winter gatherings, or an afternoon baking day.
The dough comes together with simple pantry ingredients and doesn’t need eggs. A small amount of mint extract gives the cookies their flavor, while green food coloring is optional if you’d like a pale green center beneath the powdered sugar.
Prep Time: 20 minutes
Bake Time: 10–12 minutes per batch
Cooling Time: About 30 minutes
Total Time: About 1 hour
Servings: 24 cookies
Why You’ll Love This Recipe
- Buttery, soft cookies with a light, crisp exterior
- Mint and chocolate make a classic flavor combination
- No eggs are needed for the dough
- Powdered sugar gives them a festive snowball finish
- The dough can be prepared ahead and baked later
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar, plus extra for coating
- 1 teaspoon vanilla extract
- ½ teaspoon mint extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup mini chocolate chips or regular semisweet chocolate chips
- 2–3 drops green food coloring, optional
How to Make Mint Chocolate Chip Snowball Cookies
Step 1: Prepare the Baking Sheets
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and ½ cup powdered sugar until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and mint extract. Start with the amount listed, then add only a little more if you prefer a stronger mint flavor.
Step 3: Add the Dry Ingredients
Add the flour and salt. Mix on low speed just until a soft dough forms. If you’re using green food coloring, add a few drops and mix until the color is evenly distributed.
Fold in the chocolate chips. If the dough feels very soft, cover and chill it for 20–30 minutes so it’s easier to shape.
Step 4: Shape the Cookies
Scoop about 1 tablespoon of dough for each cookie and roll it between your palms to form a smooth ball. Arrange the balls on the prepared baking sheets, leaving about 2 inches between them.
Step 5: Bake
Bake for 10–12 minutes, until the bottoms are lightly golden and the tops look set. The cookies should stay pale on top, so avoid waiting for them to brown all over.
Let the cookies cool on the baking sheet for about 5 minutes. They’ll be delicate while hot, so move them carefully.
Step 6: Coat with Powdered Sugar
Place extra powdered sugar in a shallow bowl. While the cookies are still slightly warm, gently roll each one in the sugar, then transfer it to a wire rack.
Once the cookies are completely cool, roll them in powdered sugar a second time for a thicker, snowy coating. Serve or store in an airtight container.
Tips for the Best Mint Chocolate Chip Snowball Cookies
- Measure the flour carefully. Too much flour can make the cookies dry or crumbly. Spoon it into the measuring cup and level it off.
- Use softened butter, not melted butter. Softened butter helps create a tender dough that holds its shape.
- Add mint extract gradually. Mint extract can be strong, and a little goes a long way.
- Chill the dough if needed. If the dough is too soft to roll, refrigerate it briefly before shaping.
- Coat twice for a snowy finish. The first coating may absorb slightly into warm cookies; a second coating after cooling gives them a bright white exterior.
- Let them rest before moving. Snowball cookies can break when they’re hot, so give them a few minutes on the baking sheet.
Easy Variations
Use White Chocolate Chips
Replace some or all of the semisweet chips with white chocolate chips for a sweeter, creamier cookie.
Add Chopped Nuts
Stir in ½ cup finely chopped pecans or walnuts for a traditional snowball-cookie texture with a little crunch.
Make Them Extra Chocolatey
Use mini chocolate chips throughout the dough and press a few extra chips into each dough ball before baking.
Skip the Green Coloring
The food coloring is only for appearance. Leave it out for classic white snowballs with chocolate chips inside.
Make Larger Cookies
Use about 2 tablespoons of dough per cookie and add 1–2 minutes to the baking time. Keep an eye on the bottoms so they don’t overbake.
Make-Ahead and Storage
The dough can be covered and refrigerated for up to 2 days. Let it sit at room temperature for a few minutes if it becomes too firm to scoop. You can also shape the dough balls, freeze them on a baking sheet, and transfer them to a freezer-safe bag once firm. Bake from frozen, adding a minute or two to the baking time.
Store baked cookies in an airtight container at room temperature for up to 5 days. Keep them in a single layer or separate layers with parchment so the powdered sugar coating stays neat.
For longer storage, freeze the baked cookies in an airtight container for up to 2 months. Thaw at room temperature, then dust with a little fresh powdered sugar if the coating has absorbed during storage.
Frequently Asked Questions
Do snowball cookies usually contain eggs?
Many traditional snowball-cookie recipes are egg-free. This dough uses butter to bind the ingredients and create a tender, crumbly texture.
Why are my cookies falling apart?
They may need a little more time to cool before you move them, or the dough may have too much flour. Let the cookies rest on the baking sheet for about 5 minutes before transferring them.
Can I use peppermint extract instead of mint extract?
Yes. Peppermint extract works well, but its flavor may be sharper. Start with a smaller amount, taste the dough, and adjust carefully.
Can I make the dough without food coloring?
Yes. The coloring is optional and only changes the appearance. The cookies will still taste minty and chocolatey without it.
When should I roll the cookies in powdered sugar?
Roll them once while they’re slightly warm so the sugar adheres. After they cool completely, roll them again for a thicker coating.
Can I use regular chocolate chips?
Yes. Mini chips distribute more evenly in these small cookies, but regular semisweet chocolate chips work too. If they make shaping difficult, gently press any exposed chips back into the dough.
Final Thoughts
These Mint Chocolate Chip Snowball Cookies combine a tender, buttery crumb with cool mint, chocolate chips, and a soft powdered sugar coating. Bake a batch for a holiday cookie platter, share them with friends, or keep a few on hand for a sweet winter treat.
