Description
Minty Snowball Cookies are tender, buttery shortbread-style cookies infused with cool mint flavor and coated in a blanket of powdered sugar. These festive treats are perfect for holiday cookie trays, gifting, or pairing with a warm cup of cocoa.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for coating)
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips or finely chopped dark chocolate
- Green or red sanding sugar (optional, for a festive touch)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the Dough:
- In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy.
- Mix in the vanilla and peppermint extracts.
- Gradually add the flour and salt, mixing until just combined. Fold in the mini chocolate chips.
- Shape the Cookies:
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing about 1 inch apart.
- Bake:
- Bake for 10–12 minutes, or until the cookies are set but not browned. Remove from the oven and let cool for 5 minutes.
- Coat in Sugar:
- While the cookies are still warm, roll them in powdered sugar to coat. For an extra festive touch, mix a bit of green or red sanding sugar into the powdered sugar before coating.
- Let the cookies cool completely, then roll them in powdered sugar again for a thicker coating.
- Serve:
- Store in an airtight container at room temperature for up to a week.
Notes
- For a nutty twist, add 1/2 cup of finely chopped pecans or walnuts to the dough.
- Adjust the peppermint extract to taste—start with 1/4 teaspoon for a milder mint flavor.
- These cookies freeze well! Store them in an airtight container for up to 3 months.