Mint Chocolate Chip Snowball Cookies

Master the Ultimate Mint Chocolate Chip Snowball Cookies

The first time I pulled these out of the oven, the kitchen smelled like a peppermint forest had exploded. I remember standing by the cooling rack, waiting just a second too long, and then tossing a warm ball into the powdered sugar. The sugar didn't just coat the cookie; it melted into a weird, translucent glaze.

I was devastated until I realized that was actually the secret to the most addictive coating. It creates a tacky base for the second roll, which is how you get that thick, snowy look.

There is something hypnotic about the way these cookies feel when you first bite into them. They don't have the chew of a standard drop cookie. Instead, they provide a clean shatter before dissolving on your tongue like actual snow.

I've made the mistake of using full sized chocolate chips before, but trust me, they ruin the structural integrity. You want those tiny specs of chocolate distributed evenly so every single bite has a bit of snap.

The Cryophysics of the Crumb

Starch Barrier: Using powdered sugar in the dough instead of granulated sugar prevents the formation of large air pockets, resulting in a dense but tender structure. This creates that signature "melt away" sensation by keeping the gluten network incredibly short and fragile.

Quick Texture Decision Table

Component Analysis and Selection

Every ingredient here has a job. The 225g of unsalted butter acts as the glue, while the 280g of all purpose flour provides just enough backbone to hold the shape. Unlike my How to Bake recipe, which relies on eggs for leavening, this dough is eggless. This is what gives it that shortbread adjacent personality.

Key Elements and Smart Substitutes

• 225g Unsalted Butter: Slightly cool. Why this? Prevents the balls from flattening into discs during the bake.
  • Substitute: Salted butter (just omit the 1.5g of sea salt).
• 60g Powdered Sugar: Sifted for the dough. Why this? It dissolves faster than granulated, keeping the texture velvety.
  • Substitute: Granulated sugar processed in a blender until fine.
• 5ml Peppermint Extract: Pure extract is best. Why this? Provides that cooling "snowball" sensation.
  • Substitute: Spearmint extract for a milder, "gum like" flavor.
• 2.5ml Pure Vanilla Extract: Enhances the chocolate. Why this? Rounds out the sharp mint notes.
  • Substitute: Vanilla bean paste for speckled aesthetics.
• 280g All purpose Flour: The structural base. Why this? High enough protein to hold the ball shape.
  • Substitute: 1:1 gluten-free flour blend (ensure it contains xanthan gum).
• 1.5g Fine Sea Salt: To balance the sweetness. Why this? Brightens the peppermint and chocolate flavors.
  • Substitute: Table salt (use slightly less as it's denser).
• 115g Mini Semi sweet Chocolate Chips: Must be mini! Why this? Large chips cause the cookies to crack and crumble.
  • Substitute: Finely chopped dark chocolate bar.
• 120g Powdered Sugar: For the final coating. Why this? Creates the "snowball" visual effect.
  • Substitute: Granulated sugar (though it won't look like a snowball).

Essential Tools for Cookie Success

You don't need a lot of gear for this mint chocolate chip snowball cookies recipe, but a few things make it easier. A stand mixer or a sturdy hand mixer is vital because the dough gets quite thick once the flour goes in. I also swear by a small cookie scoop.

If the balls aren't uniform, some will be dry while others are raw.

Chef's Tip: Freeze your butter for 10 minutes before you start. Grate it into the bowl instead of cubing it. This allows the butter to incorporate into the flour much faster without warming up from the friction of the mixer.

A silicone baking mat or parchment paper is also non negotiable. Because these cookies have a high fat content, they can stick or the bottoms can brown too quickly on a naked metal sheet. If you're planning on making a big batch of these as Christmas Cookies recipe, invest in a cooling rack that fits inside your baking sheet to catch the excess powdered sugar during the rolling process.

step-by-step Shaping and Baking

1. Cream the butter. Beat 225g unsalted butter and 60g sifted powdered sugar until smooth but not fluffy. Note: Don't over incorporate air or the cookies will puff and collapse.
2. Add aromatics. Stir in 5ml peppermint extract and 2.5ml vanilla extract.
3. Mix dry ingredients. Gradually add 280g all purpose flour and 1.5g fine sea salt. Mix until the dough just begins to clump.
4. Fold in chips. Add 115g mini chocolate chips by hand. Ensure they are distributed evenly.
5. Chill the dough. Cover and refrigerate for 30 minutes. Wait until the dough is firm to the touch.
6. Shape the balls. Roll 1 inch portions into rounds. Handle as little as possible to keep the butter cold.
7. Bake the batch. Place on a lined sheet and bake at 350°F (175°C) for 10 minutes until the bottoms are barely tan.
8. First sugar roll. Remove from oven and let sit for 3 minutes. Toss in 120g powdered sugar while the cookies are still quite warm.
9. Cool completely. Place on a wire rack for 20 minutes. Wait until they no longer feel warm.
10. Second sugar roll. Roll the cooled cookies in the remaining powdered sugar until they look like thick, white snowballs.

Fixing Common Snowball Mishaps

Why Your Cookies Spread Too Much

If your snowballs look more like pancakes, the butter was likely too warm when the tray hit the oven. This can happen if you skip the chilling step or if your kitchen is particularly hot. Always ensure the dough feels like cold clay before rolling.

Common Mistakes Checklist

• ✓ Check your extract expiration; old peppermint extract can taste like soap.
• ✓ Don't skip the second roll; the first roll always gets absorbed by the heat.
• ✓ Use mini chips only; standard chips are too heavy for this delicate crumb.
• ✓ Sift your coating sugar; lumps will make the cookies look messy.
• ✓ Avoid over creaming the butter; you aren't making a sponge cake.

Scaling the Snowball Batch

If you are cutting this mint chocolate chip snowball cookies recipe in half, it’s fairly straightforward since there are no eggs to worry about. Simply halve all the gram measurements. You might find that the mixing time is slightly shorter, so keep a close eye on the dough consistency.

When doubling the recipe for a party, work in batches. Don't crowd your mixer, and more importantly, don't crowd the baking sheets. These cookies don't spread much, but they need airflow to set that delicate exterior.

If you’re making 48 cookies instead of 24, keep the second half of the dough in the fridge while the first tray bakes.

Prep and Method Comparison

Debunking Snowball Cookie Myths

Many people believe you must use shortening to get that "melt in-your mouth" feel. That is simply not true. high-quality butter provides a much better flavor profile and, when handled correctly, results in the same tender crumb.

The key isn't the fat type; it's the lack of gluten development and the low moisture content of the dough.

Another myth is that you can't over mix this dough because there's no egg. While there's no egg to toughen up, over mixing the flour still activates gluten. If you mix too long, your mint snowball cookies with chocolate chips will end up tough and bread like rather than light and powdery.

Storing and Freezing for Freshness

These easy mint chocolate chip snowball cookies are actually better the second day. The peppermint flavor has time to permeate the crumb, and the sugar coating sets into a firm shell. Store them in an airtight container at room temperature for up to 5 days.

If you find the sugar is looking a bit damp, just give them a fresh dusting before serving.

For long term storage, these freeze beautifully. You can freeze the baked and sugared cookies for up to 3 months. Just be aware that the sugar might get a bit "melty" during the thaw, so a third roll in powdered sugar might be necessary to bring back that snowy white aesthetic.

For zero waste, save any leftover peppermint scented powdered sugar from the rolling bowl. It makes an incredible sweetener for hot cocoa or a glaze for brownies.

Best Pairings and Presentation

When serving the best mint chocolate chip snowball cookies, I love to lean into the "winter" theme. Arrange them on a dark blue or silver platter to make the white sugar pop. They look stunning next to a steaming mug of dark hot chocolate or a strong espresso.

The bitterness of the coffee cuts through the sweetness of the sugar coating perfectly.

If you want to create a full dessert spread, these pair beautifully with a citrus based treat to cleanse the palate. The contrast between the cooling mint and a sharp lemon tart is unexpected but brilliant.

They also hold up well in a cookie tin, making them the ultimate gift for friends who appreciate a cookie that doesn't just taste good but feels like an experience to eat.