Name: Holiday Mint Chocolate Chip Snowball Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup confectioners’ sugar (plus extra for rolling); 1/4 cup granulated sugar; 1 teaspoon pure vanilla extract; 1 teaspoon peppermint extract; 2 1/4 cups all-purpose flour; 1/4 teaspoon salt; 1 cup mini chocolate chips; Optional: green food coloring (a few drops for a minty hue)

These Holiday Mint Chocolate Chip Snowball Cookies are a cool, minty twist on the traditional snowball cookie. I take a classic buttery shortbread base and infuse it with peppermint extract and mini chocolate chips, then roll each bite in a soft blanket of powdered sugar for a wintry, festive finish. Whether I make them green with a touch of food coloring or keep them naturally pale, they always deliver a refreshing, chocolaty crunch that’s perfect for holiday platters or cozy winter nights.

Why You’ll Love This Recipe

I love how this recipe balances the richness of buttery cookies with the cool lift of peppermint. They’re easy to make in one bowl and don’t require any chilling time, which means I can satisfy my holiday cookie cravings fast. The mini chocolate chips add just the right pop of sweetness, while the powdered sugar coating gives each cookie a soft, snowy texture. These cookies freeze beautifully, making them ideal for gift-giving or prepping ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

1/2 cup confectioners’ sugar (plus extra for rolling)

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon peppermint extract

2 1/4 cups all-purpose flour

1/4 teaspoon salt

1 cup mini chocolate chips

Optional: green food coloring (a few drops for a minty hue)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, I cream the softened butter with the confectioners’ sugar and granulated sugar until the mixture turns light and fluffy.

I add the vanilla and peppermint extracts, and if I want a festive green tint, I mix in a few drops of food coloring.

In a separate bowl, I whisk together the flour and salt, then gradually add this to the wet mixture, stirring until just combined.

I gently fold in the mini chocolate chips.

Using a tablespoon, I scoop the dough and roll it into balls, placing them 2 inches apart on the baking sheet.

I bake them for 10–12 minutes, just until the bottoms are lightly golden.

After cooling for 5 minutes on the baking sheet, I roll the cookies in confectioners’ sugar while still warm.

Once fully cooled, I give them another coat of sugar for that perfect snowy finish.

Servings and timing

Servings: About 24 cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Calories: Approximately 150 kcal per cookie

Variations

I sometimes swap the peppermint extract for almond extract for a nuttier flavor.

If I want more crunch, I add 1/2 cup finely chopped toasted pecans or walnuts.

For a more indulgent touch, I drizzle melted chocolate over the top after the final sugar coating.

I’ve also made these without food coloring for a more natural look—still festive and just as tasty.

To make these gluten-free, I use a 1:1 gluten-free baking flour blend with great success.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To keep them extra fresh, I place a piece of parchment between layers. They also freeze beautifully—I freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid. When I’m ready to serve, I let them thaw at room temperature and re-roll in powdered sugar if needed. No reheating is necessary, but I’ve enjoyed them slightly warm by popping one in the microwave for about 5–7 seconds.

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FAQs

How do I keep snowball cookies from spreading too much?

I make sure the butter is softened, not melted, and I don’t overmix the dough. The thick consistency helps them hold their shape.

Can I freeze the dough instead of baked cookies?

Yes, I freeze the rolled dough balls on a tray, then store them in a zip-top bag. When ready, I bake them straight from the freezer—just adding an extra minute or two.

Why did my cookies turn out dry?

If the flour is over-measured or packed too tightly, the cookies can end up dry. I always spoon and level my flour to keep the dough soft and tender.

Can I use regular chocolate chips instead of mini?

I can, but I prefer mini chips for more even distribution in the small cookie balls. Regular chips sometimes poke out or cause the dough to crack during baking.

Do I have to roll them in sugar twice?

I highly recommend it. The first coating sticks better when they’re warm, while the second gives them that iconic snowball look and taste.

Conclusion

When I want a cookie that captures the spirit of the season with the ease of a classic recipe, these Mint Chocolate Chip Snowball Cookies never fail. They’re festive, simple to make, and full of minty, chocolatey charm. Whether for a cookie exchange or my own sweet craving, I come back to this recipe again and again—it’s one I love sharing and baking all winter long.

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