Mint Chocolate Chip Snowball Cookies

This recipe for mint chocolate chip snowball cookies blends soft, buttery texture with cool peppermint and chocolate chips. Each cookie delivers the signature powdered sugar coating that defines classic snowball cookies, with a refreshing twist for holiday trays, cookie exchanges, or cozy baking days.

These mint snowball cookies come together quickly and bake in under 15 minutes, making them an easy mint Christmas cookie recipe worth repeating.

The key to a melt-in-your-mouth snowball cookie recipe lies in the butter-to-flour ratio. With a full cup of unsalted butter to just two cups of flour, the dough stays rich but soft. That ratio allows the cookies to hold their shape without becoming dense.

Some bakers add eggs or leavening, but snowball cookies work best without either. No eggs means a more delicate crumb. No baking powder means they don’t puff or crack, so they keep that round, smooth dome. I’ve tested versions with both and always return to this structure.

The powdered sugar as the base sweetener, instead of granulated, helps with that smooth, tender bite. It blends seamlessly into the butter and avoids any grit.

Every Ingredient Has a Purpose

Softened unsalted butter creates the structure. Room temperature makes all the difference here. Cold butter breaks the dough. Melted butter turns it greasy.

Powdered sugar doesn’t just sweeten the dough, it binds gently. That’s why the outside coating clings so well after baking.

Pure peppermint extract brings the mint chocolate chip cookies flavor to life without overpowering. I avoid artificial mint flavoring. The real stuff is sharper, cleaner.

Vanilla adds warmth. It rounds out the sharp mint and supports the chocolate.

All-purpose flour gives body and a slight chew. I don’t recommend cake flour it makes them too soft and crumbly to handle.

Mini chocolate chips distribute evenly. Regular-size chips tend to pop out or cause the dough to split when rolling. You can still use them, but press them in gently.

A pinch of salt keeps everything balanced. Without it, the flavor feels flat.

Green gel food coloring is optional, but just one or two drops gives a soft hue that stands out on a cookie platter without looking artificial.

The One Element You Can’t Skip

The double sugar coating defines snowball cookies. First roll happens while they’re still warm. That heat helps the sugar melt slightly and stick like a base layer. The second coating, done once fully cooled, adds the classic snowy finish.

Skip that second roll and they’ll look patchy. I’ve tried tapping the sugar on with a sifter or spoon—never the same. Rolling by hand works best. It’s a little messy, but that’s part of the charm.

If you’re already making these for a cookie exchange, you might also like my Winter Wonderland Chocolate Chip Cookies. They’re equally festive and easy to batch.

What It Looks Like As You Go

When creaming the butter and powdered sugar, aim for light and fluffy. It takes about 2 minutes. The mix should look pale and airy, like whipped frosting. After adding the extracts and coloring, you’ll notice the texture loosen slightly. That’s expected.

Flour goes in gradually. Once added, mix just until you can pinch the dough and it holds shape. Overmixing leads to tough cookies. Chocolate chips go in last, stirred by hand. That helps preserve the dough structure.

Form each cookie into a tight ball. They won’t spread much. Place them one inch apart to allow for air flow, but they’ll hold their shape.

Once baked, the bottoms should turn faintly golden. Tops will look pale and feel soft, not firm. That’s correct. Don’t wait for browning on top.

Try this technique with my Peppermint Chocolate Chip Cookies if you want a more traditional chewy version with the same flavor base.

When They’re Ready and What to Watch

They bake quickly. Keep an eye around the 11-minute mark. Underdone cookies collapse after rolling in sugar. Overbaked ones crack and lose that melt-in-your-mouth feel.

When finished, the bottoms lift easily with a spatula. Let them sit for 5 minutes before rolling in sugar. If they fall apart when you touch them, they need a minute longer.

If you accidentally overbake, dust with extra powdered sugar and serve them as crunchy mint cookies. Still good, just different texture.

Common Issues and How to Fix Them

If your dough is crumbly, the butter may have been too cold. Let it rest 5 more minutes, then remix gently.

If the cookies flatten, the butter may have been too warm. Chill the dough 10 minutes before baking.

If the sugar doesn’t stick well, try rolling the cookies when they’re slightly warmer. Powdered sugar melts slightly and clings better to warm surfaces.

If the chocolate chips clump in the dough, swap to mini chips or chop regular ones smaller.

Want something smaller and bite-sized? Try Peppermint Oreo Truffles for an easy no-bake option.

Storage Advice for Freshness

On the counter, these last about 5 days in an airtight container. They’ll stay soft but slightly firmer by day four.

In the fridge, they keep about a week, though the texture may stiffen slightly. Let them come to room temperature before serving.

To freeze, store cooled cookies in layers between parchment. They keep 6 weeks frozen. Thaw on the counter and re-roll in sugar if needed.

Notes From Testing

Use a small cookie scoop for even sizing. Mine is about 1 tablespoon.

Don’t bake multiple trays at once. One tray on the center rack bakes more evenly.

Use gel, not liquid, food coloring. Liquid changes the dough texture.

Measure flour by weight or fluff and spoon it. Packed flour leads to dry cookies.

Taste the dough. If the mint feels too strong raw, it usually mellows during baking.

Plate with Peppermint Mocha Pudding Parfaits for a matching dessert duo.

Save and Share This Snowball Cookie Recipe

Save this mint snowball cookie recipe to your Christmas cookie board so it’s ready when holiday baking starts.

Tried it with your own spin? Share in the comments how yours turned out. I’d love to hear if you made swaps or paired them with other cookies!