This recipe arrived in my life during a frenzied December when I wanted something festive yet simple enough to make after work. These mint chocolate chip snowball cookies immediately became a favorite: the butter-forward base yields a delicate, crumbly texture that practically dissolves on the tongue, while the peppermint offers a bright, cool counterpoint to the rich mini chocolate chips. I first discovered the combination while tweaking a classic butter cookie recipe, swapping out part of the vanilla for peppermint and folding in tiny chocolate morsels. The result was better than I imagined — light, tender rounds covered in a soft, snowy shell of powdered sugar that brings both elegance and nostalgia to the plate.

What I love most about these cookies is how approachable they are. They require everyday pantry staples and one small chill period, but the payoff is tremendous: a batch that looks stunning on a holiday platter and tastes like a bakery specialty. My kids insist on helping with the rolling and coating, and I love watching them beam as they dust each cookie with the second helping of powdered sugar. Whether you gift them in tins or serve them warm with a cup of hot chocolate, they always disappear fast.

Ingredients

• Unsalted butter (1 cup, softened): Use real butter for the best flavor; I prefer European-style brands for a slightly richer taste. Softening to room temperature ensures smooth creaming and a tender crumb.
• Granulated sugar (1/2 cup): Gives structure and light sweetness. Caster sugar works well if you have it; otherwise, regular granulated sugar is fine.
• Pure vanilla extract (1 tsp): Adds depth; choose a high-quality extract for the clean, rounded flavor that complements the peppermint.
• Peppermint extract (1 tsp): Delivers the signature mint note. Start with one teaspoon — it is potent — and add a tiny bit more if you like a stronger mint punch.
• All-purpose flour (2 1/4 cups): The backbone of the dough; measure by spooning into the cup and leveling for accuracy to avoid dense cookies.
• Salt (1/4 tsp): Balances the sweetness and enhances the butter and chocolate flavors.
• Mini chocolate chips (1 cup): Mini chips disperse throughout the dough for chocolate in every bite without overwhelming the delicate texture.
• Powdered sugar (1 1/2 cups, divided): Used in two steps to create the snowball effect: a light coating while warm, then a second thick coating when cooled.
• Optional green food coloring: A drop or two is all you need for a subtle holiday tint; gel coloring gives better control without thinning the dough.

Instructions

Preheat and prepare: Preheat your oven to 350°F. Line two or three large baking sheets with parchment or silicone mats so cookies can be transferred easily and bake evenly. Arrange racks in the center and upper third of the oven if baking multiple sheets. Whisk dry ingredients: In a medium bowl whisk together the all-purpose flour and salt. Whisking aerates the flour and disperses the salt so the dough develops evenly; set aside while you cream the butter and sugar. Cream butter and sugar: Using an electric mixer on medium speed, beat the softened butter for 1–2 minutes until light and creamy. Gradually add the granulated sugar and beat 2–3 more minutes until pale and fluffy. Scrape down the bowl sides to ensure even mixing. This step traps air, helping the cookies stay tender and light. Flavor the dough: Beat in the vanilla and peppermint extracts until just combined. If using green coloring, add a few drops and mix until you reach the color intensity you want; remember that too much coloring can alter flavor slightly. Incorporate dry ingredients: With the mixer on low, add the flour mixture in three additions, mixing only until combined after each. Avoid overmixing to keep cookies tender; stop as soon as you see no dry streaks. Fold in chocolate: Remove the bowl from the mixer and gently fold in the mini chocolate chips with a rubber spatula until evenly distributed. The dough will be thick; use a gentle folding motion to avoid overworking. Chill the dough: Cover tightly with plastic wrap and refrigerate for at least 30 minutes, up to 1 hour. Chilling firms the butter, making the dough easier to shape and helping cookies hold their round form during baking. Shape and space: Scoop dough with a small cookie scoop (about 1 tablespoon) and roll between your palms into smooth balls roughly 1 inch in diameter. Place them 1 to 1 1/2 inches apart on prepared sheets so they don’t touch as they spread slightly. Bake: Bake for 10–12 minutes until edges are just turning light golden and centers look set but still pale. These cookies are delicate; overbaking will make them dry. Rotate sheets halfway through if your oven has hot spots. Cool and first coat: Let cookies cool on the baking sheet 5–10 minutes until firm enough to handle. While warm but not hot, roll each cookie in about 1/2 cup of powdered sugar so the first coat adheres into the surface crevices. Return to a wire rack to cool completely. Final snowy finish: When cookies are fully cooled (30–60 minutes), roll them in the remaining powdered sugar to build a thick, snowy exterior. Allow the sugar to set for a few minutes before serving or packaging.

Storage Tips

Store cooled cookies in an airtight container separated by parchment or wax paper to prevent sticking. At room temperature they remain fresh for up to 5 days; refrigeration can extend life by a few days but may soften the powdered sugar coating. For longer storage, freeze baked cookies in a single layer until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature and, if needed, roll lightly in a bit more powdered sugar to revive the snowy exterior.

Ingredient Substitutions

If you need dairy-free options, swap the butter for a firm vegan stick butter measured cup-for-cup — keep in mind flavor will be slightly different. For gluten-free, use a 1-to-1 all-purpose gluten-free flour blend and allow the dough to rest chilled so the structure holds. If peppermint extract is too strong, reduce to 1/2 teaspoon and add a teaspoon of finely grated orange zest for a wintery twist. Dark chocolate mini chips deepen the chocolate flavor, while white chocolate chips create a sweeter, creamier contrast.

Serving Suggestions

Serve the cookies on a festive platter dusted with extra powdered sugar or nested in holiday tins lined with tissue. They pair beautifully with hot cocoa, peppermint tea, or a mild coffee. Garnish with a small sprig of fresh mint or a few crushed peppermint candies for a textured, seasonal presentation. These cookies are also excellent alongside shortbread or gingerbread for a holiday cookie assortment.

Cultural Background

Snowball-style cookies have roots in many baking traditions — often called Mexican wedding cookies, Russian tea cakes, or snowballs — typically made with butter, flour, and powdered sugar. This version adds peppermint and chocolate to give a seasonal, North American holiday twist. The name evokes the soft, rounded shape and the snowy sugar coating that has made these cookies a celebratory staple across cultures.

Seasonal Adaptations

For winter holidays keep the peppermint; for Valentine’s Day substitute a few drops of red food coloring and use white chocolate chips with a dusting of pink sugar. In summer, omit peppermint and add lemon zest with a drizzle of simple lemon glaze after baking. For St. Patrick’s Day, use green gel coloring and add a pinch of matcha powder to the powdered sugar for a lightly earthy twist.

Meal Prep Tips

Make the dough up to 48 hours in advance and keep it refrigerated, or portion and freeze raw dough balls on a baking sheet before transferring them to a freezer bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time. For cookie trays, bake the day before and store in airtight containers separated by parchment. Recoat with a fresh dusting of powdered sugar just before serving to restore that freshly made look.

These mint chocolate chip snowball cookies are simple, show-stopping, and endlessly adaptable. They invite sharing, gifting, and a little childhood nostalgia with each soft, snowy bite. I hope they become a favorite tradition in your household too.