Mint Chocolate Snowball Cookies: The Ultimate Holiday Melt-Away

Introduction

Did you know that “Snowball Cookies” (also known as Russian Tea Cakes or Mexican Wedding Cookies) are technically a type of polvorón, a heavy, soft, and very crumbly Spanish shortbread? Their defining characteristic is the lack of eggs, which gives them that sandy, melt-in-your-mouth texture rather than a chewy one.

This recipe for Mint Chocolate Snowball Cookies gives the classic nut-buttery snowball a festive makeover. We swap the traditional vanilla profile for deep, dark cocoa and cool peppermint, often studding the dough with mini chocolate chips for texture. Rolled twice in powdered sugar to look like miniature snow-covered peaks, these cookies are a chocolate lover’s dream and a standout addition to any holiday cookie exchange.

Ingredients List

To achieve the correct “sandy” texture, the ratio of fat to flour is critical. Do not add eggs! Here is your curated shopping list.

The Dry Mix:

1 ½ Cups All-Purpose Flour: Spooned and leveled.
1/3 Cup Unsweetened Cocoa Powder:
- Selection: Dutch-processed cocoa gives a darker color and fudgier flavor, but regular cocoa works too.
¼ Teaspoon Salt: To balance the sugar.

The Wet Mix:

¾ Cup (1.5 sticks) Unsalted Butter: Softened to room temperature.
- Critical Spec: The butter must be soft but not melted. If it’s melted, the cookies will flatten into puddles.
½ Cup Powdered Sugar (Confectioners’ Sugar): (For the dough).
1 Teaspoon Peppermint Extract:
- Note: Ensure it is Peppermint, not just “Mint” (which can taste like spearmint/toothpaste).
½ Cup Mini Chocolate Chips: Or finely chopped semi-sweet chocolate.
- Why Mini? Regular chips are too big for these delicate cookies and can cause them to crumble apart when rolling.

The “Snow” Coating:

1 Cup Powdered Sugar: For rolling.

Timing

These require a double-roll technique for the best appearance.

Preparation Time: 20 minutes.
Chilling Time: 30–60 minutes.
Baking Time: 10–12 minutes.
Total Time: Approx. 1 hour 45 minutes.

Data Insight: Rolling the cookies in powdered sugar while they are hot melts the first layer of sugar, creating a sticky glaze. Rolling them again when cool allows the second layer to stick to that glaze, creating the thick, fluffy white “snow” look that doesn’t fall off.

Step-by-Step Instructions

Step 1: Cream the Butter

In a large bowl or stand mixer, beat the softened butter and ½ cup powdered sugar until creamy and pale (about 2 minutes).

Flavor: Add the peppermint extract and mix to combine.

Step 2: The Dough

Sift: In a separate bowl, whisk together the flour, cocoa powder, and salt. (Sifting the cocoa is recommended to remove hard lumps).
Combine: Gradually add the dry ingredients to the butter mixture on low speed. Mix just until the dough comes together.
Fold: Stir in the mini chocolate chips. The dough will be thick and slightly sticky.

Step 3: The Chill

Cover: Wrap the dough in plastic wrap.
Refrigerate: Chill for at least 30 minutes (up to 1 hour). This solidifies the butter so the cookies stay round while baking.

Step 4: Roll and Bake

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Shape: Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms. Place 1 inch apart on the sheet.
Bake: Bake for 10–12 minutes.
Doneness: The tops should look set. Do not overbake, or they will be dry.

Step 5: The Double Snow Coat

Coat 1 (Hot): Let the cookies cool on the pan for just 2–3 minutes (so they don’t break). While still warm, gently roll them in the 1 cup of powdered sugar. Place on a wire rack to cool completely.
Coat 2 (Cold): Once the cookies are totally cool, roll them in the powdered sugar a second time. This ensures a bright white finish.

Nutritional Information

A rich, bite-sized indulgence. Estimated breakdown per cookie (makes 24):

Nutrient	Amount	% Daily Value
Calories	110 kcal	–
Total Fat	7g	9%
Saturated Fat	4.5g	22%
Carbohydrates	12g	4%
Sugars	7g	–

Healthier Alternatives for the Recipe

Customize your Mint Snowballs for wellness goals:

Gluten-Free:
- Use a 1:1 Gluten-Free All-Purpose Flour blend (with Xanthan gum). These cookies are naturally egg-free, so they adapt very well to GF flour.
Dairy-Free / Vegan:
- Use high-quality Vegan Butter sticks (not tub spread) and vegan chocolate chips.
Nutty Version:
- Add ½ cup finely chopped pecans or walnuts for the traditional “Mexican Wedding Cookie” crunch alongside the chocolate.

Serving Suggestions

The Drink: Serve with a mug of Hot Cocoa or a cold glass of milk for dipping.
The Tin: These are sturdy cookies that travel well, making them perfect for shipping in holiday care packages.
The Look: Serve on a red or silver platter to contrast with the bright white sugar.

Common Mistakes to Avoid

Keep them round and snowy.

Flattened Cookies:
- The Error: Butter was melted or dough wasn’t chilled.
- The Result: Flat discs instead of round snowballs.
- The Fix: Chill the dough!
Messy Coating:
- The Error: Rolling only once.
- The Result: The sugar melts and looks greasy/yellow.
- The Fix: The second roll once cooled is mandatory for the white look.
Dry/Crumbly:
- The Error: Adding too much flour (scooping directly with the measuring cup).
- The Result: Cookies that choke you.
- The Fix: Spoon the flour into the cup and level it off.

Storing Tips for the Recipe

Room Temperature: Store in an airtight container for up to 1 week.
Freezing:
- Baked: You can freeze the baked cookies. They may need a fresh dusting of sugar after thawing.
- Raw: Freeze the rolled dough balls. Bake from frozen (add 2 minutes to cook time).

Conclusion

Mint Chocolate Snowball Cookies are the festive hybrid you didn’t know you needed. They combine the addictive, sandy texture of a tea cake with the beloved flavor profile of a Thin Mint. Just be warned: because they are small and light, it is deceptively easy to eat five in a row.

Summary: An eggless, chocolate-peppermint shortbread cookie studded with mini chips, baked until tender and rolled twice in powdered sugar.

Ready to roll?

Wash your hands (it gets messy)! Rate this recipe 5 stars if you loved the double-roll trick, and leave a comment below: do you add nuts or keep it pure chocolate? Subscribe for more holiday baking inspiration!

FAQs

Can I skip the peppermint?

Yes. If you omit the peppermint extract, you have a delicious Double Chocolate Snowball Cookie. You can replace it with vanilla extract.

Can I use crushed candy canes?

You can mix crushed candy canes into the dough, but be careful—the candy often melts and creates sticky, hard spots or burns on the bottom of the cookie. It’s safer to use extract for flavor and sprinkle crushed candy on top after the final sugar roll.

Why did my cookies crumble apart?

This usually means there was too much flour or not enough butter. Because there are no eggs to bind the dough, the fat-to-flour ratio must be precise.