Mint Chocolate Chip Snowball Cookies
Buttery, mint-flavored snowball cookies studded with mini chocolate chips and rolled in powdered sugar.
Ingredients
| 1 cup | 240 ml | butter, softened |
| 2/3 cup | 160 ml | powdered sugar, sifted |
| 2 1/4 cup | 540 ml | all-purpose flour (spooned and leveled) |
| 1/2 tsp | 2.5 ml | salt |
| 1 tsp | 5 ml | mint extract |
| — | green food coloring | |
| 3/4 cup | 180 ml | mini chocolate chips |
| — | additional powdered sugar for coating |
Instructions
- Beat the butter and powdered sugar together until light and fluffy. Mix in flour, salt, and extract just until combined. Add the green food color a few drops at a time until desired color is achieved.
- Stir in mini chocolate chips. Refrigerate dough, covered, for at least 30 minutes.
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
- Scoop out one tablespoon of dough at a time and form into a ball. Place on prepared sheet.
- Bake for 7 to 8 minutes. You do not want the cookies to get more than very lightly browned on the bottom. Let cool for five minutes on the baking sheet.
- Line another large baking sheet with parchment paper and dust liberally with powdered sugar. Place the slightly cooled cookies on this baking sheet and dust with additional powdered sugar. Let cool completely.
- Fill a small bowl halfway with powdered sugar. Drop cookies one at a time into the bowl and turn until coated in powdered sugar.
Store leftovers in an airtight container for up to four days.