Overmixing the dough after adding the flour is a sure path to tough cookies. As soon as the flour is incorporated and the dough comes together, stop mixing. I mix by hand with a spatula for the final incorporation to have more control. The dough should be somewhat crumbly but hold together when squeezed—this is perfect.
Using regular-sized chocolate chips will cause your cookies to crack and flatten as the chips weigh down the dough and create weak points. The mini chips are essential for both texture and structure. If you only have regular chips, give them a rough chop before using to reduce their size.
Finally, skipping the second roll in powdered sugar is a visual let-down. The first roll gets absorbed and looks patchy once the cookies cool. The second roll gives them that iconic, snowy, bakery-perfect appearance that makes them so special and festive. It only takes an extra minute but elevates them completely.
Serving Suggestions
I love piling these cookies high on a vintage cake stand or a simple white platter. Their snowy white appearance looks stunning against a dark tablecloth or some festive greenery. They are the perfect little sweet to offer with after-dinner coffee or tea during the holidays, as the mint is wonderfully refreshing.
For a fun and festive holiday party, I sometimes serve them alongside a mug of rich hot chocolate. Dunking a mint chocolate chip snowball into hot chocolate is a next-level experience—the powdered sugar melts into the drink, and the mint and chocolate flavors mingle perfectly. It’s a cozy, decadent treat.
They also make exquisite homemade gifts. I pack them in clear cellophane bags tied with a silver or red ribbon, or layer them in a festive tin between sheets of parchment paper. They are sturdy travelers and hold their shape well, making them an ideal edible present for teachers, neighbors, and friends.
Variations & Customizations
For a “Peppermint Mocha” version, you can replace 2 tablespoons of the flour with unsweetened cocoa powder and add 1 teaspoon of instant espresso powder to the dough along with the extracts. You’ll get a beautiful chocolate-mint cookie with a subtle coffee note. Roll them in powdered sugar as usual for a striking contrast.
If you’re not a fan of mint, you can make a classic vanilla snowball by omitting the peppermint extract and increasing the vanilla to 2 teaspoons. You can also add a different mix-in, like 3/4 cup of finely chopped toasted pecans or hazelnuts in place of the chocolate chips for a nutty, buttery variation.
For extra holiday sparkle, after the final roll in powdered sugar, you can lightly drizzle the cooled cookies with a simple mint glaze (powdered sugar, milk, and a drop of peppermint extract) and immediately sprinkle with crushed candy canes or red sanding sugar before it sets. It adds a beautiful pop of color and crunch.
How to Store, Freeze & Reheat
Once completely cool, I store these cookies in an airtight container at room temperature. Layering them between sheets of parchment paper prevents them from sticking together. They will stay fresh and retain their perfect texture for up to a week. Do not store them in the refrigerator, as it can introduce moisture and cause them to become soft.
These cookies freeze beautifully, both as dough balls and fully baked. To freeze unbaked dough, roll into balls and freeze solid on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the bake time. To freeze baked cookies, freeze them first on a tray (without the final powdered sugar coat), then store in an airtight container.
Thaw frozen baked cookies at room temperature, then give them a fresh roll in powdered sugar to restore their snowy appearance. There’s no need to reheat them, as they are meant to be enjoyed at room temperature. The texture remains perfectly crumbly and tender.
Conclusion
These Mint Chocolate Chip Snowball Cookies are my edible embodiment of holiday cheer—simple, sweet, and sparkling with festive flavor. They’ve become a non-negotiable part of my Christmas baking, and the joy they bring to friends and family is the best gift of all. I hope you’ll bake a batch this season and experience the magic of these little wintery bites for yourself. Happy baking, and may your holidays be sweet!