Mint Chocolate Chip Snowball Cookies
Tags: Dessert
Yield: 30
- 1 cup unsalted butter softened
- ⅔ cup powdered sugar sifted
- 2¼ cup all-purpose flour spooned and leveled
- ½ tsp salt
- 1 tsp mint extract
- green food coloring
- ¾ cup mini chocolate chips
- additional powdered sugar for coating
- Line a large cookie sheet with parchment paper and set aside.
- Beat the butter and powdered sugar together until light and fluffy.
- Mix in the flour, salt, and extract just until combined.
- Add the green food color a few drops at a time until your desired color is achieved. I like to use this gel food color.
- Stir in mini chocolate chips.
- Scoop out one tablespoon of dough at a time and form into a ball. Place balls on the prepared cookie sheet.
- Refrigerate dough, covered, for at least 30 minutes.
- Preheat oven to 375 degrees.
- Bake cookies for 7 to 8 minutes. You do not want the cookies to get more than very lightly browned on the bottom. Let cool for 5 minutes on the cookie 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 cookies 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.
