Deliciously soft and crumbly mint chocolate cookies, coated in icing sugar!

I just took part in my first Cookie Swap!

I baked up these scrumptious mint chocolate snowball cookies for the Food Blogger Cookie Swap! The Great Food Blogger Cookie Swap brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers.

All proceeds this year go to support Cookies for Kids’ Cancer, a non-profit organization funding new therapies in the fight against pediatric cancer.

Yup. I made 3 dozen of these to send to three lucky people.

Becca – Becca’s Baking Blog

Laura – Foodie Laura

Alicia – Beef and Brioche

I hope you enjoy your cookies, ladies!

I’d like to thank Victoria for my Rosemary Brown Butter Dark Chocolate Cookies with Smoked Salt, Karen for my Mint and Chocolate Chip Cookies, and Iris for my Soft Ricotta Cookies with Amond Icing! They were all so good!

By the way, how cute are these little bags I sent my cookies in?!

Thank you to Lindsey from  Love & Olive Oil and Julie from The Little Kitchen for making the Food Blogger Cookie Swap happen every year!

Enjoy!

5.0 from 1 reviews

Mint Chocolate Snowball Cookies

 

Print

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Yield: 28

Ingredients

• 226g unsalted butter, softened
• 62g icing sugar
• 30g cocoa powder
• 1 teaspoon peppermint extract
• 280g plain flour
• ¼ teaspoon salt
• Additional icing sugar, for rolling

Instructions

1. Preheat the oven to 375F/190C, and line a baking tray with parchment paper. Set aside.
2. Using a handheld or stand mixer, beat the butter, icing sugar, cocoa powder, and peppermint extract until fluffy. Add the flour, and salt, and mix until the dough comes together.
3. Make about 28 small balls from of dough and place them on the prepared baking tray. Bake for 7 - 10 minutes, or until the bottoms are slightly brown, and the tops are no longer glossy. Let the cookies cool for 5 - 10 minutes, or until they are cool enough to handle.
4. Fill a small bowl with about 125g icing sugar, and roll each cookie in the sugar until fully coated. Place on a wire rack to cool completely. Once the cookies are cooled, you may want to re-roll them in more icing sugar.

Notes

Slightly adapted from Crazy for Crust

3.5.3208

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