I still remember the first time the kitchen filled with that cool, sweet scent of mint mixing with warm butter, and how my kids pressed their noses against the oven window like it held a secret. The sound of a wooden spoon sliding against a bowl, a little pile of powdered sugar clinging to our fingertips, and the soft hush that comes when everyone waits for the first cookie to cool — that is what Minty Snowball Cookies mean in my house. It is a small, bright memory that keeps coming back every winter and any afternoon when we need something cheerful.
Minty Snowball Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, cream together softened butter, granulated sugar, and powdered sugar until fluffy.
- Beat in the eggs one at a time along with the mint extract.
- In another bowl, whisk together flour and walnuts (if using). Gradually mix this dry mixture into the wet ingredients until well combined.
- Roll tablespoon-sized portions of dough into balls and place them on prepared baking sheets about two inches apart.
- Bake for 10-12 minutes until lightly golden at the edges.
- Allow to cool slightly before rolling in powdered sugar.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why Minty Snowball Cookies Still Feels Like Home
There are foods that are simply snacks, and then there are foods that become the backdrop for stories. For me, Minty Snowball Cookies live in that second group. They are the kind of cookie I make when neighbors stop by with a casserole, when the school day finally slows, or when the living room smells like eucalyptus and hot cocoa. These cookies are soft, a little crumbly, and the mint gives a lift that feels like a cool breath on a warm day.
I first baked this recipe on an ordinary afternoon because I had an extra jar of mint extract and a bag of powdered sugar that needed a purpose. What started as a simple experiment became a quick favorite. The kids named them snowballs after watching them roll in powdered sugar, and the name stuck. Over time I learned the small places to pay attention to so the texture stays tender and the mint does not overpower the buttery warmth.
I like to think of these cookies as a bridge between old recipes and new flavors. They remind me a bit of the almond snowballs my grandmother made, yet they have their own fresh brightness. If you love experimenting with flavors, you might find inspiration in other cookie recipes like this cherry twist with a similar snowy finish that our family also adores: Cherry Snowball Cookies. Linking recipes this way makes our kitchen feel like a shared map of favorites.
Bringing Minty Snowball Cookies Together
“Every time I stir this pot, it smells just like Sunday at home.”
There is a steady rhythm to making these cookies. You scoop, you roll, you wait, and somehow the waiting becomes part of the pleasure. The dough starts pale and glossy as the butter and sugars become one. When you fold in the flour, it changes texture, becoming a soft, slightly sandy dough that holds a shape but still gives when pressed.
When mint hits warm butter and beaten eggs, the aroma can be surprising. It is bright without being sharp, and it makes the air in the kitchen gentle and inviting. The walnuts add a little rustic crunch if you choose them, and I love the way they speckle the dough with small dark flecks. The oven turns all those little promises into quiet, toasted edges that whisper when you bite into a cookie.
You will notice small cues while baking. The edges will go from pale to a whisper of gold. The top will set without cracking like a classic snowball should. And that final roll in powdered sugar gives each cookie a soft, snowy coat that hides the warm mint inside. If you want an herbal twist another day, try pairing this mood with a lighter fruit-herb cookie like our blue and fragrant option here: Blueberry Thyme Cookies.
Ingredients You’ll Need
2 cups all-purpose flour
1 cup unsalted butter (softened)
1 cup powdered sugar
1/2 cup granulated sugar
2 large eggs
2 tsp pure mint extract
1/2 cup chopped walnuts (optional)
A few warm notes as you gather these items: a little extra vanilla will deepen the aroma and make the mint feel softer if you love a cozy scent. Fresh butter makes a difference in richness, so use what you trust. If walnuts are not your thing, toasted pecans or leaving them out keeps the cookie gentle and tender. Measure flour by spooning it into your cup and leveling it off for a consistent texture. If your powdered sugar has lumps, sift it once so the coating melts and clings beautifully.
Step-by-Step Directions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Arrange the sheets so you can switch racks halfway through baking if needed. The oven’s gentle warmth is the first note of the whole process.
In a mixing bowl, cream together softened butter, granulated sugar, and powdered sugar until fluffy. Use a hand mixer or stand mixer and aim for a pale, glossy mixture that lifts from the bowl. Pause to breathe in the sweet, buttery scent.
Beat in the eggs one at a time along with the mint extract. Make sure each egg is fully incorporated before adding the next, and mix until the batter feels smooth and a little airy. The mint should smell even and not sharp.
In another bowl, whisk together flour and walnuts (if using). Gradually mix this dry mixture into the wet ingredients until well combined. You want a dough that holds together when pressed but still yields slightly under light pressure. If it seems too sticky, chill briefly.
Roll tablespoon-sized portions of dough into balls and place them on prepared baking sheets about two inches apart. Press them gently to round the top if needed and keep your hands lightly dusted with flour to prevent sticking. The rows of small mounds look like tiny snowdrifts before baking.
Bake for 10-12 minutes until lightly golden at the edges. Allow to cool slightly before rolling in powdered sugar. Wait for the edges to turn golden, then breathe in the minty warmth as you transfer them to a cooling rack. Roll carefully so the powdered sugar clings like morning frost.
Serving Minty Snowball Cookies With Family Warmth
These cookies ask for simple presentation and warm hands. I usually put them on a wide, shallow platter so the powdered sugar does not mound up, and I nestle a few sprigs of mint or a small bowl of cocoa beside them. A hot pot of tea or a mug of milk makes everything feel complete. The best time to bring them out is after dinner while dishes are settling into the sink and conversation is soft.
At holiday gatherings, we stack them on a pedestal cake plate and tuck tiny paper flags into a few for the kids. For weekday treats, a jar on the counter keeps things casual and encourages quick sharing. If you are serving these at a brunch, pair them with lightly sweet scones or lemon bars so the mint becomes the bright note in a larger chorus of flavors.
Traditions can be small and quiet. In my house, each child gets to pick a cookie first, and whoever gets the last snowball has to tell a joke. That small ritual has made the cookies a symbol of comfort and connection. When friends arrive with a new recipe to try, we compare notes and swap plates. These cookies travel well to a neighbor or a potluck, always arriving dusted in snow and a little love.
Storing Minty Snowball Cookies for Tomorrow
Store cooled cookies in an airtight container at room temperature for up to five days. Layer them with parchment paper if you stack them, so the powdered sugar does not smear and the texture stays tender. The cookies keep best away from direct sunlight or warm spots in the kitchen where they might soften too much.
If you want to make them ahead, you can freeze the dough rolled into balls on a tray, then transfer to a freezer bag for up to three months. Bake from frozen with a couple extra minutes in the oven and then roll in powdered sugar while warm. Reheating gently in a low oven for five minutes brings back a just-baked warmth that makes the mint scent bloom again.
Leftovers can taste even better the next day, when the flavors settle and become more rounded. The powdered sugar may darken slightly, but it still looks lovely and tastes like the same quiet comfort. If the cookies absorb any kitchen humidity, a short crisp in a dry oven will restore their delicate crumble.
Clara’s Kitchen Notes
Mint extract strength varies, so start with the lower amount if you are unsure and taste a tiny bit of raw batter to feel the balance. The mint should sing, but not shout.
If you have trouble rolling the dough, chill it for 15 to 20 minutes. Cooler dough is easier to handle and will keep the cookies from spreading too thin in the oven.
For a nuttier taste, toast the walnuts lightly in a skillet until fragrant before chopping. Toasting brings out oils and warms the flavor without changing the texture of the cookie.
Use a cookie scoop for consistent sizing and even baking. It saves time and keeps the tray of dough looking tidy and calm.
Cleaning tip: soak the mixing bowl and any utensils right away. The powdered sugar melts into the butter and becomes easier to wash when given a few minutes in warm water. It keeps the kitchen feeling tidy and ready for the next recipe.
Family Variations on Minty Snowball Cookies
We have tried little changes over the years and found a few favorites. One winter, I swapped half the butter for browned butter and the cookies turned nutty and deep, while still light. The mint came through with a toasted background that the kids asked for again and again.
If you want a chocolatey twist, fold in a handful of mini chocolate chips or dip half the cooled cookie in melted dark chocolate. The contrast between bright mint and bitter chocolate is old-fashioned in a good way. For a lighter version, replace half the butter with unsweetened applesauce and reduce the sugar slightly for a less rich, still very cozy cookie.
You can also play with herbs. A tiny pinch of finely chopped fresh basil makes a surprisingly pleasant companion to mint, giving the cookie a green, garden feel. For a party, roll some cookies in crushed peppermint candy instead of powdered sugar for crunch and red and white color. Each variation keeps the heart of the recipe while letting you make it feel like your family.
FAQs About Minty Snowball Cookies
Can I make this ahead of time?
Yes, and honestly, it might taste even better the next day once the flavors have settled and come together. Store cookies in an airtight container and keep them at room temperature for up to five days. If you need longer, freeze the dough or the finished cookies for later.
Are these cookies delicate to handle?
They are gently crumbly by design, so handle them with care when coating in powdered sugar. Use a slotted spoon or a small spatula to transfer them if the powdered sugar is thick. Cooling them slightly before rolling keeps them from breaking apart.
Can I swap the walnuts for another nut or leave them out?
Absolutely. Pecans or toasted almonds work beautifully. If someone has a nut allergy, leave them out altogether and the cookies will still be tender and satisfying. The nut is optional and meant to add texture.
How do I know the cookies are done without overbaking?
Watch for a faint golden edge and a set top. The center may still feel slightly soft, but it will firm up as the cookies cool. Overbaking will dry them, so trust that a tender center is okay.
What is the best way to freeze these cookies?
Freeze baked, cooled cookies flat on a tray first, then move them to a sealed container or bag with parchment between layers. They thaw quickly at room temperature and keep their texture if sealed well.
A Warm Note From My Kitchen
I hope these Minty Snowball Cookies find their way into your ordinary days and your special ones. They are as much about the moments they create as the taste. I picture you rolling dough with a child nearby, or packing a small box for an elderly neighbor, and I imagine how a single bite will bring comfort and maybe a smile. Thank you for letting this recipe be part of your kitchen stories. Until the next recipe, keep the stove warm and the conversation longer.
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