One of the things I most look forward to during the holidays is baking! Whether it be cookies, pies, cakes, dinner … the oven is usually on at least once a day from Thanksgiving week into the new year. I have a whole list of cookies that we make during the holidays. Some are made every single year without fail … others take turns and skip a year or two here and there. I especially like to have fresh-from-the-oven baked cookies on Friday afternoons when the kids get home from school.
Snowball Cookies, also known as Russian Tea Cakes, are on the “every year” list. Sometimes it’s the traditional Pecan Snowball, and sometimes a basic Chocolate Chip version. This year I thought I’d kick it up a notch in flavor and make some Mint Chocolate Chip Snowball Cookies. Combine it with a glass of milk or even a cup of rich hot chocolate and you have the perfect ending to a cold, wintry night. These cookies are so easy to make, and are a great recipe to make with the kids and grandkids.
INGREDIENTS
1-1/2 cups (3 sticks) Salted Butter, softened
3/4 cup Powdered Sugar
1 Tbsp Vanilla
1/2 tsp Salt
3 cups All-Purpose Flour
1 10 oz. package Andes Creme de Menthe Baking Chips
Powdered Sugar
DIRECTIONS
Preheat oven to 375° F.
Beat the butter, sugar, vanilla, and salt in a large mixing bowl until creamy.
Gradually beat in the flour, 1/4 cup at a time. Add in the Andes Creme de Menthe Baking Chips. It will be a little crumbly … that’s okay.
Scoop dough and roll into 1-1/4″ balls.
Place on ungreased baking sheets. I like to line my baking sheet with parchment paper.
Bake for 10-12 minutes or until cookies are set and lightly browned.
Remove from oven. Let sit for about 2 minutes and then sift powdered sugar over the cookies while still on the baking sheets.
Transfer cookies to wire racks to cool completely.
Enjoy your delicious Mint Chocolate Chip Snowball Cookies!
- 1-1/2 cups (3 sticks) Salted Butter, softened
- 3/4 cup Powdered Sugar
- 1 Tbsp Vanilla
- 1/2 tsp Salt
- 3 cups All-Purpose Flour
- 1 10 oz. package Andes Creme de Menthe Baking Chips
- Powdered Sugar for dusting
- Preheat oven to 375° F.
- Beat the butter, sugar, vanilla, and salt in a large mixing bowl until creamy.
- Gradually beat in the flour, 1/4 cup at a time. Add in the Andes Creme de Menthe Baking Chips. It will be a little crumbly ... that's okay.
- Scoop dough and roll into 1-1/4″ balls.
- Place on ungreased baking sheets.
- Bake for 10-12 minutes or until cookies are set and lightly browned.
- Remove from oven. Let sit for about 2 minutes and then sift powdered sugar over the cookies while still on the baking sheets.
- Transfer cookies to wire racks to cool completely.
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I’m excited to join 14 other bloggers in our 2014 Christmas Cookie Exchange and Link Party. Click on over and see the other amazing cookie recipes that my blogging friends have created to share with you!
Monday, November 24
Tuesday, November 25
Wednesday, November 26
Link up YOUR favorite cookie recipe!
Do you have a special cookie recipe or two or three that you make during the holidays? We’d love to have you share them with us! I can’t wait to see your sweet confections!