These aren’t your grandma’s snowball cookies… unless your grandma is a culinary innovator! We’re taking the beloved melt-in-your-mouth texture of traditional snowball cookies and elevating them with a refreshing mint chocolate chip base and a surprising, nutty pistachio buttercream swirl. These cookies are perfect for holiday gatherings, gifting, or simply indulging in a little bit of winter magic. The combination of cool mint, rich chocolate, and vibrant pistachio is truly irresistible. Get ready to bake a batch of these festive treats that will disappear faster than you can say “snowball!”
Ingredients You’ll Need
- 200 g (1 ⅔ cups) All-Purpose Flour: The foundation of our cookies! All-purpose flour provides the structure needed for a tender, crumbly texture. Be sure to measure accurately – spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag, to avoid packing it too tightly.
- 120 g (½ cup) Unsalted Butter, Softened: Using softened, unsalted butter is crucial for achieving a light and fluffy cookie dough. Softened means it should yield easily to gentle pressure, but not be melted. Unsalted allows us to control the overall saltiness of the recipe.
- 100 g (½ cup) Granulated Sugar: Granulated sugar provides sweetness and helps create a tender crumb. It also aids in browning during baking.
- 1 tsp (5 ml) Alcohol-Free Mint Extract: This is where the magic happens! A high-quality mint extract delivers a bright, refreshing mint flavor. Ensure it’s alcohol-free for a family-friendly treat.
- ½ tsp (2 g) Baking Powder: Baking powder is a leavening agent that helps the cookies rise slightly, resulting in a lighter, more delicate texture.
- A Pinch of Salt: Don’t skip the salt! A pinch of salt balances the sweetness and enhances the other flavors in the cookies.
- 150 g (1 cup) Halal Semi-Sweet Chocolate Chips: These provide those delightful pockets of melty chocolate goodness. Semi-sweet chocolate offers a perfect balance of sweetness and cocoa flavor. Using halal chocolate ensures the recipe is inclusive.
- 200 g (1 ⅔ cups) Powdered Sugar (for coating): This is what gives the cookies their signature “snowball” appearance. Powdered sugar is finely ground, creating a delicate coating that melts in your mouth.
- 60 g (½ cup) Pistachios, Finely Ground: The star of our swirl! Finely ground pistachios provide a vibrant green color and a delicious nutty flavor to the buttercream. You can use a food processor or a nut grinder to achieve the desired consistency.
- 80 g (⅔ cup) Powdered Sugar (for buttercream): Sweetens the pistachio buttercream swirl, creating a smooth and creamy texture.
- 30 g (2 Tbsp) Unsalted Butter, Softened (for buttercream): Adds richness and creaminess to the buttercream swirl. Again, softened butter is key for a smooth consistency.
- ½ tsp (2 ml) Alcohol-Free Vanilla Extract: A touch of vanilla extract enhances the overall flavor of the buttercream swirl, adding depth and complexity.
- 1–2 Tbsp Milk: Used to adjust the consistency of the buttercream swirl. Add milk gradually, one tablespoon at a time, until you reach a smooth, spreadable consistency.
- Extra Chopped Pistachios for Garnish: Adds a beautiful visual contrast and a delightful crunch to the finished cookies.
Substitutions & Variations
For Nut Allergies: If you have a pistachio allergy, you can substitute the pistachios in the buttercream with finely ground almonds or hazelnuts. Keep in mind this will alter the flavor profile.
Detailed Step-by-Step Instructions
- Preheat and Prepare: Begin by preheating your oven to 180°C (350°F). This ensures even baking. Line a baking sheet with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat on medium speed for 3-5 minutes, until the mixture is light and fluffy. This process incorporates air, resulting in a tender cookie. Then, stir in the mint extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Whisking ensures the baking powder is evenly distributed, leading to consistent rising. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies.
- Fold in Chocolate Chips: Gently fold in the halal semi-sweet chocolate chips until they are evenly distributed throughout the dough. Folding prevents the chocolate chips from breaking and ensures they remain intact.
- Shape the Cookies: Roll the dough into 1-inch (2.5 cm) balls. Use a small cookie scoop for uniform size. Place the balls onto the prepared baking sheet, leaving about 2 inches between each cookie. Lightly press down on each ball with the palm of your hand or the back of a spoon to slightly flatten them. This helps them spread during baking.
- Prepare Pistachio Buttercream: While the dough chills, prepare the pistachio buttercream. In a medium bowl, combine the finely ground pistachios, powdered sugar, softened butter, and vanilla extract. Beat with an electric mixer until smooth. Add milk, one tablespoon at a time, until you achieve a smooth, spreadable consistency. The buttercream should be thick enough to hold its shape but soft enough to pipe or dollop.
- Fill and Roll: Place a small dollop (about 1 tsp) of pistachio buttercream in the center of each flattened cookie. Gently fold the dough over the buttercream, re-rolling into a ball, ensuring the buttercream is enclosed within the dough. This creates a delightful surprise inside each cookie.
- Bake to Perfection: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to set as they cool.
- Coat in Powdered Sugar: Immediately after removing the cookies from the oven, roll each warm cookie in powdered sugar to coat all sides. This creates the signature “snowball” effect. The warmth of the cookies helps the powdered sugar adhere.
- Cool and Garnish: Transfer the cookies to a wire rack to cool completely. Once cooled, sprinkle a pinch of chopped pistachios on top of each cookie for added texture and visual appeal. Give a final light dusting of powdered sugar for a beautiful finish.
The Science Behind the Snowball: Why These Cookies Work
Snowball cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies, rely on a high fat-to-flour ratio. This creates a tender, melt-in-your-mouth texture. The chilling of the dough is crucial; it firms up the butter, preventing the cookies from spreading too much during baking. The powdered sugar coating not only adds sweetness but also creates a protective barrier, keeping the cookies fresh and soft. The addition of mint and pistachio elevates this classic recipe, offering a unique and sophisticated flavor profile.
Pistachio Buttercream: A Flavorful Swirl
The pistachio buttercream isn’t just for aesthetics; it adds a layer of nutty, subtly sweet flavor that complements the mint and chocolate beautifully. Using finely ground pistachios ensures a smooth buttercream texture. The amount of milk needed will vary depending on the humidity and the consistency of your butter, so add it gradually until you reach the desired spreadability. Don’t be afraid to taste and adjust the sweetness as needed!
Tips for Perfect Powdered Sugar Coating
Getting a perfect, even coating of powdered sugar can be tricky. Here are a few tips: Roll the warm cookies immediately after removing them from the oven. This allows the powdered sugar to adhere better. Use a generous amount of powdered sugar. Don’t be afraid to re-roll the cookies if the first coating is uneven. For an extra-snowy look, dust the cookies with powdered sugar again after they have cooled completely.
Storage and Make-Ahead Instructions
These Mint Chocolate Chip Snowball Cookies with Pistachio Buttercream Swirl are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. The dough can also be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to bring it to room temperature before shaping the cookies. You can also freeze the unbaked cookie dough balls for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Frequently Asked Questions (FAQ)
- Can I use different types of chocolate chips? Yes, you can use dark chocolate, milk chocolate, or even white chocolate chips.
- Can I make these cookies gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend.
- What if I don’t have pistachios? You can substitute the pistachios with almonds or walnuts, but the flavor will be different.
These Mint Chocolate Chip Snowball Cookies with Pistachio Buttercream Swirl are a delightful treat that’s perfect for any occasion. The combination of mint, chocolate, and pistachio is simply irresistible! Don’t forget to save this recipe to Pinterest for later inspiration!
Print
easy melt in your mouth mint chocolate chip snowball cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: General
Description
These mint chocolate chip snowball cookies feature a surprising pistachio buttercream swirl, offering a refreshing and irresistible twist on a classic holiday treat. They’re perfect for gifting or enjoying a little winter magic.
Ingredients
- 200 g (1.65 cups) All-Purpose Flour: Provides structure for a tender texture.
- 120 g (0.5 cup) Unsalted Butter, Softened: Creates a light and fluffy dough.
- 100 g (0.5 cup) Granulated Sugar: Adds sweetness and aids in browning.
- 1 tsp (5 ml) Alcohol-Free Mint Extract: Delivers a bright, refreshing mint flavor.
- 0.5 tsp (2 g) Baking Powder: Helps the cookies rise slightly.
- A Pinch of Salt: Balances sweetness and enhances flavors.
- 150 g (1 cup) Halal Semi-Sweet Chocolate Chips: Adds pockets of melty chocolate goodness.
- 200 g (1.65 cups) Powdered Sugar (for coating): Creates the signature “snowball” appearance.
- 60 g (0.5 cup) Pistachios, Finely Ground: Provides vibrant color and nutty flavor.
- 80 g (0.67 cup) Powdered Sugar (for buttercream): Sweetens the buttercream swirl.
- 30 g (2 Tbsp) Unsalted Butter, Softened (for buttercream): Adds richness to the buttercream.
- 0.5 tsp (2 ml) Alcohol-Free Vanilla Extract: Enhances the buttercream flavor.
- 1–2 Tbsp Milk: Adjusts the buttercream consistency.
- Extra Chopped Pistachios for Garnish: Adds crunch and visual appeal.
Instructions
- Preheat & Prepare: Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Cream Butter & Sugar: Cream butter and sugar until light and fluffy, then stir in mint extract.
- Combine Dry Ingredients: Whisk flour, baking powder, and salt, then gradually add to butter mixture.
- Fold in Chocolate: Gently fold in chocolate chips.
- Shape Cookies: Roll dough into 1-inch balls, flatten slightly, and place on baking sheet.
- Make Buttercream: Combine pistachios, powdered sugar, butter, and vanilla; add milk to desired consistency.
- Fill & Roll: Add buttercream to cookies, fold dough over, and re-roll into balls.
- Bake: Bake for 10-12 minutes, until golden brown.
- Coat in Sugar: Roll warm cookies in powdered sugar.
- Cool & Garnish: Cool completely and sprinkle with chopped pistachios.
Notes
For best results, chill the dough before baking to prevent spreading. Ensure butter is softened, not melted, for a light and fluffy texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
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