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Chocolate Peppermint Snowball Cookies

Chocolate peppermint snowball cookies are tender, cocoa-rich cookies with finely chopped pecans and a double coating of confectioners' sugar. Chill the dough before baking, then coat the cookies while warm and again once completely cool for a snowy finish.
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Prep Time 20 minutes
Cook Time 26 minutes
Chill 30 minutes
Total Time 1 hour 16 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.5 tsp peppermint extract
  • 2.25 cups all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 0.25 tsp fine salt
  • 0.75 cup pecans finely chopped
For the coating
  • 1.5 cups confectioners' sugar

Equipment

  • 1 large rimmed baking sheet

Method
 

Make the dough
  1. Heat the oven to 350°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Beat the butter and granulated sugar in a large bowl until creamy, about 2 minutes.
  4. Beat in the vanilla and peppermint extracts.
  5. Whisk the flour, cocoa powder, and salt in a medium bowl.
  6. Mix the flour mixture into the butter mixture on low until no dry streaks remain.
  7. Fold in the pecans.
  8. Cover and chill the dough for 30 minutes.
Shape and bake the cookies
  1. Roll the dough into 30 balls, about 1 inch each.
  2. Place 15 balls on the prepared baking sheet and keep the rest chilled.
  3. Bake at 350°F for 12–14 minutes, until the tops look set and the bottoms feel firm.
  4. Cool the cookies on the sheet for 5 minutes, then transfer to a wire rack.
  5. Let the baking sheet cool, then bake the remaining cookies for 12–14 minutes and cool them the same way.
Coat the cookies
  1. Put the confectioners' sugar in a shallow bowl and roll the warm cookies in it.
  2. Once the cookies are completely cool, roll them in the confectioners' sugar a second time.

Notes

For an even coating, roll the cookies in sugar while warm and again only after they are completely cool. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months. For a dairy-free variation, use a plant-based butter substitute.