These snowball cookies, also known as Mexican wedding cookies, are a great alternative for anyone with a nut allergy. Full of chocolate chips filled with mint, they are so tasty you won't even miss the nuts.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
83 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Step 2
Combine butter, sugar, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. Slowly add flour and mix in. Add mint chocolate chips until well incorporated. Roll dough into 1-inch balls and place on the prepared baking sheet.
Step 3
Bake in the preheated oven until bottom of cookies start to lightly brown, 16 to 20 minutes. Cool briefly on baking sheet until cool enough to handle, about 5 minutes. Pour confectioners' sugar in a shallow plate and roll each cookie in the sugar while still warm.
Ingredients
½ cup butter, softened
1 teaspoon vanilla extract
1 tablespoon white sugar
⅛ teaspoon salt
1 cup flour
½ cup confectioners' sugar for rolling, or as needed
