Peppermint Chocolate Snowball Cookies Recipe: These easy Chocolate Peppermint Snowball Cookies are made gluten-free with almond flour and sweetened with coconut sugar and rolled in powdered sugar. These easy peppermint balls are a crowd-pleaser!
Peppermint Chocolate Snowball Cookies Recipe
Ingredients
- 2 c flour
- 3/4 c dutch cocoa powder*
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp espresso powder
- 1 c butter, softened
- 1/2 c sugar
- 1 c brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp mint extract
- powdered sugar, to roll cookies in
- 22-24 heart-shaped chocolates optional
Instructions
- Warm the oven up to 375°F. Place baking mats or parchment paper on two cookie sheets.
- Mix the cocoa powder, baking soda, baking powder, salt, and espresso powder in a medium-sized bowl with a whisk. Put away.
- The butter and both sugars should be mixed together until they are light and fluffy. This should take about two minutes in the bowl of a stand mixer or a big bowl with a hand mixer.
- Mix in the eggs, vanilla, and mint until everything is well mixed.
- On low speed, add the dry ingredients slowly and mix until everything is well mixed. Make sure all the dry ingredients are mixed in well by scraping the bottom of the bowl.
- Put some sugar powder in a small bowl. It’s then time to roll the dough into balls that are about 1 to 1 1/2 inches in diameter. You can use a medium cookie scoop, two spoons, or your hands to do this. Make sure that the powdered sugar covers the balls well. On cookie sheets that have been made.
- For 8 to 10 minutes, or until the sides begin to look dry and the middle is set, bake at 375°F.
- Take it out of the oven and press down on the heart-shaped chocolate to make it a little flatter.
- Cool for 5 to 10 minutes on the cookie sheets, then move to a cooling rack to cool all the way down.
- Keep at room temperature in a jar that won’t let air in. It will be fine to eat cookies for up to 5 days.
Nutrition
- Calories: 101 kcal
- Carbohydrates: 8 g
- Protein: 2 g
- Fat: 8 g
- Saturated Fat: 3 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 1 g
- Trans Fat: 1 g
- Cholesterol: 10 mg
- Sodium: 21 mg
- Potassium: 20 mg
- Fiber: 1 g
- Sugar: 3 g
- Vitamin A: 117 IU
- Calcium: 20 mg
- Iron: 1mg
Notes
You can use regular baking cocoa instead of Dutch cocoa powder if you’d like. Dutch cocoa powder is made from alkalized cocoa. The cookies will still taste good, but not as rich.
You can also leave out the espresso powder if you don’t have any or don’t like it. It doesn’t taste like anything in the end result; it just makes the dark chocolate taste better.