Peppermint Snowball Cookies Recipe delivers buttery, tender shortbread bites rolled in snowy powdered sugar with cool peppermint crunch. This small-batch holiday cookie suits mint lovers, cookie exchanges, and busy bakers who want a fresh batch in about 45 minutes. I bake these for my neighbors every December, and they always disappear before I can set the platter down.
Why Peppermint Snowball Cookies Recipe Is Worth It
Peppermint Snowball Cookies Recipe rewards you with melt-in-your-mouth texture and bright mint flavor without fussy steps. You mix one bowl of dough, roll, bake, then coat in sugar twice for that perfect snow look. Candy cane bits add crunch, and peppermint extract keeps the flavor clean.
You can prep the dough ahead, freeze, and bake straight from the freezer. The cookies hold their shape, and the powdered sugar finish makes every plate look festive. The peppermint dust doubles as kitchen confetti, which feels on brand for winter baking.
Ingredients You Need
- Unsalted butter, softened to cool room temp, 1 cup or 2 sticks (226 g)
- Powdered sugar, 1/2 cup (60 g) for dough
- Powdered sugar, 1 to 1 1/2 cups for rolling
- Fine sea salt, 1/2 teaspoon
- Pure vanilla extract, 1 teaspoon
- Peppermint extract, 1/2 teaspoon
- All-purpose flour, 2 1/4 cups (270 g)
- Cornstarch, 2 tablespoons, for extra tenderness
- Crushed candy canes or peppermint candies, 1/2 cup, finely crushed to small bits
- Pantry shortcut: use peppermint baking bits to skip the crushing and sticky shards
- Mini chocolate chips, 1/3 cup, optional
- White chocolate, 4 ounces, optional for drizzle
Equipment
- Mixing bowl and hand mixer or stand mixer with paddle
- Sheet pans lined with parchment
- Cookie scoop, 1 tablespoon size
- Wire rack
- Small bowl for rolling sugar
Notes and subs inline
- Use real butter for the best crumb. European-style butter gives richer flavor.
- Peppermint extract varies in strength. Start with 1/2 teaspoon and taste the dough, then add a drop more if you want extra zing.
- Gluten-free 1 to 1 baking flour works. Add 1 extra tablespoon cornstarch for a similar melt.
Quick Tips & substitutions
- Use butter that dents when you press it, not shiny soft.
- Weigh your flour if you can. If not, fluff, spoon, and level to avoid a dry dough.
- If the dough looks crumbly, mix 5 to 10 seconds longer, then add 1 to 2 teaspoons milk until it clumps.
- Kitchen running warm? Chill the portioned dough balls for 10 to 15 minutes to keep round shapes.
- Use store-bought peppermint bits to avoid sticky candy shards.
- Swap mini chips with finely chopped white chocolate for sweeter contrast.
- For nut lovers, fold in 1/2 cup very finely ground almonds and reduce flour by 2 tablespoons.
- Bake one sheet at a time for even color.
How to Make Peppermint Snowball Cookies Recipe
1: Heat the oven and prep pans
Heat oven to 350°F. Line 2 sheet pans with parchment. Crush candy canes to small bits, not dust, so they hold their texture.
2: Cream the butter and sugar
Beat softened butter, 1/2 cup powdered sugar, and salt on medium speed until creamy and slightly fluffy, about 2 to 3 minutes. Mix in vanilla and peppermint extract. Scrape the bowl so everything blends evenly.
3: Add dry ingredients
Add flour and cornstarch. Mix on low just until the dough forms clumps and looks soft, about 30 to 45 seconds. Fold in crushed peppermint and mini chips if using.
4: Scoop and roll
Scoop 1 tablespoon portions and roll into smooth 1 inch balls. Set on the prepared pans, spacing about 2 inches apart. If the kitchen feels warm, chill the pan 10 minutes to keep tight rounds.
5: Bake
Bake 12 to 14 minutes, until tops look dry and bottoms show the faintest hint of gold. Do not overbake, the cookies should stay pale. Set the pan on a rack and cool 5 minutes.
6: Sugar coat, cool, and coat again
Place 1 cup powdered sugar in a shallow bowl. Roll warm cookies in sugar and set on the rack to cool. When fully cool, roll a second time for that thick snowy finish. Drizzle melted white chocolate and sprinkle extra peppermint dust if you want a bakery touch.
Yield: about 30 to 34 cookies
Variations
- Chocolate Peppermint Snowballs: Replace 1/4 cup flour with 1/4 cup natural cocoa powder. Add 1 extra tablespoon powdered sugar to balance the cocoa.
- Nutty Peppermint Wedding Cookies: Fold in 1/2 cup very finely ground pecans or almonds and reduce flour by 2 tablespoons.
- White Chocolate Cherry Mint: Swap mini chips with 1/3 cup chopped dried cherries and add a white chocolate drizzle.
- Gluten-Free Peppermint: Use a 1 to 1 gluten-free flour blend and increase cornstarch to 3 tablespoons. The cookies still hold a soft, sandy crumb.
Ways to Serve
- Pile on a platter with hot cocoa or peppermint mocha.
- Pair with black coffee or strong tea to balance the sweetness.
- Add to a dessert board with fresh berries, dark chocolate squares, and cheese straws for contrast.
- Pack in tins for a cookie swap or teacher gifts.
- Crumble over vanilla ice cream with hot fudge for a quick sundae.
Storage
Store cookies in an airtight tin at room temperature for 4 to 5 days. Layer with parchment to protect the sugar coat. Freeze unbaked dough balls on a sheet pan, then bag and freeze up to 2 months, and bake from frozen while adding 1 to 2 minutes to the time. Freeze baked cookies without the sugar coat up to 2 months, thaw at room temperature, then roll twice in fresh powdered sugar.
Peppermint Snowball Cookies Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy.
- Beat in the vanilla extract and peppermint extract until combined.
- Add the flour and salt, mixing on low just until a soft dough forms. Fold in the chopped nuts if using.
- Scoop and roll the dough into 1-inch balls and place them on the prepared baking sheet about 1 inch apart.
- Bake for 10–12 minutes, or until the bottoms are just lightly golden but the tops are still pale.
- Let the cookies cool on the sheet for 5 minutes, then roll them gently in powdered sugar while still warm.
- Combine the remaining powdered sugar and crushed peppermint in a shallow bowl, then roll the cooled cookies a second time to coat well.
- Allow cookies to cool completely and the coating to set before serving or storing in an airtight container.
Notes
Approximate per 1 cookie (1 of 24): 130 calories; fat 8 g; saturated fat 5 g; carbohydrates 14 g; fiber 0 g; sugars 7 g; protein 1 g; sodium 45 mg. Values will vary based on brands, mix-ins, and portion size.