Peppermint Snowball Cookies Recipe

The first time I whipped up a batch of these peppermint snowball cookies, my kitchen immediately felt like a holiday wonderland. I wanted to take a classic melt-in-your-mouth snowball cookie and give it a cool, refreshing festive twist.

The buttery shortbread crumb melts away effortlessly, leaving behind a delightful burst of sweet peppermint and crunchy candy cane bits. Every single holiday season, my family demands that I make double batches of these because they disappear in the blink of an eye!

Ingredients

Using high-quality butter and real peppermint extract gives these buttery cookies their melt-in-your-mouth structure and festive flavor.

For the Cookie Dough

• 1 cup unsalted butter, softened to room temperature. Real softened butter creates the rich, crumbly shortbread foundation essential for snowball cookies.
• 1/2 cup confectioners’ sugar (powdered sugar). Confectioners’ sugar keeps the dough light and delicate so it dissolves on your tongue.
• 1 teaspoon pure vanilla extract. Vanilla extract rounds out the peppermint with classic bakery warmth.
• 1/2 teaspoon pure peppermint extract. Pure peppermint extract delivers a crisp, festive mint flavor without tasting like toothpaste.
• 1/4 teaspoon salt. A small pinch of salt balances the sweet powdered sugar coating.
• 2 cups all-purpose flour. All-purpose flour gives the cookies enough structure to hold their round shape while baking.
• 1/2 cup finely crushed candy canes or peppermint candies. Crushed peppermint pieces add a lovely festive color fleck and sweet crunch.

For Rolling

• 1 cup confectioners’ sugar (powdered sugar). Used for a double roll to give the cookies their iconic snowy white coating.

Note: Serves 30 individual snowball cookies.

Variations

Adapt this festive cookie recipe easily with simple dietary swaps or fun flavor twists.

• Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free measure-for-measure baking flour blend.
• Nutty Snowball Addition: Stir in 1/2 cup of finely chopped toasted pecans or almonds alongside the crushed candy canes.
• Chocolate Mint Twist: Fold 1/3 cup of mini semi-sweet chocolate chips into the dough for a delicious mint-chocolate chip variation.

Cooking Time

Here is the simple breakdown of preparation and baking time needed to make these holiday treats.

• Prep Time: 20 minutes
• Cooking Time: 13 minutes
• Total Time: 1 hour 35 minutes (includes 1 hour of chilling time)

Equipment You Need

Having these basic kitchen tools ready makes mixing, shaping, and rolling your snowball cookies simple.

• Electric Stand Mixer or Hand Mixer: Easily creams the softened butter and powdered sugar until smooth and fluffy.
• Large Baking Sheets: Provides a flat baking surface for the cookie balls to bake evenly.
• Parchment Paper: Prevents the delicate shortbread bottoms from sticking or over-browning.
• Small Bowl: Holds the confectioners’ sugar for coating the warm cookies.
• Wire Cooling Rack: Cools the cookies properly between their double sugar rolls.

How to Make Peppermint Snowball Cookies Recipe?

Follow these step-by-step instructions to beat your dough, chill the balls, and roll your cookies in snowy powdered sugar.

Creaming Butter and Sugar

In a large bowl using a stand mixer or hand mixer, beat the softened unsalted butter and 1/2 cup of confectioners’ sugar together on medium speed for 2 minutes until completely smooth and creamy. Beat in the pure vanilla extract, peppermint extract, and salt until combined.

Adding Flour and Peppermint Bits

Turn the mixer speed to low and gradually add the all-purpose flour, mixing just until a soft, crumbly dough forms. Gently fold in the finely crushed candy canes using a rubber spatula or your hands until evenly distributed throughout the dough.

Shaping and Chilling the Balls

Scoop 1-tablespoon portions of dough and roll them firmly between your palms into seamless 1-inch balls. Place the dough balls on a plate or tray, cover with plastic wrap, and chill in the refrigerator for at least 1 hour so the butter firms up and prevents spreading.

Baking and Double Rolling

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper. Arrange the chilled dough balls 1 inch apart and bake for 12 to 14 minutes until the bottoms are lightly golden. Allow them to cool for 5 minutes, gently roll in confectioners’ sugar while still warm, let cool completely on a wire rack, and roll in confectioners’ sugar a second time for a thick snowy coat.

Additional Tips for Making this Recipe Better

A few hands-on tricks I discovered in my kitchen to ensure your snowball cookies hold their shape and stay soft.

• Don’t skip chilling the dough balls: I always chill my shaped dough balls for an hour before baking. Cold dough keeps the snowballs from flattening into discs in the oven.
• Finely crush your candy canes: I make sure to crush my peppermint candies into very fine bits rather than big chunks so the cookies don’t break apart while baking.
• Roll in sugar twice: I always do a double roll! The first roll on warm cookies melts slightly to create a sticky base, while the second roll on cool cookies creates that gorgeous, snowy outer layer.
• Use pure peppermint extract: I recommend using pure peppermint extract rather than general mint extract, as mint extract can sometimes taste too much like spearmint.

How to Serve Peppermint Snowball Cookies?

Present these festive cookies piled high on a holiday platter to resemble a stack of fresh snowballs.

Garnish the platter with extra crushed candy canes or a few whole peppermint sticks for a bright splash of red and white color. Serve these treats alongside a hot mug of rich hot chocolate, a warm gingerbread latte, or a cold glass of milk for the ultimate holiday dessert experience.

Nutritional Information

Here is an estimated nutritional breakdown per individual cookie (based on a 30-cookie yield):

• Calories: 95 kcal
• Protein: 1 g
• Carbohydrates: 12 g
• Fat: 5 g

Make Ahead and Storage

Follow these easy storage guidelines to keep your holiday cookies fresh and snowy for days.

Refrigerating

Store baked cookies in an airtight container at room temperature or in the refrigerator for up to 10 days. The shortbread texture stays wonderfully tender and melt-in-your-mouth.

Freezing

You can freeze un-rolled baked cookies or shaped raw dough balls in a freezer-safe bag for up to 3 months. If freezing baked cookies, roll them in powdered sugar after they thaw to room temperature.

Reheating

Snowball cookies are meant to be enjoyed cold or at room temperature, so reheating in a microwave or oven is not recommended as it will melt the powdered sugar coating.

Why You’ll Love This Recipe?

Discover why these festive minty snowballs will quickly become a permanent staple in your holiday baking routine.

• Melt-in-Your-Mouth Texture: The combination of butter, confectioners’ sugar, and flour creates an ultra-tender crumb that dissolves instantly.
• Refreshing Holiday Flavor: Cool peppermint extract paired with crunchy candy cane bits delivers an unmistakable festive cheer in every bite.
• Fun and Easy to Make: Rolling dough into balls and coating them in snowy sugar is a delightful activity for kids and families alike.
• Fantastic Storage Life: These cookies hold up exceptionally well, making them ideal for holiday cookie exchanges and gift tins.