Peppermint Snowball Cookies Recipe

Name: Peppermint Snowball Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup unsalted butter, softened; 0.5 cup powdered sugar, plus more for rolling; 1 teaspoon vanilla extract; 0.5 teaspoon peppermint extract; 2.25 cups all-purpose flour; 0.25 teaspoon salt; 0.5 cup finely chopped pecans or walnuts (optional); 0.25 cup crushed candy canes or peppermint candies (optional, for garnish)

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Peppermint Snowball Cookies

You know that cozy feeling when the holidays are near, the air smells like peppermint, and your kitchen is warm with the scent of something sweet baking? That’s exactly what these Peppermint Snowball Cookies bring to life. I’ve been making these little snowy gems for years—ever since my grandmother handed me her handwritten recipe card stained with vanilla and love. They’re not just cookies; they’re tiny bites of nostalgia, rolled in powdered sugar and packed with that crisp, melt-in-your-mouth texture we all crave this time of year. Whether you’re gifting them, serving them at a party, or just treating yourself with a cup of cocoa, these cookies never fail to make everyone smile. Let’s bake some magic together.

What Is Peppermint Snowball Cookies?

Peppermint Snowball Cookies are a festive twist on the classic snowball cookie—those tender, buttery treats that crumble gently on your tongue. What sets this version apart is the addition of crushed peppermint candies and a hint of peppermint extract, which gives them a refreshing, holiday-ready flavor. The dough comes together quickly with simple ingredients like flour, butter, powdered sugar, and a touch of vanilla. Once baked, each cookie gets rolled in more powdered sugar (and sometimes extra crushed candy), giving them that signature “snowy” look. They’re soft, rich, and just sweet enough—perfect for stacking on a platter or tucking into a tin for gifting. Think of them as little edible snow globes, bursting with winter cheer.

Why You’ll Love This Recipe

First off, these cookies are ridiculously easy to make—no fancy equipment or techniques required. If you can cream butter and sugar, you’re golden. They also come together in under 30 minutes from bowl to oven, which means less time baking and more time sipping eggnog by the fire. But beyond convenience, it’s the flavor that wins hearts: that cool, bright kick of peppermint balanced by the rich, melt-in-your-mouth texture of a perfectly baked snowball. Plus, they look stunning—dusted in white sugar like fresh snow, with flecks of red from the crushed candy. They’re a showstopper on any dessert table, yet humble enough for everyday indulgence. And honestly? There’s something so joyful about rolling warm cookies in powdered sugar—it feels like childhood magic. Whether you’re making them with kids, sharing them with neighbors, or keeping the whole batch for yourself (no judgment!), these cookies are pure comfort in every bite.

How to Make Peppermint Snowball Cookies

Quick Overview

This recipe makes about 24 cookies and takes roughly 25 minutes to prepare, plus 12–15 minutes in the oven. You’ll cream butter and sugar, mix in dry ingredients and peppermint, roll the dough into balls, bake until lightly golden, then coat them in powdered sugar while still warm. It’s simple, satisfying, and totally worth the mess (which, honestly, isn’t much).

Ingredients

You’ll need:

1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar, plus more for rolling
1 teaspoon vanilla extract
½ teaspoon peppermint extract
2¼ cups all-purpose flour
¼ teaspoon salt
½ cup finely crushed peppermint candies (about 6–8 hard candies)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats—this keeps the cookies from sticking and makes cleanup a breeze.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and ½ cup powdered sugar together until light and fluffy—about 2 minutes with a hand mixer. Scrape down the sides as needed.

Step 3: Add Extracts

Mix in the vanilla and peppermint extracts. Be careful not to overdo the peppermint—½ teaspoon gives a lovely hint without overwhelming the palate.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing just until a soft dough forms. Don’t overmix!

Step 5: Fold in Crushed Candy

Gently stir in the crushed peppermint candies. The red speckles will make your dough look like holiday confetti.

Step 6: Roll into Balls

Scoop out tablespoon-sized portions of dough and roll them between your palms into smooth balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.

Step 7: Bake

Bake for 12–15 minutes, until the bottoms are lightly golden but the tops are still pale. They should look set but not browned.

Step 8: Roll in Sugar

Let the cookies cool for 2–3 minutes, then roll each one generously in powdered sugar. Once completely cooled, give them a second roll for that classic snowy finish.

What to Serve It With

These cookies shine alongside a steaming mug of hot chocolate or spiced cider. They’re also lovely with a cup of black tea or coffee—especially during an afternoon break. For holiday gatherings, pair them with gingerbread men, sugar cookies, or chocolate crinkles on a festive platter. If you’re feeling fancy, serve them with a dollop of whipped cream and a sprinkle of cocoa nibs. But honestly? They’re perfect all on their own.

Top Tips for Perfecting Your Peppermint Snowball Cookies

First, don’t skip the second roll in powdered sugar—it’s what gives them that snow-kissed look. Second, make sure your butter is softened but not melted; it should give slightly when pressed. Third, crush your peppermint candies finely so they distribute evenly—pulse them in a food processor or place in a ziplock bag and whack with a rolling pin. And finally, resist the urge to bake them too long! These cookies are meant to be tender, not crisp. Pull them out when the edges just start to turn golden.

Storing and Reheating Tips

Store cooled cookies in an airtight container at room temperature for up to 1 week. Layer them between sheets of parchment paper to prevent sticking. You can also freeze baked and sugared cookies for up to 2 months—just thaw at room temperature before serving. No need to reheat, but if you want that fresh-from-the-oven warmth, pop them in a 300°F oven for 3–4 minutes.

Frequently Asked Questions

Can I use candy canes instead of peppermint candies?

Absolutely! Just make sure they’re finely crushed. Candy canes work beautifully and add that classic red-and-white holiday flair.

Can I make these gluten-free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture might be slightly different, but they’ll still be delicious.

Why did my cookies spread too much?

This usually happens if the butter is too warm or the dough is overmixed. Make sure your butter is just softened, and chill the dough for 15 minutes before baking if needed.

Final Thoughts

Baking these Peppermint Snowball Cookies always brings me back to simpler times—to my grandmother’s kitchen, to snowy mornings with the oven glowing, to the joy of sharing something handmade with people I love. They’re more than just a treat; they’re a tradition in the making. So go ahead, roll up your sleeves, get a little powdered sugar on your nose, and enjoy every crumb. These cookies are meant to be savored, shared, and remembered. Happy baking, friend.

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