Peppermint Snowball Cookies Recipe tastes like a cool peppermint patty met a buttery shortbread cookie and rolled through a fluffy snowdrift of powdered sugar. This small batch dessert works great for busy bakers who want a festive cookie plate in under 1 hour from start to finish. I first baked these for a cookie swap in a tiny apartment kitchen, and they still feel like my easiest holiday win.
Why You Should Try This Peppermint Snowball Cookies Recipe
These peppermint snowball cookies melt in your mouth with a rich, buttery crumb and a cool mint finish. Crushed candy canes add crunch, while powdered sugar gives each cookie a soft, snowy coating that looks gorgeous on any holiday tray.
This recipe works well for beginner bakers and busy pros alike, since the dough mixes in one bowl and chills quickly. The cookies hold their shape, bake evenly, and travel well for cookie exchanges, office trays, or gifting tins.
“These Peppermint Snowball Cookies disappeared from our cookie platter in under ten minutes, and everyone asked for the recipe! ★★★★★”
Ingredients You’ll Need
Cookie Dough
- 1 cup (2 sticks / 226 g) unsalted butter, softened to cool room temperature
- Use a good-quality butter like Kerrygold or Challenge for richer flavor.
- 1/2 cup (60 g) powdered sugar, plus more for rolling
- Store brand powdered sugar works fine; just sift if it looks clumpy.
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- Use a baking-safe peppermint extract such as McCormick; avoid mint extract blends if you want a clear candy cane flavor.
- 2 1/4 cups (270 g) all-purpose flour
- Use regular unbleached all-purpose; King Arthur or Gold Medal both work great.
- 1/4 teaspoon fine sea salt
- 1/2 cup finely crushed peppermint candies or candy canes
- Crush candy canes in a zip-top bag with a rolling pin for easy cleanup.
- Use red-and-white candy canes for the prettiest specks in the cookies.
Coating
- 1 1/2 cups (180 g) powdered sugar, for rolling the warm and cooled cookies
- Optional: 1–2 tablespoons extra finely crushed peppermint candy for sprinkling on top
Pantry Shortcuts & Substitutions
- Use salted butter and skip the added salt if that sits in your fridge already.
- Swap half the peppermint extract for more vanilla if you prefer a milder mint flavor.
- Use gluten free all-purpose baking blend (cup-for-cup style) for a gluten free version; chill the dough a bit longer since gluten free flour runs slightly softer.
- Skip the candy canes and stir in mini chocolate chips for a peppermint chocolate snowball variation.
Equipment List
- Large mixing bowl
- Hand mixer or stand mixer with paddle attachment
- Silicone spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Small cookie scoop (about 1 tablespoon size) or a spoon
- Cooling racks
- Shallow bowl for rolling cookies in powdered sugar
- Zip-top bag and rolling pin or heavy pan for crushing candy canes
Tips & Tricks
- Soften butter until it yields to a gentle press but still feels cool; overly soft butter makes flat cookies.
- Crush candy canes very finely so sharp chunks do not melt into sticky puddles on the baking sheet.
- Chill the dough for 20–30 minutes if your kitchen feels warm; slightly firm dough rolls into neat balls.
- Use a small cookie scoop for evenly sized cookies that bake at the same rate.
- Line baking sheets with parchment so the candy pieces do not stick and burn.
- Roll cookies in powdered sugar while still warm, then again after they cool for a thick snowy coating.
- Bake one test cookie first to check spread; if it spreads too much, chill the dough longer.
- Keep an eye on the bottoms; pull the cookies when they look set and feel dry on top, not browned.
- Store leftover powdered sugar in an airtight container so it stays clump free for your next batch.
How to Make Peppermint Snowball Cookies
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside. Crush your candy canes in a zip-top bag with a rolling pin until you see fine crumbs with just a few tiny bits.
Step 2: Cream Butter and Sugar
Place the softened butter in a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed for about 1 minute until the butter looks smooth and creamy. Add 1/2 cup powdered sugar and beat again for 1–2 minutes until the mixture turns fluffy and lighter in color.
Step 3: Add Flavorings
Add the vanilla extract and peppermint extract to the butter mixture. Mix on low speed until the extracts blend in completely. Scrape down the sides of the bowl with a spatula so everything mixes evenly.
Step 4: Add Dry Ingredients
Sprinkle the flour and salt over the butter mixture. Mix on low speed just until the flour disappears and a soft dough forms. Add the crushed peppermint candies and fold them in with a spatula so you do not overmix the dough.
Step 5: Chill Briefly
Cover the bowl and place it in the fridge for 20–30 minutes. This short chill helps the butter firm up and keeps the cookies round and puffy. Use this time to clean up the counter and set up your rolling station with powdered sugar in a shallow bowl.
Step 6: Shape the Cookies
Scoop about 1 tablespoon of dough for each cookie and roll it between your palms into a smooth ball. Place the dough balls on the prepared baking sheets, spacing them about 1 1/2 inches apart. Keep the dough balls small so the cookies bake through without browning too much.
Step 7: Bake
Place the baking sheets in the preheated oven. Bake for 10–12 minutes, until the cookies look set, feel dry on top, and show just a hint of golden color on the bottom edges. Rotate the pans halfway through baking if your oven heats unevenly.
Step 8: First Sugar Roll
Let the cookies cool on the baking sheet for about 3–4 minutes, until you can handle them without burning your fingers. While they still feel warm, roll each cookie gently in powdered sugar and place them on a cooling rack. The sugar will cling to the warm surface and form a light coating.
Step 9: Cool and Second Sugar Roll
Allow the cookies to cool completely on the rack. Roll them a second time in fresh powdered sugar for that thick, snowy look that defines a classic snowball cookie. Sprinkle a tiny pinch of extra crushed peppermint on top of each cookie if you want more color and crunch.
What to Serve with Peppermint Snowball Cookies
Serve these Peppermint Snowball Cookies with mugs of hot chocolate, peppermint tea, chai, or simple cold milk for kids. Pair them with a plate of classic chocolate chip cookies and sugar cookies for a full holiday cookie tray. They also sit nicely next to brownies or fudge, since the cool mint flavor cuts through richer chocolate treats. Pack a few cookies in small tins or bags with a ribbon for easy edible gifts during the holiday season.
Storage Options
- Store cooled cookies in an airtight container at room temperature for 4–5 days; add a small sheet of parchment between layers to protect the sugar coating.
- Keep the container in a cool, dry spot so the powdered sugar does not melt or turn sticky.
- Freeze baked cookies in a single layer on a tray, then move them to a freezer bag or container for up to 2 months; dust lightly with fresh powdered sugar after thawing.
- Freeze unbaked dough balls on a sheet pan, then store them in a freezer bag for up to 2 months; bake from frozen and add 1–2 minutes to the baking time.
- Warm cookies slightly in a low oven at 275°F for 4–5 minutes if you want that just-baked texture again, then cool for a minute and roll lightly in more powdered sugar.
Peppermint Snowball Cookies Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and 1/2 cup powdered sugar together until light and creamy.
- Mix in the vanilla extract and peppermint extract until combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
- Fold in the chopped nuts, if using, and the crushed peppermint candies until evenly distributed.
- Scoop and roll dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, or until the bottoms are lightly golden but the tops are still pale. Do not overbake.
- Let cookies cool on the baking sheet for 2–3 minutes, then gently roll the warm cookies in the 1 cup powdered sugar to coat. Place on a wire rack to cool completely.
- Once fully cooled, roll the cookies in powdered sugar a second time for a snowy finish before serving.
Notes
Approximate per 1 cookie (1 of 24): 130 calories; fat 8 g; saturated fat 4 g; carbohydrates 14 g; fiber 0 g; sugars 8 g; protein 1 g; sodium 55 mg. Values will vary based on exact ingredients, brands, and portion size.