There’s something magical about biting into a melt-in-your-mouth cookie with a burst of cool peppermint and a delicate sugar coating. That’s exactly what you get with this Peppermint Snowball Cookies Recipe, a festive treat that feels like a winter wonderland in every bite—soft, buttery, and with just the right crunch from crushed candy canes.
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Why You'll Love This Recipe
This Peppermint Snowball Cookies Recipe instantly became a favorite for me every holiday season—not just because of its festive look but because of how it tastes like a soft, minty hug. The balance of peppermint and buttery dough is just dreamy and makes it a guaranteed crowd-pleaser.
- Buttery Soft Texture: These cookies aren’t dry or crumbly—they melt on your tongue with richness.
- Refreshing Peppermint Kick: Real peppermint extract and crushed candy canes give these cookies a vibrant mint flavor that’s not too overpowering.
- Double Sugar Coating: Rolling them in confectioners’ sugar twice gives them that classic snowball look and a sweet finish.
- Perfect for Gifting: They store well and freeze beautifully, making them ideal for sharing or prepping ahead of time.
Ingredients & Why They Work
Every ingredient in this Peppermint Snowball Cookies Recipe plays a role in creating that perfect melt-away texture and bright peppermint flavor. Here’s a quick scoop on why each is important and a few tips to get the best results when you shop.
- Unsalted Butter: Using room temperature butter ensures the dough creams nicely and holds moisture, which keeps cookies tender.
- Confectioners’ Sugar: It dissolves smoothly into the butter and adds that delicate sweetness without grit; also perfect for the sugary coating.
- Pure Vanilla Extract: Adds warmth and depth to balance the peppermint and sweetness.
- Peppermint Extract: Go for a quality peppermint extract for a clean, authentic mint flavor. Too much can get overpowering, so the teaspoon here hits the spot.
- All-Purpose Flour: Provides the structure – spoon and level it into your measuring cup for the most accurate amount.
- Salt: Just a pinch to cut the sweetness and enhance all the flavors without making it salty.
- Crushed Candy Canes: These add texture and a little surprise crunch, plus bursts of peppermint crystal sweetness.
Make It Your Way
One of the things I love about this Peppermint Snowball Cookies Recipe is how easy it is to customize. You can dial up the peppermint a bit more if you like it strong or toss in some mini chocolate chips for a fun twist. It’s your cookie party!
- Chocolate Peppermint: I once swapped half the crushed candy canes for mini dark chocolate chips. The contrast was divine—a great idea if you’re sharing with chocoholics.
- Almond Extract Boost: Adding a small splash of almond extract along with peppermint gives the cookies a nutty warmth if you want to try something different.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour blend to make these perfect for gluten-sensitive friends without losing texture.
- Mini Cookies: If you enjoy bite-sized treats, reduce the dough balls to half a tablespoon and shorten baking time by about 2–3 minutes.
Step-by-Step: How I Make Peppermint Snowball Cookies Recipe
Step 1: Cream the Butter and Sugar Until Dreamy
I like to start by beating the softened butter on medium speed for about a minute until it’s super smooth and creamy. Then I add the confectioners’ sugar and beat on low at first to avoid a cloud of sugar everywhere, then raise the speed to medium-high until it looks light and fluffy. This part really sets the texture stage for the cookies.
Step 2: Mix in Extracts and Flour Carefully
Pour in the vanilla and peppermint extract and beat again until fully blended. Then, add your sifted flour and salt, beating on low to start. Don’t worry if the dough looks crumbly or dry at first—that’s normal! Turn the mixer to high and watch as the dough magically comes together, soft and dense. Finally, fold in the crushed candy canes to bedazzle your dough with specks of peppermint love.
Step 3: Chill and Prep for Baking
Cover the dough tightly and pop it in the fridge for at least 30 minutes. If you let it chill longer, like up to 3 days, just make sure to let it sit at room temp for about 30 minutes before rolling so it’s soft enough to handle. When ready, preheat your oven to 350°F and line your trays with parchment or silicone mats to prevent sticking.
Step 4: Roll, Bake, and Coat with Sugar Twice
Scoop about 1 tablespoon of dough per ball and place on the baking sheets at least 2 inches apart. Bake for roughly 15 minutes until you see golden edges and barely a hint of brown on top. After baking, wait 5 minutes to cool and then gently roll each warm cookie in confectioners’ sugar—the sugar will melt and form a sticky coating. Once they’re completely cool, roll them again for that perfect snowball finish.
Top Tip
From baking these Peppermint Snowball Cookies several holiday seasons in a row, I’ve learned a few little adjustments that really make a difference, especially for getting that tender texture and signature “powdered snow” look on the outside.
- Don’t Skip the Chill: Chilling the dough firms it up so the cookies hold their shape but remain soft inside—it’s key for texture.
- Double Sugar Coating: The first roll seals in moisture, the second gives the pretty, puffy snowball effect.
- Use Fresh Candy Canes: Fresh crushed candy canes add a sharp peppermint burst—old ones tend to lose flavor and get a little chewy.
- Watch the Bake Time: Oven times vary, so keep an eye for lightly golden edges rather than relying solely on minutes.
How to Serve Peppermint Snowball Cookies Recipe
Garnishes
I usually stick to the classic confectioners’ sugar coating because it’s simple and adds that snowy charm. But sometimes for a party, I sprinkle a few extra crushed candy canes on top right after the second roll—it makes the cookies sparkle and adds a pop of color you can’t resist.
Side Dishes
These cookies pair beautifully with a warm cup of cocoa or peppermint tea, heightening the minty vibe. I also love serving them alongside rich fudge or even a creamy eggnog for extra indulgence during holiday gatherings.
Creative Ways to Present
I like to arrange them in a pretty tin layered with parchment paper for gift-giving, or stack them around a centerpiece plate rimmed with holly and pine branches to turn cookies into festive décor. For a party, arranging the cookies with a jar of crushed candy canes and mini red ribbons tied around each really makes them stand out.
Make Ahead and Storage
Storing Leftovers
Once baked and fully cooled, store your Peppermint Snowball Cookies in an airtight container at room temperature. I find they keep their freshness and soft texture for about a week—perfect for nibbling over time without drying out.
Freezing
These cookies freeze wonderfully. I usually freeze baked cookies between layers of parchment in a sealed container or freezer bag for up to three months. When you’re ready, just thaw at room temperature or gently warm them for a few minutes in the oven to refresh that powdered sugar coating and softness.
Reheating
If you want to enjoy them warm, a quick 5-minute bake at 300°F wrapped in foil does the trick to revive the soft crumb. Avoid microwaving as it can make the powdered sugar coating sticky instead of delightfully powdery.
Frequently Asked Questions:
You can, but you’ll lose the signature minty flavor that makes these cookies so special. If you don’t have peppermint extract, vanilla alone works, but consider adding flavored crushed candies like peppermint bark for that festive touch.
Place candy canes in a sealed plastic bag and gently tap with a rolling pin or meat mallet. This keeps the pieces contained and makes crushing easier without shards flying everywhere.
Yes, but reduce or omit added salt in the recipe to prevent the cookies from tasting too salty. Unsalted butter is preferred because it gives you better control over the flavor balance.
If your dough is too stiff after chilling, let it sit at room temperature for about 30 minutes before rolling. This softens the butter slightly and makes shaping easier without warming the dough too much.
Final Thoughts
Every holiday season, making this Peppermint Snowball Cookies Recipe feels like a wonderful ritual—one that fills my kitchen with cozy smells and joyful memories. I hope when you try these, you’ll enjoy baking and sharing them as much as I do. They’re simple, special, and just the right festive treat to brighten any gathering or quiet moment at home.
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Peppermint Snowball Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peppermint Snowball Cookies are delightful, buttery treats infused with peppermint extract and crushed candy canes for a festive twist. Rolled in confectioners’ sugar, they offer a perfect balance of sweet, minty flavor and a melt-in-your-mouth texture, ideal for holiday celebrations or a cozy winter snack.
Ingredients
Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- ¾ cup (90g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 2 and ¼ cups (281g) all-purpose flour (spooned & leveled)
- ⅛ teaspoon salt
- ⅓ cup (40g) crushed candy canes (about 3–4 regular-size candy canes)
Coating
- 1 and ¼ cups (150g) confectioners’ sugar
Instructions
- Prepare the butter and sugar: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add ¾ cup (90g) confectioners’ sugar and beat on low speed until sugar is incorporated, then turn the mixer up to medium-high speed and beat until combined and creamy. Scrape down the sides and bottom of the bowl as needed.
- Add extracts and dry ingredients: Beat in the vanilla and peppermint extracts on medium-high speed until combined. Add the flour and salt and beat on low speed. The dough will look dry and you may not think the flour will fully combine. Once all of the flour is incorporated, turn the mixer up to high speed. The dough will come together.
- Incorporate candy canes: Beat in the crushed candy canes until evenly distributed through the dough.
- Chill the dough: Cover the cookie dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. If chilling for more than 3 hours, let the dough sit at room temperature for at least 30 minutes before rolling, as it will be very stiff.
- Preheat oven and prepare pans: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside. Pour the confectioners’ sugar for coating into a shallow bowl.
- Form and bake cookies: Scoop or roll 1 tablespoon (20g) of dough per cookie into balls and place on the baking sheets at least 2 inches apart. Bake for about 15 minutes until golden brown on the bottom edges and just barely browned on top.
- Coat cookies in sugar: Allow the cookies to cool for 5 minutes on the baking sheet. Then, gently roll them in the confectioners’ sugar to coat completely. Transfer the cookies to wire racks to cool completely.
- Final sugar coating: Once completely cooled, roll the cookies in confectioners’ sugar again to ensure the sugar coating sticks well and gives the classic snowball appearance.
- Storage: Store cookies covered at room temperature for up to 1 week.
Notes
- Baked cookies freeze well for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
- Unbaked cookie dough balls also freeze well up to 3 months. Bake frozen dough balls for an extra minute without thawing.
- Using an electric mixer with a paddle attachment helps achieve the perfect cookie dough texture.
- Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Let chilled dough sit at room temperature before rolling if it has been refrigerated for several hours to make handling easier.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
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