There’s something truly magical about biting into a cookie that captures the spirit of winter – soft, buttery, and with a refreshing hint of mint. This Peppermint Snowball Cookies Recipe brings that festive feeling right to your kitchen, with a delicate crunch from crushed candy canes and a snowy dusting of sugar. Trust me, once you try these, you’ll want to keep them in your holiday rotation for years!
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Why You'll Love This Recipe
I’ve made Peppermint Snowball Cookies countless times, and what really sets this recipe apart is how perfectly balanced the peppermint flavor is – it’s vibrant but never overpowering. Plus, these cookies are so simple to make, even when you’re juggling holiday to-dos. Here’s why you’ll enjoy baking (and eating) these as much as I do.
- Perfect Texture: Soft, buttery centers with just the right amount of crumbly snowball texture.
- Minty Freshness: Crushed candy canes add a subtle crunch and that unmistakable peppermint zing.
- Easy to Make: No complicated techniques — just mix, chill, bake, and roll in sugar.
- Festive Appearance: The snowy confectioners’ sugar coating makes these cookies feel extra special and gift-worthy.
Ingredients & Why They Work
The beauty of this Peppermint Snowball Cookies Recipe lies in the simple, quality ingredients that come together so well. Each one plays a crucial role in flavor and texture to give you that melt-in-your-mouth experience enhanced by peppermint.
- Unsalted Butter: Softened to room temperature to give the dough a rich, creamy base that helps the cookies stay tender.
- Confectioners’ Sugar: Used in both the dough and coating, it melts beautifully for a delicate sweetness and powdery finish.
- Pure Vanilla Extract: Adds warmth and depth that balances the peppermint.
- Peppermint Extract: The star flavor — be sure to use pure peppermint extract for the best natural zing.
- All-Purpose Flour: Provides structure without making the cookies tough.
- Salt: Enhances all the flavors and keeps the sweetness from being cloying.
- Crushed Candy Canes: Gives both texture and a festive peppermint crunch throughout each cookie.
Make It Your Way
One of my favorite things about this Peppermint Snowball Cookies Recipe is how easy it is to tweak. Whether you want a little extra mint, want to swap out the candy canes for something crunchy, or adapt it for a diet, there’s room to make it yours.
- Extra Mint: Sometimes I add a tiny bit more peppermint extract for a stronger punch — just be careful; a little go a long way!
- Nutty Variation: Adding chopped pecans or walnuts gives a lovely crunch that pairs beautifully with the mint.
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend and chill the dough a bit longer for better handling.
- Dairy-Free: Use a vegan butter alternative, fluffy and softened, to keep the same texture and taste.
Step-by-Step: How I Make Peppermint Snowball Cookies Recipe
Step 1: Cream the Butter and Sugar
I start by beating that softened butter on medium speed until it’s silky smooth and creamy, about a minute. Then I add the confectioners’ sugar — it’s important to start mixing slowly here so the sugar incorporates evenly without making a mess. Once combined, I crank the mixer back up to medium-high to get a fluffy, creamy mixture that’s the base for perfect cookies.
Step 2: Add Extracts for Flavor
Next, I add the vanilla and peppermint extracts. This is where your kitchen will start smelling amazing! I always use pure extracts here, and I mix on medium-high speed again so they get evenly dispersed throughout the dough. It’s crucial for that consistent minty touch in every bite.
Step 3: Incorporate Dry Ingredients
With the mixer on low, I slowly add the flour and salt. At this stage, the dough looks dry, and it might seem like the flour won’t fully blend in — that’s totally normal. Once all the flour is combined, I ramp the speed up to high to bring the dough together into a smooth ball. Finally, I fold in the crushed candy canes. They add such a festive crunch and bright flavor.
Step 4: Chill the Dough
Chilling the dough for at least 30 minutes (or up to 3 days!) is key. It firms up the butter, making the dough easier to roll without sticking and helps the cookies hold their shape while baking. If you let the dough chill longer than a few hours, bring it back to room temperature for about 30 minutes before shaping.
Step 5: Shape and Bake
I scoop about a tablespoon of dough and roll it gently into balls, spacing them 2 inches apart on parchment or silicone mats. These bake in a preheated 350°F oven for about 15 minutes until you see the edges golden and the tops just slightly tinged with brown. That little golden hint means they’re ready for the next step.
Step 6: The Signature Sugar Coating
After the cookies cool for 5 minutes right on the baking sheet, I roll them gently in confectioners’ sugar. At first, the sugar melts a bit and gets sticky — that’s perfect! Once the cookies are completely cool, I roll them again to build that beautiful snow-dusted finish you’re aiming for. This double coat is what makes the peppermint snowball magic happen.
Top Tip
From my many batches, I’ve learned a few simple tricks that really make these cookies stand out. Following these helped me avoid common pitfalls and made sure every bite was just right.
- Chill the Dough Well: Don’t skip chilling – it prevents spreading and keeps the cookies tender but not greasy.
- Use Room-Temperature Butter: It blends easier, helps achieve a smooth dough, and ensures the sugar incorporates nicely.
- Crush Candy Canes Fresh: Crushing right before mixing preserves their peppermint punch and crunch instead of sogginess.
- Double Coat with Powdered Sugar: The second roll is essential for that snowy look and that delicate melt-in-your-mouth finish.
How to Serve Peppermint Snowball Cookies Recipe
Garnishes
I like to add a few festive touches when serving these cookies. A light sprinkle of crushed candy cane on top just before the sugar coating sets gives an extra pop of peppermint and a pretty sparkle. Sometimes, I also toss a few fresh mint leaves on the side for a fresh aroma.
Side Dishes
These cookies are lovely alongside hot chocolate or peppermint-spiced coffee — perfect for a cozy afternoon treat. I’ve also enjoyed them with a simple fruit platter, which balances the sweetness and adds color to the dessert table.
Creative Ways to Present
For holiday parties, I love arranging Peppermint Snowball Cookies in a wreath shape on a festive platter, garnished with fresh rosemary sprigs and cranberries. They also make charming edible gifts when stacked in clear cellophane bags tied with a ribbon—custom personalized with hand-written tags.
Make Ahead and Storage
Storing Leftovers
I store leftover baked cookies in an airtight container at room temperature, layered between sheets of parchment paper. They keep their freshness and texture beautifully for up to a week — perfect if you want to bake ahead for the holidays.
Freezing
These cookies freeze surprisingly well! I freeze baked cookies in ziplock bags or airtight containers for up to 3 months. When I’m ready to enjoy, I just thaw them at room temperature or in the fridge. For unbaked dough balls, freezing is just as easy — you can bake them straight from the freezer with an extra minute or two in the oven.
Reheating
If you want to refresh the cookies after freezing, I pop them in a warm oven (about 300°F) for 5 minutes to warm gently. This brings back the softness and fresh-baked aroma without drying them out.
Frequently Asked Questions:
If you don’t have peppermint extract, you can try using spearmint extract, but peppermint is preferred for its classic, bright flavor. Avoid using mint oils or other extracts as they might be too strong or bitter.
This usually happens if the dough wasn’t chilled properly or if your butter was too soft or melting. Make sure to chill the dough well and use butter just softened, not oily or melted. Baking sheets lined with parchment and spacing the cookies properly also help control spreading.
You can absolutely roll them by hand! I often use a cookie scoop for even sizing, but rolling dough balls by hand works just as well — just be gentle to keep the shape nice and smooth.
When stored in an airtight container at room temperature, these cookies stay fresh for up to one week. The confectioners’ sugar coating helps keep them moist inside while giving that classic snowy exterior.
Final Thoughts
This Peppermint Snowball Cookies Recipe is one I genuinely look forward to baking every winter because it captures everything I love about holiday treats — ease, nostalgia, and a little bit of magic in every bite. I can’t wait for you to try it and make it your own special tradition. If you bring these to your next holiday gathering, be ready for compliments and requests for the recipe!
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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
Description
Peppermint Snowball Cookies are festive, buttery treats infused with peppermint extract and crushed candy canes, coated generously in confectioners’ sugar to create a light, snowy exterior. Perfect for holiday celebrations, these cookies are tender, flavorful, and wonderfully festive with a delightful crunch from the crushed candy canes.
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 dough: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter on medium speed for 1 minute until smooth and creamy. Add the ¾ cup confectioners’ sugar and beat on low speed until incorporated, then increase to medium-high speed until fully combined and creamy. Scrape down the bowl as needed. Add the vanilla and peppermint extracts and beat on medium-high speed until combined. Add the flour and salt and beat on low speed—initially, the dough will appear dry. Once flour is incorporated, speed up to high and beat until the dough comes together. Finally, fold in the crushed candy canes.
- Chill the dough: Cover the dough tightly and refrigerate for at least 30 minutes, up to 3 days. If chilling more than 3 hours, let the dough sit at room temperature for 30 minutes before shaping, as it will be stiff.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats and set aside. Pour the confectioners’ sugar for coating into a shallow bowl.
- Shape and bake cookies: Using 1 tablespoon (20g) of dough per cookie, roll into balls and place on the prepared baking sheets at least 2 inches apart. Bake for about 15 minutes, until the bottoms are golden brown and the tops are just barely browned.
- Coat the cookies: Let the cookies cool on the baking sheet for 5 minutes. Then gently roll each cookie in the confectioners’ sugar to coat fully. Transfer to wire racks to cool completely. Once cooled, roll the cookies in confectioners’ sugar again to create a thick, snowy coating.
- Store the cookies: Store cookies covered at room temperature for up to 1 week to maintain freshness.
Notes
- Baked cookies freeze well for up to 3 months; thaw in the refrigerator or at room temperature.
- Unbaked cookie dough balls also freeze up to 3 months; bake from frozen and add an extra minute to baking time, no thawing required.
- Using an electric mixer with a paddle attachment helps achieve a smooth, creamy dough.
- Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Letting refrigerated dough rest at room temperature before shaping eases rolling and ensures uniform cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
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