There’s nothing quite like biting into a tender cookie dusted with snowy sugar and kissed by peppermint—the Christmas Peppermint Snowball Cookies Recipe delivers exactly that magical winter wonder. It’s a festive crowd-pleaser that’s as fun to bake as it is to share.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Christmas Peppermint Snowball Cookies Recipe
- Top Tip
- How to Serve Christmas Peppermint Snowball Cookies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Christmas Peppermint Snowball Cookies Recipe
Why You'll Love This Recipe
I remember the first time I made this Christmas Peppermint Snowball Cookies Recipe—each bite was like a little snowy celebration in my mouth. It’s the perfect balance of soft, buttery texture with a refreshing peppermint zing that makes it unforgettable during the holidays.
- Festive Flavor Burst: The combination of peppermint extract and crushed candies brings a holiday cheer that’s difficult to resist.
- Soft, Melting Texture: These cookies practically melt in your mouth thanks to cornstarch and the double coating of powdered sugar.
- Fun and Easy to Make: Even if you’re no baking pro, the step-by-step is straightforward and rewarding.
- Perfect for Sharing: With 42 cookies per batch, you’ll have plenty to gift, snack on, or turn into a festive platter everyone loves.
Ingredients & Why They Work
Every ingredient in this Christmas Peppermint Snowball Cookies Recipe plays its part to create that classic melt-in-your-mouth texture and cool peppermint punch. Here’s a quick rundown on what makes each one important—and a couple shopping tips to keep in mind.
- All-purpose flour: The base that holds everything together; fluff it before measuring to avoid dense cookies.
- Cornstarch: A secret weapon for the softest crumb—it lightens the dough beautifully.
- Salted sweet cream butter: Adding richness and moisture; make sure it’s softened, not melted, for best results.
- Powdered sugar: Both in the dough and coating, it gives a delicate sweetness and that iconic snowy look.
- Peppermint extract: Go for pure peppermint extract to get that refreshing, authentic flavor without any toothpaste-y aftertaste.
- Vanilla extract: Adds depth and rounds out the flavors in the dough.
- Mini semi sweet chocolate chips: Little bursts of chocolatey goodness that add texture and flavor contrast.
- Hot pink/rose food color gel: A playful tint to make your cookies pop with holiday spirit—optional, but fun!
- Finely crushed peppermint candies: For that festive crunch and pretty speckled coating mixed with powdered sugar.
Make It Your Way
I love putting my own spin on the Christmas Peppermint Snowball Cookies Recipe depending on the mood—sometimes I sneak a bit more peppermint candy into the dough for extra crunch, or swap chocolate chips for white chocolate chips when I want a softer look and sweeter bite. Feel free to play around!
- Chocolate Chip Swap: Using peppermint bark chips instead of semi-sweet chocolate chips adds even more peppermint flavor and festive texture. I tried this and the cookies were a major hit at my office party.
- Butter Variation: Unsalted butter works too if you want more control over saltiness—just add a pinch more salt in the dough.
- Food Coloring: Omitting food color keeps the cookies classic white snowballs, perfect if you prefer a more rustic look.
- Gluten-Free Option: Try swapping regular flour with a 1-to-1 gluten-free blend; just reduce cornstarch slightly to maintain texture.
Step-by-Step: How I Make Christmas Peppermint Snowball Cookies Recipe
Step 1: Whisking the Dry Ingredients
Start by combining the all-purpose flour and cornstarch in a bowl—whisk them together well. This step is key because cornstarch softens the flour's protein, which gives your cookies that tender, almost melt-away texture. Setting the mixture aside for now keeps things organized as you prep the wet ingredients.
Step 2: Creaming the Butter and Sugar
Using either your stand mixer or handheld mixer, beat the softened butter for about 30 seconds. It’s important your butter is soft but not melted; this traps air to create that light texture. Add 1 cup of powdered sugar and continue beating for 1 to 1½ minutes until the mixture becomes creamy and smooth. This is when the magic starts!
Step 3: Adding Extracts and Flour
Slow the mixer speed to medium-low and pour in the peppermint and vanilla extracts. This gives you a punch of holiday aroma. Then, gradually add your flour and cornstarch mixture, mixing just until everything comes together—overmixing can toughen your cookies. Keep an eye on the texture; it should feel soft but slightly crumbly.
Step 4: Coloring and Chocolate Chip Toss
Turn the mixer to medium speed and add drops of hot pink or rose food coloring until the dough has a uniform, festive blush. Then fold in the mini semi-sweet chocolate chips just until they’re evenly scattered throughout the dough. It’s the little pockets of chocolate that make these cookies truly special.
Step 5: Chilling and Preparing to Bake
Cover the dough and chill it in the fridge for about 10 minutes. Chilling firms it up so your snowballs hold their shape while baking instead of spreading out too thin. Meanwhile, preheat your oven to 350°F and line two baking sheets with parchment paper—one for baking the dough balls and one for the cooling, sugar-coated cookies.
Step 6: Baking and Sugar Coating
Use a 1 tablespoon scoop to pick up dough and roll it into balls, placing them about 1 inch apart on the prepared baking sheet. Bake for 10 to 12 minutes—the edges will be firm but the center tender. While they bake, mix the remaining 2 cups powdered sugar and crushed peppermint candies in a bowl. When the cookies come out, let them rest for 5 minutes before rolling them in the sugar mixture to get that snowy white finish. I always recommend rolling them again once completely cool for the best powdery effect.
Top Tip
I’ve made this Christmas Peppermint Snowball Cookies Recipe enough times to know the difference a few small details make. These tips have saved me from crumbly disasters and dull flavor every year.
- Butter Consistency: Always use room temperature softened butter, not melted. This creates the tender crumb and prevents spreading.
- Peppermint over Mint: Use peppermint extract only. Mint extract tastes more like toothpaste and can overpower the cookie’s flavor.
- Double Sugar Coating: Roll cookies in powdered sugar once warm and once cooled—this ensures that iconic snowy look and prevents crumbling.
- Crushing Peppermint: Place candies in a sealed bag and use a rolling pin or heavy skillet to crush them finely—this is easier and cleaner than doing it by hand.
How to Serve Christmas Peppermint Snowball Cookies Recipe
Garnishes
I usually stick to the classic powdered sugar and crushed peppermint candies for garnish because it gives that true snowy look and a bit of sparkle. Sometimes I add a tiny swirl of melted dark chocolate drizzle for a touch of elegance when serving at holiday parties. It adds a nice contrast both visually and flavor-wise.
Side Dishes
These cookies pair wonderfully with a cozy drink—think peppermint hot chocolate or a creamy eggnog. If you’re hosting a cookie exchange, I love setting them alongside gingerbread men and spiced sugar cookies to create a festive cookie platter full of variety and color.
Creative Ways to Present
One holiday season, I arranged these Christmas Peppermint Snowball Cookies Recipe in a tiered glass cake stand, alternating layers with fresh cranberries and sprigs of pine—everyone loved how festive and inviting the display looked. You can also gift them in clear cellophane bags tied with red or green ribbons for a quick and pretty homemade present.
Make Ahead and Storage
Storing Leftovers
I store leftover baked cookies in an airtight container at room temperature—stacked gently with parchment paper between layers to keep the powdered sugar coating intact. They stay soft and fresh for up to 5 days, though I’ve rarely had leftovers last that long!
Freezing
These cookies freeze beautifully, which is great for holiday prep. I freeze the baked cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe container with parchment between layers. They keep well for up to 3 months. Thaw at room temperature when ready to enjoy.
Reheating
Reheating isn’t usually necessary since they’re best served at room temperature, but if you want that fresh-baked warmth, pop a few in the oven at 300°F for about 5 minutes. This lightly softens them without melting the powdered sugar coating—perfect for that just-baked feel.
Frequently Asked Questions:
It’s best to use pure peppermint extract because mint extract can taste like toothpaste and overpower the delicate balance of flavors in the cookies. Peppermint extract delivers a crisp, sweet peppermint flavor without any bitterness.
Cornstarch helps produce a tender, softer texture by lightening the flour’s protein structure. This makes the cookies melt in your mouth rather than being dense or chewy.
Absolutely! Making the dough a day ahead and chilling it in the refrigerator actually improves the flavor and helps the cookies hold their shape during baking. Just cover it tightly before chilling.
Wait until the cookies are fully cooled before rolling them the second time in powdered sugar. Rolling warm cookies can make them fragile and prone to crumbling. The double rolling once cool ensures a beautiful and sturdy snowball finish.
Final Thoughts
This Christmas Peppermint Snowball Cookies Recipe holds a special place in my holiday baking tradition. Each batch fills the kitchen with warm, minty cheer and never fails to bring smiles. I hope you enjoy making these as much as I do—and that they become a festive staple in your cookie rotation year after year.
Print
Christmas Peppermint Snowball Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 42 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the festive flavors of Christmas with these Peppermint Sugar Snowball cookies. Soft, buttery, and infused with peppermint extract, these cookies are studded with mini chocolate chips and coated in a double layer of powdered sugar and crushed peppermint candies, delivering a snowy appearance and a burst of holiday cheer in every bite.
Ingredients
Dry Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 3 cups powdered sugar, divided (2 cups and 1 cup)
Wet Ingredients
- 1 cup salted sweet cream butter, softened
- 1 teaspoon pure peppermint extract
- ½ teaspoon pure vanilla extract
- 5-6 drops hot pink/rose food color gel
Add-ins and Coating
- 1¼ cups mini semi-sweet chocolate chips
- ¼ cup finely crushed peppermint candies
Instructions
- Prepare dry ingredients: Whisk together the all-purpose flour and cornstarch in a medium bowl until well combined. Set aside.
- Cream the butter and sugar: In a stand mixer or large bowl with a handheld mixer set to medium-high speed, beat the softened butter for 30 seconds until smooth. Add 1 cup of powdered sugar and continue beating for 1 to 1½ minutes until creamy and fluffy.
- Add extracts: Lower the mixer speed to medium-low and add the peppermint and vanilla extracts. Mix to combine.
- Incorporate dry ingredients: Keeping the mixer on medium-low, gradually add the flour and cornstarch mixture. Mix just until all ingredients are well incorporated.
- Add color: Increase the mixer speed to medium and add the hot pink/rose food color gel. Mix just until the color is uniformly distributed in the dough.
- Mix in chocolate chips: Add the mini semi-sweet chocolate chips and mix briefly until evenly distributed through the dough.
- Chill dough: Cover the dough with plastic wrap and chill in the refrigerator for 10 minutes to firm up for easier handling.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F. Line two baking sheets with parchment paper. One sheet is for baking the dough balls, the other for cooling the rolled cookies.
- Scoop and bake cookies: Use a 1 tablespoon cookie dough scoop to portion out the dough. Roll each portion into a ball and place them on the prepared baking sheet, spacing them 1 inch apart. Bake for 12 minutes until set but not browned.
- Prepare sugar coating: In a medium bowl, whisk together the remaining 2 cups powdered sugar and crushed peppermint candies. Set aside.
- First sugar coating: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. While still warm but not hot, gently roll each cookie in the powdered sugar and crushed peppermint mixture to coat fully. Transfer the coated cookies to the second prepared baking sheet.
- Final sugar coating: Once cookies have completely cooled, roll the snowballs again in the powdered sugar and crushed peppermint mixture for a double coating that creates the classic snowy look.
Notes
- Store leftovers in an airtight container for up to 5 days to maintain freshness.
- Freeze baked cookies in an airtight container for up to 3 months to enjoy them later.
- The dough can be made a day ahead and chilled overnight for convenience.
- Ensure butter is softened to room temperature, not melted, to prevent cookies from spreading too much during baking.
- The double coating of powdered sugar is essential for the signature snowy appearance and texture; wait until cookies are completely cool before the second coating to avoid crumbling.
- Use pure peppermint extract, not mint extract, to avoid a toothpaste-like flavor and achieve authentic peppermint taste.
- Crush peppermint candies easily by placing them in a Ziploc bag and smashing with a rolling pin.
- Optionally, add a tablespoon of crushed peppermint candies into the cookie dough for extra peppermint bursts.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
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