There’s just something magical about biting into a cookie that’s snow-white, melts in your mouth, and leaves a refreshing hint of peppermint behind. That’s exactly what makes the Peppermint Snowball Cookies Recipe so special—it’s like holiday magic baked right into every bite.
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Why You'll Love This Recipe
I’ve made countless cookie recipes over the years, but this Peppermint Snowball Cookies Recipe stands out for that perfect balance of buttery richness and minty brightness. It’s festive without being over the top, and each cookie has a delicate crunch that just disappears.
- Perfect Texture: These cookies are tender and crumbly but hold together beautifully, perfect for dunking in hot cocoa.
- Holiday Freshness: The peppermint extract combined with crushed candy canes gives them that irresistible wintery kick.
- Simple Ingredients: You probably already have everything in your pantry, making it an easy recipe to whip up anytime.
- Beautiful Presentation: That snowy coating of confectioners’ sugar makes them look as festive as they taste.
Ingredients & Why They Work
Each ingredient in this Peppermint Snowball Cookies Recipe plays a key role, creating that melt-in-your-mouth magic with a refreshing mint twist. Here’s the lowdown on what makes them so special and some handy tips for gathering your ingredients.
- Unsalted butter: Softened to room temperature, butter gives the cookies their rich base and tender crumb—using unsalted lets you control the saltiness perfectly.
- Confectioners’ sugar: Used both in the dough and coating, it ensures a delicate sweetness and that powdery finish.
- Pure vanilla extract: Adds a warm, rounded depth to the flavor that complements the mint beautifully.
- Peppermint extract: The star player that delivers that unmistakable cool, refreshing bite—be careful not to add too much or it can overpower.
- All-purpose flour: The sturdy foundation that helps the cookies hold their shape while staying tender.
- Salt: Just a pinch to balance out the sweetness and boost the flavors.
- Crushed candy canes: Adds festive crunch and extra peppermint pop—plus it looks beautiful speckled throughout the dough.
Make It Your Way
One of the things I love about this Peppermint Snowball Cookies Recipe is how easy it is to personalize. Whether you want a softer cookie or a bit more crunch, there’s room to tweak it to your taste.
- Mint-chocolate variation: I once added mini chocolate chips instead of candy canes for a mint chocolate melt-in-the-mouth twist—delicious if you love a combo of mint and cocoa.
- Gluten-free adjustment: Swapping out all-purpose flour for a gluten-free blend works surprisingly well here, just watch the dough consistency as it might be a bit crumbly.
- Extra peppermint punch: If you like it stronger, add an extra ¼ teaspoon of peppermint extract, but be cautious—peppermint can get overwhelming fast!
Step-by-Step: How I Make Peppermint Snowball Cookies Recipe
Step 1: Cream the Butter and Sugar Like a Pro
Start by beating room temperature butter until it’s totally smooth and creamy—about 1 minute on medium speed. Add the confectioners’ sugar slowly and mix on low so it absorbs without flying everywhere. Then crank up to medium-high and keep beating until it’s light and fluffy. Trust me, this step determines how tender your cookies turn out, so don’t rush it!
Step 2: Mix in the Flavor
Next up, add vanilla and peppermint extracts. The peppermint is what makes this cookie unforgettable, so use a quality extract you love. Mix these in at medium-high speed until fully combined.
Step 3: Bring in the Dry Ingredients
Switch to low speed and add your flour and salt—it will look dry at first, but here’s the trick: once it’s all combined, increase the speed to high and the dough will come together beautifully. Then fold in crushed candy canes last for that festive crunch and flavor.
Step 4: Chill for the Best Dough
Wrap the dough tightly and chill it for at least 30 minutes. If you’re thinking ahead, you can refrigerate it for up to three days! Just remember to let it sit at room temp for 30 minutes if chilled longer, so it’s easier to roll.
Step 5: Roll, Bake, and Sugar-Coat
Preheat your oven to 350°F (177°C) and line baking sheets. Roll the dough into tablespoon-sized balls, spacing them out well. Bake for about 15 minutes until bottoms are golden and tops just lightly browned. Let the cookies cool on the sheet for 5 minutes before rolling them gently in confectioners’ sugar. Then place on a rack to cool completely and give them a second roll in sugar for that iconic snowy finish.
Top Tip
I learned early on that the key to those perfect snowball cookies is the double coating in confectioners’ sugar. The first roll while warm starts the melt-and-stick effect, and the second after completely cooled really seals that beautiful white finish you expect.
- Soft Butter First: Always let butter reach room temp naturally to avoid greasy or dense dough.
- Don’t Skip the Chill: Chilling the dough firms it up, making for easier handling and preventing spreading during baking.
- Crush Candy Canes Fresh: Crushing right before mixing keeps them crunchy and fresh instead of soggy or soggy.
- Avoid Overbaking: Pull the cookies out as soon as you see slight golden edges; they continue to firm up as they cool.
How to Serve Peppermint Snowball Cookies Recipe
Garnishes
I like to keep things classic here—just a fresh dusting of extra confectioners’ sugar right before serving adds charm and a light snowy appearance that always impresses guests.
Side Dishes
These cookies pair beautifully with a steaming mug of hot cocoa or peppermint mocha. I also love serving them alongside simple whipped cream-topped coffee or even a vanilla chai latte for those winter afternoon treats.
Creative Ways to Present
For holiday parties, I’ve arranged these cookies on a platter lined with fresh pine sprigs and cranberries—it instantly elevates the seasonal vibe. You could also pop them into clear cellophane bags tied with red ribbon for thoughtful homemade gifts.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Peppermint Snowball Cookies in an airtight container at room temperature. I’ve kept mine fresh this way for up to a week, and they stayed tender and flavorful without a hitch.
Freezing
Freezing is super handy for these! You can freeze baked cookies for up to three months—just thaw in the fridge or on the counter. I also freeze the dough balls directly and bake off fresh cookies on demand, adding a minute or so to baking time without any compromise.
Reheating
A quick tip for reheating leftovers: pop the cookies in a low oven (about 300°F) for 5-7 minutes to revive that freshly-baked warmth without drying them out. If you’re reheating from frozen dough balls, bake straight from the freezer with an extra minute or two.
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