When the holiday season rolls in, there’s nothing quite like the scent of butter, sugar, and peppermint filling your kitchen. I still remember standing on a stool as a child, dusting powdered sugar over a batch of snowball cookies with my mom while Christmas music played softly in the background. These Peppermint Snowball Cookies bring back every bit of that nostalgia — buttery, melt-in-your-mouth, and kissed with just the right hint of peppermint.
Perfect for cookie exchanges, holiday dessert tables, or simply a cozy night by the fire, these little treats sparkle with Christmas charm.
Peppermint Snowball Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- ¾ cup confectioners’ sugar plus more for coating
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 ¼ cups all-purpose flour spooned and leveled
- ⅛ teaspoon salt
- ⅓ cup crushed candy canes finely crushed
Instructions
- In a large mixing bowl, beat the softened butter on medium speed until creamy.
- Add ¾ cup confectioners’ sugar and beat until smooth and fluffy.
- Mix in vanilla extract and peppermint extract.
- Gradually beat in flour and salt on low speed until a soft dough forms.
- Fold in crushed candy canes gently, being careful not to overmix.
- Cover and refrigerate the dough for at least 30 minutes to firm up.
- Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
- Scoop 1 tablespoon of dough and roll into balls. Place 2 inches apart on the baking sheets.
- Bake for 15 minutes, or until the bottoms are lightly golden. Tops should remain pale.
- Cool on the baking sheet for 5 minutes, then roll warm cookies in confectioners’ sugar.
- Transfer to a wire rack to cool completely, then roll in confectioners’ sugar again before serving.
Notes
Nutrition
Why You’ll Love These Peppermint Snowball Cookies
1. They’re melt-in-your-mouth perfect.
The buttery texture dissolves into a soft, sweet bite — just like classic snowballs, but with a festive peppermint twist.
2. No decorating stress.
Forget piping bags and sprinkles. A double roll in confectioners’ sugar gives them their signature snowy look.
3. They make the best edible gifts.
Pack them in tins or cellophane bags tied with red ribbon — a simple, heartwarming gift for neighbors or teachers.
4. They taste like Christmas.
Crushed candy canes bring the holiday flavor to every bite, with a cool minty contrast against the rich butter cookie base.
Ingredient Breakdown & Substitutions
Butter: Use unsalted butter softened to room temperature. This gives your dough structure and that signature melt-in-your-mouth crumb. Avoid margarine — it changes the texture completely.
Confectioners’ Sugar: Used both in the dough and as the coating, it creates a soft, tender crumb. Do not substitute with granulated sugar — it’ll make the cookies gritty.
Vanilla + Peppermint Extracts: The flavor duo that defines these cookies. You can use peppermint oil if preferred, but reduce to ¼ teaspoon since it’s stronger.
All-Purpose Flour: Spoon and level your flour for accuracy. For a gluten-free version, use a 1:1 gluten-free baking blend.
Salt: Just a pinch enhances the sweetness and brings balance.
Crushed Candy Canes: Choose finely crushed candy canes — they soften as the cookies bake, adding bursts of peppermint flavor without crunch.
Optional Add-Ins:
- Mini chocolate chips for a mint-chocolate variation.
- Crushed peppermint bark for a rich festive twist.
Step-by-Step Instructions
1. Cream the Butter and Sugar
In a large mixing bowl, beat 1 cup of softened butter on medium speed until creamy. Add ¾ cup confectioners’ sugar and mix until fully blended and smooth. The mixture should be light and fluffy — this is where the cookies get their delicate texture.
2. Add the Flavor
Mix in 1 teaspoon vanilla extract and 1 teaspoon peppermint extract. The kitchen will immediately smell like Christmas morning!
3. Add the Dry Ingredients
Gradually beat in 2¼ cups all-purpose flour and ⅛ teaspoon salt on low speed. At first, the dough might seem dry — just keep mixing until it comes together into a smooth, soft dough.
4. Fold in Crushed Candy Canes
Gently stir in ⅓ cup crushed candy canes. Try not to overmix — you want those red-and-white speckles visible throughout the dough.
5. Chill the Dough
Cover and refrigerate for at least 30 minutes. This step helps the dough firm up so the cookies keep their round shape when baked.
6. Shape the Cookies
Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper. Scoop about 1 tablespoon (20g) of dough and roll into balls. Place them 2 inches apart.
7. Bake to Golden Perfection
Bake for 15 minutes, or until the bottoms are lightly golden. The tops should stay pale — that’s how you know they’ll be soft and buttery inside.
8. Roll in Powdered Sugar
Let the cookies cool for 5 minutes on the baking sheet. While still warm, roll each one in confectioners’ sugar until fully coated. Place on a wire rack to cool completely, then roll again for that snowy, powdery look.
9. Cool & Enjoy
Each bite is a blend of buttery softness, cool peppermint, and holiday cheer. Pair them with a mug of hot cocoa or leave a few out for Santa — they never last long!
Variations, Storage & Serving Ideas
Chocolate-Dipped Peppermint Snowballs:
Once cooled, dip half of each cookie in melted dark or white chocolate and sprinkle crushed candy canes on top.
Gluten-Free Option:
Use a gluten-free 1:1 flour blend. The texture remains tender and buttery, with the same melt-away bite.
Vegan Version:
Substitute plant-based butter and use a vegan powdered sugar (some contain bone char).
Storage:
Store cookies in an airtight container at room temperature for up to 1 week. They can also be frozen (uncoated) for up to 2 months — just thaw and re-roll in sugar before serving.
Gifting Tip:
Stack a few cookies in small glass jars, tie a ribbon, and add a “Made with Love” tag — instant homemade holiday charm!
FAQs
Peppermint Snowball Cookies – Friendly FAQs
1. Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 3 days. If it’s too firm when you’re ready to bake, let it sit at room temperature for about 30 minutes before shaping.
2. Can I freeze Peppermint Snowball Cookies?
Absolutely. Freeze baked cookies (before coating in sugar) for up to 2 months. When thawed, roll them in fresh confectioners’ sugar before serving for that snowy finish.
3. Why did my cookies flatten too much?
This often means the butter was too warm or the dough wasn’t chilled long enough. Chilling helps the cookies hold their round “snowball” shape in the oven.
4. Can I substitute the peppermint extract?
Yes. Try almond or orange extract for a twist, but skip the candy canes if you change the flavor so the balance stays just right.
Final Thoughts
These Peppermint Snowball Cookies are more than just cookies — they’re little bites of Christmas nostalgia. Bake them once, and they’ll become a holiday tradition you’ll return to year after year.
If you love festive baking, check out more cozy holiday treats on MyFlavorRecipes.com:
Caramel Apple Bark
Pineapple Christmas Balls
Chocolate Chip Biscoff Cookies
Pumpkin Pie Truffles
Pistachio Knafeh Cheesecake
Pumpkin Blondies
and many more from our Christmas collection.
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