Easy Peppermint Snowball Cookies Recipe

This Easy Peppermint Snowball Cookies Recipe makes about 30–36 tender, buttery cookies in approximately 1 hour. The simple dough combines softened unsalted butter, powdered sugar, vanilla, peppermint extract, flour, salt, and finely crushed peppermint candies, then each baked cookie receives two snowy coats of powdered sugar.

Every bite is delicate and crumbly, with a cool peppermint flavor and little bursts of candy cane sweetness. The cookies stay wonderfully pale with lightly golden bottoms, making them a beautiful addition to holiday cookie trays, edible gifts, and cozy winter dessert tables.

Why You’ll Love This Recipe

These peppermint snowball cookies have the kind of classic holiday appearance that makes everyone reach for one before the dessert plates are even served. Their round shape and powdered sugar coating look like tiny snow-covered confections, while the peppermint flecks add a cheerful red-and-white sparkle.

The dough is also wonderfully straightforward. There is no complicated decorating, icing, or rolling pin required, and the cookies can be shaped by hand with very little effort.

• Buttery texture: Softened butter gives the cookies a rich, tender crumb.
• Bright peppermint flavor: Peppermint extract and crushed candies work together without overpowering the cookie.
• Pretty finish: A double roll in powdered sugar creates the signature snowy exterior.
• Holiday-friendly yield: One batch makes about 30–36 cookies for sharing and gifting.

If you are preparing a varied cookie platter, you can also add a batch of classic peanut butter cookies for a delicious contrast of flavors and textures.

Ingredients You’ll Need

Use unsalted butter that has softened at room temperature. It should be pliable enough to press with a fingertip, but not melted or greasy, because the right texture helps the butter and powdered sugar become light and creamy.

Powdered sugar is used inside the dough and for the coating. Its fine texture blends easily into the butter mixture and gives the finished cookies a smooth, delicate sweetness.

Both extracts matter. Vanilla rounds out the flavor, while 1/2 teaspoon of peppermint extract gives the cookies their unmistakable cool finish.

Finely crushed peppermint candies or candy canes provide small bits of crunch and festive color. Crush them as finely as possible; large shards may make the dough harder to roll and can melt unevenly during baking.

• 1 cup (226 g) softened unsalted butter
• 1/2 cup (60 g) powdered sugar for the dough
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 cups (250 g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup, or about 60 g, finely crushed peppermint candies
• 1 cup (120 g) powdered sugar for rolling
• Optional: 2–3 tablespoons finely crushed peppermint candies for the second coating

For another festive homemade treat, our easy beignet recipe is a lovely choice for a holiday brunch or dessert spread.

How to Make It Step-by-Step

Step 1: Heat the oven to 350°F (175°C) and line your baking sheets with parchment paper. The parchment keeps the delicate cookies from sticking and makes cleanup much easier.

Step 2: Place the softened butter and 1/2 cup powdered sugar in a large mixing bowl. Beat them for about 2 minutes, until the mixture looks light, creamy, and smooth rather than dense.

Step 3: Add the vanilla extract and peppermint extract to the creamed butter mixture. Mix just until the extracts are evenly distributed so the peppermint flavor reaches every cookie.

Step 4: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter mixture, mixing only until a soft dough forms.

Step 5: Fold in the finely crushed peppermint candies with a spatula or wooden spoon. Stop mixing as soon as the candy pieces are spread throughout the dough to avoid developing a tough texture.

Step 6: Check the dough before shaping. If it feels too soft to handle or does not hold a round shape, cover it and chill it for 20–30 minutes.

Step 7: Scoop and roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets so heat can circulate around each cookie.

Step 8: Bake each tray for 12–15 minutes. The cookies should be set, the tops should remain fairly pale, and the bottoms should show only a light golden color.

Step 9: Let the cookies rest on the baking sheet for about 5 minutes after baking. They will be fragile while hot, so transferring them too soon can cause them to break.

Step 10: Move the cookies to a wire rack and, while they are still slightly warm, gently roll them in powdered sugar. Allow them to cool completely, then roll them again for the thickest, most even snowball coating.

Step 11: For a more decorative finish, mix 2–3 tablespoons of finely crushed peppermint candies into the powdered sugar used for the second coating. Roll carefully so the candy specks cling to the surface without damaging the tender cookies.

Pro Tips for Tender Snowball Cookies

The most important tip is to avoid overbaking. These cookies should not look deeply browned or crisp all over; their charm comes from a tender, crumbly center and a pale exterior.

Measure the flour carefully for the best texture. If using measuring cups, spoon the flour into the cup and level it rather than packing it down, since too much flour can make the cookies dry and difficult to shape.

• Crush candy finely: Use a food processor, a sealed bag, and a rolling pin, or a sturdy kitchen mallet. Protect your work surface and aim for small pieces rather than large shards.
• Watch the dough: Warm kitchens can soften the butter quickly. A 20–30 minute chill makes the balls easier to roll and helps them hold their shape.
• Leave room between cookies: About 2 inches of space helps the cookies bake evenly and prevents the edges from touching.
• Coat twice: The first powdered sugar roll sticks to the warm surface, while the second roll creates the classic thick white finish.
• Handle gently: Snowball cookies are delicate, especially before they cool completely.

For a balanced holiday menu, serve these cookies after a savory appetizer such as a warm cheeseburger dip. The cool peppermint finish is especially pleasant after rich, cheesy bites.

Storage, Gifting, and Serving

Let the cookies cool completely before storing them. Place them in an airtight container with parchment between layers if needed, and keep them at room temperature so the powdered sugar coating stays easy to enjoy.

When gifting, arrange the cookies in a sturdy tin or small bakery box lined with parchment. A final dusting of powdered sugar just before serving can refresh their snowy appearance if the coating has settled.

These cookies are delicious with coffee, hot chocolate, tea, or a glass of cold milk. They also make a charming addition to a dessert board alongside peppermint bark, chocolate treats, and other seasonal favorites.

If you are planning a full holiday meal, consider pairing the cookie tray with crispy roasted potatoes for the savory portion and homemade peach bread for another comforting baked good.

Easy Peppermint Snowball Cookies

These tender peppermint snowball cookies are buttery, lightly crisp at the edges, and covered in a thick powdered sugar coating. Finely crushed peppermint candies add festive color and a refreshing candy cane flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 1 minute min

Servings: 30 servings

Ingredients Method Notes

Ingredients

  

Cookies

• 1 cup (226 g) Unsalted butter, softened
• 1/2 cup (60 g) Powdered sugar
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Peppermint extract
• 2 cups (250 g) All-purpose flour
• 1/4 teaspoon Salt
• 1/2 cup (about 60 g) Finely crushed peppermint candies or candy canes

For Rolling

• 1 cup (120 g) Powdered sugar
• 2-3 tablespoons Finely crushed peppermint candies, optional

Method

 

Step-by-Step

1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Beat the softened butter and 1/2 cup powdered sugar until light and creamy, about 2 minutes. Mix in the vanilla extract and peppermint extract.
3. Whisk the flour and salt together in a separate bowl. Gradually add the dry ingredients to the butter mixture, mixing only until a soft dough forms.
4. Fold in the finely crushed peppermint candies. If the dough feels too soft to shape, chill it for 20–30 minutes.
5. Shape the dough into 1-inch balls and arrange them about 2 inches apart on the prepared baking sheets.
6. Bake for 12–15 minutes, until the cookies are set and the bottoms are lightly golden. Keep the tops fairly pale.
7. Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack.
8. While the cookies are still slightly warm, gently roll them in powdered sugar. Cool completely, then roll them a second time for a thick, snowy coating.
9. If desired, combine the second powdered sugar coating with 2–3 tablespoons of finely crushed peppermint candies for extra holiday color and flavor.

Notes

Crush the peppermint candies very finely so large pieces do not melt unevenly or make shaping difficult. Do not overbake; the cookies should remain tender and pale with only lightly browned bottoms. Store fully cooled cookies in an airtight container.

Final Thoughts

This Easy Peppermint Snowball Cookies Recipe delivers a beautiful holiday cookie with a short ingredient list and a simple preparation method. The buttery dough, refreshing peppermint flavor, delicate candy crunch, and double powdered sugar coating make each cookie feel special without requiring elaborate decorating.

Remember to crush the peppermint finely, chill the dough if it becomes too soft, and remove the cookies from the oven while they are still pale with lightly golden bottoms. Once they receive their two snowy coats, they are ready for a cookie exchange, a festive gift box, or a quiet afternoon treat.

Make a batch, let the powdered sugar settle like fresh snow, and enjoy these tender peppermint cookies with the people who make the season sweetest.