Go Back
Easy Peppermint Snowball Cookies Recipe

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
Cook Time 12 minutes
Total Time 1 minute
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.