A simple, minty cookie that melts in your mouth.
introduction
These Peppermint Snowball Cookies are soft, buttery, and light. They mix the classic snowball cookie shape with a fresh peppermint bite from crushed candy canes. The cookies are rolled in confectioners’ sugar twice so each bite feels snowy and sweet. If you like classic snowball cookies, try our take on buttery pecan snowball cookies for another simple holiday treat. This recipe is easy to follow, and it makes a big batch to share with family or friends.
Why You’ll Love This Peppermint Snowball Cookies
You will love these cookies for a few clear reasons. They are buttery and soft with a light crumb that melts in your mouth. The peppermint extract and crushed candy canes add a cool, fresh flavor that makes the cookies feel like a holiday treat. Rolling them in confectioners’ sugar gives them a pretty look and a sweet outer layer. They do not need many ingredients, and most steps are simple. You can make the dough ahead and bake later, which helps when you need to get ready for a party. These cookies also travel well and stay fresh on the counter for days.
Why Make This Recipe
Make this recipe when you want a classic cookie with a mint twist. These Peppermint Snowball Cookies are small and easy to share. They are great for cookie swaps, holiday plates, or a small gift in cute boxes. The dough needs a short chill, but the hands-on time is low. The texture is tender, not crunchy, so it feels special even though the steps are simple. Kids can help roll the dough into balls and dip them in sugar. You can also change the flavor a bit by adding different extracts or mix-ins.
What You Need for Peppermint Snowball Cookies
You do not need special tools. A mixer helps, but you can mix by hand if needed.
- Large mixing bowl (or stand mixer bowl)
- Handheld mixer or stand mixer with paddle attachment
- Measuring cups and spoons
- Kitchen scale (optional, but helps with accuracy)
- Spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Shallow bowl for coating in confectioners’ sugar
- Wire rack for cooling
You will also need the ingredients listed below. Keep the butter at room temperature so it blends smoothly. Chill the dough if you need to make it ahead.
Ingredients:
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
3/4 cup (90g) confectioners’ sugar
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1/8 teaspoon salt
1/3 cup (40g) crushed candy canes (about 3-4 regular-size candy canes)
1 and 1/4 cups (150g) confectioners’ sugar
How to Make Peppermint Snowball Cookies
Follow these steps in order for the best results. Read them all before you start so you know the timing.
Cream the butter and sugar. In a large bowl, use a handheld mixer or a stand mixer with the paddle attachment. Beat the soft butter for 1 minute on medium speed until smooth and creamy. Add 3/4 cup (90g) confectioners’ sugar. Beat on low until the sugar mixes in. Then raise the speed to medium-high and beat until the mixture is light and creamy. Scrape the bowl sides and bottom as needed.
Add the extracts. Beat in the vanilla and peppermint extracts on medium-high speed until mixed.
Add dry ingredients. Add the flour and salt and beat on low. The dough will look dry at first. Keep mixing until the flour is fully combined. Turn the mixer to high speed for a short time; the dough will come together.
Fold in candy canes. Gently beat in the crushed candy canes. They give a nice crunch and peppermint flavor.
Chill the dough. Cover the dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. If you chill for more than 3 hours, take the dough out and let it sit at room temperature for at least 30 minutes before rolling. Chilled dough will be stiff.
Prep to bake. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats. Pour the 1 and 1/4 cups (150g) of confectioners’ sugar for coating into a shallow bowl.
Shape the cookies. Scoop or roll 1 tablespoon (about 20g) of dough per cookie. Roll each piece into a ball and place on the baking sheets at least 2 inches apart.
Bake. Bake until the bottoms are golden brown on the edges and the tops are just barely browned, about 15 minutes. Baking time can vary by oven, so check at 12 minutes if your oven runs hot.
Roll in sugar. Let the cookies cool on the sheet for 5 minutes. Then very gently roll them in the confectioners’ sugar to coat completely. Place the coated cookies on a wire rack to cool fully. The sugar will melt a little and become sticky.
Final coating. Once the cookies are completely cool, roll them in confectioners’ sugar again. This second coating makes a thick, even snow-like layer.
Store. Let the cookies cool fully before storing. They will stay fresh covered at room temperature for up to one week.
Best Ways to Serve Peppermint Snowball Cookies
Serve these cookies on a plain plate or arranged with other holiday treats. They look nice on a white or silver platter so the white sugar stands out. Pair them with hot cocoa, coffee, or a mint tea. You can make a small gift box with a few cookies wrapped in wax paper and ribbon. For parties, place them near other cookies like shortbread or chocolate crinkles so guests can try different flavors. They also work well as an after-dinner sweet.
How to Store Peppermint Snowball Cookies
Store these cookies in an airtight container at room temperature. Keep them in a single layer or separate layers with parchment paper to avoid smashing the sugar coating. They stay fresh for up to one week. If you want to keep them longer, you can freeze the plain cookies (before final sugar coating) in a single layer on a tray, then move them to a freezer bag for up to 3 months. When ready to serve, let them thaw and then roll in confectioners’ sugar again so the coating looks fresh.
Easy Tips to Make Peppermint Snowball Cookies
- Use room-temperature butter. Soft butter mixes smoothly and gives the right texture.
- Measure flour correctly. Spoon the flour into the measuring cup and level it off for accurate weight. Too much flour makes the cookies dry.
- Crush candy canes in a bag. Put candy canes in a strong plastic bag and hit them with a rolling pin. This keeps the pieces small and even.
- Chill the dough at least 30 minutes. Chilling helps the dough hold its shape while baking.
- Watch baking time. Take the cookies out when the edges are slightly golden. They will firm up as they cool.
- Roll gently in sugar. Rolling too hard can break the cookie or remove too much sugar.
- Double coat in sugar. The second roll after cooling helps the sugar stick and stay powdery.
Try These Variations of Peppermint Snowball Cookies
- Chocolate peppermint: Add 1/4 cup unsweetened cocoa powder to the flour for a chocolate base.
- Pecan peppermint: Fold in 1/2 cup chopped toasted pecans for crunch.
- White chocolate chips: Mix in 1/3 cup mini white chocolate chips for a sweet mix.
- Orange peppermint: Replace peppermint extract with orange extract for a citrus twist.
- Mini candy cane pieces: Use finely chopped candy cane pieces inside and on top for more color.
Common Questions About Peppermint Snowball Cookies
Q: Can I make the dough ahead and freeze it?
A: Yes. You can make the dough and freeze it in a sealed bag for up to 3 months. Thaw in the fridge overnight, then let it sit at room temperature 30 minutes before shaping and baking.
Q: What if I do not have peppermint extract?
A: You can use 1 teaspoon of additional vanilla instead. The cookies will taste classic snowball without the mint. You can also add a small amount of peppermint oil, but use less as it is strong.
Q: How do I crush candy canes without making dust?
A: Put the candy canes in a sealed bag and tap them with a rolling pin. Work in short taps so you get small pieces and avoid turning them into fine dust.
Q: Can I make these cookies gluten-free?
A: Yes. Use a 1-to-1 gluten-free flour blend that is meant for baking. The texture may change slightly, so chill the dough well before shaping.
Q: Why do the cookies spread too much?
A: The dough may be too warm, or you used too much butter. Chill the dough longer and make sure the butter is not too soft. Also check your flour measurement.
Final Thoughts
These Peppermint Snowball Cookies are simple to make and full of flavor. They bring a bright mint taste to the classic snowball cookie and look beautiful on any dessert table. The steps are easy to follow, and the cookies freeze well if you need to plan ahead. With just a few ingredients and a short chill time, you can have a batch ready for guests or gifts.
Ready to Give It a Try?
Gather your ingredients, chill the dough if you need to, and enjoy making these minty, snowy treats. They make a great addition to any holiday cookie box or a quiet afternoon treat.
Print
Peppermint Snowball Cookies
- Total Time: 45 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
A simple, minty cookie that melts in your mouth, featuring crushed candy canes and rolled in confectioners’ sugar for a snowy finish.
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/8 teaspoon salt
- 1/3 cup (40g) crushed candy canes (about 3–4 regular-size candy canes)
- 1 and 1/4 cups (150g) confectioners’ sugar for coating
Instructions
- Cream the butter and sugar until smooth and creamy.
- Add the vanilla and peppermint extracts, and mix on medium-high speed.
- Blend in the flour and salt until combined.
- Fold in the crushed candy canes.
- Chill the dough for at least 30 minutes.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment.
- Shape the cookies into 1 tablespoon balls and place them on the baking sheets.
- Bake for about 15 minutes until the edges are golden.
- Roll the cookies in confectioners’ sugar while warm and again after cooling.
- Store in an airtight container at room temperature.
Notes
Chill dough for at least 30 minutes. Double coating in sugar gives a lovely finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 14g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg