Get your mittens ready for these Peppermint Snowball Cookies! These buttery, melt-in-your-mouth cookies with a festive peppermint twist are irresistible—perfect for holiday gatherings or homemade gift tins.
Why You’ll Love This Recipe
- Festive peppermint flavor brightens every bite
- Simple pantry ingredients you likely already have
- Quick prep—ready in under an hour (including chill time!)
- No fancy equipment—just a mixer, cookie sheets, and a rack
- Ideal make-ahead treat: freeze dough balls or baked cookies
- Fun for kids to help shape and roll in powdered sugar
- Totally customizable: adjust peppermint intensity to taste
- Gluten-free option with a 1:1 flour swap (see Variations)
Ingredients
- 1 cup (2 sticks) unsalted butter, softened (I lean on Land O’Lakes)
- ½ cup powdered sugar, plus extra for rolling
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract (start with less if you’re shy about mint)
- 2 cups all-purpose flour (King Arthur Flour works beautifully)
- ¼ teaspoon salt
- ½ cup crushed candy canes (about 5 small canes, more for garnish)
Directions
- Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat—this helps cookies bake evenly and keeps cleanup painless. - Cream Butter & Sugar
In a large bowl, beat the softened butter and ½ cup powdered sugar on medium speed until pale and fluffy, about 2 minutes. You’ll see the mixture lighten—this airiness makes for tender cookies. - Add Extracts
Stir in vanilla extract and peppermint extract. Tip: sniff a little peppermint extract before measuring to gauge strength; some brands are extra bold! - Mix Dry Ingredients
Reduce mixer speed to low. Gradually add flour and salt, mixing just until a soft dough forms. Overmixing can lead to dry, crumbly cookies—keep an eye on the texture. - Fold in Candy Canes
Gently fold the crushed candy cane pieces into the dough, reserving a handful for sprinkling on top. Those red flecks will look so pretty against the snow-white coating. - Chill the Dough
Cover the bowl with plastic wrap and chill in the fridge for 30 minutes. This firms the dough, prevents too much spreading, and locks in that peppermint zip. - Shape & Bake
Scoop or roll dough into 1-inch balls (about a tablespoon each) and arrange on prepared sheets, spacing them 2 inches apart. Bake for 14–16 minutes—centers should look set but still pale. - Coat in Sugar
Let the cookies rest on the sheet for 5 minutes. Working in batches, gently roll each warm cookie in powdered sugar. Transfer to a wire rack. Once fully cool, roll again for that signature “snowball” finish.
Servings & Timing
Makes 24 cookies
Prep Time: 20 minutes
Chill/Rest Time: 30 minutes
Bake Time: 15 minutes
Total Time: about 1 hour (includes chilling and rolling in sugar)
Variations
- Swap peppermint extract for orange extract and zesty orange zest for a citrus twist.
- Mix in ¼ cup mini chocolate chips before baking for a peppermint-chocolate mash-up.
- Use a gluten-free 1:1 flour blend to make these cookies allergy-friendly.
- Dip half of each cooled cookie in melted white chocolate and sprinkle extra candy cane bits.
- Add a pinch of cinnamon or ginger for a warm, holiday spice note.
Storage & Reheating
Store cookies in an airtight container at room temperature for up to one week—layer them with parchment to avoid sticking. To freeze, place baked cookies in a sealed freezer bag (up to three months), then thaw at room temperature for 15–20 minutes before serving. No oven needed for reheating—these are perfect at room temp or lightly chilled.
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes—just skip or reduce the added salt so the cookies aren’t too salty.
Q: How do I crush candy canes easily?
A: Seal them in a zip-top bag and gently whack with a rolling pin or heavy pan until you have small shards.
Q: Why did my cookies spread too much?
A: Likely the dough was too warm—chill longer next time and make sure your butter wasn’t melting.
Q: My cookies turned out crumbly—what went wrong?
A: You may have over-measured flour or under-creamed the butter and sugar; aim for light, fluffy sugar-butter mix.
Q: Can I omit peppermint extract?
A: Absolutely—you’ll end up with classic snowball cookies (sometimes called Mexican wedding cookies).
Q: What’s the best way to portion dough?
A: A 1-tablespoon cookie scoop ensures uniformly sized cookies that bake evenly.
Q: Can I freeze unbaked dough balls?
A: Yes—freeze on a sheet, then transfer to a bag. Bake straight from frozen, adding a couple extra minutes to the time.
Q: Are these nut-free?
A: They are, as long as your candy canes and flour are processed in a nut-free facility.
Conclusion
These Peppermint Snowball Cookies deliver that cozy holiday feeling in every buttery, minty bite. With minimal fuss and maximum cheer, they’re destined to become a seasonal staple for family and friends. Give them a whirl, let me know how they turn out, and don’t forget to explore more cookie magic on my recipe archive!
Peppermint Snowball Cookies
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar plus extra for rolling
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup crushed candy canes about 5 small canes
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat softened butter and 1/2 cup powdered sugar until light and fluffy, about 2 minutes.
- Mix in vanilla and peppermint extracts until evenly combined.
- Gradually stir in flour and salt until just combined—avoid overmixing to keep cookies tender.
- Gently fold in the crushed candy cane pieces, reserving a few for garnish if desired.
- Cover bowl and chill dough for 30 minutes to firm up.
- Roll dough into 1-inch balls and place 2 inches apart on prepared sheets; bake 14–16 minutes until edges set but centers still pale.
- Let cookies rest 5 minutes, then roll in powdered sugar. Cool completely on wire rack and roll again for a snowy finish.
Notes
Nutrition
