Peppermint Snowball Cookies are the quintessential Christmas cookie—easy to make, beautiful to serve, and bursting with festive flavor. These delicate, buttery cookies are infused with peppermint extract and studded with Andes peppermint baking chips, then coated in a snowy layer of powdered sugar. Their melt-in-your-mouth texture and refreshing peppermint flavor make them the perfect addition to your holiday dessert table. Whether you’re baking for a cookie exchange or creating a sweet gift for loved ones, these cookies are sure to become a seasonal favorite!
I remember baking Peppermint Snowball Cookies for the first time during a snowy December afternoon. The kitchen smelled like peppermint and butter as I pulled the soft, pastel-colored cookies out of the oven. Dusting them with powdered sugar felt like giving them a little winter wonderland makeover. When I served them with hot cocoa, they disappeared in minutes! These cookies are now my go-to treat for creating holiday magic.
Why Our Peppermint Snowball Cookies Are the Best
Our Peppermint Snowball Cookies are everything a Christmas cookie should be:
- Festive Flavor: The refreshing peppermint pairs beautifully with the buttery base of the cookie.
- Delightfully Easy: Made with simple pantry staples and a quick chill in the fridge.
- Snowy Finish: Coated in powdered sugar for a stunning wintery look.
Ingredients Notes for Peppermint Snowball Cookies
Each ingredient in this recipe plays an important role in creating the perfect peppermint snowball:
- Unsalted Butter: Provides the rich, buttery flavor and tender texture of the cookies.
- Powdered Sugar: Sweetens the dough and creates the signature snowy coating.
- All-Purpose Flour: Forms the base of the cookie and ensures a sturdy structure.
- Peppermint Extract: Adds the perfect holiday flavor—feel free to adjust the amount to your taste.
- Andes Peppermint Baking Chips: These bring bursts of minty sweetness and a bit of texture to the cookies.
- Food Coloring: Optional, but a few drops of red or pink create a festive, pastel hue.
Ingredients List for Peppermint Snowball Cookies
- 1 cup unsalted butter, softened
- ⅔ cup powdered sugar, sifted
- 2 ¼ cups all-purpose flour, spooned and leveled
- ½ tsp salt
- 1 tsp peppermint extract
- Red or pink food coloring (optional)
- ¾ cup Andes peppermint baking chips
- Additional powdered sugar for coating
Kitchen Tools Needed for Peppermint Snowball Cookies
- Electric hand mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Small bowl for powdered sugar coating
How to Make Peppermint Snowball Cookies
Creating these festive treats is simple and fun—perfect for the holiday season!
1. Mix Butter and Sugar
In a large mixing bowl, use an electric hand mixer to beat the softened butter and powdered sugar together until light and fluffy. This takes about 2 minutes.
2. Add Dry Ingredients
Mix in the flour, salt, and peppermint extract. Stir until the dough just comes together—don’t overmix.
3. Add Food Coloring and Chips
Add a few drops of red or pink food coloring, one at a time, until you reach your desired color. Stir in the Andes peppermint baking chips.
4. Chill the Dough
Cover the dough and refrigerate for at least 30 minutes. This step is important for keeping the cookies from spreading too much during baking.
5. Preheat the Oven
Preheat your oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat.
6. Form the Dough
Scoop out 1 tablespoon of dough at a time and roll into a ball. Place the balls on the prepared baking sheet, spacing them about 1 inch apart.
7. Bake
Bake for 7–8 minutes, just until the bottoms of the cookies are lightly golden. Do not overbake! Let the cookies cool on the baking sheet for 5 minutes.
8. First Powdered Sugar Coating
Line a second baking sheet with parchment paper and dust it liberally with powdered sugar. Place the slightly cooled cookies onto the prepared sheet and dust the tops with more powdered sugar.
9. Final Coating
Once the cookies have cooled completely, fill a small bowl halfway with powdered sugar. Roll each cookie in the sugar until fully coated, then transfer them to an airtight container for storage.
How to Store Peppermint Snowball Cookies
- Room Temperature: Store in an airtight container at room temperature for up to 4 days. Keep them away from heat and moisture to preserve their texture.
- Freezer: Freeze uncoated cookies in a freezer-safe container for up to 3 months. Let them thaw at room temperature and coat them with powdered sugar before serving.
Peppermint Snowball Cookies Variations
This versatile recipe allows you to customize your cookies to suit your preferences:
- Chocolate Twist: Add ¼ cup mini chocolate chips to the dough for a chocolate-mint combo.
- Different Extracts: Swap peppermint extract for vanilla or almond extract for a different flavor profile.
- Holiday Colors: Use green food coloring instead of red, or divide the dough and make a mix of red, green, and white cookies.
- Crushed Candy Canes: Sprinkle crushed candy canes over the cookies before the final powdered sugar coating for extra holiday flair.
What to Serve with Peppermint Snowball Cookies
Pair these cookies with festive drinks or other holiday treats for the ultimate Christmas spread:
- Hot Cocoa: These cookies melt in your mouth and pair beautifully with a warm mug of cocoa topped with whipped cream.
- Peppermint Mocha: Double the peppermint goodness by serving them alongside a frothy peppermint mocha.
- Dessert Platter: Include these cookies on a tray with classic sugar cookies, gingerbread men, and chocolate fudge for a holiday dessert board.
Top Tips for Perfect Peppermint Snowball Cookies
- Use Room-Temperature Butter: Softened butter ensures the dough comes together easily and gives the cookies their tender texture.
- Don’t Overmix: Stir just until the dough forms to avoid tough cookies.
- Chill the Dough: Refrigerating the dough prevents the cookies from spreading too much during baking.
- Coat Twice: Dusting the cookies with powdered sugar while warm and again when cooled creates a beautiful snowy finish.
- Measure Flour Correctly: Spoon and level the flour to avoid adding too much, which can make the cookies dry.
Helpful Notes
- Be careful not to overbake—the cookies should remain soft and light in color.
- For even baking, bake one sheet of cookies at a time in the center of the oven.
- Gently shake off excess powdered sugar after rolling to avoid overly sweet cookies.
Tips from Well-Known Chefs
- Ina Garten: “Always sift your powdered sugar to avoid lumps—it makes a world of difference in texture.”
- Ree Drummond: “A silicone baking mat helps cookies bake evenly and prevents sticking.”
- Martha Stewart: “Let the cookies cool slightly before rolling in powdered sugar for the best coating adherence.”
Frequently Asked Questions (FAQ)
- Can I use salted butter?
Yes, but reduce the added salt in the recipe to balance the flavors. - Can I freeze the dough?
Absolutely! Wrap the dough tightly in plastic wrap and freeze for up to 2 months. Let it thaw in the refrigerator before rolling and baking. - Why are my cookies crumbly?
This may happen if the dough is overmixed or too much flour is added. Be sure to measure the flour accurately and mix just until combined. - Do I have to use food coloring?
No, the food coloring is optional and purely for a festive look. The cookies will taste just as delicious without it. - Can I make smaller cookies?
Yes! Simply use a smaller scoop and adjust the baking time down by 1–2 minutes.
More Delicious Holiday Cookie Recipes
Peppermint Snowball Cookies are the perfect combination of festive flavors and melt-in-your-mouth goodness. Their buttery, peppermint-infused dough and snowy powdered sugar finish make them the ultimate holiday cookie. Happy baking, and may your holiday season be filled with sweetness!
Peppermint Snowball Cookies
Ingredients
- – 1 cup unsalted butter softened
- – 2/3 cup powdered sugar sifted
- – 2 1/4 cups all-purpose flour spooned and leveled
- – 1/2 tsp salt
- – 1 tsp peppermint extract
- – Red or pink food coloring
- – 3/4 cup Andes peppermint baking chips
- – Additional powdered sugar for coating
Instructions
- Cream Butter and Sugar: Beat the softened butter and powdered sugar together in a large bowl until light and fluffy, about 2 minutes.
- Add Dry Ingredients: Mix in the flour, salt, and peppermint extract until just combined.
- Add Color and Chips: Add food coloring a few drops at a time until the desired color is achieved. Stir in the Andes peppermint baking chips.
- Chill Dough: Cover the dough and refrigerate for at least 30 minutes.
- Preheat Oven: Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Shape Cookies: Scoop out one tablespoon of dough at a time and roll it into a ball. Place the balls on the prepared baking sheet, spaced slightly apart.
- Bake: Bake for 7-8 minutes, or until the bottoms of the cookies are very lightly browned. Let cool on the baking sheet for 5 minutes.
- Powdered Sugar Coating: Line another baking sheet with parchment paper and dust liberally with powdered sugar. Place the slightly cooled cookies on this sheet and dust them with more powdered sugar. Let them cool completely.
- Final Coating: Fill a small bowl halfway with powdered sugar. Roll each cookie in the powdered sugar until well-coated.
- Store: Store the cookies in an airtight container for up to 4 days.
Notes
- Storage Tip: These cookies stay fresh for up to 4 days in an airtight container.
- Variations: Substitute white chocolate chips for Andes peppermint baking chips for a milder flavor.
- Color Customization: Adjust food coloring to match your holiday theme.