Peppermint Snowball Cookies Recipe

There’s something truly magical about these wintery treats. This Peppermint Snowball Cookies Recipe is one I adore for its delicate melt-in-your-mouth texture and that perfect peppermint kick that feels like a festive hug in cookie form. You’re going to love how they look dusted in snowy sugar and crackly with tiny bits of crushed candy.

Ingredients You’ll Need

Each ingredient in this Peppermint Snowball Cookies Recipe plays a special role—from buttery softness to peppermint punch and that snowy sugar finish. Here’s a little insight on picking the best for your batch.

• All-purpose flour: You want the structure here, so don’t swap with gluten-free unless you know how it affects texture.
• Cornstarch: This little addition ensures a tender, melt-in-your-mouth crumb, which makes a huge difference.
• Salted sweet cream butter: Salted butter balances flavor beautifully; just make sure it’s softened, not melted, for perfect dough texture.
• Powdered sugar: Divided to mix in dough and for coating; sifting helps avoid lumps in that snowy outer layer.
• Peppermint extract: Absolutely go for pure peppermint extract—trust me, it’s the key to winning that festive flavor battle.
• Vanilla extract: Just a splash to round out and deepen the flavor profile.
• Mini semi-sweet chocolate chips: These little chips add just the right hint of chocolate without overpowering the peppermint.
• Food color gel (hot pink/rose): Optional, but a fun way to give your snowballs a pretty rosy blush.
• Crushed peppermint candies: Adds crunch and a festive vibe, plus that final cooling peppermint pop.

Variations

I love making this Peppermint Snowball Cookies Recipe my own depending on mood and occasion. Don’t hesitate to try some twists that suit your taste or kitchen pantry.

• Add more peppermint candy to the dough: One holiday season, I added a tablespoon of crushed peppermint into the dough itself for an extra minty burst—it was a hit at my cookie swap!
• Chocolate lovers’ version: Swap mini chips for peppermint bark chunks or white chocolate chips. I tried this for a festive gift box, and the contrast was divine.
• Dairy-free adaptation: Use plant-based butter and powdered sugar that’s confirmed vegan—I’ve done this for a friend and they couldn’t tell the difference.
• Skip the food coloring: Keeping it classic white makes these cookies look like genuine snowballs, which is my go-to look most years.

How to Make Peppermint Snowball Cookies Recipe

Step 1: Whisk and Prep Your Dry Ingredients

Start by whisking together your all-purpose flour and cornstarch in a medium bowl. The cornstarch is like a secret ingredient here—it gives those cookies their signature tender, almost sandy texture. Set this mixture aside while you prepare the wet components.

Step 2: Cream Butter and Sugar

Using a stand mixer or handheld, beat softened butter for about 30 seconds until smooth. Then add 1 cup powdered sugar and beat for another minute or so, until it’s nice and fluffy. This creaming step is crucial for light cookies, so don’t rush it.

Step 3: Add Extracts and Flour

Lower your mixer speed to medium-low and pour in the peppermint and vanilla extracts. The peppermint is absolutely the star here, so be sure to use pure extract—not mint, unless you want toothpaste-flavored cookies! Then slowly add the flour and cornstarch mixture just until incorporated—overmixing will toughen your dough.

Step 4: Add Color and Chocolate Chips

Turn the mixer back up to medium speed and blend in your food color gel just until the dough has a consistent rosy tint—no need to overdo it. Then fold in the mini chocolate chips evenly. This adds that subtle chocolate surprise I always look forward to biting into.

Step 5: Chill the Dough and Preheat Oven

Cover the dough and pop it in the fridge for 10 minutes—this chills it just enough to handle easily and helps the cookies keep their shape while baking. Meanwhile, preheat your oven to 350°F and get two baking sheets ready with parchment paper: one for the dough balls going in the oven, one for the cookies to cool on after baking.

Step 6: Scoop, Bake & Coat

Use a tablespoon cookie scoop or your hands to roll the dough into balls, spacing them about 1 inch apart on the baking sheet. Bake 10-12 minutes—watch for edges setting but centers still soft. While they bake, whisk together the remaining powdered sugar and crushed peppermint candies in a bowl.

When the cookies come out, let them rest 5 minutes on the sheet (they’re fragile warm), then gently roll them in the sugar-peppermint mixture. Transfer to the second baking sheet to cool completely, then roll them a second time for that perfect snowy coating.

How to Serve Peppermint Snowball Cookies Recipe

Garnishes

I usually keep it simple with these cookies—just a sprinkle of extra crushed peppermint candies on a pretty plate. Sometimes I gingerly lay a tiny peppermint stick next to each cookie for a festive touch when gifting. The vibrant pink hue of the dough makes them pop without extra toppings.

Side Dishes

I love pairing Peppermint Snowball Cookies Recipe alongside a rich hot cocoa or a creamy peppermint mocha—it’s a classic combo that keeps my winter mornings merry and bright. Also, a simple glass of cold milk or even mulled wine works wonderfully with these treats.

Creative Ways to Present

For holiday parties, I like stacking them in a clear jar layered with peppermint candies or filling a festive tin and tying it with a ribbon. Another fun idea is nesting cookies in a bed of red and white tissue paper inside gift boxes—they always wow friends and family!

Make Ahead and Storage

Storing Leftovers

I keep leftover Peppermint Snowball Cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful—just make sure they’re completely cool before storing to avoid moisture build-up.

Freezing

Freezing these cookies is a lifesaver! I freeze baked and fully cooled cookies in a single layer on a tray first, then transfer them to a freezer bag for up to 3 months. This way they maintain shape and freshness. Just thaw at room temperature before serving.

Reheating

If you want them warm, pop a cookie in the microwave for 10-15 seconds—soft, cozy warmth without drying out. This brings back that fresh-baked feeling and the peppermint aroma really shines.

FAQs

Final Thoughts

I absolutely love how this Peppermint Snowball Cookies Recipe brings a touch of magic to my kitchen every holiday season. They’re soft, minty, sweet, and festive without being fussy—a perfect cookie to share with friends or keep all to yourself. Try making these once, and you’ll see why they’ve become a beloved tradition in my family. Trust me, your peppermint cravings will thank you!

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