The first snow of the season had just fallen, blanketing the neighborhood in a quiet, sparkling layer. I was cozied up by the kitchen window, watching the flakes drift lazily to the ground, when the idea struck me: a cookie that tasted like winter itself. With a few simple ingredients, a bit of peppermint magic, and some nostalgia for holiday traditions, I set out to create a treat that would capture the season in every bite.
Crushing candy canes over the countertop, the aroma of mint filled the air, mixing with the sweetness of butter and sugar as I creamed them together. Rolling the dough into little balls brought a playful energy to the kitchen, the same energy that comes from childhood memories of sneaking a cookie before it made it to the plate. Each one was a tiny promise of festive flavor, delicate yet packed with a cool, refreshing zing.
By the time the cookies were baked and the powdered sugar dusted them like fresh snow, the house smelled like a winter wonderland. They glistened on the tray, soft with slightly crisp edges, each one a miniature snowball ready to melt on the tongue. It was impossible not to feel the joy of the season in that moment, the kind of simple pleasure that makes baking feel like magic.
Short Description
Peppermint Snowball Cookies are light, buttery cookies rolled in powdered sugar with a refreshing peppermint crunch. Perfect for holiday treats, gifting, or cozy winter afternoons.
Key Ingredients
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1 teaspoon peppermint extract
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½ teaspoon vanilla extract
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2 cups all-purpose flour
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¼ teaspoon salt
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1 cup (2 sticks) unsalted butter, softened
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½ cup powdered sugar (plus extra for rolling)
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½ cup finely crushed peppermint candies or candy canes
Tools Needed
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Large mixing bowl
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Electric mixer or stand mixer
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Baking sheet
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Parchment paper
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Small bowl or shallow dish for powdered sugar
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Measuring cups and spoons
Cooking Instructions
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures cookies bake evenly and don’t stick.
Step 2: Make the dough
In a large mixing bowl, beat the softened butter and ½ cup powdered sugar until light and fluffy, about 2–3 minutes. Add the peppermint and vanilla extracts and mix to combine. Gradually fold in the flour and salt until a soft dough forms. Gently fold in the crushed peppermint candies.
Step 3: Shape the cookies
Roll dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches between each cookie to allow for slight spreading.
Step 4: Bake
Bake cookies for 12–14 minutes, until the bottoms are lightly golden and the tops look set. Remove from oven and let cool on the baking sheet for 5 minutes.
Step 5: Roll in powdered sugar
While still slightly warm, roll each cookie in powdered sugar for a snowy coating. Let cool completely, then roll again if desired for extra coverage.
Step 6: Serve
Arrange on a festive plate or store in an airtight container for gifting or later snacking. These cookies pair beautifully with hot chocolate or coffee.
Why You’ll Love This Recipe
Crisp edges and tender centers for perfect bite-sized treats
Peppermint flavor adds a refreshing holiday touch
Simple ingredients, easy steps, minimal fuss
Makes a large batch for parties, gifts, or cookie exchanges
Can be made ahead and stored without losing texture
Mistakes to Avoid & Solutions
Overbaking the cookies
Cookies can dry out if baked too long.
Solution: Remove from oven when bottoms are just golden; centers should be slightly soft.
Peppermint candies too large
Chunks may break the cookie dough.
Solution: Crush candies finely for even distribution and gentle texture.
Not rolling in powdered sugar while warm
Powdered sugar may not stick properly.
Solution: Roll cookies immediately after a 5-minute cooling period.
Serving and Pairing Suggestions
Serve on a holiday platter for parties or family gatherings
Pair with hot chocolate, peppermint tea, or coffee for a cozy touch
Add to gift tins or cookie exchanges for festive presentation
Display alongside other holiday cookies for a colorful cookie board
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 1 week
For longer storage, freeze cookies in a single layer for up to 3 months
Re-roll in powdered sugar after freezing for a fresh snowy look
No reheating needed; enjoy straight from the container
FAQs
1. Can I use candy canes instead of peppermint candies?
Yes, finely crush candy canes for the same flavor and texture.
2. Can I make these cookies ahead of time?
Absolutely. Store in an airtight container for several days or freeze for later.
3. Are these cookies gluten-free?
Not as written, but you can substitute with a 1:1 gluten-free flour blend.
4. Can I use salted butter?
Yes, but reduce added salt in the dough to ⅛ teaspoon.
5. How do I prevent the powdered sugar from melting?
Ensure cookies are slightly warm, not hot, before rolling.
Tips & Tricks
Use a small cookie scoop for uniform balls
Chill dough for 15–20 minutes for easier handling
Double-roll in powdered sugar for a snowier effect
Rotate baking sheets halfway through baking for even color
Recipe Variations
Chocolate Peppermint Snowballs: Fold in ¼ cup cocoa powder with the flour for a chocolatey twist.
Nutty Snowballs: Add ½ cup finely chopped pecans or almonds to the dough before baking.
Mini Snowball Bites: Roll into ½-inch balls for bite-sized treats perfect for holiday platters.
Final Thoughts
As the last tray of cookies cooled, I rolled each one gently in powdered sugar, watching them transform into little snowy spheres. The peppermint aroma lingered, mingling with the warm scent of butter and sugar, filling the kitchen with a festive spirit.
Sharing them with friends and family became a simple joy, their tender, buttery texture paired with a crisp peppermint crunch. They bring a quiet celebration to everyday moments, whether enjoyed with a cup of cocoa or tucked into a holiday gift box for someone special.
Peppermint Snowball Cookies
Ingredients
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- ½ cup powdered sugar plus extra for rolling
- ½ cup finely crushed peppermint candies or candy canes
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Beat butter and powdered sugar, add peppermint and vanilla, then fold in flour, salt, and crushed peppermint.
- Roll dough into 1-inch balls, spacing 2 inches apart on the sheet.
- Bake 12–14 minutes until lightly golden; cool 5 minutes.
- Roll warm cookies in powdered sugar, let cool completely, and roll again if desired.
- Serve or store in an airtight container.
