There’s something so magical about biting into a soft, melt-in-your-mouth cookie dusted with snowy powdered sugar and bright peppermint flavor. This Peppermint Snowball Cookies Recipe captures that perfect holiday spirit, with a hint of chocolate tucked inside, making every bite a festive celebration. I absolutely love how festive and fun these cookies turn out every time!
Why You’ll Love This Recipe
- Deliciously Soft Texture: These cookies are buttery and tender, practically melting in your mouth.
- Festive Peppermint Flavor: The peppermint extract paired with crushed candies delivers a refreshing and joyful taste.
- Chocolate Chip Surprise: Mini chocolate chips add a lovely contrast to the minty goodness.
- Perfect Holiday Treat: Snowball coating and vibrant colors make these a crowd-pleaser on any cookie tray.
Ingredients You’ll Need
Each ingredient in this Peppermint Snowball Cookies Recipe works together to build that classic soft, crumbly texture with a refreshing burst of peppermint. When you shop, look for quality peppermint extract—it’s the real secret behind authentic flavor.
- All-purpose flour: Provides structure; make sure to measure carefully to keep cookies tender.
- Cornstarch: Helps create a soft, delicate crumb—don’t skip this!
- Salted sweet cream butter: Gives richness and helps with spreading; softened is key, not melted.
- Powdered sugar: Used in dough and for coating, it creates that signature “snowball” effect.
- Pure peppermint extract: This is what gives these cookies their unique, festive flavor—peppermint, not mint, please!
- Pure vanilla extract: Balances flavors and enhances sweetness.
- Mini semi-sweet chocolate chips: Little nuggets of surprise that complement the peppermint.
- Hot pink/rose food color gel: Just a few drops bring this cookie to life with festive pink hues.
- Finely crushed peppermint candies: Adds texture and an extra burst of mint on the outside.
Variations
This Peppermint Snowball Cookies Recipe is already a winner, but I love to tweak it here and there depending on the occasion or what I have on hand. Feel free to make it your own and see what you like best!
- Add extra peppermint crunch: I sometimes stir an additional tablespoon of crushed peppermints directly into the dough for an even bigger minty punch—my family goes crazy for it.
- Dairy-free option: Swap the butter for a solid coconut oil or vegan butter; your cookies will still have that amazing texture and flavor.
- Chocolate swirl: For a fun twist, add a swirl of melted dark chocolate on top after they cool—the visual and taste combo is stunning.
- Festive colors: Try switching up food color gels to match different holidays—green for Christmas or pastel pink for Valentine’s Day.
How to Make Peppermint Snowball Cookies Recipe
Step 1: Mix Your Dry Ingredients Gently
Start by whisking together the all-purpose flour and cornstarch in a bowl until fully combined. Setting this aside helps you keep the flour mixture ready to fold into the dough smoothly without lumps. This little step ensures your cookies will have that perfect tender crumb.
Step 2: Cream Butter and Sugar Until Fluffy
Using a stand mixer or handheld mixer, beat the softened salted butter on medium-high for about 30 seconds. Then add 1 cup of powdered sugar and continue beating for another 1 to 1½ minutes. You’ll notice the mixture getting creamy and lighter in color — that’s a sign you’re on the right track! This step adds air, which makes for softer cookies.
Step 3: Blend in Extracts and Flour
Lower your mixer to medium-low speed and pour in the peppermint and vanilla extracts. This is a good moment to stop and breathe in that amazing peppermint aroma — it always makes me smile! Next, slowly add the flour and cornstarch mixture, mixing just until combined. Overmixing at this point can make your cookies tougher, so be gentle and stop once the dough comes together.
Step 4: Add Food Color and Chocolate Chips
Turn the mixer up to medium, then add the hot pink or rose food color gel, mixing until the dough is evenly tinted. The vibrant color makes these cookies feel extra special. Finally, fold in the mini chocolate chips just until they’re well distributed. These sweet pockets of chocolate are one of my favorite surprises in every bite.
Step 5: Chill Dough and Preheat Oven
Cover your dough and pop it into the fridge for about 10 minutes — this short chill firms it up just enough to make scooping easier. While the dough chills, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper: one for baking and another for cooling.
Step 6: Scoop and Bake to Perfection
Using a 1 tablespoon cookie scoop, portion out your dough and roll each scoop into a smooth ball. Place them about an inch apart on the baking sheet—you’ll want room for gentle spreading. Bake cookies for 10-12 minutes. You’re looking for a slight golden edge but still soft centers. Remember, these cookies will firm up as they cool.
Step 7: Coat Cookies with Peppermint Sugar Snow
While the cookies bake, whisk together the remaining 2 cups of powdered sugar and the finely crushed peppermint candies in a medium bowl. Once the cookies come out of the oven, let them sit for 5 minutes on the baking sheet—they’re fragile when warm, so give them time to set.
Now, gently roll each cookie in the peppermint sugar mixture, coating them completely. Transfer to the second baking sheet for cooling. When the cookies are completely cool (this is important!), roll them once more in the sugar mixture for that classic “snowball” look and extra sweetness.
Pro Tips for Making Peppermint Snowball Cookies Recipe
- Use Softened, Not Melted Butter: I learned early on that melted butter makes these cookies spread too much—softened butter keeps them perfectly round and tender.
- Double Powdered Sugar Coating: Don’t skip rolling the cookies twice in the peppermint sugar mixture; it gives them that signature snowy, slightly crunchy exterior.
- Wait for Full Cooling Before Second Roll: I’ve accidentally crumbled cookies by rolling them again while still warm—patience pays off here!
- Choose Peppermint, Not Mint Extract: Mint extract tastes like toothpaste in this recipe, so be sure to use peppermint extract for that authentic flavor punch.
How to Serve Peppermint Snowball Cookies Recipe
Garnishes
I like to sprinkle a little extra crushed peppermint on the serving plate or add a tiny drizzle of melted white chocolate over the top for a pretty finishing touch. These garnishes add texture and elevate presentation without overpowering the classic cookie flavors.
Side Dishes
Pair these cookies with a hot cup of cocoa, peppermint tea, or even a glass of cold milk. During the holidays, I love serving them alongside a platter of fresh fruit and nuts to balance the sweetness.
Creative Ways to Present
For Christmas parties, I arrange these cookies in a snowman shape on a festive platter or stack them inside decorative tins with tissue paper. Wrapping a few in cellophane tied with a red ribbon also makes for a charming homemade gift!
Make Ahead and Storage
Storing Leftovers
I store leftover Peppermint Snowball Cookies in an airtight container at room temperature for up to 5 days. The cookies stay soft, and the peppermint sugar coating keeps its snowy charm. Just make sure they are completely cooled before sealing the container to avoid moisture buildup.
Freezing
These cookies freeze beautifully! I like to freeze baked and coated cookies in a single layer on a baking sheet first, then transfer them to a zip-top bag. They can last up to 3 months, perfect for preparing ahead for holiday celebrations.
Reheating
To refresh frozen cookies, I let them thaw at room temperature and if I want a little warm softness, I pop them in the microwave for 10 seconds—watch closely so they don’t melt the powdered sugar coating.
FAQs
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Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day ahead and keep it chilled in the refrigerator. Just make sure to cover it well. This actually allows the flavors to meld and can improve the texture.
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What is the difference between peppermint extract and mint extract?
Peppermint extract has a sweeter, more candy-like flavor perfect for desserts, while mint extract tends to taste more like toothpaste and can overwhelm the cookie’s sweet balance. For this recipe, peppermint extract is essential.
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How do I crush peppermint candies without a mess?
Place the candies inside a sealed Ziploc bag and smash them gently using a rolling pin or even the bottom of a heavy pan. This keeps pieces contained and cuts down on cleanup.
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Can I substitute the mini chocolate chips with something else?
Yes, you can swap mini chocolate chips for finely chopped dark chocolate or white chocolate chips depending on your preference. Just keep them mini or chopped small to maintain even distribution in the dough.
Final Thoughts
This Peppermint Snowball Cookies Recipe has become one of my personal holiday staples because it’s easy to make, fun to eat, and always feels special. I always look forward to sharing them with family and friends—and the smiles they get make all the effort worthwhile. Give them a try, and I promise you’ll love how these cookies bring a little festive magic to your kitchen!
Print
Peppermint Snowball Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 42 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Peppermint Snowball Cookies are festive, melt-in-your-mouth treats bursting with sweet cream butter, mini chocolate chips, and refreshing peppermint flavor. Coated in a double layer of powdered sugar and crushed peppermint candies, these cookies make a perfect holiday delight or winter snack, offering a snowy, colorful twist with a hint of chocolate chip goodness.
Ingredients
Dry Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 3 cups powdered sugar, divided (2 cups and 1 cup)
- ¼ cup finely crushed peppermint candies
Wet Ingredients
- 1 cup salted sweet cream butter, softened
- 1 teaspoon pure peppermint extract
- ½ teaspoon pure vanilla extract
- 5–6 drops hot pink/rose food color gel
Add-ins
- 1¼ cup mini semi sweet chocolate chips
Instructions
- Prepare Dry Ingredients: Whisk together the all-purpose flour and cornstarch in a bowl. Set aside.
- Beat Butter and Sugar: Using a stand mixer or handheld mixer on medium-high, beat the softened butter for 30 seconds, then add 1 cup of powdered sugar and continue beating for 1 to 1½ minutes until creamy.
- Add Extracts: Lower the mixer speed to medium-low, then add the peppermint extract and vanilla extract, mixing gently to combine.
- Incorporate Dry Ingredients: Keep the mixer on medium-low and add the flour and cornstarch mixture. Mix just until well incorporated, careful not to overmix.
- Add Color and Chips: Increase mixer speed to medium, add the hot pink food color gel, mixing until the color is uniform. Then fold in the mini semi sweet chocolate chips until evenly distributed.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 10 minutes to make it easier to handle.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F. Line two baking sheets with parchment paper, one for baking and one for cooling and rolling the cookies.
- Shape and Bake: Use a 1-tablespoon cookie dough scoop to portion out dough balls. Roll into balls and place them 1 inch apart on the prepared baking sheet. Bake for 12 minutes until lightly set.
- Prepare Coating Mixture: In a medium bowl, whisk together the remaining 2 cups powdered sugar and finely crushed peppermint candies. Set aside.
- First Coating: Remove cookies from the oven, let them rest on the baking sheet for 5 minutes, then roll each cookie in the powdered sugar and peppermint candy mixture. Transfer coated cookies to the second baking sheet.
- Cool and Second Coating: Allow the coated cookies to cool completely before rolling them again in the powdered sugar mixture for a snowy, double coating finish.
Notes
- Store leftovers in an airtight container for up to 5 days to maintain freshness.
- Freeze baked cookies for up to 3 months for long-term storage.
- You may make the dough a day ahead and store it chilled in the refrigerator.
- Ensure butter is softened at room temperature, not melted, to prevent cookies from spreading too much during baking.
- Double coating with powdered sugar gives the classic snowball cookie appearance; do not roll cookies until completely cooled to avoid breakage.
- Use peppermint extract only; mint extract can impart an undesirable toothpaste-like flavor.
- To crush peppermint candies easily, place them in a sealed plastic bag and smash with a rolling pin.
- Optionally, add a tablespoon of crushed peppermint candies directly into the cookie dough for extra minty flavor.
