Spread the love

Brighten your holiday season with Peppermint Snowball Cookies, a Holiday Cookie Treat that melts in your mouth! These buttery, peppermint-infused cookies, dusted with snowy powdered sugar, are tinted festive pink and studded with minty chips. Perfect for Christmas trays, gifting, or cozy winter gatherings, they’re easy to make and look like a bakery dream, delivering pure festive joy in every bite.

Why You’ll Love Peppermint Snowball Cookies

Peppermint Snowball Cookies shine as a Holiday Cookie Treat:

Beginner-Friendly: Simple steps for stunning results.
Quick Bake: Ready in under an hour for last-minute needs.
Festive Charm: Pink tint and snowy sugar make them pop.
Minty Delight: Refreshing peppermint in a buttery crumb.
I bake this Holiday Cookie Treat every December, and they vanish from the tray!

Ingredients for Peppermint Snowball Cookies

Here’s what you’ll need for Peppermint Snowball Cookies (makes about 24 cookies):

1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar, sifted (plus 1 cup for coating)
2 cups all-purpose flour, spooned and leveled
½ tsp salt
1 tsp peppermint extract
2–3 drops red or pink food coloring (optional)
¾ cup Andes peppermint baking chips
1 cup powdered sugar, for final coating

Ingredient Tips:

Butter: High-quality unsalted for rich flavor; soften at room temperature.
Powdered Sugar: Sift for smooth dough and snowy coating.
Flour: Measure carefully to keep cookies tender, not dense.
Peppermint Extract: Pure extract for clean mint taste; avoid imitation.
Baking Chips: Andes chips for minty bursts; crushed peppermint candies as a substitute.

Directions for Peppermint Snowball Cookies

Let’s create these festive Peppermint Snowball Cookies!

Cream Butter and Sugar

I beat 1 cup softened butter and ½ cup sifted powdered sugar with a hand or stand mixer for 2 minutes until pale and fluffy, ensuring a delicate texture.

Add Dry Ingredients

I add 2 cups flour, ½ tsp salt, and 1 tsp peppermint extract, mixing on low until just combined to keep the dough soft.
I avoid overmixing to prevent toughness.

Tint and Mix Chips

I add 2–3 drops of red or pink food coloring, mixing until I reach a festive shade.
I gently stir in ¾ cup Andes peppermint baking chips for even distribution.

Chill Dough

I cover the dough and refrigerate for 30 minutes to make shaping easier and prevent spreading during baking.

Shape and Bake

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
I scoop 1 tbsp of dough, roll into balls, and place 1 inch apart on the sheet.
I bake for 7–8 minutes until the bottoms are lightly golden, keeping the tops pale.

Coat in Sugar

I let the cookies cool on the sheet for 5 minutes, then roll them in ½ cup powdered sugar while warm. After cooling completely on a rack, I roll them again in ½ cup powdered sugar for a thick, snowy finish.

Nutrition

Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 48 cookies
Calories: ~120 kcal per cookie
Macros per Cookie: 15g carbs, 1g protein, 6g fat, 0g fiber

Variations for Peppermint Snowball Cookies

Try these twists on Peppermint Snowball Cookies:

Chocolate Mint: Swap peppermint chips for ½ cup mini chocolate chips for a Holiday Cookie Treat twist.
No Coloring: Skip food coloring for classic white snowballs.
Spearmint Swap: Use spearmint extract for a milder mint flavor.
Candy Crunch: Replace chips with ½ cup crushed peppermint candies.
Vanilla Vibes: Use vanilla extract instead of peppermint for a softer flavor.

Serving Ideas:

Pair with Layla Cooks’ Iced Blueberry Cheesecake Latte for a festive spread.
Arrange on a Holiday Cookie Treat tray with gingerbread and crinkles.
Serve with hot cocoa to highlight the minty centers.
Chill dough thoroughly and use parchment for easy release; roll in sugar twice for a perfect snowy look.

Storage

I store Peppermint Snowball Cookies in an airtight container lined with parchment at room temperature for up to 4 days to keep them fresh. For longer storage, I freeze unbaked dough balls in a freezer-safe bag for up to 2 months, baking from frozen with an extra 1–2 minutes. Baked cookies can also be frozen (without sugar coating) for 2 months; I thaw and re-roll in fresh powdered sugar before serving. For make-ahead, I prepare dough up to 2 days in advance and refrigerate.

FAQs About Peppermint Snowball Cookies

Here are answers to some common questions about this recipe:

How do I achieve a tender, melt-in-your-mouth texture?
Use softened butter, avoid overmixing, and chill the dough before baking. This creates a light, delicate crumb.

Can I substitute another extract for peppermint?
Yes, vanilla or almond extracts both work, though peppermint gives a classic cool flavor suited for winter treats.

What is the best timing for the powdered sugar coating?
Roll cookies in powdered sugar while still slightly warm for good adhesion, then again when cooled for a thick, snowy layer.

Can I make these ahead for gifting?
Absolutely. Store finished Peppermint Snowball Cookies in an airtight container up to 4 days. Re-roll in sugar if needed before serving.

Do I need food coloring for the dough?
Food coloring adds a festive touch but is entirely optional. The cookies taste delicious either way.

Can these be frozen?
Yes. Freeze baked cookies (without powdered sugar) and coat with fresh sugar after thawing for best texture.

More Cookies Ideas You’ll Love

Conclusion

Peppermint Snowball Cookies bring holiday magic to your kitchen with their buttery texture and refreshing minty bite. Perfect for gifting, cookie trays, or cozy winter moments, they’re a simple yet stunning treat that everyone loves. Bake a batch and enjoy the festive cheer!