These Peppermint Snowball Cookies are so good and easy to make! They’re the perfect holiday cookie for your cookie exchange.
Cookies are a holiday must-have and these peppermint snowball cookies are SO good. There’s nothing that says holiday baking more than cookies and peppermint. Some of our favorite cookies are the easiest ones like this recipe and our White Cake Mix Cookies!
Peppermint snowball cookies ingredient notes:
- Crushed Peppermint Candy – Wilton Peppermint Crunch Sprinkles are another good option!
- Powdered Sugar – if you don’t have powdered sugar you can whip some up using regular sugar in your blender.
- Unsalted Butter – unsalted is important, you don’t want your baked goods to be salty.
- Vanilla – if you want strong peppermint flavor you can do 1/4 peppermint extract instead
- All Purpose Flour – we have only made this recipe with all purpose flour.
- Salt – this is to balance the sweetness.
Step-by-step instructions:
For the full ingredient amount and full instructions on how to make peppermint snowball cookies see the recipe card below.
- Preheat oven to 325 degrees F. Prep a cookie sheet with parchment paper or a reusable silicone mat.
- Mix the sugar coating by using some of the powdered sugar and sprinkes and then set aside.
- In a large bowl you’ll combine the butter, remaining powdered sugar, crushe peppermint bits, and vanilla or peppermint extract. Then add in the flour and mix until the dough comes together.
- Scoop a tablespoon amount of dough and roll it into a ball shape. Place on prepared baking sheet and bake for 12-15 minutes.
- Once the cookies are done baking and cooled you can dip into the reserved powdered sugar coating.
- Serve or store in an airtight container for 3 days.
Recipe Tips:
- This recipe is super versatile! You could easily leave out the peppermint crunch and just make them regular or even add in other flavored candy canes.
- If you don’t have powdered sugar you can blend up some regular sugar in a high speed blender to make some.
- A small cookie scoop is the perfect way to make sure you have consistent sized cookies.
How to store:
These peppermint snowball cookies are best enjoyed within 3 days of baking.
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Peppermint Snowball Cookies
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Print Pin Recipe 🖤 SaveIngredients
Cookies
- 1/4 cup crushed peppermints or wiltons peppermint sprinkles
- 1/4 cup powdered sugar
- 2 sticks unsalted butter softened
- 1 tsp vanilla extract if you want a stronger peppermint taste you could do 1/4 tsp peppermint extract
- 2 1/4 cup all purpose flour
- 1/4 tsp salt
Sugar Coating
- 1/3 cup powdered sugar
- 1/4 cup Wilton peppermint crunch sprinkles
Instructions
- Preheat oven your oven 325 degrees F. Prepare a cookie sheet, if it’s non-stick don’t grease it otherwise you might consider lining it with parchment paper.
- Prepare the sugar coating by mixing the 1/3 cup powdered sugar and wilton sprinkles in a small bowl. Set aside.
- In a large bowl, combine and mix together the butter, 1/4 cup powdered sugar, 1/4 cup wilton sprinkles and vanilla. Then, slowly add in the flour and salt and mix until combined and the dough is no longer crumbly.
- Scoop a tablespoon amount of dough and roll into a ball. If the dough is still kind of crumbly then squeeze the ball in your hand to stick it all together and then roll it into a ball shape. Place onto the cookie sheet about 2 inches apart, they won’t spread a lot.
- Bake for 12-15 minutes, just under the bottom edges start to golden. The cookie itself may not look done, do not wait for it to change in color.
- Allow the cookies to cool completely before coating in the next step.
- Once completely cooled, roll the cookies in the sugar coating. Store in an airtight container.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
Did you try this recipe? Be sure to leave a recipe rating! Also, tag us @courtneyssweets on Instagram so we can share it!
Could these be made a few days ahead of time and froze ?
Hi Julie,
Yes, these cookies can be frozen either before baking or after baking but make sure you don’t roll them in the powdered sugar until after defrosting either way. 😊
Happy baking!
For a more peppermint taste would you do both the vanilla extract AND peppermint extract? Or replace the vanilla for peppermint? Thank you!
You would switch the vanilla to the peppermint 🙂
can you you just use crushed peppermint rather than the sprinkles for the coating?
absolutely!!