Peppermint Snowball Cookies
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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.
more cookie recipes
Peppermint Snowball Cookies
These Peppermint Snowball Cookies are so good and easy to make! They're the perfect holiday cookie for your cookie exchange.
Ingredients
Sugar Coating
- 1/3 cup powdered sugar 40g
- 1/4 cup crushed candy canes 40g or crushed peppermint candy
Cookies
- 1/4 cup crushed candy canes 40g or crushed peppermint candy
- 1/4 cup powdered sugar 30g
- 2 sticks unsalted butter 226g, 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 270g
- 1/4 tsp salt
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.1/3 cup powdered sugar, 1/4 cup crushed candy canes
- 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.1/4 cup crushed candy canes, 1/4 cup powdered sugar, 2 sticks unsalted butter, 1 tsp vanilla extract, 2 1/4 cup all purpose flour, 1/4 tsp salt
- 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.
Video
Nutrition
Serving: 1servingCalories: 128kcalCarbohydrates: 13gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 17mgSodium: 25mgPotassium: 13mgFiber: 0.3gSugar: 5gVitamin A: 202IUCalcium: 10mgIron: 0.5mg
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!!
my family is crazy about peppermint Thanks for sharing. They were perfect!
Thank you so much! I’m so glad you and your family enjoyed them, especially as peppermint fans! 😊
Ok. A little too buttery and not nearly enough peppermint. Should have used peppermint extract, in the least
Thanks for your feedback! Snowball cookies are a traditional buttery flavored and forward cookie and we added just a little peppermint to make them festive while staying true to the classic recipe. 😊 You can always add more flavor if you’d like!
They didn’t stay in a ball they seemed to flatten out to much.
Hi Darlene, I’d love to help trouble shoot! I just made these 3x in the last week without any issues as you can see in the video. 🙂 Did you try using the metric measurements, did you properly weigh the flour (scoop and level). Happy to help solve the issue!
I haven’t made these yet, but I’ve been in baking forums that discuss the possibility of changes within manufactured ingredients related to the solid-to-fat ratio in some butters; suggesting that some are becoming more water & less solid. I d not know if this is legitimate, but many people were sharing similar theories. Just a thought, which may or may not be a factor. What say you, Courtney?
Hi Laura! I definitely agree with what you’re hearing. We just started bringing dairy into our home again and I’ve noticed a HUGE difference in butter in the past few years since we’ve had it. Costco’s regular butter wasn’t the greatest and my cookies were off a bit in texture, although no one noticed, I did. I prefer Kerrygold for things like shortbread and butter cookies. Chocolate chip cookies, sugar cookies, ginger cookies etc, I will use Land O Lakes butter. 🙂