Peppermint Snowball Cookies are a delightful twist on the classic snowball cookie that brings a festive pop of flavor and color to your holiday table. With a soft buttery base, a hint of peppermint, and a light dusting of powdered sugar, these cookies evoke snowy scenes and cozy winter nights. Perfect for cookie swaps, holiday gatherings, or a sweet treat with a cup of hot cocoa, this recipe is simple enough for beginners yet impressive enough for experienced bakers. These rosy‑tinted snowballs are bound to bring joy and a little peppermint cheer to your dessert spread.
Why You’ll Love Peppermint Snowball Cookies
Peppermint Snowball Cookies combine the tender, melt‑in‑your-mouth texture of classic snowball cookies with the refreshing, seasonal flavor of peppermint. They stand out visually thanks to their soft red or pink hue, making them a festive addition to holiday cookie platters. The buttery dough enriched with peppermint chips gives a delightful crunch and minty surprise in every bite. What’s more, they are quick to prepare, require minimal ingredients, and bake in under ten minutes, ideal when you need a last-minute treat without spending hours in the kitchen. Best of all, coating them generously in powdered sugar adds not only sweetness, but that charming “snow-kissed” look that captures the spirit of winter.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar, sifted
- 2 1/4 cups all‑purpose flour, spooned and leveled
- 1/2 teaspoon salt
- 1 teaspoon peppermint extract
- Red or pink food coloring (a few drops, or to desired color)
- 3/4 cup peppermint baking chips (such as Andes peppermint chips)
- Additional powdered sugar, for coating
Step-by-Step: How to Make Peppermint Snowball Cookies
- In a large mixing bowl, cream together the softened butter and 2/3 cup powdered sugar using a hand mixer or stand mixer. Beat until the mixture is light, fluffy, and pale — approximately 2 minutes. This step aerates the butter so cookies remain tender.
- Add the flour and salt to the butter mixture. Pour in the peppermint extract. Mix on low speed or stir by hand just until the dough begins to form. Do not overmix.
- Add a few drops of red or pink food coloring, then mix gently until the dough reaches your desired festive shade. Less coloring will give a soft pastel pink; more will deepen the hue.
- Fold in the peppermint baking chips so they are evenly distributed throughout the dough.
- Cover the dough with plastic wrap or place it in an airtight container and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to handle and preventing cookies from spreading too much while baking.
- Preheat your oven to 375°F (190°C). Prepare a large baking sheet by lining it with parchment paper or a silicone mat.
- Use a tablespoon or small cookie scoop to portion dough. Roll each portion between your hands to form a smooth ball, then place on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 7 to 8 minutes. The cookies should be just lightly set — avoid browning, especially on the bottom. They will still be delicate when hot.
- Allow the cookies to cool on the baking sheet for 5 minutes. Meanwhile, line another baking sheet with fresh parchment paper and dust generously with powdered sugar.
- Transfer the slightly cooled cookies to the powdered sugar‑dusted sheet and dust them with more powdered sugar. For an extra snowy finish, place the remaining powdered sugar in a small bowl, then drop cookies one at a time into the bowl and gently roll until evenly coated.
- Let the cookies cool completely. Once fully cool, store them in an airtight container.
Helpful Tips
- Chill the dough well. Cold dough is much easier to shape into neat balls and helps prevent excessive spreading during baking. Make sure the dough is firm but still pliable.
- Don’t overbake. These cookies bake quickly — remove them when they are just beginning to set but still slightly soft in the center. They will firm up as they cool. Overbaking will result in dry, crumbly snowballs rather than tender melts-in-your-mouth bites.
- Use a cookie scoop. A standard tablespoon scoop ensures even size so cookies bake uniformly. Consistent size helps with both texture and presentation.
- Double-dust for that snowy effect. Applying powdered sugar twice — once on the sheet and again by rolling each cookie — gives that charming, snow‑covered look and a more luxurious sweetness.
- Let cookies fully cool before sealing. Storing while warm can cause condensation and make the coating soggy. Cool completely, then store loosely covered initially for a few hours, then seal.
Substitutions And Variations
- Extract alternatives: If peppermint is too strong for some, substitute half peppermint extract and half vanilla extract for a milder mint‑vanilla flavor.
- Chocolate chips instead of peppermint chips: Swap peppermint baking chips for white or milk chocolate chips for a traditional snowball cookie flavor with a pink twist.
- Omitting food coloring: You can skip food coloring entirely for a classic snowball look; you’ll have soft beige cookies with mint chips peeking through.
- Festive shapes: Instead of rolling into balls, slightly flatten dough portions and use holiday-themed cookie cutters, though you may need to reduce baking time by a minute or two.
- Gluten free version: Substitute all-purpose flour with a 1:1 gluten‑free baking flour mix; ensure it contains xanthan gum for best results. Texture will be slightly different but still enjoyable.
Storage Instructions
Once your Peppermint Snowball Cookies are completely cool and generously coated in powdered sugar, store them in an airtight container. Place a layer of parchment paper between layers of cookies to prevent sticking. Stored at room temperature in a cool, dry place, they will stay fresh for up to 4 days. If you live in a warm or humid climate, store them in a cool spot or lightly chilled to preserve texture and coating crispness. Once frozen solid, move the dough balls into a freezer-safe container or zip-top bag for storage.
Nutritional Information (per cookie)
- Calories: approximately 82 kcal
- Carbohydrates: about 8 g
- Fat: about 5 g (Saturated Fat: 3 g)
- Cholesterol: roughly 10 mg
- Sodium: approximately 60 mg
- Potassium: about 7 mg
- Sugar: roughly 3 g
- Vitamin A: about 120 IU
- Calcium: around 8 mg
- Iron: ~0.3 mg
Serving Suggestions
Peppermint Snowball Cookies shine when served during the holidays with warm or cold seasonal beverages. Pair them with hot chocolate topped with marshmallows, peppermint tea, or a spiced coffee for a cozy winter treat. They are perfect for cookie exchange parties or holiday dessert platters alongside gingerbread, pecan pie slices, or sugar‑sprinkled shortbreads. For a festive twist, serve them on a platter with a dusting of extra powdered sugar and a few fresh mint sprigs. You can also wrap a few in clear cellophane bags tied with red or green ribbon as thoughtful homemade gifts for friends, neighbors, or coworkers.
Frequently Asked Questions About Peppermint Snowball Cookies
Is it possible to substitute granulated sugar for powdered sugar in this recipe?
Powdered sugar is crucial in this recipe, contributing to both its texture and visual appeal. Within the dough, it helps create a delicate crumb and keeps the cookies soft. The outer coating of powdered sugar provides the signature “snowball” look — granulated sugar would not give the same soft, snowy finish. For that reason it is not recommended to substitute granulated sugar for powdered sugar in this recipe.
Can I freeze the dough or finished cookies?
Yes you can. After chilling the dough, portion it into cookie balls, place them on a parchment‑lined tray, and freeze until solid. Once frozen solid, move the dough balls into a freezer-safe container or zip-top bag for storage. When you’re ready to bake, add an extra minute or two to the baking time — just keep an eye on them to prevent over‑browning. Baked cookies can also be frozen. Once fully cooled and powdered sugar coated, lay them in a single layer on a tray and freeze. Then store in a freezer‑safe container with parchment sheet layers. When ready to enjoy, thaw at room temperature and, if desired, dust with fresh powdered sugar to refresh the snowball appearance.
My cookies turned out flat and greasy. What went wrong?
Flat, greasy cookies often result from dough that is too warm, too much butter, or overbaking. To avoid this, be sure to chill the dough thoroughly before shaping. Measure butter and flour carefully using the spoon‑and‑level method for flour. Also, ensure baking is done just until the cookies start to set — remove them when they are still slightly soft in the center. Finally, avoid adding too much powdered sugar after baking if the cookies are still hot, as the heat can melt the coating and make them soggy.
Final Thoughts
Thank you for joining me in baking these Peppermint Snowball Cookies, they truly bring a bit of holiday magic to the kitchen. I love how simple ingredients and a few sprinkles of festive color and peppermint chips turn into a tender, melt‑in‑your-mouth treat that feels so special. Whether you’re baking for friends, family, or just yourself with a cozy drink, I hope these cookies fill your home with sweetness and joy. Wishing you many warm moments, full bellies, and the delight of homemade holiday treats. Happy baking and enjoy every snow‑kissed bite!
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Peppermint Snowball Cookies
- Total Time: 53 minutes (including chilling)
- Yield: 36 cookies 1x
Description
Peppermint Snowball Cookies are soft, buttery holiday cookies with a peppermint twist and festive pink hue. Rolled in powdered sugar, they melt in your mouth and are perfect for cookie trays or gifting.
Ingredients
1 cup unsalted butter, softened
2/3 cup powdered sugar, sifted
2 1/4 cups all-purpose flour, spooned and leveled
1/2 teaspoon salt
1 teaspoon peppermint extract
Red or pink food coloring
3/4 cup peppermint baking chips
Additional powdered sugar, for coating
Instructions
- In a large mixing bowl, cream together the softened butter and 2/3 cup powdered sugar using a hand mixer or stand mixer. Beat until the mixture is light, fluffy, and pale — approximately 2 minutes. This step aerates the butter so cookies remain tender.
- Add the flour and salt to the butter mixture. Pour in the peppermint extract. Mix on low speed or stir by hand just until the dough begins to form. Do not overmix.
- Add a few drops of red or pink food coloring, then mix gently until the dough reaches your desired festive shade. Less coloring will give a soft pastel pink; more will deepen the hue.
- Fold in the peppermint baking chips so they are evenly distributed throughout the dough.
- Cover the dough with plastic wrap or place it in an airtight container and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to handle and preventing cookies from spreading too much while baking.
- Preheat your oven to 375°F (190°C). Prepare a large baking sheet by lining it with parchment paper or a silicone mat.
- Use a tablespoon or small cookie scoop to portion dough. Roll each portion between your hands to form a smooth ball, then place on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 7 to 8 minutes. The cookies should be just lightly set — avoid browning, especially on the bottom. They will still be delicate when hot.
- Allow the cookies to cool on the baking sheet for 5 minutes. Meanwhile, line another baking sheet with fresh parchment paper and dust generously with powdered sugar.
- Transfer the slightly cooled cookies to the powdered sugar‑dusted sheet and dust them with more powdered sugar. For an extra snowy finish, place the remaining powdered sugar in a small bowl, then drop cookies one at a time into the bowl and gently roll until evenly coated.
- Let the cookies cool completely. Once fully cool, store them in an airtight container.
Notes
Chill dough thoroughly for best shape. Avoid overbaking to keep cookies tender. Store in an airtight container up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 82 kcal
- Sugar: 3 g
- Carbohydrates: 8 g
- Protein: 1 g