Peppermint Snowball Cookies

Peppermint snowball cookies bring together buttery, melt-in-your-mouth texture with refreshing peppermint flavor and a snowy coating of powdered sugar. These festive treats are incredibly easy to make, requiring just one bowl and about 30 minutes from start to finish. I started making these every December after my neighbor shared her recipe at a cookie swap, and now they’re the first to disappear from my holiday tins.

The crushed candy canes add little bursts of minty crunch that make them feel special, while the classic snowball shape rolled in sugar makes them look like they belong in a bakery window. They’re also naturally nut-free if you skip the traditional pecans, making them great for sharing with friends who have allergies.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1/2 cup powdered sugar, plus 1 1/2 cups for rolling
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon peppermint extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup finely crushed peppermint candies or candy canes (about 6-8 small candy canes)
• 2 tablespoons cornstarch

How To Make Peppermint Snowball Cookies

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat the softened butter and 1/2 cup powdered sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
3. Mix in the vanilla extract and peppermint extract until well combined.
4. Add the flour, salt, and cornstarch to the butter mixture, then beat on low speed until just combined and a soft dough forms.
5. Fold in the crushed peppermint candies using a spatula or wooden spoon until evenly distributed throughout the dough.
6. Roll the dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared baking sheets.
7. Bake for 12-14 minutes until the bottoms are just lightly golden but the tops remain pale.
8. Let the cookies cool on the baking sheet for 5 minutes, then roll each warm cookie in the remaining powdered sugar until completely coated.
9. Transfer the cookies to a wire rack to cool completely, then roll them in powdered sugar a second time for that classic thick, snowy coating.

Storage Tips

These cookies store beautifully, which makes them perfect for baking ahead during the busy holiday season. Keep them in an airtight container at room temperature for up to one week. Just place sheets of parchment or wax paper between layers to prevent them from sticking together.

For longer storage, you can freeze peppermint snowball cookies for up to three months. I like to freeze them before the final coating of powdered sugar, then thaw them completely and roll them in fresh sugar before serving. You can also freeze the unbaked dough balls on a baking sheet, then transfer them to a freezer bag once solid, they’ll keep for three months and can be baked straight from frozen by adding 2-3 extra minutes to the baking time.

Peppermint Snowball Cookies Variations

Swap the peppermint candies for chocolate chips if you want a more traditional snowball cookie with a minty twist from the extract. You can also replace half the all-purpose flour with almond flour for a slightly denser, nuttier cookie that still has that tender crumb.

For a stronger peppermint punch, increase the extract to 3/4 teaspoon, but be careful not to go overboard since peppermint extract is quite potent. Some bakers like to add 1/4 cup of finely chopped pecans or walnuts along with the crushed candy for extra texture. During non-holiday months, you can skip the peppermint entirely and use 1 1/2 teaspoons vanilla extract instead for classic Mexican wedding cookies.

Tips for Success

The key to perfect snowball cookies is making sure your butter is properly softened, it should leave a slight indent when you press it but not be greasy or melted. If the butter’s too cold, your cookies will be dense instead of tender and crumbly.

Don’t overbake these cookies. They should look almost underdone when you pull them from the oven, with barely any color on top. They’ll continue to firm up as they cool, and this technique keeps them from becoming dry. The double coating of powdered sugar isn’t just for looks, rolling them while warm helps the first layer stick, and the second coating after they’ve cooled gives you that beautiful thick, snowy finish that makes these cookies so pretty.

Notes

• Crush the candy canes in a sealed plastic bag using a rolling pin or the bottom of a heavy pan, pulse them in a food processor if you want a finer texture
• If your dough feels too soft to roll, refrigerate it for 15-20 minutes until it firms up
• This recipe makes about 30 cookies depending on how large you roll them
• Use pure peppermint extract rather than imitation for the best flavor
• The cornstarch helps create that signature tender, shortbread-like texture

Your Questions Answered

Can I make these cookies ahead of time? Yes, these are excellent make-ahead cookies. Bake them up to a week in advance and store them in an airtight container, or freeze the baked cookies for up to three months. Just wait to add the final powdered sugar coating until the day you plan to serve them for the freshest look.

Why are my cookies spreading too much? This usually happens when the butter was too warm or melted, or if you didn’t measure the flour correctly. Make sure you’re spooning flour into your measuring cup and leveling it off rather than scooping directly from the bag, which packs in too much flour.

Can I use mint extract instead of peppermint extract? Peppermint extract works best here since it has that sweet, candy-cane flavor, while mint extract (usually spearmint) tastes more herbal. If you only have mint extract, start with 1/4 teaspoon and taste the dough before adding more.

How do I prevent the powdered sugar from disappearing into the cookies? This is normal, the first coating will partially absorb into warm cookies. That’s why the double-coating method works so well. Roll them once while warm, let them cool completely, then roll them again right before serving for the best appearance.

Can I make these without the peppermint candies? Absolutely. You can leave out the crushed candies and just rely on the peppermint extract for flavor, or skip the peppermint entirely for plain butter snowball cookies. You could also substitute the crushed candies with mini chocolate chips or finely chopped crystallized ginger.

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