Introduction

Peppermint Snowball Cookies are a festive treat perfect for the holiday season. These buttery, melt-in-your-mouth cookies are infused with peppermint and crushed candy canes, then rolled in a snowy coating of confectioners’ sugar for a beautiful and delicious finish.

A white bowl filled with many round cookies coated in fine white powdered sugar, with crushed red peppermint bits mixed into the sugar and visible inside the cookies. The cookies have a rough, slightly cracked surface texture and are piled high in the bowl. One and a half cookies show bites taken, revealing a light beige inside with red specks. Around the bowl are festive ribbons with red snowflake patterns, and the whole scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
3/4 cup (90g) confectioners’ sugar

1 teaspoon pure vanilla extract
1 teaspoon peppermint extract

2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1/8 teaspoon salt

1/3 cup (40g) crushed candy canes (about 3-4 regular-size candy canes)
1 and 1/4 cups (150g) confectioners’ sugar (for coating)

Instructions

Step 1: In a large bowl, use a handheld mixer or stand mixer fitted with a paddle attachment to beat the butter for 1 minute on medium speed until smooth and creamy. Add 3/4 cup (90g) confectioners’ sugar and beat on low speed until incorporated. Increase speed to medium-high and beat until combined and creamy. Scrape down the sides and bottom of the bowl as needed.

Step 2: Beat in the vanilla and peppermint extracts on medium-high speed until combined. Add the flour and salt, then beat on low speed. Although the dough may look dry at first, continue mixing until the flour is fully incorporated. Increase speed to high to bring the dough together. Finally, beat in the crushed candy canes.
Step 3: Cover the dough tightly and chill in the refrigerator for at least 30 minutes, up to 3 days. If chilled longer than 3 hours, bring the dough to room temperature for about 30 minutes before shaping, as it will be very stiff.
Step 4: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside. Pour the 1 and 1/4 cups (150g) confectioners’ sugar for coating into a shallow bowl.

Step 5: Scoop or roll 1 tablespoon (20g) of dough per cookie into balls and place them on the baking sheets, spacing at least 2 inches apart. Bake until the bottoms are golden brown and the tops are just barely browned, about 15 minutes.
Step 6: Let the cookies cool on the baking sheet for 5 minutes. Then, gently roll each cookie in the confectioners’ sugar to coat completely. Transfer to wire racks to cool completely. Once cooled, roll the cookies in confectioners’ sugar again to set the coating.

Tips & Variations

For a stronger peppermint flavor, increase the peppermint extract by up to 1/2 teaspoon, but be careful not to overpower the dough.

Substitute crushed peppermint candies or white chocolate chips for the candy canes to vary the texture and flavor.
Use a cookie scoop to ensure uniformly sized cookies for even baking.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can be frozen for longer storage; thaw at room temperature before serving. When reheating, gently warm in a low oven or microwave for a few seconds to refresh softness, but avoid overheating to keep the peppermint coating intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 3 days. Just make sure to let it sit at room temperature for about 30 minutes before shaping to make rolling easier.

Why do I need to roll the cookies in sugar twice?

The first roll melts slightly as the cookies cool, creating a sticky surface. Rolling in sugar again once cooled ensures a thicker, snowball-like coating that sticks well for appearance and flavor.