Peppermint Snowball Cookies Recipe tastes like buttery shortbread kissed with cool peppermint and sweet powdered sugar, and it fits anyone who loves holiday cookies that look as festive as they taste in about 45 minutes start to finish. This Peppermint Snowball Cookies Recipe works well for cookie swaps, gifting tins, or those “I need something cute and easy” holiday moments. I bake these every December while my kids argue over who crushed the candy canes better, and the tradition makes the kitchen smell like a candy shop.

Why Make This Peppermint Snowball Cookies Recipe at Home

You control the peppermint level, the sweetness, and the texture, so the cookies turn out exactly how you like them. Store-bought versions often taste waxy or too sweet, while these stay tender, buttery, and melt-in-your-mouth.

You also mix the dough in one bowl, chill briefly, then roll and bake, so the process stays simple. The cookies freeze beautifully, so you can bake ahead and look like you planned everything weeks in advance.

“These Peppermint Snowball Cookies taste like a buttery snowstorm of minty goodness, and they disappear from the cookie tray every single time. ★★★★★”

Ingredients You Need

Butter & sugar

1 cup unsalted butter, softened
- Use real butter, not margarine, for the best flavor and texture.
- I like a good quality American or European-style butter for extra richness.
1/2 cup powdered sugar, plus more for rolling
- Powdered sugar keeps the texture tender and sandy instead of gritty.
- Store brands work fine here, just make sure it contains cornstarch for structure.

Flavorings

1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
- Use pure extract if possible, not “mint flavor,” which can taste like toothpaste.
- If you prefer a softer mint flavor, start with 1/2 teaspoon and taste the dough.

Dry ingredients

2 1/4 cups all-purpose flour
- Use regular all-purpose, not self-rising.
- I measure with the spoon-and-level method so the cookies stay tender, not dry.
1/2 teaspoon fine sea salt
- If you only have table salt, use a tiny pinch less.
1/2 cup finely chopped pecans or walnuts (optional)
- Nuts add a classic snowball texture and flavor, but you can skip them for nut-free.
- Toast the nuts lightly in a dry skillet for extra flavor, then cool before adding.

Peppermint crunch

1/2 cup finely crushed candy canes or peppermint candies
- I place them in a zip-top bag and tap with a rolling pin until fine.
- Avoid huge chunks, since they can melt into sticky puddles on the baking sheet.
- You can use pre-crushed peppermint bits from the baking aisle as a shortcut.

For rolling

1 to 1 1/2 cups powdered sugar
2 to 3 tablespoons extra crushed peppermint for garnish
- I like a mix of plain powdered sugar and a little peppermint on the outside.
- If you prefer less crunch, sprinkle just a pinch of peppermint on top.

Equipment list

Mixing bowl and hand mixer or stand mixer with paddle
Measuring cups and spoons
Rubber spatula
Baking sheets
Parchment paper or silicone baking mats
Small cookie scoop or tablespoon
Wire cooling racks
Zip-top bag and rolling pin for crushing candy canes

Tips & Mistakes

Chill the dough for at least 20 to 30 minutes so the cookies hold a round shape and do not spread.
Measure flour lightly and level it, since extra flour makes dry, crumbly snowballs.
Crush candy canes into fine bits, not big chunks, so they blend into the dough without sharp edges.
Use softened butter that still feels cool to the touch, not greasy, so the dough stays sturdy.
Roll the cookies in powdered sugar while they still feel warm, or the sugar will not cling well.
Line baking sheets with parchment so any melted peppermint does not glue cookies to the pan.
Bake just until the bottoms turn light golden, since overbaking leads to hard, dry cookies.
Let cookies cool a few minutes on the sheet before moving them, or they can break apart.
Store extra crushed peppermint in an airtight jar, so humidity does not turn it sticky.
Taste the dough after mixing in peppermint extract and adjust by a drop or two, since peppermint can turn strong quickly.

How to Make Peppermint Snowball Cookies Recipe

Mix the dough

Line two baking sheets with parchment paper and set them aside.
In a large bowl, beat the softened butter and 1/2 cup powdered sugar with a hand mixer until the mixture turns creamy and smooth, about 2 minutes.
Add vanilla extract and peppermint extract, then mix until combined and fragrant.
In a separate bowl, whisk together flour and salt, then add this mixture to the butter mixture in two additions, mixing on low until the dough comes together.
Stir in chopped nuts and crushed peppermint with a spatula until they spread evenly through the dough.

Chill and shape

Cover the bowl and chill the dough in the fridge for 20 to 30 minutes so it firms up.
Scoop tablespoon-size portions of dough or use a small cookie scoop for even balls.
Roll each portion between your palms to form smooth, round balls and place them on the prepared baking sheets, spacing them about 1 1/2 inches apart.
Chill the shaped cookie balls on the baking sheet for another 10 to 15 minutes while you heat the oven.

Bake

Heat the oven to 350°F (175°C).
Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the bottoms look light golden and the tops look set but not browned.
Let the cookies sit on the baking sheet for 5 minutes so they firm up slightly.

Roll in powdered sugar

Place 1 cup powdered sugar in a shallow bowl.
While the cookies still feel warm but not hot, roll each one gently in powdered sugar and place it on a wire rack.
Let the cookies cool completely, then roll them in powdered sugar a second time for that thick, snowy coating.
Sprinkle a pinch of extra crushed peppermint over the tops if you want more color and crunch.

Variations I've Tried

I sometimes swap the nuts for mini chocolate chips and turn them into peppermint chocolate snowballs. The chocolate pairs nicely with the mint and makes kids extra happy. You can also skip nuts and chocolate entirely and keep them as pure peppermint shortbread bites.

I have also added a tiny bit of almond extract with the vanilla for a bakery-style flavor twist. Another fun version uses colored sanding sugar mixed into the powdered sugar for pastel snowballs that work outside the winter holidays. You can even roll half the batch in plain powdered sugar and half in peppermint sugar so guests can pick their favorite.

How to Serve Peppermint Snowball Cookies Recipe

Serve these Peppermint Snowball Cookies on a holiday cookie platter with classic sugar cookies, gingerbread, and chocolate crinkles. They pair beautifully with hot cocoa, peppermint hot chocolate, coffee, or a big glass of cold milk. I like to tuck a few into small cellophane bags with a ribbon for easy neighbor gifts. They also make a fun after-dinner treat when you want something sweet but not heavy.

How to store

Store cooled cookies in an airtight container at room temperature for 4 to 5 days, with parchment between layers to protect the sugar coating.
Keep them in the fridge for up to 7 days if your kitchen runs warm, and let them sit at room temperature for 15 minutes before serving.
Freeze baked cookies in a single layer on a tray, then move them to a freezer bag or container for up to 2 months.
Thaw frozen cookies at room temperature in the closed container, then toss lightly in a little fresh powdered sugar if they look dull.
If you want them slightly warm, heat them in a 275°F oven for 4 to 5 minutes, then cool a bit and dust again with powdered sugar.