Peppermint Snowball Cookies Recipe

Introduction

These Peppermint Snowball Cookies are soft, buttery delights with a refreshing peppermint twist. Lightly tinted and coated in confectioners sugar, they bring festive cheer to any occasion. Perfect for sharing or enjoying with a cup of hot cocoa.

Ingredients

• 2 sticks (1 cup) salted butter, softened to room temperature
• 2/3 cup + 1 1/2 cups confectioners sugar (divided)
• 2 1/4 cups flour
• 1/4 teaspoon kosher salt
• 1 teaspoon pure peppermint extract
• Red or pink food dye

Instructions

1. Step 1: In the bowl of a stand mixer, cream together the butter and 2/3 cup confectioners sugar until smooth. Add the flour, salt, and peppermint extract, then beat just until combined. Add food coloring gradually until the dough reaches your desired color.
2. Step 2: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes. Meanwhile, preheat your oven to 375°F and line a large cookie sheet with parchment paper.
3. Step 3: Scoop out 1-tablespoon portions of dough and roll them into uniform balls. Place the cookies on the prepared sheet, spacing them slightly apart. Bake for 8 minutes, until the bottoms are just beginning to brown. Let the cookies cool on the pan for 5 to 10 minutes.
4. Step 4: Pour 1 1/2 cups confectioners sugar into a large resealable plastic bag. Add a few cookies at a time to the bag, seal it, and shake to coat each cookie evenly. Return the coated cookies to the cookie sheet and repeat with the remaining cookies. For extra sweetness, repeat the coating step once more, then let the cookies cool completely. Before serving, dust with a little more confectioners sugar.

Tips & Variations

• Use gel food coloring to get vibrant colors without affecting the dough texture.
• For an extra peppermint kick, add crushed candy canes on top of the cookies after the sugar coating.
• Swap peppermint extract for vanilla or almond extract for a different flavor profile.
• Be careful not to overmix the dough to keep cookies tender and crumbly.

Storage

Store these cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months—just thaw at room temperature before serving. If desired, you can refresh the confectioners sugar coating after reheating slightly in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter. Just add a pinch of extra salt to balance the flavors.

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 30 minutes before baking helps the cookies hold their shape and prevents spreading.

Peppermint Snowball Cookies Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

Delight in these festive Peppermint Snowball Cookies, featuring a tender buttery base infused with refreshing peppermint extract and a hint of festive red coloring. Perfectly baked until lightly golden and rolled in a generous coating of confectioners sugar, these cookies melt in your mouth with a sweet, minty finish—ideal for holiday celebrations or year-round treats.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 53 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 2 sticks (1 cup) salted butter, softened to room temperature
• 2/3 cup confectioners sugar
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1 teaspoon pure peppermint extract
• Red or pink food dye, as desired

Coating

• 1 1/2 cups confectioners sugar

Instructions

1. Mix the dough. In the bowl of a stand mixer, cream together the softened butter and 2/3 cup confectioners sugar until the mixture is smooth and fluffy. Add the flour, kosher salt, and peppermint extract, then beat just until all ingredients are combined. Slowly add the red or pink food dye until the dough reaches your desired color.
2. Chill the dough. Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for 30 minutes to firm up, making it easier to shape. Meanwhile, preheat the oven to 375°F (190°C) and line a large cookie sheet with parchment paper.
3. Shape and bake the cookies. Scoop tablespoon-sized portions of dough and roll each into a uniform ball using your hands. Place the dough balls evenly spaced on the prepared baking sheet. Bake in the preheated oven for 8 minutes, or until the bottoms of the cookies are just starting to brown. Remove from oven and allow the cookies to cool on the pan for 5 to 10 minutes.
4. Coat the cookies. Pour 1 1/2 cups confectioners sugar into a large resealable plastic bag. Add a few cookies at a time to the bag, then shake gently to coat each one thoroughly in sugar. Place the coated cookies back onto the cookie sheet and repeat the coating process with the remaining cookies. For an extra sweet finish, shake the cookies in confectioners sugar once more after they have fully cooled. Serve and enjoy!

Notes

• Using salted butter helps balance the sweetness but can be substituted with unsalted butter; adjust salt accordingly.
• Chilling the dough is crucial for easier handling and better cookie shape retention during baking.
• For a stronger peppermint flavor, increase the peppermint extract slightly but be cautious not to overpower.
• If desired, use natural food coloring for a healthier option.
• Store the cookies in an airtight container at room temperature for up to one week to maintain freshness.

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