Peppermint Snowball Cookies Recipe

I didn’t grow up making snowball cookies. Honestly, I thought they were kind of plain when I first saw them at a cookie exchange years ago. Just little white lumps covered in powdered sugar. Nothing flashy.

Then I tasted one. Buttery, soft, melt-in-your-mouth, and that cool peppermint flavor hit at the end. I went back for three more and asked for the recipe before I even grabbed my coat.

Now I make them every single winter. Not just once either. Multiple batches. Some for friends, some for family, and some that mysteriously never leave my kitchen.

They’re easy in that comforting, dependable way. No decorating stress. No fancy techniques. Just mix, roll, bake, and coat them in snowy sugar until your counters look like a powdered sugar blizzard happened.

And yes, I still make a mess every time.

Ingredients I Used for the Recipe

• 1 cup unsalted butter, softened – This is the base of everything. It gives the cookies that rich, tender texture. I let it sit out until soft but not greasy.
• 2/3 cup powdered sugar, sifted – Sweetens the dough and keeps it smooth. Powdered sugar blends better than granulated, so the cookies stay delicate.
• 2 1/4 cups all-purpose flour, spooned and leveled – Gives structure. I learned the hard way not to scoop straight from the bag or the dough turns dry.
• 1/2 teaspoon salt – Just enough to balance the sweetness and make the peppermint pop.
• 1 teaspoon peppermint extract – The star flavor. Not too much or it starts tasting like toothpaste. One teaspoon is perfect.
• A few drops red or pink food coloring (optional) – This gives the inside a soft festive color. Totally optional, but I love the surprise when you bite in.
• 3/4 cup peppermint baking chips – Adds little bursts of minty sweetness throughout the cookie.
• Extra powdered sugar for coating – You’ll need more than you think. These cookies get rolled twice for that snowy finish.

How to make Peppermint Snowball Cookies?

Step 1 – Cream the Butter and Sugar

I beat the softened butter and powdered sugar together until it looks light and fluffy. This usually takes about two minutes. The mixture should look pale and smooth, not dense.

If I rush this step, the cookies don’t get that melt-away texture, so I let the mixer do its thing.

Step 2 – Add the Dry Ingredients

I mix in the flour, salt, and peppermint extract just until everything comes together. The dough will look a little crumbly at first. That’s normal. I stop mixing as soon as it holds together.

Overmixing makes them tough, and these cookies are supposed to be tender.

Step 3 – Add Color and Peppermint Chips

If I’m using food coloring, I add a few drops and gently mix until I get the shade I want. One time I accidentally made them bright pink. I thought I ruined them, but everyone loved them.

Then I stir in the peppermint baking chips so they’re evenly scattered.

Step 4 – Chill the Dough

I cover the dough and refrigerate it for at least 30 minutes. This step matters more than it seems. Chilled dough holds its shape better and gives you rounder cookies.

I’ve skipped this before when I was impatient, and the cookies spread more than I liked. Still tasted good, just not as pretty.

Step 5 – Roll Into Small Balls

I scoop about a tablespoon of dough and roll it between my palms. I keep them small. Bite-sized is best because these are rich.

Also, smaller cookies mean less powdered sugar falling all over your clothes when you eat them. Learned that one the messy way.

Step 6 – Bake Just Until Set

I place the dough balls on a lined baking sheet and bake at 375°F for 7 to 8 minutes. The bottoms should be barely golden. These are not supposed to brown like regular cookies.

They might look underbaked, but that’s exactly right.

Step 7 – First Sugar Dusting While Warm

After cooling for about 5 minutes, I dust them with powdered sugar while they’re still slightly warm. This creates a light coating that sticks.

This is where things start getting messy. I just accept it now.

Step 8 – Cool Completely and Roll Again

Once the cookies are fully cooled, I roll them one by one in a bowl of powdered sugar until they look completely white and snowy.

This second coating is what gives them that classic snowball look and a little extra sweetness.

What I’ve Learned After Making These Every Year

The first time I made these, I treated them like regular cookies. Big mistake. Snowball cookies are their own thing, and they behave differently.

Now I have a rhythm, and they turn out better every time.

Keep Them Small

These cookies are meant to be pop-in-your-mouth size. If they’re too big, they get heavy and don’t have that delicate texture.

Measure Flour Carefully

I always spoon flour into the measuring cup and level it off. Scooping packs in too much flour and makes the dough dry and crumbly.

Don’t Skip the Chill Time

Cold dough equals prettier cookies. It’s worth the wait, even when you’re tempted to rush.

Double Coat the Sugar

This is non-negotiable for me now. The first dusting melts slightly into the cookie, and the second makes that soft, powdery finish.

Handle Gently While Warm

They’re fragile right out of the oven. If you try to roll them too soon, they can fall apart. I let them rest before touching.

Little Things I Do to Make Them Even Better

I like to bake these when I’m not in a hurry. This is not a rushed recipe. It’s one of those slow kitchen afternoons with music playing and powdered sugar somehow ending up on the dog.

Sometimes I make the dough the night before and bake the next day. The flavor actually deepens a bit, and it makes the process feel easier.

If I’m giving them as gifts, I roll them in sugar again right before packing them up. That fresh coating makes them look bakery-perfect even though they were made in my slightly chaotic kitchen.

They store well in an airtight container for a few days, but honestly they rarely last that long here. Someone is always sneaking one.

I’ve frozen them too. I coat them once, freeze, then roll again after thawing. Works beautifully and saves time during busy weeks.

Tips

Use Real Butter

This isn’t the place for substitutes. Real butter gives that signature texture that makes these cookies melt instead of crunch.

Go Easy on the Peppermint Extract

A little goes a long way. Too much and the flavor turns sharp instead of refreshing.

Line Your Baking Sheet

Parchment paper keeps the bottoms from overbrowning and makes cleanup easier, which I always appreciate.

Expect a Mess

Powdered sugar will get everywhere. I’ve stopped fighting it. That’s part of the charm.

Make Extra

Every single time I think I made enough, they disappear faster than expected. These are the cookies people reach for first.

That’s why I keep coming back to this recipe. It’s simple, comforting, and just festive enough without trying too hard. A quiet kind of holiday cookie that somehow steals the whole show.