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Peppermint Snowball Cookies

close up shot of a plate of Peppermint Snowball Cookies
These peppermint snowball cookies are a flavorful holiday cookie coated in a sweet powdered sugar and candy coating.
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Table of Contents
  1. PEPPERMINT SNOWBALL COOKIES INGREDIENTS
  2. HOW TO MAKE THIS PEPPERMINT SNOWBALL COOKIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Delightfully sweet, these peppermint snowball cookies are beyond easy to make. Snowball-shaped cookies coated with powdered sugar hide a surprisingly vibrant pink minty center with bursts of decadent chocolate chips for the perfect Christmas cookies.

Our favorite holiday cookies include our Christmas pinwheels and Grandma’s Christmas sugar cookies.

PEPPERMINT SNOWBALL COOKIES INGREDIENTS

You’ll need:

  • 2 cups + 2 tablespoons all-purpose flour
  • 2 teaspoons cornstarch
  • 1 cup salted sweet cream butter, softened
  • 3 cups powdered sugar, divided (2 cups and 1 cup)
  • 1 teaspoon pure peppermint extract
  • ½ teaspoon pure vanilla extract
  • 1¼ cup mini semi-sweet chocolate chips
  • 5-6 drops hot pink/rose food color gel
  • ¼ cup finely crushed peppermint candies 

SUBSTITUTIONS AND ADDITIONS

FOOD COLORING: You can substitute the red food coloring for dark pink in these peppermint candy snowball cookies.

MIX-INS: You can add a tablespoon of crushed peppermints to the cookie dough for these festive peppermint cookies.

CHOCOLATE CHIPS: These would also be delicious if you added mini white chocolate chips in place of the regular chocolate chips.

PEPPERMINT CANDY: You could replace the hard peppermint candy with crushed candy canes in the powdered sugar and candy mixture if you prefer.

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HOW TO MAKE THIS PEPPERMINT SNOWBALL COOKIES RECIPE

PRO TIP:

You can make the dough a day ahead and chill in the refrigerator.

STEP ONE: Whisk together the flour and cornstarch. Set it aside.

STEP TWO: Using either a stand mixer, or a large bowl and a hand mixer on medium-high, beat the softened butter for 30 seconds. Add the 1 cup of powdered sugar and beat for another 1 to 1½ minutes.

PRO TIP:

Make sure your butter is at room temperature and softened rather than melted. Otherwise, they will spread out too much during baking.

STEP THREE: Lower the mixer speed to medium-low, add in the peppermint and vanilla extracts.

STEP FOUR: Keeping the mixer speed on medium-low, add in the flour mixture. Mix just until the ingredients are well incorporated. 

STEP FIVE: Increase the mixer to medium speed and add the red food color. Mix just until the color is uniform.

STEP SIX: Add in the mini chocolate chips and mix just until combined and well distributed.

STEP SEVEN: Cover the dough and chill in the refrigerator for 10 minutes.

STEP EIGHT: Preheat the oven to 350°F. Line two baking sheets with parchment paper, one for baking the dough balls, and one for the rolled cookies to finish cooling on. Set them aside.

STEP NINE: Using a 1 tablespoon cookie scoop, scoop out the cookie dough. Shape dough into a ball and place it on the prepared baking sheet. Space the rolled cookie dough balls 1 inch apart. Bake for 10 to 12 minutes.  

STEP TEN: Add the remaining 2 cups of powdered sugar and the crushed peppermint candies to a medium bowl. Whisk to combine. Set it aside.

PRO TIP:

The easiest way to crush candy is to place candy in a Ziploc bag and smash it with a rolling pin.

STEP ELEVEN: Remove the cookies from the oven and allow them to rest on the cookie sheet for 5 minutes. Roll the cookies in the powdered sugar mixture. Transfer the coated cookies to the second prepared cookie sheet. 

STEP TWELVE: Once the coated cookies have completely cooled, roll them again in the powdered sugar coating.

HOW TO SERVE

Traditional snowball cookies are always a favorite anytime they show up on a cookie tray or in the cookie jar, and this extra festive version will be a big hit this time of year. Add these yummy, minty confections to your cookie jar to serve as an afternoon snack or after dinner with a warm cup of whipped hot chocolate.

STORAGE

ON THE COUNTER: Store any leftovers of these peppermint snowballs in an airtight container for up to 5 days.  

IN THE FREEZER: You can freeze the baked cookies for up to 3 months in a large plastic food-storage bag or airtight container.

This recipe takes the classic snowball cookie and adds a surprise in the center, just in time for the holiday season. The burst of chocolate and peppermint flavor wrapped in powdered sugar makes for heavenly confections for the holidays.

FREQUENTLY ASKED QUESTIONS

Can I freeze these peppermint crunch snowball cookies?

These easy snowball cookies can be frozen for up to three months. Even if you have already rolled your cookies in powdered sugar, once you take them out of the freezer and thaw them, roll them in a fresh coating of powdered sugar.

Do I have to chill the dough before baking the cookies?

It’s best not to skip the chilling step as it will help give you a more rounded snowball cookie.

Why is my dough crumbly?

If you didn’t measure your flour precisely, you might end up with dry, crumbly cookies. Make sure when you measure the flour, you level it off in the measuring cup.

MORE RECIPES YOU’LL LOVE

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close up shot of a plate of Peppermint Snowball Cookies

Peppermint Snowball Cookies

5 from 1 vote
These peppermint snowball cookies are a flavorful holiday cookie coated in a sweet powdered sugar and candy coating.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 42 cookies

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cornstarch
  • 1 cup salted sweet cream butter softened
  • 3 cups powdered sugar divided (2 cups and 1 cup)
  • 1 teaspoon pure peppermint extract
  • ½ teaspoon pure vanilla extract
  • cup mini semi sweet chocolate chips
  • 5 to 6 drops hot pink/rose food color gel
  • ¼ cup peppermint candies finely crushed

Instructions
 

  • Whisk together the flour and cornstarch. Set it aside.
  • Using either a stand mixer, or a large mixing bowl and a handheld mixer on medium-high, beat the softened butter for 30 seconds. Add the 1 cup of powdered sugar and beat for another 1 to 1½ minutes.
  • Lower the mixer speed to medium-low, add in the peppermint and vanilla extracts.
  • Keeping the mixer speed on medium-low, add in the flour mixture. Mix just until the ingredients are well incorporated.
  • Increase the mixer speed to medium and add the red food color. Mix just until the color is uniform.
  • Add in the mini chocolate chips and mix just until combined and well distributed.
  • Cover the dough and chill in the refrigerator for 10 minutes.
  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper, 1 for baking the dough balls, and one for the rolled cookies to finish cooling on. Set them aside.
  • Using a 1 tablespoon cookie dough scoop, scoop out the cookie dough. Roll the dough into a ball and place on the prepared baking sheet. Space the rolled cookie dough balls 1 inch apart. Bake for 10 to 12 minutes.
  • Add the remaining 2 cups powdered sugar and the crushed peppermint candies to a medium size mixing bowl. Whisk to combine. Set it aside.
  • Remove the cookies from the oven and allow them to rest on the cookie sheet for 5 minutes. Roll the cookies in the powdered sugar mixture. Transfer the coated cookies to the second prepared cookie sheet.
  • Once the coated cookies have completely cooled, roll them again in the powdered sugar mixture.

Notes

PRO TIP: You can make the dough a day ahead and chill in the refrigerator.
 
PRO TIP: Make sure your butter is at room temperature and softened rather than melted. Otherwise, they will spread out too much during baking.
PRO TIP: The easiest way to crush candy is to place candy in a Ziploc bag and smash it with a rolling pin.

Nutrition

Calories: 141kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 40mg | Potassium: 48mg | Fiber: 1g | Sugar: 12g | Vitamin A: 139IU | Calcium: 7mg | Iron: 1mg
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