Peppermint Snowball Cookies

Name: Peppermint Snowball Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
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; 5 to 6 drops hot pink/rose food color gel; 1¼ cups mini semi sweet chocolate chips; ¼ cup peppermint candies (finely crushed )

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

Peppermint Snowball Cookies Ingredients
Substitutions And Additions
How To Make This Peppermint Snowball Cookies Recipe
How To Serve Candy Cane Snowball Cookies
Storing These Peppermint Snowballs
Frequently Asked Questions
More Recipes You’ll Love
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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.

Peppermint Snowball Cookies Ingredients

Peppermint Snowball Cookies raw ingredients that is labeled

You’ll need:

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

How To Make This Peppermint Snowball Cookies Recipe

OUR RECIPE DEVELOPER SAYS

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, and add in the peppermint and vanilla extracts.

extracts added and blended together in a bowl

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.

red food coloring added to the cookie dough in a bowl

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

mini chocolate chips added and blended together in a bowl

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 the 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.

powdered sugar and peppermint candies whisked in a bowl

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.

cookies rolled into sugar mixture and placed on a cookie sheet

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

How To Serve Candy Cane Snowball Cookies

Traditional snowball cookies are always a favorite anytime they show up on a cookie tray, 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.

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

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Lofthouse Cookies

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Storing These Peppermint Snowballs

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.

a plate of Peppermint Snowball Cookies with bowls of peppermint and chocolate chips

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 wrapped in powdered sugar make these peppermint snowball cookies 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

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

Cook Time 12

Total Time 27

Servings cookies

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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
5 to 6 drops hot pink/rose food color gel
1¼ cups mini semi sweet chocolate chips
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

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

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!