These Peppermint Snowball Cookies are everything a Christmas cookie should be! Easy, beautiful, and packed with flavor! A double dusting of powdered sugar gives these easy snowball cookies an extra sweet finish. Love peppermint treats? Make sure to try my Chocolate Peppermint 4 Layer Dessert, Peppermint Crunch Popcorn and Peppermint Shortbread Cookies!
I love making snowball cookies. They are truly one of the easiest recipes out there and you can make them with virtually any flavor and a variety of add-ins. There’s a few things that I do with my snowball cookies that I think you should do too.
There are one of our very favorite must-make Christmas cookies and we make several batches each year for ourselves, and of course friends and family.
If you are looking for Christmas cookies to make this year, these Snowball Cookies should really be on your list along with these favorites:
- Soft and Chewy Ginger Molasses Cookies
- Cranberry Orange Shortbread Cookies
- Mint Chocolate Chip Snowball Cookies
- Peppermint Shortbread Cookies
- Peanut Butter Cookies with Maple Cinnamon Glaze
Snowball Cookie Tips
Snowballs cookies are incredibly easy to make but I’ve found that there are a few tips that really make the process go smoother. Let’s take a look:
- I chill my dough. I know. We’re busy, we don’t have a lot of time, etc., etc. But, if you want a more rounded snowball cookie, chilling the dough definitely helps.
- I make my cookies small. Like, pop in your mouth kind of small. Wanna know why? Envision what happens when you take a bite out of one of these delectable cookies…that’s right. Your little black dress, or, in my case, my little black PJs, are instantly covered in a fine dusting of powdered sugar. Festive? Yes. Classy? No. Keep these bad boys small and your clothes and floor will thank you.
- I am all about a double coating of powdered sugar. Many people like to gently dust the powdered sugar on after the cookies have cooled. Mmhhmm, you people are not my people. I like to dust my cookies with powdered sugar about 5 minutes after they come out of the oven and then, once cooled, roll them around in a bowl of powdered sugar until they are liberally coated.
A double coating of powdered sugar ensures snowy white snowball cookies. Note: do not roll the cookies until they have completely cooled. These cookies are fragile when warm and could crumble.
Food Coloring – Optional
So you’ll notice the pink interior…totally optional. I thought I was adding red food coloring because, well, the lid to my food color was red. But it was really pink. Thank you Wilton for confusing me. No really, I kinda love the pink! Would be perfect for Valentine’s too! (Make sure you use gel food coloring – it’s my favorite!)
I added some Andes Peppermint Baking Chips to the dough and I love the extra peppermint-y flavor they give these cookies!
Can these cookies be frozen? Yes! Just like with most cookies, these snowball cookies can be frozen which makes them great for making in advance. I do roll my cookies in powdered sugar before freezing but then roll them again after they have thawed so they have a fresh coating of powdered sugar. The cookies can be frozen for up to 1 month.
How do I store these cookies? Let cookies cool completely and then store in an airtight container for up to 4 days.
Why is my dough so crumbly? Make sure you measured the flour correctly. The flour should be measured by spooning into a measuring cup and then leveling off with a straight edge. If you scooped your flour, it will add too much flour to the recipe and result in a very dry dough. This is true of powdered sugar as well!
Snowball Cookies for Every Occasion
I’m admittedly obsessed with snowball cookies. They are perfect for every occasion and look so pretty on a cookie tray. Here are a few more of our favorite snowball cookie recipes:
And that’s it! Super easy to make and totally pretty!
More Peppermint Treats
- Practically Perfect Peppermint Fudge
- Peppermint Shortbread Cookies
- Peppermint Mocha Fudge
- Slow Cooker Peppermint White Hot Chocolate
- Peppermint Fluff – Just 4 Ingredients!
How To Make Peppermint Snowball Cookies
Peppermint Snowball Cookies
- 1 cup unsalted butter softened
- 2/3 cup powdered sugar sifted
- 2 1/4 cup all-purpose flour spooned and leveled
- 1/2 tsp salt
- 1 tsp peppermint extract
- red or pink food coloring
- 3/4 cup Andes peppermint baking chips
- additional powdered sugar for coating
- Beat butter and powdered sugar together until light and fluffy, about 2 minutes.
- Mix in flour, salt, and extract just until combined.
- Add food color a few drops at a time until desired color is achieved. Stir in peppermint baking chips.
- Refrigerate dough, covered, for at least 30 minutes.
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or silicone baking mat.
- Scoop out one tablespoon of dough at a time and form into a ball. Place on prepared sheet.
- Bake for 7 to 8 minutes. You do not want the cookies to get more than very lightly browned on the bottom. Let cool for 5 minutes on the baking sheet.
- Line another large baking sheet with parchment paper and dust liberally with powdered sugar.
- Place slightly cooled cookies on this baking sheet and dust with additional powdered sugar. Let cool completely.
- Fill a small bowl halfway with powdered sugar. Drop cookies one at a time into the bowl and turn until coated in powdered sugar.
- Store in an airtight container for up to 4 days.
Originally published December 20, 2015.