If you didn’t already love snowball cookies, you will now! These Peppermint Snowball Cookies are everything a Christmas cookie should be! Easy, beautiful, and packed with flavor!
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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.
One. 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.
Two. 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.
Three. 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.
Using a dusting wand makes a lot less mess and an more even coating. Get one.
Note: do not roll the cookies until they have completely cooled. These cookies are fragile when warm and will just completely fall apart on you.
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!
And that’s it! Super easy to make and totally pretty!
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- 1 cup butter, softened
- ⅔ cup powdered sugar, sifted
- 2¼ cup all-purpose flour (spooned and leveled)
- ½ tsp salt
- 1 tsp peppermint extract
- red or pink food coloring
- ¾ cup Andes peppermint baking chips
- additional powdered sugar for coating
- Beat butter and powdered sugar together until light and fluffy.
- 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.
- 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.
- EAT.
- Leftovers? Store in an airtight container for up to 4 days.
Other delightful peppermint recipes to try!
Layered Peppermint Mocha Cheesecake Dip
Easy Christmas Peppermint Patties
Chocolate Peppermint 4 Layer Dessert
Dark Chocolate Peppermint Sugar Cookie Cups
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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Jane says
Really?! First the pop up that won’t go away with an annoying jiggling buy now button. I get that you want people to notice but it’s a terrible UX. Then another pop up asking me to subscribe followed by another pop up for Facebook. That’s 3 in a matter of seconds. And bloggers really wonder why people use ad blockers?
Joan says
Great cookie recipe! I going to make another batch next weekend.
Trish - Mom On Timeout says
Thanks Joan! We love them too!
Cara says
Does this recipe double nicely? Or would I have to make it twice separately?
Tamra Sheline says
Oh, my new favorite Christmas cookie! I added a smidge more peppermint flavoring and some mini white chocolate pieces also. AMAZING!! Thank you for a new twist on the snowballs.
Trish - Mom On Timeout says
Love this Tamra! They’re one of my favorites too!
Nicole says
I can’t find peppermint chips at any store. Can I substitute candy cane crunch?
Sue says
Are these freezable?
Amy says
Ugh, mine are a disaster. I’ve never made Betty Crocker’s Teacake recipe, from which this is based, but mine are flat and the peppermint candies melted all over. Taste great, but I probably won’t make them again.
Helen says
Made the powdered sugar coating by putting some candy canes in food processor and chopping until small and adding them to the powdered sugar. Came out extra (peppermint) yummy. Thank you for sharing your recipe.
Jocelyn @BruCrew Life says
I love that these are bite sized, double dipped in sugar, and peppermint pink!!! Such a fun holiday cookie!!!
Christina says
These look delicious. Thanks so much for the recipe. I too love double up on the powdered sugar. Oh, I need a dusting wand now. 😉
Jessica @ A Kitchen Addiction says
Snowball cookies are a must this time of year! Love the addition of peppermint!
Tonia from TheGunnySack says
My mom always made snowball cookies at Christmas! I love your version!
Mir says
Snowballs are my most favorite cookie of all time. And I love pink. So these are looking like my happiest of places!