Name: Peppermint Snowball Cookies Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 3/4 cup (90g) confectioners’ sugar; 1 teaspoon pure vanilla extract; 1 teaspoon peppermint extract; 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled); 1/8 teaspoon salt; 1/3 cup (40g) crushed candy canes (about 3–4 regular-size candy canes); 1 and 1/4 cups (150g) confectioners’ sugar

There’s something instantly cozy about biting into a soft, melt-in-your-mouth cookie with just a hint of peppermint swirling through it. That’s exactly what makes this Peppermint Snowball Cookies Recipe so special—it’s nostalgic, festive, and perfect for sharing (or sneaking a few while no one’s looking!).

A close-up view of many small round cookies covered thickly in white powdered sugar. The cookies are light beige inside with small red bits scattered throughout the dough. Two cookies are broken to show their soft, crumbly texture and the red specks inside. The cookies sit piled up closely together. The scene is set against a white marbled texture, with soft natural light highlighting the powdery surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peppermint Snowball Cookies Recipe
Top Tip
How to Serve Peppermint Snowball Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Snowball Cookies Recipe

Why You'll Love This Recipe

I’ve made this Peppermint Snowball Cookies Recipe for holiday parties and quiet winter evenings alike, and they always steal the show. What’s not to love when classic snowball cookies get a festive upgrade with peppermint and crushed candy canes that give a little crunch and a whole lot of holiday cheer?

Festive Flavor Boost: The peppermint extract and crushed candy canes add a bright, refreshing kick to the traditional buttery cookie.
Perfect Texture: These cookies are tender and crumbly but hold together just right, giving you the perfect melt-in-your-mouth experience.
Easy to Make: With simple ingredients and straightforward steps, you don’t need to be a pro baker to get these just right.
Great for Gifting: Their beautiful snowy look coated in confectioners’ sugar makes them a festive gift or party treat.

A close-up of a pile of round cookies covered fully in a thick layer of white powdered sugar with small red specks scattered on them. The cookies are stacked closely together on a white plate, and the texture of the cookies looks soft and slightly crumbly under the powdered sugar. The background is a white marbled texture, adding a clean and simple look to the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Peppermint Snowball Cookies Recipe plays an important part in creating that classic cookie texture with a bright holiday twist—so picking good quality basics and following our tips will really help you shine.

Flat lay of a few large chunks of unsalted butter, a small white ceramic bowl filled with fine confectioners’ sugar, a couple of whole uncracked brown vanilla beans beside a small white bowl holding clear peppermint extract, a neat pile of all-purpose flour, a pinch of coarse salt scattered beside it, crushed bright red and white candy cane fragments arranged in a small white bowl, and an additional shallow white bowl containing more confectioners’ sugar for coating, all perfectly spaced and symmetrically arranged, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Softened to room temperature for easy creaming, it delivers richness and creates that tender base for the cookies.
Confectioners’ Sugar: Used both in the dough and coating, it gives a delicate sweetness and the signature “snowball” appearance.
Pure Vanilla Extract: Adds depth and warmth that balances the peppermint’s brightness.
Peppermint Extract: The star ingredient that infuses the cookies with refreshing holiday spirit—just a teaspoon packs a punch.
All-Purpose Flour: Provides structure; spooning and leveling it prevents adding too much and keeps your cookies from turning out dense.
Salt: A tiny pinch enhances all the sweet flavors.
Crushed Candy Canes: Gives festive crunch and pretty red flecks throughout, making the cookies feel extra special.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most about this Peppermint Snowball Cookies Recipe is how easy it is to customize—whether you want to dial up the peppermint flavor or swap out candy canes for chocolate chips, it’s all fair game. I always encourage you to make this recipe your own.

Variation: One year, I stirred in mini white chocolate chips alongside the crushed candy canes for an extra creamy, festive surprise. It was a hit!
Dietary Twist: You can swap the butter for a dairy-free spread to make these cookies vegan-friendly without losing that buttery richness.
Seasonal Change: Beyond the holidays, you can use peppermint extract sparingly for a subtle twist or substitute with orange extract for a fresh citrusy flavor.

Step-by-Step: How I Make Peppermint Snowball Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by beating the softened butter on medium speed until it’s completely smooth and creamy—this took me about a minute with my stand mixer. Then add the confectioners’ sugar and start on low speed so it doesn’t fly everywhere. Once incorporated, bump the speed up and beat it together until the mix is light and fluffy. Scrape the sides to make sure everything blends well; this step builds the perfect base for tender cookies.

Step 2: Add Extracts and Dry Ingredients

Next, mix in the vanilla and peppermint extracts. You’ll instantly smell the fresh, festive aroma—this always makes me smile. Then slowly add the flour and salt on low speed. At first, the dough will look dry and crumbly, which might worry you. Don’t fret! Once it’s all in, increase the speed, and you’ll see the dough come together into a soft, cohesive ball.

Step 3: Beat in the Crushed Candy Canes

Gently stir in the crushed candy canes. I find using candy canes that are still a bit firm helps keep a nice crunch in the cookies, but you can crush them finer for more of a peppermint dust effect. This little crunch dotted throughout the dough is what gives these cookies their festive sparkle and subtle texture contrast.

Step 4: Chill the Dough

Cover the dough tightly with plastic wrap and refrigerate it for at least 30 minutes, or up to 3 days. After long chilling, let it sit at room temperature for about 30 minutes before rolling—it gets quite stiff otherwise. Personally, I find chilling helps the flavors meld and makes rolling easier, so I never skip this step.

Step 5: Roll, Bake, and Coat

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Scoop about a tablespoon of dough, roll into a neat ball, and space them out at least 2 inches apart so they don’t touch. Bake for roughly 15 minutes, until you see a light golden tint on the edges and the bottoms. Let them cool for 5 minutes on the baking sheet (this part is tough because they smell so good), then gently roll each cookie in confectioners’ sugar. Once they’re completely cooled, roll them one last time for that perfect snowy coating.

Top Tip

After making this recipe a bunch of times, I’ve discovered a few tricks that make all the difference in getting that perfect Peppermint Snowball cookie every time.

Proper Butter Temperature: Make sure your butter is softened but not melting. If it’s too warm, the dough gets greasy and cookies spread too much.
Crushing Candy Canes: Use a zip-top bag and a rolling pin to get even, small pieces without turning them into dust.
Double Coating Sugar: Rolling the cookies twice in confectioners’ sugar after baking ensures a beautiful, lasting snowball effect.
Don’t Skip the Chilling: The dough firming up helps the cookies hold their shape and brings out a deeper peppermint flavor.

How to Serve Peppermint Snowball Cookies Recipe

peppermint snowball cookies - Serving Suggestion

Garnishes

I usually serve these cookies just as they are—the confectioners’ sugar coating is like edible snow. But on special occasions, I like to sprinkle a little extra crushed peppermint on top for a sparkly, festive touch that adds color and extra crunch.

Side Dishes

Pair these peppermint snowballs with a warm cup of hot chocolate or a frothy peppermint mocha for a dreamy holiday treat. They also go wonderfully with a simple glass of cold milk, bringing back all those nostalgic winter memories.

Creative Ways to Present

For gift-giving or parties, I love arranging them in small holiday tins lined with festive paper, or stacking them in a clear jar tied with a red ribbon. Another fun idea is to serve them on a platter alongside other colorful holiday cookies, creating a snowy wonderland cookie spread.

Make Ahead and Storage

Storing Leftovers

I store leftover peppermint snowball cookies in an airtight container at room temperature and they stay wonderfully fresh for up to a week. The confectioners’ sugar coating softens just enough without losing that melt-in-your-mouth texture.

Freezing

If you want to prep ahead, these cookies freeze beautifully—both baked cookies and unbaked dough balls. I usually freeze full batches in zip-top bags, then thaw baked cookies at room temperature or bake frozen dough balls directly, adding an extra minute to the bake time.

Reheating

To warm the cookies without melting the sugar coating, I pop them in a 300°F oven for about 5 minutes. This brings back that fresh-baked warmth and soft texture without making them lose their signature “snowball” look.

Frequently Asked Questions:

Can I use peppermint oil instead of extract?

Peppermint oil is much stronger than peppermint extract, so you’ll want to use it very sparingly—usually a drop or two is enough to avoid overpowering the cookies. Start with less and adjust to taste if you’re experimenting.

How do I prevent the cookies from spreading too much?

Make sure your butter is at the right softened consistency, not too melted. Also, chilling the dough before baking helps the cookies hold their shape, resulting in that perfect round snowball look. Baking on parchment paper or silicone mats prevents sticking and spreading as well.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend, but because these snowball cookies rely on precise dry-to-fat ratios, it’s best to use a trusted gluten-free flour mix formulated for baking. Expect a slight difference in texture due to the flour swap.

Why do I roll the cookies twice in confectioners’ sugar?

Rolling twice in confectioners’ sugar ensures the signature snowball coating sticks well, especially after the sugar melts a bit into the warm cookie after the first roll. The second roll creates that beautiful, festive look and extra sweetness that’s part of the cookie’s charm.

Final Thoughts

This Peppermint Snowball Cookies Recipe isn’t just a festive treat—it’s a warm little tradition in my kitchen that always brings a smile. Whether you’re baking to impress guests or just want a cozy moment with a cup of tea, these cookies deliver that perfect mix of nostalgic comfort and holiday sparkle. Give them a try—you might just find your new favorite cookie to make every winter.