There’s something truly magical about biting into these soft, melt-in-your-mouth treats dusted with snowy powdered sugar and kissed with peppermint — that’s exactly why I had to share this Peppermint Snowball Cookies Recipe with you. These cookies bring the perfect holiday cheer to your kitchen and brighten up any cookie platter instantly.
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Why You'll Love This Recipe
I can't get enough of how these Peppermint Snowball Cookies feel like a cozy winter hug in cookie form. They’re festive, visually charming with that soft pink tint, and have this delightful chocolate chip surprise that makes every bite a little celebration. It’s a recipe I return to year after year.
- Soft texture: These cookies are tender and crumbly, with just the right melt-in-your-mouth feel you want from a snowball.
- Double powdered sugar coating: Ensures they look like little snowy gems, plus adds a sweet outer crunch.
- Refreshing peppermint flavor: Real peppermint extract brings a festive zing without that toothpaste-y aftertaste.
- A pop of color and chocolate: The light rose hue and mini chocolate chips make these cookies uniquely charming and delicious.
Ingredients & Why They Work
Every ingredient here has a role that’s easy to appreciate once you taste the cookie. From the flour and cornstarch combo, which makes for a delicate crumb, to the peppermint extract that gives it that wintery feel — these parts come together like a dream team.
- All-purpose flour: The base of the cookie—provides structure without heaviness; for best results, measure it properly using a spoon and level technique.
- Cornstarch: Adds softness and a melt-in-your-mouth texture by tenderizing the flour’s gluten.
- Salted sweet cream butter: Using salted butter adds a subtle contrast, balancing the sweetness perfectly; make sure it’s softened, not melted.
- Powdered sugar: Provides that delicate sweetness and fine texture—divided between the dough and coating for that classic snowball look.
- Peppermint extract: Crucial for the authentic peppermint kick, but avoid mint extract or it can taste like toothpaste.
- Vanilla extract: Adds a warm, rounded flavor that complements the peppermint beautifully.
- Mini semi-sweet chocolate chips: Little pockets of chocolate that make these cookies extra special without overpowering the peppermint.
- Hot pink/rose food color gel: Just a touch for a festive blush, don’t skip if you want that extra holiday charm.
- Crushed peppermint candies: Mixed with powdered sugar for coating, this adds crunch and even more peppermint sparkle.
Make It Your Way
One of the things I love about this Peppermint Snowball Cookies Recipe is how easy it is to tweak for your taste or to fit different occasions. Don’t hesitate to make it your own with a few simple swaps or additions.
- Variation: I sometimes add a tablespoon of crushed peppermints directly into the dough for an extra peppermint surprise within each bite. It’s a fun twist that surprises guests.
- Dairy-free option: Swap butter for a quality plant-based alternative and use dairy-free chocolate chips to keep the texture and flavor intact.
- Color fun: Change up the food color gel to match the season or party theme — think green for Christmas or pastel for Valentine’s.
- Chocolate-free: Just omit the chocolate chips and add some finely chopped nuts or dried cranberries instead for a different but tasty texture.
Step-by-Step: How I Make Peppermint Snowball Cookies Recipe
Step 1: Mix the dry ingredients with care
I always whisk the all-purpose flour and cornstarch together first. This combination really helps give the cookie that soft, tender texture rather than something cakey or dense. Set this bowl aside while you get the butter started.
Step 2: Cream the butter and sugar just right
Using a stand mixer or handheld mixer, beat the softened butter on medium-high speed for about 30 seconds until it’s smooth and creamy. Then, add in 1 cup of powdered sugar and beat for another minute or so. It’s key not to skip this step — this creaming process creates the perfect crumb and melt-in-your-mouth texture.
Step 3: Add your flavorings and flour
Lower the speed to medium-low and mix in the peppermint and vanilla extracts gently so you don’t lose that lovely flavor. Then add the flour mixture gradually, mixing just until everything is incorporated — overmixing can make the cookies tough.
Step 4: Add color and chocolate
Increase the speed to medium and stir in the hot pink/rose food color gel until the dough is uniformly tinted. Finally, fold in those mini chocolate chips just until distributed. Cover the dough and chill it for 10 minutes to help it firm up a bit, making it easier to shape.
Step 5: Scoop, bake, and coat your cookies
Preheat your oven to 350°F and line two baking sheets with parchment paper. Use a tablespoon cookie scoop to scoop and roll dough balls, spacing them about an inch apart. Bake for 10-12 minutes until edges are just set. Meanwhile, mix the remaining 2 cups powdered sugar with crushed peppermint candies for coating.
When the cookies come out, let them rest for five minutes on the sheet — gently roll them in the powdered sugar and candy mixture, then transfer to the second sheet to cool completely. Once cooled, roll the cookies again for that classic snowy finish.
Top Tip
I’ve made these cookies dozens of times now, and here are the nuggets I swear by to get your peppermint snowballs perfectly festive and delicious every time.
- Softened, not melted butter: If your butter is melted, the cookies will spread too much and lose their shape — so patience here pays off.
- Use peppermint extract, NOT mint extract: Using the right extract avoids that harsh, toothpaste flavor. The genuine peppermint extract is gentle but distinct.
- Double coat the cookies: Rolling twice in the powdered sugar mixture is what gives these cookies that dreamy snowy appearance and the perfect sweet balance.
- Cool completely before final coating: Handling warm cookies can cause them to crumble, so wait for them to cool fully before the second sugar roll.
How to Serve Peppermint Snowball Cookies Recipe
Garnishes
I usually keep it classic with the crushed peppermint sprinkle. Sometimes, I add a tiny mint leaf or a small drizzle of white chocolate for extra decadence when serving guests—it’s those little details that make a difference.
Side Dishes
These cookies pair wonderfully with a cup of hot cocoa, a chai latte, or even a simple glass of cold milk. For parties, I like to serve them alongside gingerbread or spice cookies for a festive cookie plate that offers a variety of flavors.
Creative Ways to Present
Try stacking these cookies on a tiered tray or nestling them inside a clear jar with fairy lights for ambience. Wrapping a few in treat bags with a festive ribbon makes a perfect little gift that everyone will cherish—and snack on immediately!
Make Ahead and Storage
Storing Leftovers
I keep leftover peppermint snowball cookies in an airtight container at room temperature. They stay fresh and soft for up to 5 days, which means you can bake a batch to enjoy the whole week or share with friends.
Freezing
These cookies freeze beautifully — just place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container or bag. They’ll keep for up to 3 months, perfect if you want to prep early for the holidays.
Reheating
When you want to enjoy frozen cookies, I let them thaw at room temperature for about 30 minutes. If you like them slightly warmed, pop them in the oven at 300°F for 5 minutes — just don’t overheat or the sugar coating can melt away.
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