Peppermint Snowball Cookies Recipe — Minty Holiday Treat

I’ve taken a classic holiday cookie and given it a festive twist. These Peppermint Snowball Cookies are buttery, melt-in-your-mouth shortbread similar to Mexican wedding cookies and Russian tea cakes, studded with white chocolate and crushed peppermint. They keep well and make a beautiful addition to any holiday cookie plate. If you love peppermint, these are a must-try.

WHY THIS RECIPE WORKS

• Buttery shortbread – the flavor is simple and centered on real butter for a clean, rich taste.
• Melt-in-your-mouth texture – tender, delicate crumb that practically dissolves on the tongue.
• Peppermint throughout – crushed candy cane is folded into the dough so small pieces meld into the cookie while larger bits remain as minty pockets.
• Easy to make – a straightforward, eggless recipe you can mix by hand or with a paddle attachment. No special equipment required.
• Snowy finish – like Mexican wedding cookies, these are rolled in powdered sugar while warm for their signature snowy appearance.

INGREDIENTS FOR PEPPERMINT SNOWBALL COOKIES

• All-purpose flour – unbleached all-purpose flour gives a classic shortbread crumb.
• Unsalted butter – using unsalted butter lets you control the salt level; if you use salted butter, reduce added salt by half.
• Powdered sugar – used in the dough and for rolling; it keeps the cookies tender and gives the snowy coating.

• Pure vanilla extract – a subtle background note that complements mint.
• Peppermint extract – for concentrated mint flavor.
• Milk – a small amount to soften the dough and help it come together for rolling.
• Peppermint candy – crush candy canes or peppermints to mix into the dough; you can also use peppermint chips.
• White chocolate – mini white chocolate chips or finely chopped white chocolate add creamy pockets that pair beautifully with mint.

STEP-BY-STEP INSTRUCTIONS FOR PEPPERMINT SNOWBALL COOKIES

• Step 1: Combine butter and sugar. In a large bowl, beat very soft butter with powdered sugar, vanilla, peppermint extract and salt until smooth, pale and creamy, about 2 minutes. Scrape the bowl as needed.
• Step 2: Add milk. Mix in the milk until the mixture looks silky and glossy.
• Step 3: Add dry ingredients. Add the flour and mix on low until a dough forms. It may look crumbly at first, then come together. Before the flour is fully incorporated, fold in crushed candy cane and white chocolate until evenly distributed.
• Step 4: Chill. Cover and refrigerate the dough for 30 minutes to firm up and hydrate the flour.
• Step 5: Bake. Preheat the oven to 350°F. Scoop heaped tablespoons of dough and roll into smooth balls (about 13–15 cookies). Arrange on parchment-lined baking sheets, spacing 2 inches apart. Bake about 13–15 minutes, until the bottoms are golden and the tops are just beginning to color.
• Step 6: Roll in powdered sugar. Let cookies cool on the baking sheet for 15–20 minutes, then gently roll in powdered sugar to coat. Transfer to a wire rack to cool completely, then roll in powdered sugar again for a bright, even coating.

EXPERT BAKING TIPS

• Use room-temperature ingredients. Room-temperature butter and milk blend more easily and create a smooth, consistent dough.
• Sift dry ingredients if needed. Sifting can remove lumps and helps the flour incorporate evenly for a finer texture.
• Chill the dough. Cooling makes the dough easier to roll and helps the cookies keep their round shape during baking.
• Roll twice in powdered sugar. The first coating will partially melt, and rolling again after cooling gives a fuller snowy finish.

RECIPE FAQ

STORAGE AND FREEZING

More cookies to try

Looking for more holiday cookie inspiration? Here are a few ideas to bake next:

More peppermint baking

If you enjoy peppermint flavors, these recipes pair nicely with snowball cookies:

White Chocolate Peppermint Snowball Cookies

Christina Marsigliese, Food Scientist MSc.

4.67 from 3 votes

Print Recipe

Prep Time
10 mins

Cook Time
13 mins

Servings
15 cookies

Ingredients

Peppermint Cookie Dough:

• ½ cup (113g) unsalted butter, very soft
• ⅓ cup (40g) powdered confectioners’ sugar
• ⅛ teaspoon salt
• ½ teaspoon pure vanilla extract
• ½ teaspoon pure peppermint extract
• 1 tablespoon (15ml) whole milk
• 1 ¼ cups (180g) all-purpose flour
• 3 tablespoons (24g) crushed candy canes (about 2 regular or 4–5 mini)
• ¼ cup (42g) mini white chocolate chips or finely chopped white chocolate

For Rolling:

• ⅔ cup (90g) powdered confectioners’ sugar

Instructions

• Combine soft butter, powdered sugar, vanilla, peppermint extract and salt in a bowl and beat until very smooth and creamy, about 2 minutes. Scrape the bowl as needed.
• Add the milk and mix until the mixture looks smooth and glossy. Add the flour and mix on low until a dough begins to form. When the dough is nearly combined, fold in the crushed candy cane and white chocolate until distributed.
• Cover the bowl and chill in the fridge for 30 minutes.
• Preheat oven to 350°F. Line large cookie sheets with parchment paper.
• Place the powdered sugar for rolling into a shallow bowl. Scoop heaped tablespoons of dough and roll into smooth balls (about 13–15 cookies). Arrange on the prepared sheets at least 2 inches apart and bake until the bottoms are golden and tops are just barely colored, about 13–15 minutes.
• Let cookies cool on the baking sheet for 15–20 minutes, then very gently roll them in powdered sugar to coat. Transfer to a wire rack to cool completely, then roll in powdered sugar again for a full coating.
• Store covered at room temperature for up to one week.