Why You’ll Love This Recipe
I like this recipe because it’s simple, quick, and perfect for the holidays. The dough comes together with just a handful of ingredients, and the crushed peppermint candies add both flavor and color. I also enjoy how beautiful these cookies look on a holiday tray—they always remind me of frosted snowballs dusted with red peppermint sparkle.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup unsalted butter, softened
½ cup powdered sugar (plus extra for rolling)
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
½ cup finely chopped pecans or walnuts (optional, for added texture)
½ cup crushed peppermint candies or candy canes
Extra powdered sugar for rolling
Directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, I cream together the softened butter and ½ cup powdered sugar until light and fluffy, then mix in the vanilla extract.
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In a separate bowl, I whisk together flour and salt, then gradually add it to the butter mixture until just combined. At this point, I fold in the nuts if I’m using them.
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I roll the dough into 1-inch balls and place them on the baking sheet about 2 inches apart.
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I bake the cookies for 12–14 minutes, just until the bottoms are lightly golden. I make sure not to overbake so they stay soft and pale.
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While the cookies bake, I prepare the coating by mixing crushed peppermint candies with powdered sugar in a shallow bowl.
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Once the cookies are out of the oven, I let them cool for 2–3 minutes, then roll each one in the peppermint-sugar mixture while still warm.
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After the cookies have cooled completely, I roll them again in the mixture to give them a snowy, festive finish.
Servings and Timing
This recipe makes about 24 cookies. It takes 20 minutes to prepare and 12–14 minutes to bake, for a total of around 35 minutes.
Variations
Sometimes I swap the peppermint candies for crushed toffee or chocolate chips for a different flavor. If I want a nut-free version, I simply leave out the pecans or walnuts. For a stronger peppermint kick, I add a drop of peppermint extract to the dough.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months—either before baking (as dough balls) or after baking (fully coated in sugar). To refresh them, I roll them in a little extra powdered sugar before serving.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough and refrigerate it for up to 2 days before baking.
Can I freeze unbaked cookie dough?
Yes, I roll the dough into balls, freeze them on a tray, and bake directly from frozen, adding a minute or two to the bake time.
Do I have to use nuts?
No, I often skip the nuts for a smoother texture, and the cookies still taste delicious.
Can I make these cookies gluten-free?
Yes, I substitute a 1:1 gluten-free flour blend for the all-purpose flour.
How finely should I crush the peppermint?
I like keeping a mix of fine pieces and small chunks for both flavor and crunch.
Can I add peppermint extract to the dough?
Yes, I sometimes add ¼ teaspoon for extra peppermint flavor.
Do these cookies spread while baking?
No, they hold their round snowball shape.
Can I use salted butter?
Yes, but I skip adding the extra salt.
Why do I need to roll the cookies twice in powdered sugar?
The first coating sticks better while warm, and the second coating gives them the perfect snowy finish.
Can I use candy canes instead of peppermint candies?
Yes, crushed candy canes work perfectly in this recipe.
Conclusion
Peppermint Snowball Cookies are one of my favorite holiday cookies to bake and share. They’re festive, buttery, and full of peppermint crunch, making them perfect for cookie swaps, holiday parties, or gift boxes. I love how easy they are to prepare yet how impressive they look with their snowy coating.
