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Peppermint Snowball Cookies bring pure holiday magic to your cookie tray with their bright peppermint flavor gently wrapped in powdered sugar and buttery melt-in-your-mouth crumb. They are a go-to in my kitchen every December because they come together quickly and always delight with their festive appearance.
Ingredients
- Unsalted butter: use high quality for the best buttery flavor and soft texture
- Powdered sugar: sift it to remove any lumps for a smooth dough and coating
- All-purpose flour: spoon and level for accurate measuring so cookies are tender not dense
- Salt: just half a teaspoon wakes up all the flavors
- Peppermint extract: pure extract gives the best clean mint taste
- Red or pink food coloring: adds a joyful colorful touch
- Andes peppermint baking chips: these melt into little pockets of minty goodness look for them in the baking aisle when holiday products hit shelves
- Additional powdered sugar: for that signature snowy finish be generous with the coating
Step-by-Step Instructions
- Beat the Butter and Sugar:
- Using a hand or stand mixer mix the softened butter and sifted powdered sugar together for about two minutes until pale and fluffy This step ensures your cookies will have that delicate melt in your mouth texture
- Mix in Dry Ingredients:
- Add the flour salt and peppermint extract Mix on low just until combined so the dough stays soft Avoid overmixing to prevent tough cookies
- Color and Add Chips:
- Add your food coloring one drop at a time Mix between drops until your preferred festive shade appears Gently stir in the peppermint baking chips so they are evenly distributed
- Chill the Dough:
- Cover the bowl and refrigerate the dough for at least thirty minutes This is key for shaping tidy balls and avoiding cookies that spread too much
- Shape the Cookies:
- Preheat your oven to three hundred seventy five degrees Line your baking sheet with parchment or a silicone baking mat Scoop out dough one tablespoon at a time roll gently into a ball and arrange on the sheet with a bit of space between each
- Bake:
- Bake for seven to eight minutes Watch closely and remove as soon as the bottoms are just lightly golden The tops should stay pale
- Cool and Sugar Coat:
- Let cookies cool on the baking sheet for five minutes Then move to another sheet dusted with powdered sugar Sprinkle more sugar over the top and let them cool completely
- Final Powdered Sugar Dip:
- Once fully cooled roll each cookie in a bowl of powdered sugar to generously coat Store cookies in an airtight container
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Storage Tips
Keep cookies in an airtight tin lined with parchment at room temperature and they will stay fresh for four days If you need to bake ahead you can freeze the dough balls then bake straight from frozen just add a minute to the bake time Powdered sugar may need a touch up after thawing
Ingredient Substitutions
If you cannot find peppermint chips crush up classic peppermint candies in a zip bag and fold them in For a milder minty note try spearmint chips or skip the food coloring and add a few mini chocolate chips for a twist
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Serving Suggestions
Arrange these along with chocolate crinkles and gingerbread men for a truly festive cookie tray Pair with mugs of hot cocoa so the minty centers shine I also love tucking a couple into holiday tins for teachers and neighbors
Cultural and Holiday Context
Snowball cookies are a cousin to Mexican wedding cookies and Russian tea cakes Their powdery coating always looked magical to me as a child At Christmas the subtle peppermint turns this classic into something special for the season
Frequently Asked Questions
- → How do I achieve a tender, melt-in-your-mouth texture?
Use softened butter, avoid overmixing, and chill the dough before baking. This creates a light, delicate crumb.
- → Can I substitute another extract for peppermint?
Yes, vanilla or almond extracts both work, though peppermint gives a classic cool flavor suited for winter treats.
- → What is the best timing for the powdered sugar coating?
Roll cookies in powdered sugar while still slightly warm for good adhesion, then again when cooled for a thick, snowy layer.
- → Can I make these ahead for gifting?
Absolutely. Store finished cookies in an airtight container up to 4 days. Re-roll in sugar if needed before serving.
- → Do I need food coloring for the dough?
Food coloring adds a festive touch but is entirely optional. The cookies taste delicious either way.
- → Can these be frozen?
Yes. Freeze baked cookies (without powdered sugar) and coat with fresh sugar after thawing for best texture.