Peppermint Snowball Cookies bring together everything we love about holiday baking—festive flavor, nostalgic texture, and the beauty of simplicity. These delicate, melt-in-your-mouth cookies are a wintertime twist on the traditional snowball or Russian tea cake, enhanced with the crisp, cool bite of crushed peppermint candies. The result? A buttery, powdered sugar-coated cookie with the perfect pop of mint.
While snowball cookies are often associated with shortbread-like richness and powdered sugar coatings, this version incorporates the seasonal flavor of peppermint to make them ideal for Christmas cookie gift ideas, cookie exchanges, and festive dessert tables. The dough is simple to prepare, requires no chilling, and comes together in under an hour from start to finish—making it perfect for busy holiday schedules.
The use of both vanilla and peppermint extracts adds depth to the flavor without overpowering the cookie, while crushed candy canes offer a subtle crunch and an extra holiday flair. You’ll often see variations of this cookie shared on holiday cookie recipes boards, showcasing how bakers personalize the snowball base with everything from mini chocolate chips to finely chopped nuts or citrus zest.
Whether you’re baking with family, preparing tins for neighbors, or adding variety to your cookie tray, Peppermint Snowball Cookies are a cool, crisp, and comforting choice that truly taste like the holidays.
Peppermint Snowball Cookies for Christmas Cookie Trays
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream the butter and ½ cup powdered sugar until light and fluffy.
- Mix in vanilla and peppermint extracts.
- Gradually add flour and salt, mixing until combined.
- Fold in crushed peppermint candies (and white chocolate, if using).
- Roll dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
- Bake for 12–14 minutes, or until the bottoms are lightly golden but the tops are still pale.
- Let cookies cool for 5 minutes on the pan, then roll them in powdered sugar while still warm.
- Once completely cooled, roll again in powdered sugar for a snowy finish.
Notes
- Use finely crushed peppermint for best texture.
- Double roll in powdered sugar for a thick, snowy look.
- Optional white chocolate adds sweetness and balance.
- Don’t overbake—these cookies are meant to be pale and tender.
- Freeze well for gifting or prepping ahead of holiday events.