Introduction

These Peppermint Snowball Cookies are a festive treat perfect for the holiday season or any time you crave a refreshing minty dessert. Soft, buttery, and studded with chocolate chips, they’re beautifully coated with a peppermint-infused powdered sugar for that snowy effect.

A white plate holds a pile of round cookies covered in a thick layer of white powdered sugar with light pink specks showing through. One cookie is cut in half and placed on top, revealing a bright pink inside filled with scattered dark chocolate chips that stand out sharply against the pink. The cookies have a rough, textured surface from the powdered sugar coating. In the blurry background, there are two white bowls, one filled with pink-striped peppermint candies and the other with dark chocolate chips, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups + 2 tablespoons all-purpose flour
2 tsp cornstarch
1 cup salted sweet cream butter (softened)
3 cups powdered sugar (divided: 2 cups and 1 cup)
1 tsp pure peppermint extract
½ tsp pure vanilla extract
1¼ cup mini semi-sweet chocolate chips
5-6 drops hot pink or rose food color gel
¼ cup finely crushed peppermint candies

Instructions

Step 1: Whisk together the flour and cornstarch in a bowl. Set this mixture aside.
Step 2: Using a stand mixer or handheld mixer, beat the softened butter on medium-high speed for 30 seconds. Add 1 cup of powdered sugar and continue beating for another 1 to 1½ minutes until creamy.
Step 3: Lower the mixer speed to medium-low and add the peppermint and vanilla extracts, mixing until combined.
Step 4: With mixer still on medium-low, gradually add the flour mixture. Mix just until incorporated—avoid overmixing.
Step 5: Increase the mixer speed to medium and add the food coloring drops. Mix briefly until the color is evenly distributed.
Step 6: Fold in the mini chocolate chips until evenly distributed throughout the dough.
Step 7: Cover the dough and chill in the refrigerator for 10 minutes.
Step 8: Preheat your oven to 350°F. Line two baking sheets with parchment paper—one for baking cookies, and the other for cooling and rolling.
Step 9: Using a 1-tablespoon cookie scoop, form dough balls and place them 1 inch apart on the prepared baking sheet. Bake for 10-12 minutes until set.
Step 10: While cookies bake, combine the remaining 2 cups powdered sugar with crushed peppermint candies in a medium bowl. Whisk to mix well and set aside.
Step 11: Remove cookies from the oven and let them rest on the baking sheet for 5 minutes. Roll each cookie in the powdered sugar and peppermint mixture, then transfer to the second baking sheet.
Step 12: Once cookies have fully cooled, roll them again in the powdered sugar mixture for a festive snowy coating.

Tips & Variations

For a more intense peppermint flavor, add an extra ½ teaspoon of peppermint extract, but be careful not to overpower the other ingredients.
If you prefer, substitute crushed peppermint candies with crushed candy canes for a slightly different texture.
Use white chocolate chips instead of semi-sweet for a sweeter, creamier contrast.
Chilling the dough longer (up to 30 minutes) can help prevent the cookies from spreading too much during baking.

Storage

Store these cookies in an airtight container at room temperature for up to one week. They can also be frozen in a single layer on a baking sheet, then transferred to a resealable bag for up to 3 months. To enjoy, allow frozen cookies to thaw at room temperature. If desired, roll them again in powdered sugar before serving to refresh their snowy coating.

How to Serve

A close-up of a single round pink dessert ball with a rough texture, cut in half to show an inside layer full of dark brown chocolate chips scattered unevenly throughout. The outside is dusted with a thick layer of white powdered sugar, creating a soft contrast with the bright pink inside. It sits on a clean white plate with a smooth surface, and next to it are several red and white striped peppermint candies. The background features a blurred white marbled texture with hints of more similar pink dessert balls and a white bowl filled with pink treats. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter; just add a pinch of salt to the dough to balance the flavors.

What if I don’t have food coloring? Will it affect the cookies?

The food coloring is purely for festive appearance and does not affect taste. You can omit it if you prefer natural-colored cookies.