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Peppermint Snowball Cookies Recipe

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★★★★★

4.5 from 139 reviews

Peppermint Snowball Cookies are a festive twist on classic snowball cookies, featuring a delightful blend of peppermint and vanilla extracts, mini semi-sweet chocolate chips, and crushed peppermint candies. These soft, buttery cookies are rolled in a sweet peppermint powdered sugar coating, perfect for holiday celebrations or anytime you crave a refreshing minty treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups + 2 tablespoons all-purpose flour
  • 2 teaspoons cornstarch
  • 3 cups powdered sugar (divided: 2 cups and 1 cup)
  • ¼ cup finely crushed peppermint candies

Wet Ingredients

  • 1 cup salted sweet cream butter, softened
  • 1 teaspoon pure peppermint extract
  • ½ teaspoon pure vanilla extract
  • 5–6 drops hot pink/rose food color gel

Add-ins

  • 1¼ cup mini semi-sweet chocolate chips

Instructions

  1. Whisk Dry Ingredients: In a medium bowl, whisk together all-purpose flour and cornstarch until well combined. Set aside.
  2. Cream Butter and Sugar: Using a stand mixer or handheld mixer on medium-high speed, beat the softened butter for 30 seconds. Add 1 cup of powdered sugar and continue to beat for 1 to 1½ minutes until creamy and fluffy.
  3. Add Extracts: Reduce mixer speed to medium-low, then add pure peppermint and vanilla extracts. Mix until incorporated.
  4. Combine Dry Ingredients with Wet: Keep mixer on medium-low and gradually add the flour mixture. Mix just until fully incorporated, careful not to overmix.
  5. Add Food Coloring: Increase speed to medium and add the hot pink or rose food color gel. Mix until the dough achieves an even, uniform color.
  6. Mix in Chocolate Chips: Gently fold in the mini semi-sweet chocolate chips until evenly distributed.
  7. Chill Dough: Cover the dough with plastic wrap or a lid, then chill it in the refrigerator for 10 minutes to firm up.
  8. Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper — one for baking, one for cooling and coating the cookies. Set aside.
  9. Scoop and Bake: Using a 1 tablespoon cookie scoop, portion out dough and roll into balls. Place them 1 inch apart on the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes.
  10. Prepare Coating Mixture: While cookies bake, combine the remaining 2 cups powdered sugar with the crushed peppermint candies in a medium bowl. Whisk to mix evenly. Set aside.
  11. Coat Cookies: Remove cookies from oven and let rest on the baking sheet for 5 minutes. Roll each warm cookie in the peppermint powdered sugar mixture to coat completely, then transfer to the second prepared baking sheet.
  12. Final Coat and Cool: Once cookies are completely cooled, roll them again in the peppermint powdered sugar for a final, festive coating.

Notes

  • Ensure the butter is softened to room temperature for easy creaming and better texture.
  • Do not overmix the dough once the flour is added to keep cookies tender.
  • Chilling the dough helps prevent the cookies from spreading too much during baking.
  • If you prefer, substitute the mini chocolate chips with chopped peppermint bark or white chocolate chips for a different flavor twist.
  • Store the cookies in an airtight container at room temperature for up to one week.
  • Use food color gel carefully—it is concentrated, so start with fewer drops and add more if needed.

Keywords: Peppermint snowball cookies, peppermint cookies, holiday cookies, chocolate chip cookies, festive cookies, peppermint chocolate chip

Find it online: https://kitchenbyclara.com/peppermint-snowball-cookies-recipe/