Introduction

Peppermint Snowball Cookies are delightful little treats perfect for the holiday season or any time you crave a festive, minty bite. These soft, buttery cookies are coated in sweet confectioners sugar and flavored with pure peppermint extract, making them both refreshing and indulgent.

The image shows several round, soft cookies piled on a white plate with a smooth finish, resting on a white marbled surface. Each cookie has a light pink base with a generous outer layer of white powdered sugar dusted unevenly, giving them a powdery, rough texture. The cookies have a slightly cracked surface, revealing the pink color underneath in some spots. The photo is taken close-up for detail, highlighting the soft and powdery texture of the cookies, photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sticks (1 cup) salted butter, softened to room temperature
2/3 cup + 1 1/2 cups confectioners sugar, divided
2 1/4 cups flour
1/4 teaspoon kosher salt
1 teaspoon pure peppermint extract
Red or pink food dye

Instructions

Step 1: In the bowl of a stand mixer, cream together the butter and 2/3 cup confectioners sugar until smooth and fluffy.
Step 2: Add the flour, salt, and peppermint extract to the bowl, then beat just until combined.
Step 3: Mix in the food coloring a little at a time until the dough reaches your desired shade of red or pink.
Step 4: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
Step 5: Preheat your oven to 375°F (190°C) and line a large cookie sheet with parchment paper.
Step 6: Scoop 1-tablespoon portions of dough and roll them into uniform balls. Place the cookies on the prepared baking sheet, spacing them evenly.
Step 7: Bake the cookies for about 8 minutes, or until the bottoms are just starting to brown.
Step 8: Let the cookies cool on the baking sheet for 5 to 10 minutes.
Step 9: Place 1 1/2 cups confectioners sugar in a large resealable plastic bag. Add a few cookies at a time to the bag, then gently shake until the cookies are fully coated with sugar.
Step 10: Return the coated cookies to the baking sheet and repeat until all cookies are coated.
Step 11: Repeat the coating process once more for an extra snowy finish, then allow the cookies to cool completely.
Step 12: Dust the cooled cookies with a little more confectioners sugar before serving for a festive look.

Tips & Variations

For a more intense peppermint flavor, add an extra 1/4 teaspoon of peppermint extract, but be careful not to overpower the dough.
Try using green food dye for a classic holiday color variation.
If you don’t have a stand mixer, use a hand mixer or mix the dough by hand with a sturdy spoon.

Storage

Store peppermint snowball cookies in an airtight container at room temperature for up to one week. To maintain their fresh texture, avoid refrigerating as it can dry out the cookies. If desired, gently re-coat with confectioners sugar before serving. These cookies also freeze well for up to three months—thaw at room temperature before enjoying.

How to Serve

The image shows two round cookies stacked on a white plate with a white marbled texture in the background. Each cookie has two visible layers: the outer layer is thick, rough, and covered in white powdered sugar with some small patches of pink peeking through. The inside layer of the cookie is pink, dense, and slightly crumbly, with a bite taken out of the top cookie, revealing its textured interior. The cookies have an uneven, homemade look with soft edges. The scene is softly lit, emphasizing the powdery coating and moist center of the cookies. 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, but be sure to add a pinch more salt to the dough to balance the flavors.

How do I prevent the sugar coating from melting off?

Allow the cookies to cool completely before coating them in confectioners sugar, and repeat the sugar coating once after cooling for the best, longest-lasting coating.