Buttery • Minty • Melt-in-Your-Mouth • Holiday Favorite
Quick Description
Soft, buttery snowball cookies packed with crushed peppermint candies and coated in a snowy layer of powdered sugar. These festive Christmas treats have a melt-in-your-mouth texture with a refreshing peppermint crunch.
Servings & Timing
Servings: 20–24 cookies
Prep Time: 10 minutes
Chill Time: 20 minutes
Bake Time: 10–12 minutes
Total Time: ~40 minutes
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Mix-Ins
- ¾ cup finely crushed peppermint candies or candy canes
- ½ cup finely chopped pecans or walnuts (optional)
Coating
- 1 cup powdered sugar (for rolling)
- Extra crushed peppermint (for topping)
Instructions
1. Cream the butter & sugar
In a mixing bowl, beat:
- Softened butter
- ½ cup powdered sugar
Mix until fluffy and pale.
Add vanilla extract.
2. Add dry ingredients
In a separate bowl whisk:
- Flour
- Salt
Add dry mixture to the butter mixture.
Mix until a soft dough forms.
3. Add peppermint & nuts
Fold in:
- Crushed peppermint
- Nuts (optional)
Mix gently to distribute evenly.
4. Chill the dough
Refrigerate dough 20 minutes to help cookies keep their shape.
5. Shape & bake
Roll dough into 1-inch balls.
Place on parchment-lined baking sheet.
Bake at 350°F (180°C) for 10–12 minutes
Edges should be set, but cookies should NOT brown.
6. Coat in powdered sugar
While warm, roll cookies in powdered sugar.
Cool completely.
Roll again for the snowy look.
Sprinkle extra peppermint on top (like in the picture).
Storage
Room Temperature:
- Keeps 5–6 days in an airtight container.
Freezer:
- Freeze baked cookies up to 2 months.
- Freeze cookie dough balls up to 3 months.
Flavor Upgrade Tips
- Add a touch of almond extract
- Use white chocolate chips inside
- Add lemon zest for a fresh twist
- Dip half the cookie in melted white chocolate
- Use mint extract for stronger flavor
