There’s something about the holidays that makes me want to fill the kitchen with warmth and the scent of something sweet. For me, that magic often comes in the form of a simple, snowy-white cookie. Let me introduce you to my favorite: Peppermint Snowball Cookies. They truly are little bites of buttery, minty holiday magic that melt in your mouth. If you’re looking for a simple way to make your holiday baking feel special, this is it. These are the ultimate easy Christmas treats, delivering all that festive charm with wonderfully minimal effort.
I love how these confections stand out in a sea of classics. They’ve earned a permanent spot in my collection of Christmas cookies recipes as a delightful, cool twist. In my book, they are the perfect example of unique Christmas cookies, transforming a simple snowball into an unforgettable Christmas sweet. As a go-to option for holiday treats, they’re incredibly forgiving—no chilling time means you’re never more than an hour away from a beautiful, powdered-sugar-dusted plate.
So, whether you’re gifting them or simply enjoying a few with a hot drink, these Peppermint Snowball Cookies are pure comfort. They capture the cozy, joyful spirit of the season in every single bite.
Looking for Peppermint Snowball Cookies inspiration? You'll love what we have! Explore more Christmas Cookie recipes or discover our Appetizer Recipes favorites.
Why You’ll Love This Peppermint Snowball Cookies
- Impossibly tender: They literally melt away as you eat them.
- Perfect flavor balance: Toasty pecans, creamy butter, and a cool peppermint hint.
- Stunningly simple: No chilling or fancy decorating skills needed.
- Wonderful gifts: They look elegant and taste even better.
Ingredients & Tools
- 225 g (1 cup) unsalted butter, softened to room temperature
- 60 g (1/2 cup) powdered sugar, plus a lot more for rolling
- 1 tsp pure vanilla extract
- 1/4 tsp pure peppermint extract
- 240 g (2 cups) all-purpose flour
- 1/4 tsp salt
- 120 g (1 cup) pecans, very finely chopped or pulsed in a food processor
- 2 tbsp crushed candy canes or peppermint candies (optional, for extra crunch and color)
Tools: A stand mixer or electric hand mixer, a medium mixing bowl, a baking sheet, and parchment paper.
Notes: The quality of your butter really shines here, so use a good one. And don’t skip the salt—it’s not enough to make things salty, but it perfectly balances the sweetness and makes all the other flavors pop.
Nutrition (per serving)
| Calories: | 150 kcal |
| Protein: | 1.5 g |
| Fat: | 11 g |
| Carbs: | 12 g |
| Fiber: | 0.5 g |
Serves: 24 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Butter temperature is everything. Your butter should be softened, meaning it yields to gentle pressure but isn’t greasy or melted. If it’s too cold, your dough will be crumbly; if it’s too warm, the cookies will spread.
- How to finely grind nuts without turning them into butter. Pulse the pecans in a food processor with one tablespoon of the measured flour from your recipe. The flour prevents the nuts from releasing their oils and becoming a paste.
- Be precise with the peppermint extract. This stuff is potent! A little goes a very long way. Using a quarter teaspoon gives you a subtle, refreshing hint. If you accidentally add too much, it can taste medicinal.
- Don’t skip the second sugar roll. The first coating of powdered sugar will seem a bit wet and will soak in. Rolling the cookies a second time after they’ve cooled slightly creates that perfect, dry, snowy exterior.
How to Make Peppermint Snowball Cookies
Step 1: First, preheat your oven to 180°C (350°F) and line your baking sheet with parchment paper. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the softened butter on medium speed until it’s smooth and creamy. This should only take about a minute. You’ll notice it lighten in color just a little bit.
Step 2: Now, add the 60 grams (1/2 cup) of powdered sugar to the creamed butter. Beat on low speed at first to incorporate the sugar and avoid a white cloud, then increase to medium-high and beat for a full 1-2 minutes. The mixture should become noticeably fluffier and pale. Scrape down the sides of the bowl with a spatula to make sure everything is well combined.
Step 3: It’s time for the flavorings. Add the vanilla extract and that all-important quarter teaspoon of peppermint extract. Mix on low just until they’re blended in. The aroma at this point is just fantastic—buttery and minty fresh.
Step 4: In a separate medium bowl, whisk together the flour and salt. This aerates the flour and ensures the salt is evenly distributed. Add the finely ground pecans (and the optional crushed candy canes, if using) to the flour mixture and whisk it all together.
Step 5: With your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks have disappeared and a soft dough has formed. Be careful not to overmix! The dough will be soft but not sticky. If it feels a bit warm and greasy, that’s okay—it’s the butter.
Step 6: Now for the fun part—shaping the snowballs! Scoop up about one tablespoon of dough and roll it between your palms into a smooth, one-inch ball. Place the balls about two inches apart on your prepared baking sheet. They don’t spread much, so you can fit a fair number on one sheet.
Step 7: Bake for 12-14 minutes, or until the bottoms are just lightly golden and the tops are set. The cookies themselves should still look pale—you’re not looking for any browning on top. They will feel very soft to the touch, which is exactly what you want. Let them cool on the baking sheet for exactly 5 minutes. They need to be firm enough to handle but still very warm for the sugar coating.
Step 8: Place a generous amount of powdered sugar (about a cup or so) in a shallow bowl. Working with a few cookies at a time, gently roll each warm cookie in the powdered sugar until it’s completely coated. Place them on a wire rack to cool completely. You’ll notice this first coating might look a bit damp and translucent—that’s normal!
Step 9: Once the cookies are completely cool to the touch, give them a second roll in the powdered sugar. This is the magic step! This second layer will stick to the now-dry first layer, creating that perfect, pristine, snowy white finish. And there you have it—a batch of beautiful, festive Peppermint Snowball Cookies.
Storage & Freshness Guide
- Fridge: Not recommended; store at room temperature to maintain texture.
- Freezer: Freeze baked cookies in an airtight container for up to 3 months, or freeze shaped dough balls and bake from frozen.
- Reviving: If powdered sugar absorbs, give a light roll in fresh powdered sugar before serving.
Serving Suggestions
Complementary Dishes
- A rich chocolate fondue — The deep, dark chocolate provides a fantastic bitter contrast to the sweet, minty cookies, and dipping is just fun.
- A cheese board with sharp cheddar and fruit — The saltiness and richness of the cheese create a lovely savory counterpoint before you dive into the sweet cookies.
- Spiced roasted nuts — The warm, savory spices on the nuts will make the cool peppermint flavor in the cookies taste even more refreshing.
Drinks
- Classic hot chocolate — It’s a non-negotiable pairing. The creamy chocolate is a dream with the crumbly, minty texture of the snowball.
- A bold, black coffee — The bitterness of the coffee cuts through the sweetness of the cookie beautifully, making for a very sophisticated bite.
- Peppermint tea — Double down on the minty freshness for a truly soothing and cohesive flavor experience.
Something Sweet
- Dark chocolate ginger truffles — The spicy kick of ginger and the deep chocolate will complement the cookies without competing with their delicate mint flavor.
- A simple citrus sorbet — The bright, clean, and tart flavors of lemon or orange sorbet are a fantastic palate cleanser that makes you appreciate the snowball all over again.
- Vanilla bean ice cream — Sandwich a small scoop between two snowball cookies for an incredible ice cream sandwich with fantastic texture contrast.
Top Mistakes to Avoid
- Mistake: Using melted or oily butter. This is the number one reason these cookies spread and lose their perfect round shape. Your butter must be softened but still cool to the touch for the right structure.
- Mistake: Overmixing the dough after adding the flour. This develops the gluten in the flour and can make the cookies tough instead of tender and crumbly. Mix just until you no longer see dry flour streaks.
- Mistake: Baking until the tops are brown. These cookies are done when the bottoms are lightly golden and the tops are set but still pale. Overbaking them will make them dry and they’ll lose that melt-in-your-mouth quality.
- Mistake: Skipping the second roll in powdered sugar. I’ve messed this up before too, thinking one coat was enough. The first coat melts into the warm cookie. The second coat is what gives you that beautiful, dry, snowy finish.
Expert Tips
- Tip: Weigh your flour. If you don’t have a scale, fluff your flour with a spoon, spoon it into your measuring cup, and level it off with a knife. Scooping directly with the cup packs in too much flour and leads to dry cookies.
- Tip: Make them ahead! You can shape the dough balls and freeze them on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time. This is a huge holiday time-saver.
- Tip: Add a hidden chocolate center. For a fun surprise, press a small chocolate chip or a chocolate kiss into the center of each dough ball before rolling it smooth. No one will expect the gooey chocolate inside!
- Tip: Revive the “snow” on day-old cookies. If you’ve stored them and the powdered sugar has absorbed, just give them a quick, light roll in a fresh dusting of powdered sugar right before serving. They’ll look freshly made.
FAQs
Can I use a different type of nut?
Absolutely! Pecans are classic, but walnuts work wonderfully for a slightly more robust, earthy flavor. For a nut-free version, you can replace the pecans with an additional 120g (1 cup) of flour, though you’ll lose a bit of the toasty flavor complexity. You could also try using toasted coconut flakes, pulsed until fine, for a tropical twist.
Why did my cookies spread and lose their round shape?
This almost always comes down to butter that was too warm. If your kitchen is very warm, the butter in the dough can soften too much. If this happens, just pop the shaped dough balls on the baking sheet into the refrigerator for 15-20 minutes before baking. This will re-solidify the butter and help them keep their perfect spherical shape.
Can I make these cookies without a mixer?
You sure can! Use a sturdy wooden spoon and some elbow grease. Cream the butter and sugar together vigorously until the mixture is smooth and slightly fluffy. It will take a bit of effort, but it’s completely doable. Just make sure your butter is properly softened to make the job easier.
How should I store these, and how long do they keep?
Store them in an airtight container at room temperature. Layer them between sheets of parchment or wax paper so they don’t stick together and mess up their snowy coating. They will keep beautifully for up to a week. Honestly, they rarely last that long!
My powdered sugar coating looks messy and blotchy. What happened?
This usually means the cookies were too hot or too cold when you rolled them. If they’re too hot, the sugar melts and looks wet. If they’re completely cold, the sugar doesn’t stick as well. The sweet spot is letting them cool for 5 minutes (so they’re firm but warm) for the first roll, and then again once completely cool for the second, final roll. This method is foolproof!
Peppermint Snowball Cookies: Easy No-Chill Holiday Treats
Peppermint Snowball Cookies are the ultimate easy Christmas cookies. These buttery, minty bites are a festive holiday treat that's pure comfort and joy.
Ingredients
For the Ingredients
-
225 g unsalted butter (softened to room temperature)
-
60 g powdered sugar (plus a lot more for rolling)
-
1 tsp pure vanilla extract
-
1/4 tsp pure peppermint extract
-
240 g all-purpose flour
-
1/4 tsp salt
-
120 g pecans (very finely chopped or pulsed in a food processor)
-
2 tbsp crushed candy canes or peppermint candies (optional, for extra crunch and color)
Instructions
-
First, preheat your oven to 180°C (350°F) and line your baking sheet with parchment paper. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the softened butter on medium speed until it’s smooth and creamy. This should only take about a minute. You’ll notice it lighten in color just a little bit.01
-
Now, add the 60 grams (1/2 cup) of powdered sugar to the creamed butter. Beat on low speed at first to incorporate the sugar and avoid a white cloud, then increase to medium-high and beat for a full 1-2 minutes. The mixture should become noticeably fluffier and pale. Scrape down the sides of the bowl with a spatula to make sure everything is well combined.02
-
It’s time for the flavorings. Add the vanilla extract and that all-important quarter teaspoon of peppermint extract. Mix on low just until they’re blended in. The aroma at this point is just fantastic—buttery and minty fresh.03
-
In a separate medium bowl, whisk together the flour and salt. This aerates the flour and ensures the salt is evenly distributed. Add the finely ground pecans (and the optional crushed candy canes, if using) to the flour mixture and whisk it all together.04
-
With your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks have disappeared and a soft dough has formed. Be careful not to overmix! The dough will be soft but not sticky. If it feels a bit warm and greasy, that’s okay—it’s the butter.05
-
Now for the fun part—shaping the snowballs! Scoop up about one tablespoon of dough and roll it between your palms into a smooth, one-inch ball. Place the balls about two inches apart on your prepared baking sheet. They don’t spread much, so you can fit a fair number on one sheet.06
-
Bake for 12-14 minutes, or until the bottoms are just lightly golden and the tops are set. The cookies themselves should still look pale—you’re not looking for any browning on top. They will feel very soft to the touch, which is exactly what you want. Let them cool on the baking sheet for exactly 5 minutes. They need to be firm enough to handle but still very warm for the sugar coating.07
-
Place a generous amount of powdered sugar (about a cup or so) in a shallow bowl. Working with a few cookies at a time, gently roll each warm cookie in the powdered sugar until it’s completely coated. Place them on a wire rack to cool completely. You’ll notice this first coating might look a bit damp and translucent—that’s normal!08
-
Once the cookies are completely cool to the touch, give them a second roll in the powdered sugar. This is the magic step! This second layer will stick to the now-dry first layer, creating that perfect, pristine, snowy white finish. And there you have it—a batch of beautiful, festive Peppermint Snowball Cookies.09
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