Peppermint Snowball Cookies are an absolute delight, simple to prepare, and bursting with the festive flavors of crushed peppermint and toasted pecans. These melt-in-your-mouth treats are truly the perfect addition to any holiday celebration, bringing a touch of wintry magic to your dessert spread.
If you’re a fan of classic cookie varieties, be sure to explore the original charm of Mexican Wedding Cookies for their delicate, buttery texture. Or, for a twist on a beloved favorite, give these rich Chocolate Chip Snowball Cookies a try!
The Magic of Peppermint Snowball Cookies for the Holidays
There’s something truly special about the holiday season, and for many, it’s synonymous with the aroma of freshly baked cookies. My Peppermint Sugar Cookies and traditional Mexican Wedding Cookies have long been cherished recipes on my website and in countless homes, including my own. As the festive spirit takes hold, I felt inspired to create a variation that captures the very best elements of these beloved treats, infusing them with an irresistible holiday twist. And that, dear bakers, is how these magnificent Peppermint Snowball Cookies came to be!
These exquisite cookies are the epitome of holiday indulgence: wonderfully soft, infused with a refreshing peppermint flavor, and generously coated in a sweet, snow-like layer of powdered sugar. They expertly blend the buttery richness of snowball cookies with the invigorating zing of peppermint, creating a confection that is both familiar and exciting. Each bite offers a delightful crunch from the pecans and peppermint candies, followed by a tender, melt-in-your-mouth crumb that truly defines the snowball cookie experience. They are more than just a dessert; they are a miniature celebration of holiday cheer, perfect for sharing with loved ones or enjoying by a crackling fire.
Essential Ingredients for Perfect Peppermint Snowball Cookies
Crafting these delectable peppermint snowball cookies requires a handful of simple, high-quality ingredients. Each component plays a crucial role in achieving that perfect texture and unforgettable flavor profile. Here’s a closer look at what you’ll need and why each ingredient is key:
- Pecans: These provide a wonderful nutty depth and a delicate crunch. For an even richer, more profound flavor, take a few minutes to toast them gently before chopping. Just be sure to keep a watchful eye, as nuts can go from perfectly toasted to burnt very quickly. Finely chopping them ensures they distribute evenly throughout the dough and don’t overwhelm the cookie.
- Unsalted Butter: The foundation of any good snowball cookie, unsalted butter contributes to an incredibly soft, tender, and undeniably buttery texture. Always use unsalted butter at a cool room temperature – not melted – to ensure proper creaming and prevent greasy, flat cookies.
- Powdered Sugar: This fine sugar serves a dual purpose. It sweetens the dough, providing a delicate sweetness that balances the peppermint. More importantly, it creates the iconic snowy coating that gives these cookies their enchanting holiday appearance. The finely milled sugar adheres beautifully to the warm cookies, creating a soft, delightful outer layer.
- Vanilla Extract: A touch of pure vanilla extract enhances the overall sweetness and complexity of the cookies. It acts as a wonderful complement to the strong peppermint flavor, creating a harmonious balance that prevents the cookies from tasting one-dimensional.
- Peppermint Extract: This is where the magic happens! Peppermint extract delivers that signature cool, refreshing minty flavor. Start with a small amount and taste the dough (before adding raw egg, of course, or a tiny amount of the unbaked dough). Adjust to your preference, as the potency of extracts can vary. Avoid using “mint” extract, which often contains spearmint and can give a toothpaste-like flavor.
- Cornstarch: A secret weapon in many cookie recipes, cornstarch helps to tenderize the dough, resulting in a softer, more delicate crumb. It also helps to prevent the cookies from spreading too much, ensuring they hold their charming spherical shape. Make sure to mix it thoroughly to avoid dry pockets in the dough.
- Peppermint Candies: Crushed peppermint candies add both a delightful crunch and an intense burst of peppermint flavor. They’re incorporated into the dough and also mixed into the powdered sugar coating for an extra festive touch and visual appeal. Candy canes work perfectly for this!
- All-Purpose Flour: The primary structural component of the cookie. Accurate measurement is crucial for the perfect dough consistency. Always spoon the flour into your measuring cup and level it off with a straight edge rather than scooping directly from the bag, which can compact the flour and lead to too much being added, resulting in dry or tough cookies.
Crafting Your Peppermint Snowball Cookies: A Step-by-Step Guide
Making these holiday-favorite peppermint snowball cookies is a straightforward and enjoyable process. Follow these steps for perfect results every time:
- Prepare the Pecans: Begin by preheating your oven to 350°F (175°C). Spread your pecans in a single layer on a baking sheet. Toast them in the oven for about 5-7 minutes, or until they become fragrant and lightly golden. This step significantly enhances their nutty flavor. Once toasted, remove them from the oven and allow them to cool completely. After cooling, finely chop the pecans using a food processor (pulsing carefully to avoid making pecan butter) or a sharp knife.
- Mix the Dough: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and 3/4 cup of powdered sugar until the mixture is light, fluffy, and smooth (this typically takes 3-4 minutes). Next, incorporate the vanilla extract, peppermint extract, salt, cornstarch, the finely chopped pecans, and 1/4 cup of the crushed peppermint candies. Beat until all these ingredients are well combined. Finally, gradually add the all-purpose flour, mixing on low speed until the dough just comes together. It might appear sandy or crumbly at first, but continue mixing slowly until a cohesive dough forms. Be careful not to overmix once the flour is incorporated.
- Chill the Dough: Gather the cookie dough and flatten it slightly into a disc. Wrap the disc tightly in plastic wrap and refrigerate it for at least 1-2 hours, or until it is firm to the touch. Chilling the dough is a crucial step that helps prevent the cookies from spreading too much during baking, ensuring they maintain their signature snowball shape.
- Shape and Bake: Once the dough is thoroughly chilled, preheat your oven to 375°F (190°C). Line a light-colored baking sheet with a silicone baking mat or parchment paper. Use a 1-tablespoon measuring spoon or a small cookie scoop to portion out the dough. Roll each portion into a smooth, compact ball. If the dough becomes too warm and sticky while rolling, place it back in the freezer for 10-15 minutes to firm up. Arrange the cookie balls on the prepared baking sheet, leaving some space between them. Bake for 7-11 minutes; cookies should be set and lightly golden on the bottoms, but still soft. My oven typically bakes them perfectly in 8 minutes.
- Coat the Cookies: While the cookies are still warm from the oven, allow them to cool on the baking sheet for 3-5 minutes, then transfer them to a wire cooling rack. While they are cooling slightly, prepare your coating. In a shallow bowl, combine 3/4 cup of powdered sugar with the remaining 1/4 cup of crushed peppermint candies. Gently roll the still-warm cookies in this mixture until they are fully coated. Return them to the wire rack to cool for a few more minutes. For an extra thick and snowy coating, roll them in the powdered sugar and peppermint mixture a second time once they’ve cooled a bit more. This double-dip method truly enhances their appearance and flavor!
Quick Tip for a Perfect Snowy Finish
For the most stunning presentation and an irresistible boost of flavor, always double dip your peppermint snowball cookies! First, roll them in the powdered sugar and crushed peppermint mixture while they are still warm. The warmth helps the sugar adhere beautifully. Let them cool slightly on a wire rack for a few minutes. Then, roll them a second time in the same mixture once they’ve cooled a bit more. This ensures a thick, even, and beautifully snowy coating that truly makes them stand out and taste even better!
Mastering Your Peppermint Snowball Cookies: Expert Baking Tips
Achieving bakery-quality peppermint snowball cookies is easier than you think with a few key techniques:
- Choose Peppermint Extract Wisely: This is critical for authentic flavor! Always opt for pure peppermint extract, not “mint extract.” Mint extract often contains spearmint, which has a distinct herbaceous flavor that can unfortunately make your delicious snowball cookies taste like toothpaste.
- Add Extract Slowly and Taste: Peppermint extract can be quite potent. Start with the recommended 1/4 teaspoon and then, if comfortable, taste a tiny bit of the unbaked dough. Adjust by adding a few extra drops at a time until you reach your desired level of minty freshness. It’s much easier to add more than to try and reduce an overpowering flavor.
- Ensure Butter is Room Temperature, Not Melted: For the perfectly tender, melt-in-your-mouth texture, your unsalted butter must be at a cool room temperature – soft enough to leave an indentation when pressed, but not greasy or shiny. Melted or overly softened butter will lead to cookies that spread excessively and become flat and greasy.
- Don’t Skip Chilling the Dough: This step is non-negotiable for snowball cookies! Cold dough is firmer and holds its shape much better in the oven. Chilling prevents the cookies from spreading prematurely, ensuring they remain wonderfully round and tender. It also develops flavors.
- Chop Pecans Evenly: Uniformly chopped pecans distribute better throughout the dough, providing consistent texture in every bite. A small food chopper or processor can achieve this efficiently, but pulse briefly to avoid turning them into a paste.
- Utilize a Silicone Baking Mat: For consistently perfect bottoms and even baking, a silicone baking mat is your best friend. It prevents sticking and helps regulate the temperature, reducing the chances of over-browning or spreading, especially with delicate dough like snowball cookies. If you don’t have one, parchment paper is a good alternative. Using a light-colored baking sheet also helps prevent overly dark bottoms.
- Avoid Overmixing the Flour: Once you add the flour, mix the dough just until it comes together. Overmixing develops gluten, which can result in tough, chewy cookies rather than the desired tender, crumbly texture of a snowball cookie.
- Use a Cookie Scoop for Uniformity: For perfectly sized and evenly baked cookies, a 1-tablespoon cookie scoop is invaluable. This ensures that all your cookies bake at the same rate and look consistently beautiful.
Storage and Freezing Instructions for Your Peppermint Snowball Cookies
These delightful peppermint snowball cookies are best enjoyed fresh, but they also store beautifully, making them perfect for holiday meal prep or gifting:
Storage
To store leftover peppermint snowball cookies, place them in an airtight container at room temperature. They will maintain their freshness and delicious taste for up to 3 days. If the powdered sugar coating absorbs some moisture over time, simply re-roll them in a fresh batch of powdered sugar just before serving to refresh their snowy appearance.
To freeze baked cookies: Once the cookies are completely cooled, place them in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together). Once frozen, transfer the solid cookies to a freezer-safe airtight container or heavy-duty freezer bag. They can be stored for up to 2-3 months. To serve, thaw them at room temperature for 1-2 hours and then re-roll them in fresh powdered sugar for that perfect presentation.
To freeze unbaked dough: Shape the dough into individual balls as if you were ready to bake them. Place these dough balls in a single layer on a baking sheet and freeze until completely solid. Once frozen, transfer the dough balls to an airtight freezer bag. They can be stored for up to 3 months. When ready to bake, you can bake them directly from frozen, adding an extra 1-3 minutes to the baking time. Alternatively, defrost them overnight in the refrigerator before baking as usual.
Explore More Festive Christmas Cookie Recipes
The holiday season is a wonderful time for baking. If you’ve loved these Peppermint Snowball Cookies, you’ll surely enjoy these other festive favorites from my kitchen:
- Peppermint Bark Brownie Cookies: Indulge in rich, fudgy brownie cookies generously studded with crunchy peppermint bark for a double dose of holiday cheer.
- 5-Ingredient Christmas Treats: Discover four incredibly easy and festive treat ideas that require minimal ingredients and effort, perfect for busy holiday schedules.
- Reindeer Cookies: A delightful and whimsical cookie recipe that’s incredibly fun to make with kids, transforming simple cookies into charming holiday characters.
- Raspberry Almond Thumbprint Cookies: Elegant, buttery cookies with a delicate almond flavor, featuring a sweet depression filled with vibrant raspberry jam.
- Cake Batter Cookies: Soft, chewy cookies packed with the celebratory flavors of cake batter and a generous showering of colorful sprinkles – a party in every bite!
Pin
5 from 2 votes
Peppermint Snowball Cookies
Equipment
- Sheet pan (15″ x 10″) light-colored
- Food processor or cutting board
- Stand mixer or hand mixer
- Silicone baking mat
- Cooling rack
Ingredients
- 1/3 cup pecans
- 1 cup unsalted butter (see note 1)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract (see note 2)
- 1/4 teaspoon peppermint extract (not mint, see note 3)
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 cup (6 full candy canes) peppermint candies (crushed, divided)
- 2 cups all-purpose flour (spoon and level the measurement)
- Powdered sugar (3/4 cup, for coating the cookies)
Instructions
- Preheat oven to 350°F (175°C). Spread the pecans in an even layer on a sheet pan. Bake 5–7 minutes or until pecans smell fragrant. Watch carefully; you don’t want to burn them. Remove and allow to cool completely before transferring them to a mini food processor or cutting board. Pulse on the “chop” setting or finely chop. You want very small pieces. Avoid over-pulsing in the food processor, or you’ll end up with pecan butter.
- Either in a bowl of a stand mixer with the whisk attachment or a large bowl (and using a hand mixer), combine butter and 3/4 cup powdered sugar. Cream together until smooth and creamy, about 3–4 minutes. Add vanilla, peppermint, salt, cornstarch, chopped pecans, and 1/4 cup crushed peppermint candies. Beat until smooth and combined. Add flour and beat slowly until combined and smooth. It will seem sandy and crumbly at first, but keep mixing; it will come together. Once combined, do not overmix.
- Wrap the dough in plastic wrap and put it in the fridge for 1–2 hours to chill (at least 1 hour).
- After chilling, measure cookie dough using a 1 tablespoon measuring spoon (each ball should be 1 tablespoon). If the dough gets warmed from being rolled or sitting in a warm kitchen, put it in the freezer for 10–15 minutes. Preheat oven to 375°F (190°C). Line a light-colored sheet pan with a silicone baking mat (see note 4). Bake 7–11 minutes (mine always take 8 minutes). Remove from oven, let stand on tray for 3–5 minutes, then transfer to a wire cooling rack. Let cool about 2–3 minutes.
- Add powdered sugar to a bowl (I start with 3/4 cup; you may need slightly more). Add remaining 1/4 cup crushed peppermint candy. Stir together; roll the warmed cookie in the powdered sugar, then return to the wire cooling rack. Let cool a few more minutes, then roll in the powdered sugar/peppermint mixture again.
Recipe Notes
Note 2: I’ll sometimes use vanilla bean paste; 1 teaspoon of paste if using.
Note 3: Some extracts are much stronger than others. I recommend adding less first, then tasting and adjusting. I like 1/4 teaspoon (McCormick®), and the flavor is quite mild. Feel free to increase up to a full teaspoon, as desired.
Note 4: I tested this recipe with no parchment paper, with parchment paper, and with a silicone baking mat. The cookie bottoms turned out best every time with the silicone baking mat. The darker the trays, the darker the bottoms of the cookies. The best results I found were with a light-colored tray.
Storage: Store in an airtight container at room temperature. Re-roll in additional powdered sugar as needed. Best enjoyed within 1–3 days.
Freezing:
Unbaked dough: Shape dough into balls, freeze on a baking sheet in a single layer, then transfer to airtight freezer bags. Defrost overnight in the fridge and bake as directed in the recipe (you may need to add a minute or 2 to the baking time).
Baked cookies: Roll baked cookies in powdered sugar while slightly warm, cool completely, and freeze on a sheet pan. Once cookies are frozen solid, put in airtight freezer bags. Thaw at room temperature for 1–2 hours and roll them in powdered sugar a second time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.