Peppermint Snowball Cookies Recipe

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The Comfort of Peppermint Snowball Cookies Recipe

There’s something wonderfully nostalgic about biting into a Peppermint Snowball Cookie. I love how these little golden spheres carry a velvety texture, lightly crisp on the edges, with that whisper of peppermint weaving through the buttery crumb. They remind me of cozy winter afternoons, when the air turns crisp, and the kitchen smells of sugar and mint.

You’ll notice these cookies strike the perfect balance between melt-in-your-mouth softness and a delicately dusted snowy finish—powdered sugar that gently melts on your fingertips. Whether you’re making them for a holiday gathering or a quiet treat with a cup of tea, they bring that subtle festive charm wrapped in comforting simplicity.

From the moment you mix the peppermint extract into the dough, the kitchen fills with an aromatic peppermint breeze that makes you eager to taste the final product. I find the snowball shape inviting—each cookie feels like holding a little winter wonderland in your hand.

Ingredient Guide

• Unsalted Butter (1 cup, room temp): The heart of the dough, providing richness and tender crumb. Using unsalted lets you control salt levels better.
• Powdered Sugar (1 cup + extra for coating): Creates the velvety texture and the classic powdered “snowball” finish. Powdered sugar blends more smoothly than granulated.
• Vanilla Extract (2 tsp): Adds warmth and depth that complements peppermint beautifully.
• Peppermint Extract (1 tsp): The star flavor. I recommend using high-quality pure extract for a clean, refreshing aroma.
• All-Purpose Flour (2 cups, sifted): Forms the structure. Sifting helps avoid lumps and produces lighter dough.
• Chopped Nuts (½ cup, optional): Walnuts or pecans add a subtle crunch and nutty flavor. Feel free to leave them out or substitute with seeds for allergy-friendly options.

Prep Before You Begin

Setting up your kitchen and prepping ingredients before you start baking is the key to smooth sailing with this Peppermint Snowball Cookies Recipe. Make sure your butter is softened to room temperature—it should be soft enough to press with a finger but not greasy or melting.

Preheat your oven to 350°F (175°C) so it’s ready when your dough hits the trays. Having parchment or silicone mats lined on baking sheets is essential—they keep your cookies from sticking and help with even crisping.

How to Make Peppermint Snowball Cookies Recipe

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This sets the stage for evenly baked, delicate cookies.
2. Cream together the room-temperature unsalted butter and powdered sugar in a large bowl until fluffy and pale. I like to use a hand mixer or stand mixer on medium speed—it’s satisfying to see the mixture lighten up so nicely.
3. Blend in the vanilla and peppermint extracts until the aroma gently swirls around your kitchen, tempting you to sneak a taste (just resist—it’s dough!).
4. Whisk together the sifted all-purpose flour and, if using, the chopped nuts in a separate bowl. This evenly distributes the nuts and helps prevent clumps in your dough.
5. Gradually add the flour-nut mixture to the butter mixture, folding gently with a spatula or wooden spoon. Stir just until combined; overmixing can make the cookies tough.
6. Shape the dough into 1-inch balls with your hands. I like to dust my palms lightly with flour to avoid sticky fingers. Place them spaced evenly on the baking sheets so they don’t touch as they bake.
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Expert Tips to Nail It

Small adjustments that make a big difference in texture, timing, and flavor so your Peppermint Snowball Cookies Recipe turns out reliably amazing.

7. Bake the cookies for 10-12 minutes. You’ll want to watch for the edges turning a soft golden hue while the centers stay tender and barely set. Removing them too late can give you a dryer cookie.
8. Cool the cookies on the baking sheets for about 5 minutes. This resting time helps them firm up just enough without losing softness inside.
9. Roll each warm cookie gently in powdered sugar, coating them evenly. You’ll notice the sugar melts a touch on contact, creating a delicate glaze-like shell that adds to the experience.
10. Transfer the finished cookies to a wire rack to cool completely. They’ll keep beautifully soft and aromatic for days if stored in an airtight container.

Creative Variations for Peppermint Snowball Cookies Recipe

• Add finely crushed candy canes or peppermint candies into the dough for an extra festive crunch and speckles of red.
• Swap the chopped nuts with toasted almonds or pistachios for an elegant twist with extra dimension.
• Mix in a teaspoon of cocoa powder to the flour for a chocolate peppermint version that’s rich yet bright.
• Drizzle melted chocolate over the cooled cookies and sprinkle a tiny pinch of flaky sea salt for a sweet-salty finish.
• For a non-alcoholic festive twist, add a splash of orange zest along with peppermint to brighten the flavor.

Storage, Freezing & Reheating

• Room temperature: Store in an airtight container for up to 5 days. They’ll stay soft with that signature melt-in-the-mouth feel.
• Freezing: Freeze baked cookies in a single layer on a tray for 1-2 hours, then transfer to a freezer bag. Keeps well for up to 3 months.
• Thawing: Let frozen cookies thaw at room temperature for 30-60 minutes before serving for best texture.
• Re-coating: If powdered sugar fades after storage or thawing, simply roll the cookies again lightly before serving.

Peppermint Snowball Cookies Recipe FAQs

• Can I omit the nuts?
  Absolutely. The cookies are delicious plain too, and skipping nuts keeps them allergy-friendly.
• What if I don’t have peppermint extract?
  You can substitute with mint extract but use less, as it’s often more potent. Or add a dash of finely grated peppermint candy for flavor.
• Why are my cookies too crumbly?
  Make sure your butter is at room temperature and not too cold. Also, avoid overmixing the flour—gentle folding is key.
• Can I use brown sugar instead of powdered sugar?
  Powdered sugar is best for the texture and coating. Brown sugar will change the consistency and cookie finish.
• How do I prevent the powdered sugar coating from melting?
  Roll the cookies in powdered sugar when they’re warm but not hot. Letting them cool on the tray allows the coating to set nicely.

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