These Peppermint Snowball Cookies are a delightful holiday treat, combining the cool, refreshing flavor of peppermint with a buttery, melt-in-your-mouth texture. Each bite is a perfect balance of sweet and minty, with a soft, crumbly center and a snowy dusting of powdered sugar. Ready in just over two hours, including chilling time, they’re an easy yet impressive addition to your cookie tray.
With only 20 minutes of prep and 14 minutes of baking, these cookies are as simple to make as they are delicious. The rich, creamy dough, infused with peppermint, creates a festive aroma that fills your kitchen. Whether you’re sharing them at a party or enjoying them with a cup of cocoa, these cookies are sure to bring a touch of winter magic to your day.
What You’ll Need for Peppermint Snowball Cookies
- 2 cups butter, softened (unsalted preferred for better control of flavor)
- 1 cup powdered sugar (plus extra for dusting, if desired)
- 1 teaspoon vanilla extract (pure vanilla for best flavor)
- 3 ½ cups all-purpose flour (sifted for a lighter texture)
- 1 cup chopped pecans (or substitute with walnuts or almonds)
- 8 ounces white candy coating or almond bark (melted; can use white chocolate chips as an alternative)
- ½ cup crushed candy cane pieces (or peppermint candies, crushed finely)
How to Make Peppermint Snowball Cookies
- Cream the butter and sugar: In a large bowl, use an electric mixer to cream together the softened butter and powdered sugar until light and fluffy (about 5 minutes).
- Add vanilla and flour: Beat in the vanilla extract, then gradually add the flour, mixing until just combined.
- Fold in pecans: Gently fold in the chopped pecans until evenly distributed throughout the dough.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for 2-3 hours, or until the dough is firm enough to shape.
- Preheat the oven: While the dough chills, preheat your oven to 350°F (175°C).
- Shape the cookies: Roll the chilled dough into 1-inch balls and place them on an ungreased cookie sheet, spacing them about 2 inches apart.
- Bake: Bake for 13-15 minutes, or until the edges are lightly golden. Avoid overbaking to keep them tender.
- Cool: Remove the cookies from the hot pans and let them cool completely on a wire rack.
- Dip and decorate: Once cooled, dip the tops of the cookies into the melted white candy coating or almond bark. Immediately sprinkle with crushed candy cane pieces. Let the coating set before serving.
Creative Toppings & Dips for Peppermint Snowball Cookies
While the classic white chocolate and crushed peppermint topping is delightful, you can get creative with other options! Try drizzling the cookies with dark chocolate for a rich contrast, or sprinkle them with festive red and green sprinkles. For a fun twist, dip the entire cookie in melted chocolate instead of just the top. If you’re feeling adventurous, add a pinch of sea salt to the chocolate for a sweet-and-salty combo.
How to Store & Keep Your Cookies Fresh
These cookies stay fresh for up to 5 days when stored in an airtight container at room temperature. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Let them thaw at room temperature before serving. Pro tip: Keep the crushed peppermint topping separate if freezing, as it can lose its crunch over time.
Time-Saving Tips for Busy Bakers
Short on time? Skip the chilling step by using a cookie scoop to portion the dough directly onto the baking sheet. The cookies may spread slightly more, but they’ll still taste amazing. You can also prepare the dough a day ahead and chill it overnight. For quicker cooling, place the baked cookies on a wire rack and pop them in the fridge for 10-15 minutes before dipping in chocolate.
Recipe Variations to Mix It Up
Not a fan of pecans? Swap them out for walnuts, almonds, or even leave them out entirely for a nut-free version. For a chocolatey twist, replace ½ cup of flour with cocoa powder. If you’re not a fan of peppermint, try using crushed toffee bits or festive sprinkles instead. These small tweaks can make the recipe feel brand new!
Common Questions Answered
Can I use margarine instead of butter? While butter is recommended for the best flavor and texture, margarine can work in a pinch. Just be aware the cookies may spread more. What if I don’t have candy coating? Use white chocolate chips melted with a teaspoon of coconut oil for a smooth, dip-able consistency. Can I make these gluten-free? Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend for equally delicious results.
Peppermint Snowball Cookies
Ingredients
- 2 cups butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 cup chopped pecans
- 8 ounces white candy coating (or almond bark), melted
- ½ cup crushed candy cane pieces
Instructions
- In a large bowl, cream together butter and powdered sugar using an electric mixer until mixture is light and fluffy (will take about 5 minutes).
- Beat in vanilla and then slowly beat in flour.
- Fold in pecans.
- Cover bowl with plastic wrap and chill in fridge until dough is firm enough to shape (takes 2-3 hours).
- Preheat oven to 350 ℉.
- Shape dough into 1″ balls. Place balls on ungreased cookie sheet.
- Bake until lightly browned, about 13-15 minutes.
- Remove cookies from hot pans and let cool completely.
- Dip tops of cooled cookies in melted white chocolate and sprinkle with crushed peppermint candies.