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Peppermint Snowball Cookies
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Peppermint Snowball Cookies

These peppermint snowball cookies are soft, buttery, and melt-in-your-mouth with a refreshing hint of peppermint and a sweet snowy powdered sugar coating. They are light, delicate, and full of festive holiday flavor.
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Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 53 minutes
Servings: 48 Cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 2/3 cup powdered sugar sifted
  • 2 1/4 cups all-purpose flour spooned & leveled
  • 1/2 tsp salt
  • 1 tsp peppermint extract
  • Red or pink food coloring as needed
  • 3/4 cup Andes peppermint baking chips
  • Additional powdered sugar for coating

Method
 

  1. Beat butter and powdered sugar until light and fluffy.
  2. Mix in peppermint extract and salt.
  3. Add flour and mix just until a soft dough forms.
  4. Add food coloring and peppermint chips.
  5. Chill dough for 30 minutes.
  6. Preheat oven to 375°F (190°C) and line baking sheet.
  7. Roll dough into 1-inch balls and place on tray.
  8. Bake for 7–8 minutes until just lightly golden underneath.
  9. Cool slightly, then coat in powdered sugar twice.

Notes

For the best peppermint snowball cookies, make sure your butter is properly softened so it creams smoothly with the powdered sugar and creates a light, fluffy base. This step is key for that delicate, melt-in-your-mouth texture.
Do not overmix the dough after adding flour, as it can make the cookies dense instead of soft and crumbly. Also, chilling the dough is very important because it helps the cookies hold their shape and prevents spreading while baking.
These cookies should stay very pale in color, so avoid overbaking—just a light golden touch on the bottom is perfect. For the best snowy finish, coat them twice in powdered sugar, once while slightly warm and again after cooling completely.