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These Peppermint Snowball Cookies feature crushed candy canes, buttery dough, and a snowy powdered sugar coating. Perfect festive holiday cookies that melt in your mouth with every bite!

A white plate holds seven round peppermint snowball cookies covered in powdered sugar. In the background, a bowl of powdered sugar with more cookies and a baking sheet with uncoated cookies on parchment are visible, all on a red-striped cloth.


 

Quick Recipe Overview

A white plate holds seven round cookies covered in powdered sugar. In the background, a bowl of powdered sugar with more cookies and a baking sheet with uncoated cookies on parchment are visible, all on a red-striped cloth.

WHAT: Buttery shortbread cookies rolled in powdered sugar with crushed candy canes mixed throughout for festive peppermint flavor.

WHY: They have a tender, melt-in-your-mouth texture, beautiful snowy appearance, and perfectly balanced peppermint flavor for holiday celebrations.

HOW: Cream butter and sugar, add peppermint and crushed candies, chill dough, bake until set, then double-coat in sugar.

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Table of Contents

Why I Love Making Peppermint Snowball Cookies

These tender, melt-in-your-mouth cookies are a fun cookie for the Christmas holiday season. The combination of buttery shortbread texture with peppermint flavor and little candy cane pieces creates a festive snow-themed cookie.

What makes these cookies irresistible is that powdered sugar coating – you roll them twice for that perfect snowy finish. The first coating melts slightly into the warm cookies, creating a sweet glaze, while the second coating gives them that classic winter wonderland appearance.

They’re surprisingly simple to make, too. The dough comes together quickly, and while it needs to chill, that makes them perfect for preparing ahead. Plus, that tender, crumbly texture paired with the festive peppermint crunch? Absolutely delightful every single time.

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

These Peppermint Snowball Cookies are incredibly tender and buttery, with a delicate crumb that melts in your mouth.

The crushed peppermint adds a refreshing burst of flavor and a subtle crunch throughout each bite.

The 2-step rolling process makes the beautiful snowy appearance that’s perfect for holiday cookie trays and gift boxes!

Ingredient Notes

Peppermint Extract: Start with 1/2 teaspoon for a balanced flavor. If you’re a mint enthusiast and want a stronger peppermint punch, increase to 1 teaspoon.

Crushed Candy Canes: You’ll need about 3-4 regular-size candy canes to get 1/3 cup crushed. Pre-crushed peppermint candies work perfectly too – just measure and add. For best texture, aim for pieces that are small but not powdery.

Confectioners’ Sugar vs. Powdered Sugar: These terms are interchangeable – they’re the same product! You’ll use it in a couple different ways in this recipe: mixed into the dough and for coating the finished cookies.

See the recipe card below for full information on ingredients and quantities.

A tray with labeled ingredients for baking: a bowl of flour, a bowl of powdered sugar, peppermint candies, two sticks of butter, vanilla and peppermint extract, and a small dish of salt.
A plate of Peppermint Snowball Cookies dusted with powdered sugar sits on a table beside a bowl of powdered sugar, unbaked cookies, bottles of milk, and peppermint candies, all arranged on a red-striped cloth.
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Easy Peppermint Snowball Cookies Recipe

By: Melissa Griffiths
These Peppermint Snowball Cookies feature crushed candy canes, buttery dough, and a snowy powdered sugar coating. Perfect festive holiday cookies that melt in your mouth with every bite!
Prep: 20 minutes
Cook: 15 minutes
Chill Time: 1 day 30 minutes
Total: 1 hour 5 minutes
Servings: 36 cookies
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Ingredients 

  • 1 cup unsalted butter, softened
  • ¾ cup confectioners’ sugar, also called powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 2 ¼ cups all-purpose flour
  • ⅛ teaspoon salt
  • ⅓ cup crushed candy canes, about 3–4 regular-size canes

For rolling the cookies:

  • 1 ¼ cups confectioner's sugar, for coating

Instructions 

  • In a large bowl, beat the softened butter with a hand mixer or stand mixer until smooth and creamy, about a minute. Add the confectioners’ sugar and mix on low until it starts to come together, then turn the mixer up and beat until creamy. Scrape the bowl as needed. Mix in the vanilla and peppermint extract until everything is combined.
    1 cup unsalted butter, ¾ cup confectioners’ sugar, 1 teaspoon vanilla extract, ½ teaspoon peppermint extract
  • Add the flour and salt and mix on low. The dough will look dry at first, but keep mixing. Once all the flour is worked in, turn the mixer to high and the dough will come together. Mix in the crushed candy canes.
    2 ¼ cups all-purpose flour, ⅛ teaspoon salt, ⅓ cup crushed candy canes
  • Cover the dough tightly and chill for at least 30 minutes, or up to 3 days. If it’s been chilling for several hours or longer, let it sit at room temperature for 20–30 minutes so it’s easier to scoop.
  • Heat the oven to 350°F and line two baking sheets with parchment or silicone mats. Add the powdered sugar to a shallow bowl. Scoop about 1 tablespoon of dough for each cookie, roll into balls, and place them a couple inches apart on the baking sheets. Bake for about 15 minutes, until the bottoms are lightly golden and the tops look just barely set.
  • Let the cookies cool on the baking sheet for 5 minutes, then gently roll each one in the confectioners’ sugar to coat. Move them to a wire rack to cool completely. The first coating will melt a little and get sticky—this is normal. Once the cookies are fully cool, roll them in the sugar again for that classic snowy finish.
    1 ¼ cups confectioner's sugar

Notes

  • Texture: Ohhh these are so fun. They are that nice tender fall apart texture with a little crisp to them AND they have that yummy powdered sugar outside and crispy little bits of candy cane inside. They are SO delightful.
  • Extra Minty: If you are really into mint and want a big pop, you can increase the mint extract to 1 teaspoon. I was happy with the 1/2 teaspoon in my recipes testing and felt like it was a balanced flavor but if you’d like a real minty delight you can increase the amount. 
  • Candy Options: You can use peppermint candies, candy canes, pre-crushed candy pieces, they all work great. You’ll need roughly 1/4 cup of crushed peppermint candies. I just added my candies to a ziplock bag and used a rolling pin to crush them. 
  • Make-Ahead: If you are making these ahead of time, you can roll them in powdered sugar once and then let them cool fully. Store in a ziplock bag in the freezer for up to 3 months. When you are ready to serve you can let them thaw at room temperature for a few hours and then reroll them in powdered sugar before serving.

Nutrition

Serving: 1cookie, Calories: 100kcal, Carbohydrates: 13g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 14mg, Sodium: 9mg, Potassium: 10mg, Fiber: 0.2g, Sugar: 7g, Vitamin A: 158IU, Calcium: 3mg, Iron: 0.4mg
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How To Make Peppermint Snowball Cookies

Step 1: Beat your softened butter until it’s smooth and creamy – about a minute. Add the confectioners’ sugar and mix until light and fluffy, scraping down the bowl as needed. Mix in the vanilla and peppermint extracts until everything’s well combined.

Step 2: Add the flour and salt, mixing on low speed. The dough will look dry and crumbly at first – don’t worry! Keep mixing, and once all the flour is incorporated, turn the mixer up to high. Once the dough comes together, fold in your crushed candy canes.

Step 3: Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes (or up to 3 days if you’re planning ahead). If it’s been chilling for more than a few hours, let it sit at room temperature for 20-30 minutes before scooping.

Step 4: Heat your oven to 350°F and line two baking sheets with parchment paper. Put the powdered sugar for coating in a shallow bowl. Scoop about 1 tablespoon of dough for each cookie, roll into balls, and space them a couple inches apart on your prepared baking sheets. Bake for about 15 minutes.

Step 5: Let the cookies cool on the baking sheet for 5 minutes, then gently roll each one in the powdered sugar. Transfer them to a wire rack to cool completely. That first coating will melt a little and get sticky – this is totally normal and exactly what you want!

Step 6: Once your cookies are completely cool, roll them in powdered sugar one more time. This second coating gives you that beautiful, thick snowy finish that makes these cookies look so pretty.

A baking tray lined with parchment paper holds twelve evenly spaced cookie dough balls topped with crushed candy pieces, ready to be baked.

Substitutions &Variations For Peppermint Snowball Cookies

Chocolate Peppermint Snowballs

Dip half of each finished cookie in melted dark chocolate or white chocolate. Let them set on parchment paper for a fancy two-tone treat.

Almond Peppermint Version

Swap the vanilla extract for almond extract – the almond and peppermint combination is absolutely lovely together.

Colorful Holiday Coating

Mix a few drops of red or green food coloring into separate bowls of powdered sugar. Roll some cookies in pink sugar and others in pale green for a festive rainbow on your cookie tray.

Double Mint

If you want these really minty, increase the peppermint extract to 1 teaspoon and add an extra tablespoon of crushed candy canes.

With Nuts

Fold in 1/2 cup of finely chopped toasted pecans or walnuts along with the candy canes for a more traditional Mexican wedding cookie texture with a peppermint twist.

FAQs for Peppermint Snowball Cookies

Can I make these cookies without peppermint extract?

Yes! Simply increase the vanilla extract to 1 1/2 teaspoons and rely on the crushed candy canes for all the peppermint flavor. The cookies will still taste festive and delicious.

Why do I need to roll the cookies in powdered sugar twice?

The first coating melts into the warm cookies, creating a slightly sticky glaze. Rolling them again once completely cool gives you that beautiful, thick snowy coating that defines snowball cookies.

How long should I chill the dough?

At least 30 minutes is necessary, but you can chill the dough for up to 3 days. If chilling longer than a few hours, let it sit at room temperature for 20-30 minutes before scooping for easier handling.

Can I use salted butter instead of unsalted?

You can, but reduce the added salt to just a pinch. Unsalted butter gives you better control over the final flavor balance in these delicate cookies.

A bowl filled with powdered sugar containing three dough balls, one partially coated. A spoon rests in the bowl. The bowl sits on a red-striped cloth next to a baking dish and peppermint candies.

My Best Tips for Making Peppermint Snowball Cookies

☞Don’t Skip The Chilling Step: Cold dough is crucial for maintaining the cookies’ shape and creating that tender, crumbly texture. Warm dough will spread too much during baking.

☞Use A Cookie Scoop For Uniform Size: A tablespoon-sized cookie scoop ensures all your cookies are the same size, which means they’ll bake evenly and be done at the same time.

☞ Watch For The “Barely Set” Look: These cookies should NOT brown on top. The bottoms will be lightly golden, but the tops should still look slightly underdone. They’ll firm up as they cool.

☞Be Gentle When Rolling Warm Cookies: After the first 5-minute cooling period, handle the cookies carefully when coating them. They’re still delicate and can break if handled roughly.

☞Store With Parchment Between Layers: Once fully coated and cooled, layer the cookies with parchment paper in your storage container to prevent the sugar coating from getting sticky or rubbing off.

What to Serve With Peppermint Snowball Cookies

  • Hot Chocolate or Peppermint Mochas – The ultimate pairing! The rich chocolate beverage complements the minty cookies perfectly.
  • Vanilla Ice Cream – Crumble these cookies over vanilla ice cream for a festive peppermint sundae.
  • Holiday Cookie Platters – Arrange alongside gingerbread cookies, sugar cookies, and chocolate crinkles for a beautiful variety.
  • Eggnog or Spiced Cider – These warm holiday beverages balance the sweet, minty flavor of the cookies.
  • Coffee or Tea – The buttery, tender cookies are perfect for dunking in your favorite hot beverage during cold winter mornings.

Storage & Reheating Tips

Room Temperature Cookies

Store cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to protect the sugar coating.

Refrigerator Cookies

I don’t recommend keeping these cookies in the fridge. The powdered sugar coating can become sticky in the humid environment.

Freezing Cookies

Freeze cookies for up to 3 months. For best results, roll in powdered sugar once, let cool completely, then freeze in a ziplock bag. When ready to serve, thaw at room temperature for a few hours and roll in fresh powdered sugar before serving.

Make-Ahead Cookie Dough

The unbaked dough can be refrigerated for up to 3 days or frozen for up to 2 months. Thaw frozen dough overnight in the refrigerator before shaping and baking.

Overhead view of unbaked cookie balls on a parchment-lined tray, a bowl with cookie dough being coated in powdered sugar, finished cookies on a plate, two glasses of milk, and peppermint candies on a white surface.

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