Name: Pepppermint Snowball Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 cups + 2 tablespoons all-purpose flour; 2 teaspoons cornstarch; 3 cups powdered sugar, divided (2 cups and 1 cup); ¼ cup finely crushed peppermint candies; 1 cup salted sweet cream butter, softened; 1 teaspoon pure peppermint extract; ½ teaspoon pure vanilla extract; 5-6 drops hot pink/rose food color gel; 1¼ cups mini semi sweet chocolate chips

There’s something magically festive about snowy white cookies with a peppermint twist, and this Pepppermint Snowball Cookies Recipe absolutely nails that cozy holiday vibe. They’re tender, buttery, and just melt in your mouth with a cool peppermint punch—plus, that crunchy peppermint coating gives them such a fun, textured finish.

The image shows a pile of round cookies covered in white powder on a white plate. One cookie in the front is cut in half, showing a bright pink inside filled with many small dark brown chocolate chips. The cookies have a slightly rough texture under the powder. The background is a white marbled surface with blurred white bowls behind containing red and dark items. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pepppermint Snowball Cookies Recipe
Top Tip
How to Serve Pepppermint Snowball Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pepppermint Snowball Cookies Recipe

Why You'll Love This Recipe

I honestly love these cookies because they combine everything I look for in a holiday treat — the sweet powdered sugar bites, the refreshing peppermint flavor that’s not overpowering, and a bit of chocolate chip surprise inside. Making them feels like wrapping yourself in a peppermint-scented warm blanket—seriously comforting and festive.

Perfectly tender texture: These cookies crumble softly but don’t fall apart, giving you that classic snowball cookie feel with a peppermint boost.
Double powdered sugar coating: This ensures the “snowy” look and that incredible cloud-like melt-in-your-mouth sensation.
Minty freshness without toothpaste taste: Using peppermint extract (not just mint) really keeps the flavor balanced and pleasant.
Easy to customize: You can add crushed peppermint candies or mini chocolate chips to make each bite exciting.

A white plate is piled high with round, snow-white cookies coated in powdered sugar, each cookie showing faint pink and red spots of crushed peppermint inside. The cookies have a soft, slightly rough texture under the sugar dusting. Around the plate and between some cookies, bright red-and-white striped peppermint candies add vibrant color. The scene is set on a white marbled surface with small bowls blurred in the background, one filled with more peppermint candies and another with dark chocolate chips. The overall look is clean, festive, and inviting. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Pepppermint Snowball Cookies Recipe plays its part to create that melt-in-your-mouth magic. The blend of flour and cornstarch keeps the cookies tender, while the butter and powdered sugar give that rich, sweet base. I always recommend using mini chocolate chips and crushed peppermint candies for that burst of flavor and texture.

Flat lay of a small mound of fine all-purpose flour, a small pile of white cornstarch powder, a square slab of pale yellow salted sweet cream butter, a heap of fluffy powdered sugar, a few drops of bright pink food color gel in a tiny white ceramic bowl, a small white bowl filled with glossy mini semi sweet chocolate chips, a small white bowl holding finely crushed peppermint candies, two whole brown eggs with clean shells, and two small white ceramic bowls containing clear peppermint extract and pale vanilla extract placed in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides the cookie’s structure but with cornstarch, helps keep it soft, not tough.
Cornstarch: Adds tenderness and a delicate crumb to the cookie.
Salted sweet cream butter: Gives richness and moisture; make sure it’s softened, not melted.
Powdered sugar: Key for sweetness and the signature snowball coating.
Peppermint extract: The secret to authentic peppermint flavor—don’t substitute with mint extract!
Vanilla extract: Adds warmth and rounds out the flavor profile.
Mini semi-sweet chocolate chips: Little pockets of chewy, chocolatey surprise inside.
Hot pink/rose food color gel: Optional, but fun if you want a hint of festive color in the dough.
Finely crushed peppermint candies: Adds crunch and extra peppermint punch on the coating.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Pepppermint Snowball Cookies Recipe to fit the mood—sometimes I keep it classic, other times I turn up the peppermint intensity or add mix-ins to surprise my guests. Don’t hesitate to make it your own; cookies are such fun to personalize!

Chocolate Variation: I once doubled the chocolate chips for a richer, fudgier effect—you can never have too much chocolate, right?
Color Play: The food coloring is optional but adds a festive pop; I’ve made batches with red and green gels for holiday parties.
Crushed Candies: Adding a tablespoon of peppermint candies inside the dough made the cookies even more delightful, giving crunch throughout.
Dietary Adaptations: For dairy-free options, swap butter with a plant-based alternative and be sure to use powdered sugar without additives.

Step-by-Step: How I Make Pepppermint Snowball Cookies Recipe

Step 1: Whisk and Prep Your Dry Ingredients

Start by whisking the all-purpose flour and cornstarch until they’re fully combined—this uniform mixing is crucial for those tender, meltaway cookies. Set this aside while you move on to creaming the butter and sugar, so everything’s ready to go.

Step 2: Cream Butter and Powdered Sugar

Using a stand mixer or handheld mixer, beat the softened butter for about 30 seconds — you want it nice and fluffy, not melted. Add 1 cup of powdered sugar and continue beating for another 1 to 1½ minutes. This step creates the base that’ll hold your snowball cookies together and ensure a sweet, smooth texture.

Step 3: Flavor and Color Your Dough

Lower the mixer to medium-low and gently mix in the peppermint and vanilla extracts. When you add your red food coloring, keep the speed low to medium so the color blends evenly without overworking the dough.

Step 4: Add Flour Mixture and Chocolate Chips

With the mixer on medium-low, incorporate the flour-cornstarch mix just until it’s combined—overmixing here can make the cookies tough, so be gentle. Then fold in your mini chocolate chips carefully to evenly distribute those pockets of sweetness.

Step 5: Chill the Dough

Cover your dough and chill it in the fridge for 10 minutes. I never skip this step—it makes the dough much easier to handle and prevents the cookies from spreading too much in the oven.

Step 6: Scoop and Bake

Preheat your oven to 350°F, and line two baking sheets with parchment paper—one for baking and one for cooling. Use a 1-tablespoon cookie scoop to portion out your dough, roll each into a ball, and space them about an inch apart. Bake for 10-12 minutes until they just start to set; watch carefully so they don’t brown.

Step 7: Powdered Sugar Peppermint Coating

While the cookies bake, whisk together the remaining 2 cups of powdered sugar and crushed peppermint candies in a bowl. When cookies come out, let them rest on the sheet for 5 minutes—still warm but firm—then roll them gently in that sugar-peppermint mix. Transfer to the second sheet to cool completely, then give them another good roll for that classic snowball effect.

Top Tip

After baking these cookies a dozen times (and eating just as many!), here are some top tips that really make the difference in success and flavor:

Butter consistency matters: I’ve learned that softened butter—not melted—is key. Melted butter makes the dough too loose and causes the cookies to spread too thin.
Don’t skip the chilling: Even a quick chill firms up the dough and stops them from flattening during baking.
Cooling before coating: Rolling the cookies in sugar before they’re fully cool can lead to crumbling. Let them cool completely for that perfect powdery finish.
Use real peppermint extract: Mint extract tastes medicinal, so stick to peppermint extract for true holiday flavor.

How to Serve Pepppermint Snowball Cookies Recipe

Peppermint Snowball Cookies - Serving Suggestion

Garnishes

I usually sprinkle a little extra crushed peppermint candy on top just before serving for a pop of color and crunch. Sometimes, I also dust them with a tiny bit of edible glitter around the edges when I’m feeling fancy—it adds a subtle sparkle perfect for holiday gatherings.

Side Dishes

These cookies pair beautifully with a warm cup of hot cocoa or peppermint tea. I love setting them out on dessert trays alongside soft gingerbread men or rich brownies for a diverse holiday cookie platter.

Creative Ways to Present

For a festive touch, I sometimes package these cookies in clear cellophane bags tied with red ribbons—perfect as last-minute gifts. Arranging them in a tiered cookie stand or a decorative snowflake-shaped dish also makes for an eye-catching holiday centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering with parchment paper to keep them from sticking. They stay fresh for up to 5 days, but honestly, they rarely last that long!

Freezing

Freezing baked cookies works like a charm here. I freeze them in airtight containers or zipped bags, with parchment between layers to prevent clumping. They keep well for up to 3 months, which is a lifesaver during busy holidays.

Reheating

These cookies don’t need reheating to be enjoyed since they’re best eaten at room temp, but if you want that fresh-baked warmth, pop them in the oven at 300°F for just a few minutes—watch closely to avoid melting the sugar coating.

Frequently Asked Questions:

Can I make this Pepppermint Snowball Cookies Recipe gluten-free?

Absolutely! You can swap the all-purpose flour with a 1:1 gluten-free baking flour blend. Just ensure your blend contains xanthan gum or a similar binder to keep the dough cohesive.

Why do I need cornstarch in the recipe?

Cornstarch acts as a tenderizer in these cookies, giving them that soft, crumbly texture rather than a cakey or chewy one. It helps achieve the classic melt-in-your-mouth snowball feel.

Can I use mint extract instead of peppermint extract?

It's best to stick to peppermint extract. Mint extract tends to have a strong, medicinal taste that can overpower the delicate flavor of the cookie and turn it unpleasantly like toothpaste.

How do I crush peppermint candies easily?

The easiest way is to place the candies in a sealed plastic bag and gently smash them with a rolling pin until finely crushed. This prevents mess and keeps the candy pieces uniform.

Final Thoughts

I genuinely think this Pepppermint Snowball Cookies Recipe is one of those holiday classics you don’t want to miss. From the cheerful pop of peppermint to the soft, buttery texture, these cookies feel like a warm hug on a chilly day. I’m always delighted when I pull them from the oven and share them with friends, and I’m sure you’ll enjoy making (and eating!) them just as much. So, grab your mixing bowl and get cozy—the holiday magic is waiting.