Introduction

Peppermint Snowball Cookies are delightful little treats perfect for the holiday season or any time you crave a minty twist on a classic cookie. These soft, buttery cookies are studded with peppermint chips and generously coated in powdered sugar, creating a festive pop of red or pink color that’s as fun to make as it is to eat.

A stack of eight round cookies, each covered thickly in white powdered sugar that shows a hint of soft pink underneath, rests on white crumpled parchment paper placed on a rough-textured brown wooden slab. Two white and red striped candy canes lean against the base of the wood on opposite sides of the cookie pile. The scene is set against a soft, blurred white marbled surface in the background, creating a light, festive feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Beat the softened butter and sifted powdered sugar together until light and fluffy, about 2 minutes.
Step 2: Add the all-purpose flour, salt, and peppermint extract to the butter mixture. Mix just until combined.
Step 3: Add red or pink food coloring a few drops at a time until you reach your desired color, then stir in the Andes peppermint baking chips.
Step 4: Cover the dough and refrigerate for at least 30 minutes to firm up.
Step 5: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Step 6: Scoop one tablespoon of dough at a time and roll into balls. Place them spaced apart on the prepared baking sheet.
Step 7: Bake the cookies for 7 to 8 minutes, just until they are very lightly browned on the bottom. Let them cool on the baking sheet for 5 minutes.
Step 8: Prepare another baking sheet lined with parchment paper and generously dusted with powdered sugar.
Step 9: Transfer the slightly cooled cookies to the powdered sugar–dusted sheet and dust them with more powdered sugar. Let them cool completely.
Step 10: For an extra coating, fill a small bowl halfway with powdered sugar and gently roll each cookie in it until fully coated.

Tips & Variations

Use a cookie scoop for evenly sized cookies to ensure uniform baking.
For a stronger peppermint flavor, add a bit more peppermint extract, but be careful not to overpower the dough.
Substitute Andes peppermint chips with white chocolate chips and crushed candy canes for a different texture and peppermint kick.
Chill the dough longer if it feels too soft to handle easily.

Storage

Store Peppermint Snowball Cookies in an airtight container at room temperature for up to 4 days. To keep them fresh and maintain their powdered sugar coating, place a sheet of parchment paper between layers. Reheat briefly in a warm oven if you prefer a soft, fresh-baked feel.

How to Serve

A pile of round pink cookies covered in a thick layer of white powdered sugar is stacked on crinkled white parchment paper over a rustic wood slab with rough texture on the sides; the cookies show cracked surfaces under the sugar dusting, and two white and red striped candy canes lean against the pile on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of peppermint baking chips?

Yes, regular chocolate chips can be used, but the signature peppermint flavor will be reduced. You might consider adding a bit more peppermint extract to compensate.

Why do the cookies need to be coated twice with powdered sugar?

The initial coating seals in moisture and adds sweetness, while the final coating after cooling gives the cookies their classic snowy appearance and extra powdery texture.