Introduction

Peppermint Snowball Cookies are a festive treat perfect for the holiday season. These soft, buttery cookies are infused with peppermint flavor, studded with mini chocolate chips, and finished with a sweet peppermint sugar coating. They’re as delightful to look at as they are to eat.

A white plate filled with round cookies covered in a thick layer of white powdered sugar mixed with small pink bits, with one cookie cut in half and placed on top, showing a bright pink interior packed with many small dark chocolate chips. The plate is set on a white marbled texture surface, and blurred in the background are two white bowls, one filled with pink and white peppermint candies and the other with dark chocolate chips. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups + 2 tablespoons all-purpose flour
2 tsp cornstarch
1 cup salted sweet cream butter (softened)
3 cups powdered sugar (divided: 2 cups and 1 cup)
1 tsp pure peppermint extract
½ tsp pure vanilla extract
1¼ cup mini semi sweet chocolate chips
5-6 drops hot pink/rose food color gel
¼ cup finely crushed peppermint candies

Instructions

Step 1: Whisk together the all-purpose flour and cornstarch in a bowl. Set aside.
Step 2: Using a stand mixer or a handheld mixer in a large bowl, beat the softened butter for 30 seconds on medium-high speed.
Step 3: Add 1 cup of powdered sugar to the butter and continue beating for 1 to 1½ minutes until creamy.
Step 4: Lower the mixer speed to medium-low, then add the peppermint and vanilla extracts. Mix to combine.
Step 5: Gradually add the flour mixture while keeping the mixer on medium-low speed. Mix just until combined.
Step 6: Increase the mixer speed to medium, add the food color gel, and mix until the dough color is uniform.
Step 7: Fold in the mini chocolate chips until evenly distributed throughout the dough.
Step 8: Cover the dough and chill it in the refrigerator for 10 minutes.
Step 9: Preheat the oven to 350°F. Line two baking sheets with parchment paper, setting one aside for baking and the other for cooling the coated cookies.
Step 10: Use a 1 tablespoon cookie scoop to portion the dough into balls. Roll each scoop into a smooth ball and place them 1 inch apart on the prepared baking sheet.
Step 11: Bake the cookies for 10-12 minutes until set but not browned.
Step 12: Meanwhile, combine the remaining 2 cups powdered sugar with the crushed peppermint candies in a medium bowl and whisk to mix.
Step 13: Allow the baked cookies to rest on the baking sheet for 5 minutes. Then roll each warm cookie in the peppermint sugar mixture and transfer to the second prepared baking sheet.
Step 14: Once the coated cookies are completely cool, roll them again in the peppermint sugar mixture for a festive, snowy finish.

Tips & Variations

For extra peppermint flavor, add a few drops of peppermint extract to the sugar coating mix.
Try using white chocolate chips instead of semi-sweet for a sweeter twist.
Chilling the dough slightly helps prevent spreading and keeps the cookies soft and thick.
Crush peppermint candies finely to avoid sharp chunks in the cookie coating.

Storage

Store the Peppermint Snowball Cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; thaw at room temperature before serving. If desired, re-roll in powdered sugar before serving to refresh their snowy appearance.

How to Serve

A single piece of a pink cookie with dark brown chocolate chips scattered inside is centered on a white plate, dusted with a light layer of white powdered sugar both on top and around its base. The cookie has a slightly rough texture, showing some small cracks. To the right of the cookie on the plate are two red and white striped peppermint candies. The background features more pink cookies on a white plate, all set on a white marbled surface with soft lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the cornstarch with something else?

Cornstarch is used to make the cookies tender and soft. If you don’t have cornstarch, you can try using an equal amount of arrowroot powder or potato starch as alternatives.

Why do the cookies need two coatings of peppermint sugar?

The first coating adheres to the warm cookies, creating a base layer. Once cooled, rolling them a second time adds a thicker, more festive snowball effect and enhances the flavor with extra peppermint crunch.