Description

These Peppermint Snowball Cookies are festive, soft, and buttery treats infused with peppermint and vanilla extracts. They are studded with mini semi-sweet chocolate chips and finished with a delightful coating of powdered sugar and crushed peppermint candies, creating a perfect holiday dessert that melts in your mouth with every bite.

Ingredients

Scale

Dry Ingredients

2 cups + 2 tablespoons all-purpose flour
2 tsp cornstarch
3 cups powdered sugar (divided as 2 cups and 1 cup)
¼ cup finely crushed peppermint candies

Wet Ingredients

1 cup salted sweet cream butter, softened
1 tsp pure peppermint extract
½ tsp pure vanilla extract
5–6 drops hot pink/rose food color gel

Add-ins

1¼ cup mini semi sweet chocolate chips

Instructions

Prepare Dry Mix: Whisk together the all-purpose flour and cornstarch in a bowl until evenly combined. Set this mixture aside for later.
Cream Butter and Sugar: Using a stand mixer or handheld mixer at medium-high speed, beat the softened butter for 30 seconds until smooth. Add 1 cup of powdered sugar to the butter and continue beating for another 1 to 1½ minutes, allowing it to become light and fluffy.
Add Extracts: Lower the mixer speed to medium-low and add in the peppermint and vanilla extracts. Mix to incorporate evenly throughout the butter mixture.
Incorporate Dry Ingredients: With the mixer still on medium-low, gradually add the flour-cornstarch mixture and mix just until the dough comes together without overmixing.
Add Color: Increase the mixer speed to medium and add the hot pink/rose food color gel. Mix briefly until the color is uniform throughout the dough.
Fold in Chocolate Chips: Add the mini semi-sweet chocolate chips and mix just until they are evenly distributed in the dough.
Chill Dough: Cover the dough and place it in the refrigerator to chill for 10 minutes, which helps the dough firm up for easier handling.
Prepare for Baking: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper – one for baking the cookie dough balls and the second for cooling after baking.
Scoop and Shape: Using a 1 tablespoon cookie scoop, portion the dough and roll each portion into a smooth ball. Place the balls on the prepared baking sheet, spacing them about 1 inch apart to allow for spreading during baking.
Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes until set but not browned, preserving their soft texture.
Prepare Coating Mixture: While cookies bake, combine the remaining 2 cups of powdered sugar with the finely crushed peppermint candies in a medium mixing bowl using a whisk to distribute evenly. Set aside.
First Roll in Coating: Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes to cool slightly. Then, carefully roll each warm cookie in the powdered sugar and crushed peppermint mixture until well coated. Transfer coated cookies to the second prepared baking sheet.
Final Roll: Once the cookies have completely cooled on the second baking sheet, roll them again in the powdered sugar and crushed peppermint mixture to create a thick, snowy coating for the signature look and added flavor.

Notes

Use good quality peppermint and vanilla extracts for the best flavor.
Do not overmix the dough once flour is added to avoid tough cookies.
Make sure butter is softened but not melted to achieve the right dough consistency.
Cooling cookies before the final powder coating helps the coating stick better and enhances texture.
If you prefer, substitute crushed peppermint candies with crushed candy canes for a stronger peppermint crunch.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peppermint snowball cookies, holiday cookies, chocolate chip peppermint cookies, Christmas cookies, festive desserts