Peppermint Snowball Cookies are easy to make and filled with crushed peppermint and pecans, making them perfect for the holiday season!
Try the original version of Mexican wedding cookies next, or give these chocolate chip snowball cookies a try!
Best Peppermint Snowball Cookies
These Peppermint Sugar Cookies and Mexican Wedding Cookies are two of the most popular treats on my website—and in my home. With the holiday season in full swing, I knew I had to create a variation that combined the best of both. And that’s how these were born!
Peppermint Snowball Cookies are soft, peppermint-flavored, and covered in sweet powdered sugar. They bring together the best flavors of your favorite cookies in one delicious treat!
Ingredients
- Pecans: Toast for more flavor, but keep an eye on them so they don’t burn.
- Unsalted Butter: Makes the cookies soft and buttery.
- Powdered Sugar: Sweetens the dough; it gives the coating a festive snowy look.
- Vanilla Extract: Brings sweetness and balances the peppermint.
- Peppermint Extract: Use a little at first and adjust to your taste.
- Cornstarch: Mix well to avoid dry spots in the dough.
- Peppermint Candies: Adds crunch and flavor to the cookies and coating.
- Flour: Measure carefully to avoid adding too much.
How To Make Peppermint Snowball Cookies
- Toast Pecans: Bake pecans until they smell nutty, then chop into small pieces.
- Dough: Beat butter and sugar, then add the other ingredients. Mix until smooth.
- Chill Dough: Wrap the dough in plastic and chill until firm.
- Shape and Bake: Roll the dough into balls, bake, and let them cool a bit.
- Coat Cookies: Roll warm cookies in sugar and crushed candy, let cool, then roll again.
Quick Tip
Double dip the cookies in sugar and peppermint. While warm, coat them once, let them cool slightly, and coat again. This makes them look great and taste even better!
Tips For Success
- Use Peppermint Extract: Mint extract can make the peppermint snowball cookies taste like toothpaste.
- Add Extract Slowly: Peppermint extract can be strong, so start with a little and adjust as needed.
- Don’t Melt Butter: Soft or melted butter makes greasy, flat cookies.
- Chill Dough: Cold dough helps the cookies keep their shape and prevents burning.
- Chop Pecans: Use a small food chopper for even pecan pieces, but don’t turn them into paste.
- Use a Silicone Mat: Keeps the cookies from spreading or getting too browned.
Storage
Store leftover peppermint snowball cookies in a container at room temp for up to 3 days.
To freeze, place in a single layer on a baking sheet until solid, then add to a freezer-safe bag. Thaw at room temp and re-roll in powdered sugar before serving.
More Christmas Cookie Recipes
- Peppermint Bark Brownie Cookies packed with peppermint bark
- Christmas Treats four fun and festive treat ideas
- Reindeer Cookies fun to make with kids
- Thumbprint Cookies filled with raspberry jam
- Cake Batter Cookies with lots of sprinkles
Peppermint Snowball Cookies
These Peppermint Snowball Cookies are a holiday must-have! Buttery, melt-in-your-mouth cookies loaded with crushed peppermint and pecans, then rolled in powdered sugar for that perfect snowy finish.
Equipment
- Sheet pan light-colored
- Food Processor or cutting board
- stand mixer or hand mixer
- Silicone baking mat
- Cooling Rack
Ingredients
- 1/3 cup whole pecans
- 1 cup unsalted butter see note 1
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract see note 2
- 1/4 teaspoon peppermint extract not mint, see note 3
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 cup (6 full candy canes) peppermint candies crushed, divided
- 2 cups all-purpose flour spoon and level the measurement
- Powdered sugar for coating the cookies 3/4 cup
Instructions
- Preheat oven to 350°F. Spread the pecans in an even layer on a sheet pan. Bake 5–7 minutes or until pecans smell fragrant. Watch carefully; you don’t want to burn them. Remove and allow to cool completely before transferring them to a mini food processor or cutting board. Pulse on the “chop” setting or finely chop. You want very small pieces. Avoid over-pulsing in the food processor or you’ll end up with pecan butter.
- Either in a bowl of a stand mixer with the whisk attachment or a large bowl (and using a hand mixer), combine butter and 3/4 cup powdered sugar. Cream together until smooth and creamy, about 3–4 minutes. Add vanilla, peppermint, salt, cornstarch, chopped pecans, and 1/4 cup crushed peppermint candies. Beat until smooth and combined. Add flour and beat slowly until combined and smooth. It will seem sandy and crumbly at first, but keep mixing; it will come together. Once combined, do not overmix.
- Wrap the dough in plastic wrap and put it in the fridge for 1–2 hours to chill (at least 1 hour).
- After chilling, measure cookie dough using a 1 tablespoon measuring spoon (each ball should be 1 tablespoon). If the dough gets warmed from being rolled or sitting in a warm kitchen, put in the freezer for 10–15 minutes. Preheat oven to 375°F. Line a light-colored sheet pan with a silicone baking mat (see note 4). Bake 7–11 minutes (mine always take 8 minutes). Remove from oven, let stand on tray for 3–5 minutes, then transfer to a wire cooling rack. Let cool about 2–3 minutes.
- Add powdered sugar to a bowl (I start with 3/4 cup; you may need slightly more). Add remaining 1/4 cup crushed peppermint candy. Stir together; roll the warmed cookie in the powdered sugar, then return to the wire cooling rack. Let cool a few more minutes, then roll in the powdered sugar/peppermint mixture again.
Recipe Notes
Note 1: Be sure to use good-quality, unsalted butter, not margarine. Make sure the butter is at room temperature, not melted or softened. 1 cup is the equivalent of 16 tablespoons (or 2 sticks).
Note 2: I’ll sometimes use vanilla bean paste; 1 teaspoon of paste if using.
Note 3: Some extracts are much stronger than others. I recommend adding less first, then tasting and adjusting. I like 1/4 teaspoon (McCormick®), and the flavor is quite mild. Feel free to increase up to a full teaspoon, as desired.
Note 3: I tested this recipe with no parchment paper, with parchment paper, and with a silicone baking mat. The cookie bottoms turned out best every-time with the silicone baking mat. The darker the trays, the darker the bottoms of the cookies. The best results I found were with a light-colored tray.
Storage: Store in an airtight container at room temperature. Re-roll in additional powdered sugar as needed. Best enjoyed within 1–3 days.
Freezing:
Unbaked dough: Shape dough into balls, freeze on a baking sheet in a single layer, then transfer to airtight freezer bags. Defrost overnight in the fridge and bake as directed in the recipe (you may need to add a minute or 2 to the baking time).
Baked cookies: Roll baked cookies in powdered sugar while slightly warm, cool completely, and freeze on a sheet pan. Once cookies are frozen solid, put in airtight freezer bags. Thaw at room temperature for 1–2 hours and roll them in powdered sugar a second time.
Nutrition
Serving: 32cookies | Calories: 172kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 40mg | Potassium: 30mg | Fiber: 1g | Sugar: 9g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Soooo good! Loved them so much last year that I am making again this year
I am os happy to hear this! Thanks so much Carolyn! 🙂
They were still doughy when I took them out of oven. Is that how their supposed to be ?
No, I’d bake a little longer. Ovens can vary quite a bit in actual temperature
These look amazing Chelsea! We have our annual family Christmas cookie night this weekend and these will be perfect!
Wow, these are so delicious sounding and so so SO festive. I want to try them so much this season!
hey girl these look amazing! yummy! I can’t wait for it to start snowing here in Oklahoma!
Thank you so much Shawnna! 🙂
WE live in California and my kids totally miss the snow! Would have been so much fun for the little ones. These snowball cookies looks as perfect as the first snow:)