Peppermint Snowballs

Why You’ll Love This Recipe

I love this recipe because it delivers everything I want in a winter cookie: a buttery dough, a refreshing peppermint aroma, a light sugary coating, and a sweet glaze topped with crushed candy. They’re simple to assemble, bake quickly, and always stand out thanks to their snowy, sparkling peppermint finish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups confectioners’ sugar
1 ¼ cups butter, softened
1 teaspoon peppermint extract
1 teaspoon vanilla extract
1 egg
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup white sugar, or as needed
1 cup finely crushed peppermint candy
3 tablespoons milk

Directions

I begin by preheating the oven to 350°F (175°C). I lightly grease my baking sheets or line them with parchment paper.

In a mixing bowl, I beat 1 1/2 cups of confectioners’ sugar with the softened butter, peppermint extract, vanilla extract, and egg on medium speed until the mixture becomes creamy and well blended, which takes about 2–3 minutes. I reduce the speed to low and gradually add the flour, baking powder, and salt. When the dough is fully combined, I stir in 1/2 cup of the crushed peppermint candy with a wooden spoon.

I place the white sugar in a shallow bowl. I roll small portions of dough between my hands to form 3/4-inch balls, then roll each one in the sugar. I place them about an inch apart on the baking sheets.

I bake the cookies for 10–12 minutes, or until they just begin to turn light brown. After baking, I move them to racks to cool completely.

While the cookies cool, I prepare the glaze by mixing the remaining 1 1/2 cups of confectioners’ sugar with the milk until smooth. Once the cookies are cool, I drizzle them with the glaze and immediately sprinkle the remaining crushed peppermint candy over the top.

Servings and Timing

This recipe makes about 60 cookies.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

I sometimes add a touch more peppermint extract if I want a stronger mint flavor. When I want extra color, I mix a small amount of red or pink sanding sugar into the crushed peppermint for a more vibrant sprinkle. I also like dipping half of each cooled cookie into melted white chocolate before adding the peppermint topping for a richer finish.

Storage/Reheating

I store Peppermint Snowballs in an airtight container at room temperature for up to 5 days. They stay soft and flavorful, and the peppermint candy remains crisp. If I want to freeze them, I freeze the cookies without the glaze and toppings, then decorate them after thawing.

FAQs

Can I make the dough ahead of time?

Yes, I often refrigerate the dough for up to 24 hours and roll it into balls when ready to bake.

Can I use salted butter?

Yes, I can, but I reduce or omit the added salt in the recipe.

Why are my cookies too dry?

I make sure to measure the flour correctly and avoid overbaking, since even a minute too long can dry them out.

Can I use peppermint candies instead of candy canes?

Yes, any hard peppermint candy works for this recipe.

How fine should I crush the peppermint?

I crush it into small pieces—not powder—so I get a little crunch in each bite.

Can I skip the glaze?

Yes, but the glaze helps the peppermint topping stick and adds extra sweetness.

Can I add food coloring to the dough?

Yes, I sometimes add a drop of red food coloring to create a pink, festive cookie.

Can I make them larger?

Yes, I just increase the baking time slightly and keep an eye on the color.

Why roll them in white sugar before baking?

It gives the cookies a subtle sparkle and helps create the signature “snowball” appearance.

Can I freeze the baked cookies?

Yes, I freeze them without glaze or candy, then decorate after thawing.

Conclusion

I love making Peppermint Snowballs during the holiday season because they’re simple, festive, and always a crowd-pleaser. Their melt-in-your-mouth texture, cool peppermint flavor, and snowy finish make them a perfect addition to any winter celebration.