Snowball cookies have been around for ages, and are called by many names around the world. There’s just something so irresistible about these sweet-snow-covered cookies. They’re uniquely buttery and dense with a crumbly, melt-in-your-mouth texture. I love all their many variations, and today’s peppermint version is definitely a new holiday favorite. (And these pistachio cookies are always a popular choice!) While classic snowball cookies often include chopped nuts for added texture, today we’re replacing those with festive candy cane bits.
Here’s Why You’ll Love These Peppermint Snowball Cookies
Buttery, dense, crumbly shortbread texture melts in your mouth Easy-to-make 1-bowl recipe Just 7 simple ingredients, and it’s an egg-free recipe Sweet minty flavor from crushed candy canes + peppermint extract Only 30 minutes of dough-chilling time
Grab These 7 Simple Ingredients
Today’s cookies are mostly butter, flour, and confectioners’ sugar. The confectioners’ sugar not only goes into the cookie dough, but also coats the outside of the cookie for that iconic snow-dusted exterior. There are no eggs or leavening agents in these cookies.
How to Make Peppermint Snowball Cookies
The cookie dough comes together in just 1 bowl. It will be super thick, to the point where you think it won’t come together. Turn your mixer up and watch the buttery goodness form before your eyes. The dough will come together, I promise: Chill the dough for 30 minutes to help that creamed butter solidify, which helps guarantee your rounded cookies stay… well, rounded! Without chilling, your cookies will be snow puddles, and not snowballs. 😉 If you want to have a few no-chill recipes in your holiday cookie lineup as well, these shortbread cookies and spritz cookies are always popular choices. Use a Tablespoon measure to portion the chilled dough, and then roll into balls: Unlike lemon crinkle cookies and chocolate crinkle cookies, we bake the cookies first and then we’ll roll in confectioners’ sugar… the best part of this iconic cookie!
How Do You Make the Confectioners’ Sugar Stick?
3 Success Tips
After the cookies bake, roll each one in confectioners’ sugar while they are still slightly warm. As the cookies cool, the confectioners’ sugar will melt into them. That’s expected. After the cookies have cooled, roll them in confectioners’ sugar one more time, and they’ll be picture-perfect peppermint snowballs, all dressed and ready for their holiday cookie tray debut. This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page including:
Chocolate Ginger Cookies Peppermint Bark Cookies Soft Molasses Cookies Peanut Butter Blossoms Spritz Cookies
and here’s my video tutorial & guide for how to freeze cookie dough.
