Description
These Christmas Peppermint Snowball Sugar Cookies are soft, buttery, and infused with festive peppermint flavor. Coated generously with powdered sugar and crushed peppermint candies, they deliver a delightful snowy look and a sweet, minty crunch perfect for holiday celebrations.
Ingredients
Scale
Dry Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 2 tsp cornstarch
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
Sugar
- 3 cups powdered sugar, divided (2 cups and 1 cup)
Add-ins and Toppings
- 1¼ cup mini semi sweet chocolate chips
- ¼ cup finely crushed peppermint candies
Instructions
- Prepare Dry Ingredients: Whisk together the all-purpose flour and cornstarch in a bowl. Set aside for later use.
- Cream Butter and Sugar: Using a stand mixer or handheld mixer on medium-high speed, beat the softened butter for 30 seconds. Add 1 cup of powdered sugar and continue beating for another 1 to 1½ minutes until light and fluffy.
- Add Extracts: Lower the mixer speed to medium-low and add peppermint and vanilla extracts. Mix to combine.
- Incorporate Dry Mixture: Keeping the mixer on medium-low, gradually add the flour and cornstarch mixture. Mix just until fully incorporated into the wet ingredients.
- Add Food Coloring: Increase mixer speed to medium and add the hot pink/rose food color gel. Mix just until the color is even throughout the dough.
- Mix in Chocolate Chips: Add mini semi sweet chocolate chips and mix until they are well distributed throughout the dough.
- Chill Dough: Cover the dough and refrigerate for 10 minutes to firm it up for easier handling.
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F. Line two baking sheets with parchment paper, one for baking the cookie dough balls and the other for cooling the cookies after baking.
- Scoop and Bake Cookies: Using a 1 tablespoon cookie scoop, portion out dough and roll into balls. Arrange on prepared baking sheet spaced 1 inch apart. Bake for 12 minutes until set.
- Prepare Coating Mixture: In a medium bowl, whisk together the remaining 2 cups powdered sugar and crushed peppermint candies. Set aside.
- Cool and Coat Cookies: Remove cookies from the oven and let rest on the baking sheet for 5 minutes. Roll each cookie in the peppermint powdered sugar mixture, then transfer to the second baking sheet to cool completely.
- Final Coating: Once the cookies are fully cooled, roll them again in the powdered sugar and peppermint candy mixture for a snowy finish.
Notes
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- Freeze baked cookies for up to 3 months for longer storage.
- Dough can be made a day ahead and chilled in the refrigerator before baking.
- Use softened butter at room temperature — not melted — to prevent spreading during baking.
- Double coating with powdered sugar ensures a beautiful white snowball appearance; roll only when cookies are completely cooled to avoid crumbling.
- Use peppermint extract, not mint extract, to avoid toothpaste-like flavor.
- Crush peppermint candies easily by placing them in a sealed plastic bag and smashing with a rolling pin.
- Optionally, incorporate 1 tablespoon crushed peppermints directly into the cookie dough for extra peppermint flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
