Minty Snowball Cookies (Peppermint Bites for Your Holiday Tray)

I started making snowball cookies years ago, back when I was trying to figure out what to bring to a holiday cookie swap and didn't want to show up with the same thing everyone else was bringing. Someone at that party asked me what the minty ones were, and I realized I'd stumbled onto something worth keeping. These little peppermint snowballs have been on my December baking list ever since.

What I love about this recipe is how unfussy it is. There are no eggs, no chilling for hours, no complicated techniques — just butter, flour, powdered sugar, peppermint extract, and crushed candy canes. You mix the dough, chill it briefly, roll it into balls, bake, and then roll them in powdered sugar twice. That double roll is the whole trick. The first roll while they're still warm absorbs into the cookie and the second roll after they cool gives you that thick, snowy coating that actually stays.

My daughter Zainab is the official taste-tester for anything peppermint in this house. She's been helping me roll these in the powdered sugar since she was small — she gets completely covered in white powder and thinks it's hilarious. Now she asks to make them the first weekend of December every year like it's a law. I always make a double batch because one tray disappears before the tins are even packed.

One thing to know going in: these cookies are delicate. They're a shortbread-style dough, which means they're crumbly and tender — exactly what you want — but they need a full chill in the fridge before you shape them or they'll fall apart in your hands. Don't skip that step. Also, if you're looking for something else to make for your holiday tray, my Chewy Maple Cinnamon Cookies with White Chocolate are incredible alongside these.

Why You'll Love This Recipe

• No eggs required: I didn't realize this was such a big deal until a friend mentioned her son has an egg allergy and she's always hunting for cookies he can eat. This dough is naturally egg-free — butter, flour, sugar, extract, and candy — and it works completely fine. The texture doesn't suffer at all. It's actually one of the things that makes the dough so simple to throw together on a weeknight.

• That double sugar roll actually matters: I skipped the second roll the first time I made these because I was impatient. The cookies looked fine but tasted noticeably less sweet and the coating was thin. Rolling them warm lets the sugar melt slightly into the surface. Rolling them again once they're cool gives you that thick, snowy finish that makes these look like actual snowballs. Both rolls are worth it.

• They freeze beautifully: I freeze the dough balls on a sheet pan and then transfer them to a zip-lock bag. When I need them, I bake straight from frozen with just a couple extra minutes in the oven, then roll in sugar as usual. This has saved me so many times in December when I need cookies fast and don't have time to start from scratch.

• The peppermint candy inside adds real texture: The crushed candy canes or peppermint candies in the dough aren't just for flavour — they add little crunchy bits that contrast with the soft, buttery cookie. Crush them finely though. Big chunks don't distribute evenly and you end up with some cookies that are all peppermint and some with none at all. A zip-lock bag and a rolling pin works perfectly.

• Small size, big impact on a cookie tray: These are one-inch balls, which means they're genuinely bite-sized. On a holiday tray next to bigger cookies, they look elegant and people tend to grab two or three without thinking about it. I always pair them with something chocolatey — they disappear fastest when there's contrast on the tray.

Ingredients

• 1 cup unsalted butter, softened (2 sticks — leave out at room temperature for at least 30 minutes)
• ½ cup powdered sugar
• 1 teaspoon peppermint extract
• 2¼ cups all-purpose flour
• ¼ teaspoon salt
• ½ cup finely crushed peppermint candies or candy canes (about 10–12 regular candy canes)
• 1 cup powdered sugar, for rolling
• ¾ cup finely chopped walnuts or pecans, optional
• ½ cup mini chocolate chips, optional

Directions

• Step 1: Cream the butter and sugar — In a large bowl, beat the softened butter and ½ cup powdered sugar together until the mixture is pale and fluffy. This takes about 2–3 minutes by hand with a wooden spoon, or faster with a hand mixer. Add the peppermint extract and mix until combined.
• Step 2: Add the dry ingredients — Gradually stir in the flour and salt until just combined — don't overwork it or the cookies get tough. Fold in the crushed peppermint candies until evenly distributed through the dough. If you're adding optional nuts or mini chocolate chips, fold them in at this stage too.
• Step 3: Chill the dough — Cover the bowl with plastic wrap and refrigerate for 30 to 60 minutes. The dough will firm up enough to roll without sticking to your hands. I usually do 45 minutes — any less and the dough is too soft to shape cleanly.
• Step 4: Shape and bake — Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls — I use a small cookie scoop to keep them uniform — and place them about 1 inch apart on the sheet. Bake for 12 to 14 minutes, until the bottoms are just lightly golden. The tops should stay pale.
• Step 5: Roll in powdered sugar — twice — Let the cookies cool on the pan for 5 minutes, then roll each warm cookie in powdered sugar. Let them cool completely on a wire rack, then roll them through the sugar a second time. That second roll is what gives them the thick, snowy look. Don't skip it.

Tips for Success

• Crush the candy canes really fine: I learned this after my first batch had uneven chunks of peppermint candy in it — some cookies were overwhelmingly minty, others had barely any flavour. The best method I've found is to put the unwrapped candies in a zip-lock bag, seal it, and go at it with a rolling pin until you have a fine, mostly uniform powder with just a few small pieces left. That way the mint distributes evenly through every cookie.

• Use room-temperature butter — not melted, not cold: This dough relies on properly softened butter for its texture. Too cold and it won't cream properly; too warm and the dough turns greasy and spreads in the oven. I leave mine on the counter for at least 30 minutes. If you press a finger in and it leaves a clean indent without the butter feeling slick or shiny, it's ready.

• Don't overbake: These cookies should look slightly underdone when you pull them out. The tops stay pale — if they're golden on top, they've gone too far. The bottoms should be just barely golden. They firm up as they cool, so trust the timer and pull them at the 12-minute mark the first time you make them, then adjust from there.

• Roll them to the same size: Uneven dough balls mean some cookies are done before others. I use a small cookie scoop (the 1-tablespoon size, which you can find at any Walmart or Target for a few dollars) and it makes the whole process faster and more consistent. If you're rolling by hand, aim for about the size of a large marble.

• Work fast when rolling in sugar: You want to roll the cookies while they're still warm — about 5 minutes out of the oven — so the sugar has something to cling to. If you wait too long and they cool completely before the first roll, the sugar doesn't stick as well and you lose some of that coating. Set up your powdered sugar bowl right next to the oven so you're ready.

Variations

• Chocolate peppermint: Fold ½ cup mini chocolate chips into the dough before chilling. Once the cookies are fully cooled and sugar-coated, you can also dip the bottoms in melted dark chocolate and let them set on parchment. The chocolate-mint combination is classic for a reason, and these look gorgeous on a cookie tray. Zainab requests this version specifically.

• Vanilla walnut snowballs: This is the more traditional version — swap the peppermint extract for 1 teaspoon vanilla extract, skip the candy canes, and fold in ¾ cup finely chopped walnuts or pecans instead. These are what most people in the US call Mexican wedding cookies or Russian tea cakes. They're buttery and nutty and completely different in character from the minty version. Both are worth making.

• Almond twist: Replace the peppermint extract with ¾ teaspoon almond extract (almond is stronger, so use a bit less) and fold in ½ cup finely chopped toasted almonds. The flavour is warm and nutty rather than cool and minty — completely different mood but still works beautifully as a holiday cookie. If you like marzipan, you'll like these.

• Gluten-free version: I haven't personally tested this, so take it with some caution, but a 1:1 gluten-free flour blend (like the kind from Bob's Red Mill or the Walmart Great Value brand) should work here since the dough doesn't rely on gluten structure much. The texture may be slightly more crumbly, so handle them gently. Chill the dough longer — a full hour — before shaping.

• Coconut snowballs: Mix equal parts powdered sugar and finely shredded coconut in the rolling bowl and coat the cookies in that mixture instead of plain sugar. The coconut sticks to the warm cookie and toasts slightly against the heat. It adds texture and a subtle tropical flavour that sounds odd for Christmas but actually works really well, especially if you're serving people who don't love peppermint.

Serving and Storage

Serving

These are best served at room temperature, a few hours after that second sugar roll so the coating has fully set. On a holiday tray they look especially good next to darker cookies — something chocolatey or with visible colour. I usually pair them with my Pecan Upside Down Cake or alongside a bowl of Marshmallow Caramel Corn for a full holiday spread. They're also genuinely lovely with hot tea or cocoa — the peppermint and a warm drink are a natural pair.

Storage

Store in an airtight container at room temperature for up to 5–7 days. Layer them carefully with parchment between layers so the sugar coating doesn't get crushed or smeared. To freeze, either freeze the raw dough balls on a sheet pan then transfer to a bag (bake from frozen, adding 2 minutes to the bake time, then roll in sugar after), or freeze already-baked cookies without the sugar coating — roll them in fresh powdered sugar after thawing. Both methods work well.

Frequently Asked Questions

Can I use candy canes instead of peppermint candies?

Yes, crushed candy canes work perfectly — they're what I use most of the time because they're easier to find in December. Just unwrap them, put them in a zip-lock bag, and crush with a rolling pin until you have a fine powder. The red bits also add little flecks of colour inside the cookie, which is a nice bonus.

Do I really need to chill the dough?

Yes, and I'd say don't go less than 30 minutes. I tried shaping the dough right after mixing once and the balls just fell apart — the butter was too soft and the dough didn't hold. Chilling firms everything up so you can roll clean, round balls that hold their shape in the oven. If you're in a warm kitchen, go the full 60 minutes.

Can I freeze these cookies?

Absolutely. I freeze the raw dough balls most often — just arrange them on a sheet pan, freeze until solid, then transfer to a zip-lock bag. Bake straight from frozen at 350°F and add about 2 extra minutes. Roll in powdered sugar as normal after baking. If you're freezing already-baked cookies, skip the sugar coating before freezing and roll in fresh sugar after they've thawed and come to room temperature.

Can I make these without peppermint?

Definitely. Swap the peppermint extract for 1 teaspoon of vanilla extract and leave out the crushed candy. You'll get a classic, buttery snowball cookie — what some people call Mexican wedding cookies or Russian tea cakes. Adding ¾ cup chopped walnuts or pecans in place of the candy gives them even more flavour and texture.

Why do I need to roll the cookies in sugar twice?

The first roll while the cookies are still warm lets the powdered sugar absorb slightly into the surface — it kind of melts on. The second roll after they've cooled completely builds up a thick, opaque white coating that looks like actual snow and adds a real sweetness to the outside. If you skip the second roll, the cookies look a bit thin and pale. It's an extra two minutes and completely worth it.

Every December I tell myself I'll try a different cookie for the holiday tray and every December I end up making these again. There's something about a bowl of white, powdery snowball cookies sitting on a kitchen counter that just feels right for the season. They're not flashy — they're just good, consistently, every time I make them.

What I appreciate most is that the dough is genuinely forgiving. I've made it when I was tired, when I was rushing, when I forgot to check the timer — and they still came out fine. As long as you chill the dough and don't overbake, you're going to end up with a cookie that's tender and buttery and tastes unmistakably like the holidays.

If you're building out a holiday baking day, these pair really well with something like my Chewy Maple Cinnamon Cookies with White Chocolate — different texture, different flavour, same level of effort. Together they cover a lot of ground on a cookie tray without wearing you out in the kitchen.

I hope these become a December staple in your kitchen the way they have in mine. Zainab will be making her annual powdered-sugar mess again this year, and honestly I wouldn't have it any other way. 🍪❄️

If you're in a holiday baking mood, here are a few more recipes from my kitchen worth checking out:

• Chewy Maple Cinnamon Cookies with White Chocolate — warm spiced cookies with white chocolate chips that look gorgeous next to these snowballs
• Pecan Upside Down Cake — sticky, caramelized, and exactly the kind of thing your holiday table needs
• Marshmallow Caramel Corn — sweet, crunchy, and easy to make in big batches for holiday gifting
• Bacon Deviled Eggs — if you're hosting and need a savory snack to balance all the sweet
• French Dip Biscuits — a cozy, hearty recipe for when December calls for something warm and filling