Peppermint Snowball Cookies Recipe

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The Heart of Peppermint Snowball Cookies Recipe

Few things beat the cozy joy of baking Peppermint Snowball Cookies. I adore how these little delights capture winter’s spirit with their buttery steam, crisp-edged bases, and that delicate dusting of powdered sugar that feels like a fresh layer of snow. They’re simple yet elegant — perfect for sharing over a warm cup of cocoa or as a festive treat that brightens any cookie platter.

You’ll notice that the cool peppermint essence harmonizes beautifully with the rich, silky texture of the dough. It’s a recipe that’s friendly for home bakers of all skill levels, and it rewards you with cookies that melt softly with every bite. Whether you’re scaling this up for holiday gatherings or whipping up a batch to cheer yourself on a chilly afternoon, these peppermint snowballs shine like little gems.

Stick with me as I guide you through every step — from the way to spot the perfect dough consistency to simple ways you can customize the flavor and texture. I promise you’ll come away with cookies that taste like a winning family recipe passed down, even if this is your first time baking them.

Ingredient Breakdown

• Unsalted butter: Room temperature butter ensures a silky dough. Swap with vegan butter for a dairy-free treat.
• Powdered sugar: Provides sweetness and that melt-in-your-mouth finish. You can’t replace this with granulated sugar — texture relies on its fine grind.
• Vanilla extract: Adds warmth and depth. If you don’t have vanilla, a pinch of almond extract works in a pinch.
• Peppermint extract: The star of the show for that cool, refreshing aroma. Start with 1 tsp, but adjust if you like a stronger or subtler peppermint note.
• All-purpose flour: Sifted to avoid lumps and yield a tender cookie crumb. For a nuttier texture, try half whole wheat flour, but expect denser results.
• Chopped nuts (optional): Adds crunch and earthiness. Walnuts, pecans, or almonds work beautifully. Or leave out for nut-free baking.

Before You Begin

Take a moment to gather and measure all your ingredients before starting — this classic mise en place will save you stress mid-recipe. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and encourage even browning. Remember to use room temperature butter; it’s the secret behind achieving that tender, buttery dough that forms the perfect snowball shape.

How to Make Peppermint Snowball Cookies Recipe

1. Preheat your oven to 350°F (175°C) and prepare two baking sheets with parchment paper. This helps the cookies bake evenly and slide off easily — no sticking or breaking.
2. Cream together 1 cup of room temperature unsalted butter and 1 cup powdered sugar in a large bowl until the mixture is fluffy and pale. You’ll notice the texture turning silky and light, which is key to tender cookies.
3. Mix in 2 teaspoons vanilla extract and 1 teaspoon peppermint extract. The aroma will instantly remind you of winter holidays — that sharp yet sweet peppermint balanced beautifully by vanilla’s warmth.
4. Whisk 2 cups sifted all-purpose flour and ½ cup chopped nuts (if using) in a separate bowl. Gradually add the dry ingredients into the butter mixture, stirring gently just until combined. Avoid overmixing here; you want the dough tender, not tough.

5. Roll the dough into 1-inch balls and space them evenly on prepared baking sheets. You’ll find the dough easy to work with — silky, a little crumbly, but coming together beautifully.
6. Bake for 10 to 12 minutes. The edges will take on a light golden tint while the centers stay soft and tender. That’s your cue for perfect texture — crisp on the outside, tender inside.
7. Cool the cookies on the baking sheets for about 5 minutes. While still warm, gently roll each cookie in extra powdered sugar so they get that signature snowy coating that cracks slightly when bitten.

Creative Variations for Peppermint Snowball Cookies Recipe

• Swap chopped nuts for mini chocolate chips for a chocolate-mint twist.
• Use orange extract instead of peppermint for a bright, citrusy flavor change.
• Add ½ teaspoon ground cinnamon or nutmeg for warm spice notes beneath the peppermint.
• Dip half of each cookie in melted dark chocolate and let it set for a luscious finish.
• Replace powdered sugar coating with crushed candy canes for an extra festive crunch.
• For a nut-free option, simply omit the nuts or substitute with toasted coconut flakes.

Storage, Freezing & Reheating

• Store cooled cookies in an airtight container at room temperature for up to 5 days — they keep their tender, melt-in-your-mouth texture beautifully.
• Freeze uncoated dough balls in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding a couple minutes to baking time.
• Cookies freeze well too — wrap in plastic wrap then foil, freeze for up to 3 months, and thaw at room temperature before enjoying.
• Re-roll thawed or stored cookies in powdered sugar for fresh “snow” before serving.

Peppermint Snowball Cookies Recipe FAQs

• Can I use salted butter? Yes, but reduce added salt if your recipe includes it; otherwise, the cookies may taste slightly salty.
• What if I don’t have peppermint extract? Use vanilla alone or add a small amount of mint tea infusion for a hint of minty flavor.
• How do I avoid cookies spreading too much? Use chilled dough or add a bit more flour to firm it up before baking.
• Can I make these gluten-free? Yes! Use your favorite gluten-free flour blend, ensuring it contains xanthan gum for structure.
• Why do I roll the cookies in powdered sugar twice? Rolling warm cookies once coats them nicely; a second roll when cooled can intensify the snowy effect. This recipe suggests rolling once while warm for the classic look.

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