Peppermint Snowball Cookies are a must-make Christmas cookie. These cookies are filled with peppermint extract, peppermint crunch sprinkles, and rolled in powdered sugar. If you are a fan of snowball cookies, you will love the peppermint crunch to these.
These easy snowball cookies are rolled in powdered sugar and peppermint crunch sprinkles. They are bite-size cookies that will literally melt in your mouth. Add in extra peppermint extract if you would like to have more peppermint flavor in every single bite.
How to make Peppermint Snowball Cookies
Start by making the powdered sugar coating. To do this, add the powdered sugar and peppermint crunch sprinkles to a small bowl. Stir until the peppermint sprinkles are evenly distributed. Set the coating aside.
Next, you'll need to make your snowball cookie dough. In a large mixing bowl, add the butter, ¼ cup powdered sugar, peppermint crunch sprinkles, vanilla, and peppermint extract. Beat with a hand mixer or a stand mixer on medium until combined.
Gradually beat in the flour and salt until the dough becomes crumbly. Using a tablespoon scoop, scoop the dough into your hand and roll it into a ball. Place the snowball cookie dough onto a parchment paper-lined baking sheet and bake according to the directions below.
Once your cookies have fully cooled from the oven, you will then roll in the peppermint powdered sugar mixture. Then store in an airtight container until ready to serve!
What can I use instead of Wilton Peppermint Crunch Sprinkles
If you don't have or can't find Wilton Peppermint Crunch Sprinkles you can very easily take candy canes or peppermint candies and break them up. Just remove candy canes from wrappers and place them in a gallon-size sealable bag. Take a rolling pin and begin breaking up the peppermint into small pieces.
Another option if you don't want to use candy canes or starlight peppermints is to use the Andes Peppermint Crunch Baking Bits. They are a creamy baking chip with bits of peppermint candy in them and I can't get enough of them.
These are great alternatives. Both of them will give you that crunch and sweetness of peppermint in every bite just like the sprinkles.
Looking for more peppermint desserts, try these!
- Sous Vide Peppermint Hot Chocolate Cheesecake | This is a fun way to make up your perfect cheesecake each and every time. This Peppermint hot chocolate cheesecake will be an absolute treat.
- Peppermint Dream Dessert | This is a layered dessert that's full of peppermint, cheesecake pudding, and a delicious oreo crust.
- Peppermint Oreo Crunch Cake | Not only is this cake stunning to look at, but it is also absolutely delicious. I highly recommend giving this cake a try.
- Layered Peppermint Brownies | This brownie recipe is divine. A fudgy brownie that has a peppermint layer and then topped with chocolate. Slice into these and watch your family drool.
Can You Freeze Snowball Cookies
Yes, you can easily freeze these snowball cookies. Just place them in a freezer-friendly container or sealable freezer bag. Then place your cookies in and freeze for up to three months.
Thaw on the counter before serving, and enjoy. If need be you can re-dust them with powdered sugar and sprinkles if any melt away as they thaw. The key is to allow them to build condensation in the container.
How Long Do Snowball Cookies Stay Fresh
These peppermint snowball cookies will stay fresh stored in an airtight container at room temperature for up to 4 days and in the fridge in an airtight container for up to 2 weeks.
Special items for this recipe:
Peppermint Snowball Cookies
- ¼ cup Wilton peppermint crunch sprinkles or regular crushed peppermints
- ¼ cup powdered sugar
- 1 cup butter room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract optional for a stronger peppermint flavor
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ⅓ cup powdered sugar
- ¼ cup Wilton peppermint crunch sprinkles
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Set aside.
- In a small bowl, add the ⅓ cup powdered sugar and peppermint crunch sprinkles. Stir to combine. Set aside.
- In a large bowl, add butter, ¼ cup powdered sugar, peppermint crunch sprinkles, vanilla, and peppermint extract if you want a real punch of peppermint flavor. Beat with a hand mixer on medium until combined.
- Gradually add in the flour and salt. Beat until combined. The dough will no longer be crumbly.
- Using a tablespoon cookie scoop, scoop out and roll into a ball. If the dough is still kind of crumbly then squeeze the ball in your hand to stick it all together and then roll it into a ball shape.
- Place on the prepared cookie sheet about an inch apart. These cookies don't spread.
- Place in the preheated oven and bake for 12-15 minutes, just until the edges start to become golden brown.
- Allow the cookies to cool completely.
- Once the cookies are completely cooled, roll the cookies in the coating.
- Store in an airtight container at room temperature
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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This is almost the identical recipe to the Betty Crocker recipe I made today 🙂 Delicious!
In your photos, there appears to be peppermint crunch in the cookie dough but I do not see it in the recipe ingredients
Miranda C. says
Hi Carolyn! The first ingredient is 1/4 cup peppermint crunch candies or crushed peppermints. Hope you give these a try- they are tasty 🙂