Peppermint Snowball Cookies

4.75 from 4 votes

These peppermint snowball cookies are filled with peppermint extract, peppermint crunch sprinkles, and rolled in powdered sugar.

Prep Time15

Cook Time12

Total Time27

Servings: cookies

1 cup butter room temperature
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract optional for a stronger peppermint flavor
1/4 cup Wilton peppermint crunch sprinkles regular crushed peppermints works too
2 1/4 cups all-purpose flour
1/4 teaspoon salt

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Set aside.
In a small bowl, add the 1/3 cup powdered sugar and 1/4 cup Wilton peppermint crunch sprinkles. Stir to combine. Set aside.

In a large bowl, add 1 cup butter, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, 1/4 teaspoon peppermint extract, and 1/4 cup Wilton peppermint crunch sprinkles Beat with a hand mixer on medium until combined.
Gradually add in the 2 1/4 cups all-purpose flour and 1/4 teaspoon 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

Storage: Store in an airtight container at room temperature for up to 5 days.