Peppermint Snowball Cookies
These Peppermint Snowball Cookies combine melt-in-your-mouth shortbread with a festive peppermint crunch—perfect for holiday baking, Christmas cookie exchanges, or easy homemade treats!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon sea salt
- 1 cup unsalted butter room temperature
- 1/2 cup powdered sugar plus extra for rolling
- 1/4 cup granulated sugar
- 1 teaspoon peppermint extract (McCormick or Watkins)
- 1/4 teaspoon vanilla extract optional
- 1 cup crushed peppermint candy canes about 6 small sticks
- 1/2 cup chopped nuts optional, pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment or silicone mats for even baking and easy cleanup.
- Beat room-temperature butter, granulated sugar, and powdered sugar on medium speed until light, pale, and fluffy, about 3–4 minutes.
- Mix in peppermint and optional vanilla extract on low speed just until combined to preserve the light texture.
- Whisk flour, cornstarch, and salt together, then gradually add to butter mixture on low until a crumbly dough forms.
- Gently fold crushed candy canes and chopped nuts into the dough with a spatula for festive color and crunch.
- Shape dough into a disk, wrap tightly, and chill for at least 30 minutes to firm up for easy rolling.
- Use a tablespoon scoop to portion dough, then roll into 1-inch balls and place 1 inch apart on baking sheets.
- Bake on middle rack for 10–12 minutes, rotating halfway, until cookies look set with faintly golden undersides.
- Cool cookies on the sheet for 5 minutes, then gently roll each in powdered sugar for an initial dusting.
- After cookies are completely cool (about 30 minutes), roll again in powdered sugar for that signature snowball look.
Notes
Leftover dough can be frozen for up to 3 months; cookies stay fresh in an airtight container for 5 days. Chill dough longer for perfect shapes.
Nutrition
Calories: 120kcal
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