The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These melt-in-your-mouth peppermint snowball cookies are perfect for the holidays! They’re easy to make and made with seven simple ingredients.
It costs approximately $4.16 to make these cookies. The recipe makes thirty-six cookies, which cost about $0.11 per cookie.
Are you in need of some easy cookies to make for your neighbors, a cookie tray, a holiday party, or just because? This recipe is for you!
With only seven ingredients and twenty minutes of prep time, you can quickly whip up a batch of these Peppermint Snowball Cookies for whatever occasion you need.
What You’ll Love About Peppermint Snowball Cookies:
- Bold Peppermint Flavor: With peppermint extract and crushed peppermint candies, these cookies pack a peppermint punch.
- Classic Cookie with a Twist: Pecan Snowball Cookies are a beloved Christmas classic. We’ve taken out the pecans and added peppermint pieces and peppermint extract.
- Easy Recipe: Anyone new to the kitchen can quickly master this recipe with our clear, step-by-step instructions.
Peppermint Cookies Ingredients & Estimated Cost:
- 1 cup unsalted butter – $2.24
- ⅔ cup powdered sugar – $0.26
- 1 teaspoon pure vanilla extract – $0.46
- ⅛ teaspoon peppermint extract – $0.05
- ¼ teaspoon salt – $0.01
- 2 cups all-purpose flour – $0.24
- ½ cup crushed peppermint candies – $0.60
- ¾ cup powdered sugar – $0.30
The recipe cost is calculated by the amounts needed for the recipe. To find out more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in October 2023.
How To Make Peppermint Snowball Cookies:
***For complete recipe instructions, see the recipe card below.
- Preheat the oven to 350 degrees F and line the baking sheets with parchment paper.
- Then, beat together the butter and ⅔ cup powdered sugar in a large bowl until combined.
- Mix in the extracts and salt.
- Slowly beat in the flour until combined, followed by the crushed peppermint candy.
- Using a cookie scoop, scoop the dough onto the baking sheet.
- Bake for eight to ten minutes or until the bottoms are light golden brown.
- Allow the cookies to cool on the baking sheet set on a wire rack for five minutes. Then, transfer to a wire rack to cool completely.
- Finally, roll the cookies in powdered sugar before serving.
Candy Cane Snowball Cookies Recipe Variations and Substitutions:
- Chocolate Peppermint Snowball Cookies: Add ¼ cup of unsweetened cocoa powder to the dough. For a more intense chocolate flavor, use dark cocoa powder.
- Almond Peppermint Snowball Cookies: Add ¼ cup of ground almonds to the dough. You can also use almond flour, but reduce the amount of all-purpose flour by ¼ cup.
- White Chocolate Peppermint Snowball Cookies: Dip the cooled cookies in melted white chocolate and then roll them in crushed peppermint candies.
Peppermint Cookies Storage Tips:
SERVE: Serve the cookies completely cooked.
STORE: Store in an airtight container for up to 3 days.
FREEZE: If you’re going to freeze the peppermint cookies, then you’ll need to freeze them before they get rolled in powdered sugar. Freeze in a freezer-safe container for 3-4 months. Thaw and roll in powdered sugar once they reach room temperature. You may need to dab them with a paper towel.
Peppermint Snowball Cookies Recipe FAQs:
This could be a result of your butter. It is essential to use room-temperature butter, and not melted butter, as melted butter in a recipe can flatten the cookies because the butter is too spread out.
You can quickly soften your butter without melting it by pouring hot water into a glass bowl. Let the water sit in the bowl for a few minutes, then dump the water out of the bowl and then turn the bowl over, and cover your butter. The heat from the bowl will soften the butter without melting it.
Snow Cookies, Snowball Cookies, or even Tea Cakes are popular cookies at Christmas time. Our recipe uses seven simple ingredients: butter, powdered sugar, vanilla extract, peppermint extract, salt, flour, and peppermint candies.
We do not recommend substituting oil for butter in this recipe. Using butter helps create the perfect texture of a soft and fluffy cookie, while the oil may result in greasy, crumbly cookies.
Get Kids Involved:
Ages 2-3: For a fun way to work on their counting skills, have your child count with you as you divide the dough with the cookie scoop.
Ages 4-5: Teach your child how to measure the flour for the cookies correctly. Show them how to spoon the flour into the measuring cup and level off the top. Measuring flour correctly helps create the correct consistency for cookies and will be a valuable skill as they begin cooking more in the kitchen.
Ages 6-8: After the cookies have cooled, your child can roll the cookies in the powdered sugar. This will be a fun and interactive way to involve them in the recipe.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
Look for sales on staple baking ingredients such as flour and powdered sugar during the holidays. They typically go on sale just before the holidays, and this is a great time to stock up on these items.
More Christmas Recipes:
- Peppermint Shake
- Recipe for Ambrosia Salad
- Gingerbread House with Graham Crackers
- Cherry Salad
- Crockpot Broccoli Casserole
- Christmas Fudge Recipe
- Haystack Cookies
- Broken Glass Jello
- Cranberry Mocktail
Peppermint Snowball Cookies
- baking sheets
- Measuring cups and spoons
- cookie scoop
- stand mixer
- wire rack
- 1 cup unsalted butter softened
- ⅔ cup powdered sugar sifted, plus more for rolling
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon peppermint extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ½ cup finely crushed peppermint candies or candy canes
- ¾ cup powdered sugar
- Move oven rack to the middle position.
- Preheat oven to 350 degrees F.
PREP BAKING SHEETS:
- Line baking sheets with parchment paper or silicone baking mats.
MAKE COOKIE DOUGH:
- In a large bowl or bowl of electric mixer, beat together butter and ⅔ cup powdered sugar until well combined.
- Add both extracts and salt.
- Gradually add flour, beating until well combined.
- Add crushed peppermint candy and blend well.
- Divide dough using a cookie dough scoop or a tablespoon.
- Bake for 8-10 minutes or until the bottoms are lightly golden brown.
COOL AND FINISH:
- Let the cookie sheets cool for 5 minutes on a wire rack before transferring the cookies to cool completely for 1 hour.
- Roll the cookies in powdered sugar.
- This recipe makes 36 cookies.
- Store in an airtight container for up to 3 days.