The first time I made these cookies, I was skeptical about adding food coloring to a classic recipe. But when I pulled them from the oven and rolled them in powdered sugar, they looked like little pink snowballs dusted with fresh snow. My daughter squealed with delight, and I knew I’d created something special. These festive treats have become our family’s favorite holiday cookie, combining the buttery melt-in-your-mouth texture of traditional snowballs with refreshing peppermint flavor.
What makes these cookies irresistible is their delicate, crumbly texture and the burst of peppermint from the baking chips. The pink color makes them festive and fun, perfect for holiday cookie exchanges or winter celebrations. They look elegant but are surprisingly easy to make, even for beginner bakers.
Why You’ll Love This Recipe
- Festive pink color perfect for holidays and celebrations
- Melt-in-your-mouth buttery texture
- Refreshing peppermint flavor that’s not overpowering
- Beautiful presentation with powdered sugar coating
- Simple ingredients and easy preparation
- Makes about 3 dozen cookies
Ingredients You’ll Need
- 1 cup unsalted butter, softened – Must be room temperature for proper creaming
- 2/3 cup powdered sugar, sifted – Sifting prevents lumps in the dough
- 2 1/4 cups all-purpose flour, spooned and leveled – Measure correctly to avoid dry cookies
- 1/2 teaspoon salt – Balances sweetness and enhances flavor
- 1 teaspoon peppermint extract – Provides the signature minty taste
- Red or pink food coloring – Gel food coloring gives the best color without thinning dough
- 3/4 cup Andes peppermint baking chips – Adds extra peppermint flavor and texture
- Additional powdered sugar for coating – You’ll need about 2 cups
Important: Use softened butter, not melted. The butter should be soft enough to leave an indent when pressed but still hold its shape. Gel food coloring is preferred over liquid because it won’t affect the dough consistency.
Step-by-Step Instructions
- Cream butter and sugar: Beat softened butter and powdered sugar together until light and fluffy, about 2 minutes. This creates the tender texture these cookies are known for.
- Add dry ingredients: Mix in flour, salt, and peppermint extract just until combined. Don’t overmix or the cookies will be tough.
- Add color and chips: Add food coloring a few drops at a time, mixing between additions until you achieve your desired shade. Stir in peppermint baking chips.
- Chill the dough: Cover and refrigerate for at least 30 minutes. This makes the dough easier to handle and helps cookies hold their shape.
- Prepare for baking: Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Shape cookies: Scoop one tablespoon of dough at a time and roll into balls. Place on prepared baking sheet about 2 inches apart.
- Bake: Bake for 7-8 minutes. The cookies should remain pale with only very light browning on the bottom. Don’t overbake or they’ll be dry.
- Initial cooling: Let cookies cool on the baking sheet for 5 minutes. They’ll be fragile when hot.
- First dusting: Line another baking sheet with parchment paper and dust liberally with powdered sugar. Place slightly cooled cookies on this sheet and dust with more powdered sugar. Let cool completely.
- Final coating: Fill a small bowl halfway with powdered sugar. Drop cooled cookies one at a time into the bowl and turn until completely coated.
Tips for Success
Don’t skip the chilling: Cold dough is much easier to work with and helps cookies maintain their round shape during baking.
Watch the baking time: These cookies bake quickly. Set a timer and check at 7 minutes. They should look barely baked when you remove them.
Coat while warm, then again when cool: The first coating while slightly warm helps the sugar stick. The second coating gives them that beautiful snowy appearance.
Use gel food coloring: Liquid food coloring can thin the dough. Gel or paste food coloring gives vibrant color without affecting texture.
Measure flour correctly: Spoon flour into measuring cups and level with a knife. Scooping directly from the bag packs too much flour and creates dry cookies.
Room temperature matters: Make sure butter is properly softened. Cold butter won’t cream properly, and melted butter will create flat cookies.
Variations
- White snowballs: Skip the food coloring for classic white cookies
- Chocolate peppermint: Replace 1/4 cup flour with cocoa powder for chocolate version
- Extra minty: Increase peppermint extract to 1 1/2 teaspoons for stronger flavor
- Crushed candy cane: Roll cookies in crushed candy canes mixed with powdered sugar
- Green version: Use green food coloring for a different holiday look
- Nut-free: These are already nut-free, perfect for those with allergies
Storage
Room temperature: Store in an airtight container for up to 4 days. Place parchment paper between layers to prevent the powdered sugar from absorbing.
Refrigerator: These cookies keep well refrigerated for up to one week. Let them come to room temperature before serving for best texture.
Freezer: Freeze uncoated baked cookies for up to 2 months. Thaw completely and coat with powdered sugar before serving.
Freezing dough: Roll dough into balls and freeze on a baking sheet. Transfer to a freezer bag and store for up to 3 months. Bake directly from frozen, adding 1-2 minutes to baking time.
Frequently Asked Questions
Why are my cookies spreading too much?
The dough wasn’t chilled long enough or your butter was too soft. Chill the dough for at least 30 minutes, and make sure your butter was softened, not melted.
Can I use peppermint candies instead of baking chips?
Crushed peppermint candies can work, but they may melt differently. Chop them very finely and add the same amount.
My cookies are too crumbly. What happened?
You may have overbaked them or used too much flour. These cookies should be delicate but not fall apart. Check your oven temperature with a thermometer.
Can I make these without food coloring?
Absolutely! They’ll taste exactly the same and look beautiful as classic white snowballs.
Why does the powdered sugar disappear?
The sugar absorbs into the cookies over time. Re-coat them in powdered sugar just before serving for the best appearance.
Can I substitute the peppermint extract?
Try vanilla extract for traditional snowball cookies, or almond extract for an elegant variation. The flavor will be different but still delicious.
Final Thoughts
These Peppermint Snowball Cookies bring festive cheer to any occasion. The combination of buttery texture, refreshing peppermint, and snowy powdered sugar coating makes them irresistible. They’re perfect for holiday cookie platters, gift giving, or enjoying with hot chocolate on a cold winter evening.
The pink color makes them stand out on any dessert table, and the peppermint flavor is refreshing without being overwhelming. Best of all, they’re simple enough for beginners but impressive enough to share with anyone. Make a batch this season and watch them disappear!