If you are looking for the perfect Christmas cookie recipe, these Peppermint Snowball Cookies are exactly what you need.
Recipe Ingredient Notes
To make (cookie name), you will need the following ingredients:
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- All-purpose flour
- Chopped pecans
- White candy coating (or almond bark)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Mixing Bowl (Large)
- Mixer (Hand)
- Spoon (Wooden)
- Plastic Wrap
- Sheet Pan (Quarter)
- Bowls (Microwave Safe)
How To Make Peppermint Snowball Cookies:
- In a large bowl, cream together butter and powdered sugar using an electric mixer until mixture is light and fluffy (will take about 5 minutes).
- Beat in vanilla and then slowly beat in flour.
- Fold in pecans.
- Cover bowl with plastic wrap and chill in fridge until dough is firm enough to shape (takes 2-3 hours).
- Preheat oven to 350 ℉.
- Shape dough into 1″ balls. Place balls on ungreased cookie sheet.
- Bake until lightly browned, about 13-15 minutes.
- Remove cookies from hot pans and let cool completely.
- Dip tops of cooled cookies in melted white chocolate and sprinkle with crushed peppermint candies.
Storing and Other Tips
If you manage to not eat the whole tray of cookies immediately, these Peppermint Snowball Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
Short on time? If you don’t have time to let the dough chill for 2 hours, shape dough into balls and place on a pan, then stick the pan in the freezer for 20 minutes. Cook them as directed and they should turn out great!
You can purchase pre-crushed candy canes, but some of the pieces may still be too big for these cookies, so you might need to crush them a little more before using on top of cookies.
Enjoy More Delicious Christmas Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Cake Mix Christmas Cookies
- Andes Mint Grinch Cookies
- Chocolate Reindeer Cookies
- Cornflake Christmas Wreath Cookies
Peppermint Snowball Cookies
Ingredients
- 2 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 ½ cup all-purpose flour
- 1 cup chopped pecans
- 8 ounces white candy coating (or almond bark), (melted)
- ½ cup crushed candy cane pieces
Equipment
Instructions
- In a large bowl, cream together butter and powdered sugar using an electric mixer until mixture is light and fluffy (will take about 5 minutes).
- Beat in vanilla and then slowly beat in flour.
- Fold in pecans.
- Cover bowl with plastic wrap and chill in fridge until dough is firm enough to shape (takes 2-3 hours).
- Preheat oven to 350 ℉.
- Shape dough into 1" balls. Place balls on ungreased cookie sheet.
- Bake until lightly browned, about 13-15 minutes.
- Remove cookies from hot pans and let cool completely.
- Dip tops of cooled cookies in melted white chocolate and sprinkle with crushed peppermint candies.
Notes
- Short on time? If you don’t have time to let the dough chill for 2 hours, shape dough into balls and place on a pan, then stick the pan in the freezer for 20 minutes. Cook them as directed and they should turn out great!
- You can purchase pre-crushed candy canes, but some of the pieces may still be too big for these cookies, so you might need to crush them a little more before using on top of cookies.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
These are my new favorite holiday cookie, even good without chocolate! I put 2 drops of peppermint extract in the dough, and the melted chocolate. So good, and light!
These look super nice for the holidays! I’m kind of sorry I can’t do it, but I have another one to do this year. I am yearning for the mint. Peppermint! I can’t do any mint stuff except may be adding mint jelly to some cannoli filling.
This was a great recipe, even without the nuts. We have a tree nut allergy in our house and they turned out great even leaving them out! It’s a new Christmas cookie favorite to add to the list!
Do you have a high altitude adjustment for this recipe?
Hi Tara – we don’t have an adjusted recipe for high altitude unfortunately. You could add an extra Tbsp of flour and a teaspoon of water to help it come together and not to spread too much. You could also try to increase by 15-25°F to help cookies set faster.Sorry I’m not much help!