Peppermint snowball cookies are a buttery and nutty shortbread Cookie that is dipped in white chocolate with crushed candy canes on top. These festive holiday cookies have the best texture that literally melts in your mouth. They are easy to make in one bowl and easy to decorate. Plus, they freeze well so you can start baking your Christmas cookies ahead of time and store until ready to bring to a holiday cookie exchange or gift to family and friends. Add these to your holiday baking list today!
Why You'll Love Peppermint Snowball Cookies
- Easy to make. For a cookie that looks like it came from the bakery, this one is relatively easy to make. The cookie dough comes together in one bowl with just a handful of simple pantry staples, and it’s quick and easy to decorate (no fancy piped icing here!).
- Delicious nutty and peppermint flavor. Peppermint snowball cookies are not your average shortbread cookie. With added flavors of walnuts inside and crushed candy canes on top, classic buttery shortbread is taken to a new level that your palate will thank you for.
- Festive holiday cookie. Enough said, right? If you are looking for a cute and festive cookie that is bursting with holiday flavors, then this is for you. It’s also the perfect cookie to include in a Holiday Cookie Box along with some of my favorite Christmas cookies like Snickerdoodles, Chocolate Crinkle Cookies, Sugar Cookies, and Peanut Butter Blossoms.
Ingredients and Substitutions
To make these festive Peppermint Snowball Cookies, you will need the following ingredients (full quantities in recipe card below):
- butter
- confectioners' sugar - this helps give the cookies their melt-in-your-mouth texture. You can substitute with granulated sugar but note that you may lose this texture.
- vanilla extract
- all-purpose flour
- walnuts - feel free to substitute with your favorite nuts such as pecans, hazelnuts, or almonds.
- white chocolate
- crushed candy canes - or any crushed peppermint candies will work.
You will also need measuring cups and spoons (or kitchen scale), mixing bowl, half sheet baking pan, and wire cooling rack.
How to Make the Best Peppermint Snowball Cookies
- Make the cookie dough. Cream the butter and sugar together using a stand mixer or in a large mixing bowl with a hand mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Add walnuts and beat until incorporated. Turn the mixer to high speed and beat for 1-2 minutes until dough becomes more breadcrumb like and less dry (You should be able to easily shape the dough into a ball using your hands).
- Shape the cookies. Line two half sheet baking pans with parchment paper or a silicone baking mat. Scoop out a tablespoon of dough and roll into a 1-inch ball with your hands and place an inch apart on the baking sheet. Once the baking sheet is full, transfer to the refrigerator and chill for one hour.
- Bake. Bake the cookies in a 350F preheated oven for 15-18 minutes, until they are golden brown on the bottom edges. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
- Melt chocolate. Melt the white chocolate in a small bowl. You can melt it by placing the bowl on a steamer basket, over a small pot of boiling water, or melt in the microwave in 30 second increments, stirring between each increment until melted and smooth.
- Coat cookies. Dip the top of each cookie into the white chocolate and place back on the wire rack. Sprinkle crushed candy canes on top. Allow the chocolate to harden and set overnight at room temperature, or transfer the wire rack to the refrigerator to allow the chocolate to harden and set quickly in about 10 minutes.
Storing Instructions
- How to store: Store in an airtight container at room temperature for up to 4 days. I suggest storing each in a mini cupcake liners so that they don't touch each other and cause the peppermint candies to fall off.
- How to freeze: Arrange snowball cookies in an airtight container, in single layers layered in between pieces of parchment paper. Store in the freezer for up to 3 months.
- How to store cookie dough: Roll the cookie dough into balls and store on the sheet pan in the refrigerator for up to 3 days before baking (cover the sheet pan tightly with plastic cling wrap. You will need to increase the bake time by 1-2 minutes.
- How to freeze cookie dough: Once the cookie dough has been rolled into balls and placed on a sheet pan, transfer to the freezer and allow the balls to harden, about 1 hour. Then transfer to an airtight container or freezer bag and store for up to 2 months. To use, allow the cookie balls to thaw in the refrigerator overnight. You will need to increase the bake time by 1-2 minutes.
More Cookie Recipes
- 30 Best Christmas Cookies
- Pecan Snowball Cookies
- Snickerdoodles
- Christmas Sugar Cookies with Royal Icing
- Gingerbread Cookies
- Soft and Chewy Ginger Cookies
- Chocolate Crinkle Cookies
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Print
Peppermint Snowball Cookies
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Author: Sam Hu | Ahead of Thyme
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Total Time: 1 hour 30 minutes
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Yield: 24 cookies
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Diet: Vegetarian
Description
Peppermint snowball cookies are a buttery, nutty, shortbread holiday cookie that is topped with white chocolate and crushed candy canes. So festive!
- 1 cup unsalted butter, softened to room temperature
- ½ cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup walnuts, finely chopped
For the coating:
- 6 ounces white chocolate
- 3-4 tablespoons crushed candy canes or peppermint candies (about 2-3 small candy canes)
- Cream the butter and sugar together using a stand mixer or in a large mixing bowl with a hand mixer on medium speed until light and fluffy, about 2 minutes.
- Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Add walnuts and beat until incorporated. Turn the mixer to high speed and beat for 2 minutes until dough becomes more breadcrumb like and less dry (You should be able to easily shape the dough into a ball using your hands).
- Line two half sheet baking pans with parchment paper or a silicone baking mat. Scoop out a tablespoon of dough and roll into a 1-inch ball with your hands and place an inch apart on the baking sheet. Once the baking sheet is full, transfer to the refrigerator and chill for one hour.
- Preheat oven to 350 F. Bake the cookies for 15-18 minutes, until they are golden brown on the bottom edges.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
- Melt the white chocolate in a small bowl. You can melt it by placing the bowl on a steamer basket, over a small pot of boiling water, or melt in the microwave in 30 second increments, stirring between each increment until melted and smooth.
- Dip the top of each cookie into the white chocolate and place back on the wire rack. Sprinkle crushed candy canes on top. Allow the chocolate to harden and set overnight at room temperature, or transfer the wire rack to the refrigerator to allow the chocolate to harden and set quickly in about 10 minutes.
Notes
How to store: Store in an airtight container at room temperature for up to 4 days. I suggest storing each in a mini cupcake liners so that they don't touch each other and cause the peppermint candies to fall off.
How to freeze: Arrange snowball cookies in an
