Peppermint Snowballs

peppermint snowballs






Peppermint is a wonderful flavor often associated with winter, and these cookies, found in a delightful Christmas cookie magazine, have been on my list to bake for the past several weeks. Sometimes, you can tweak a recipe and make it better; other times, what you add or omit affects the finished product in what I wouldn’t necessarily call a bad way, but in an unexpected, less than desirable way.

Hoping for intense peppermint flavor, I added more crushed peppermint candies than recommended. At the time, I didn’t think about how they increased quantity of candy (essentially, melting sugar, which turns to liquid) would affect the dough, and it certainly did. Rather than turning out button-like as Russian Tea Cakes do, these were flat, and took longer to bake. The cookies still taste good, but next time, I’ll stick closer to the recipe and incorporate 1/2 teaspoon of peppermint extract, then decrease the vanilla to 1/2 teaspoon as well.


  • 1 cup butter, softened
  • 2/3 cup powdered sugar
  • 1/2 cup crushed peppermint candies (20 candies)
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 cups flower
  • 1 cup powdered sugar, for rolling


Preheat oven to 350 degrees.

Line two baking sheets with parchment paper.

In a mixing bowl, beat butter on medium speed for 30 seconds.

Add the 2/3 cup powdered sugar, crushed peppermints, vanilla, and salt; beat until well combined.

Add flour, one cup at a time, beating until combined.

Using a one-inch cookie scoop, scoop out dough and roll into balls, then place at least one inch apart on baking sheets.

Bake for 10-12 minutes, until bottoms are golden brown.

Remove from oven, let stand on baking sheets for 5 minutes.

Roll in powdered sugar and place on a wire rack to cool completely.


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