Name: Peppermint Snowball Cookies for the Table
Yield: 30

Peppermint Snowball Cookies are straightforward to make and filled with crushed peppermint and pecans, making them reliable for the holiday season!

Try the original version of Mexican wedding cookies next, or give these chocolate chip snowball cookies a try!

Best Peppermint Snowball Cookies

These Peppermint Sugar Cookies and Mexican Wedding Cookies are two of the most popular treats on my website—and in my home. With the holiday season in full swing, I knew I had to create a variation that combined the best of both. And that’s how these were born!

Peppermint Snowball Cookies are soft, peppermint-flavored, and covered in sweet powdered sugar. They bring together the best flavors of your favorite cookies in one satisfying treat!

Dough being mixed together until smooth.

Ingredients

Pecans: Toast for more flavor, but keep an eye on them so they don’t burn.
Unsalted Butter: Makes the cookies soft and buttery.
Powdered Sugar: Sweetens the dough; it gives the coating a festive snowy look.
Vanilla Extract: Brings sweetness and balances the peppermint.
Peppermint Extract: Use a little at first and adjust to your taste.
Cornstarch: Mix well to avoid dry spots in the dough.
Peppermint Candies: Adds crunch and flavor to the cookies and coating.
Flour: Measure carefully to avoid adding too much.

Cookie dough on a sheet pan ready to be baked; the freshly baked cookies being dipped in a mixture of peppermint and powdered sugar.

How To Make Peppermint Snowball Cookies

Toast Pecans: Bake pecans until they smell nutty, then chop into small pieces.
Dough: Beat butter and sugar, then add the other ingredients. Mix until smooth.
Chill Dough: Wrap the dough in plastic and chill until firm.
Shape and Bake: Roll the dough into balls, bake, and let them cool a bit.
Coat Cookies: Roll warm cookies in sugar and crushed candy, let cool, then roll again.

Quick Tip

Double dip the cookies in sugar and peppermint. While warm, coat them once, let them cool slightly, and coat again. This makes them look great and taste even better!

Finished snowball cookies with peppermint, satisfying and flavor-packed, with a bite taken out to reveal the delightful interior.

Tips For Success

Use Peppermint Extract: Mint extract can make the peppermint snowball cookies taste like toothpaste.
Add Extract Slowly: Peppermint extract can be strong, so start with a little and adjust as needed.
Don’t Melt Butter: Soft or melted butter makes greasy, flat cookies.
Chill Dough: Cold dough helps the cookies keep their shape and prevents burning.
Chop Pecans: Use a small food chopper for even pecan pieces, but don’t turn them into paste.
Use a Silicone Mat: Keeps the cookies from spreading or getting too browned.

Storage

Store leftover peppermint snowball cookies in a container at room temp for up to 3 days.

To freeze, place in a single layer on a baking sheet until solid, then add to a freezer-safe bag. Thaw at room temp and re-roll in powdered sugar before serving.