I love this recipe because it comes together quickly with simple ingredients, yet the cookies feel special enough for gifting or holiday dessert trays. The peppermint flavor pairs perfectly with the buttery, delicate texture, and the almond flour gives each cookie an incredibly tender crumb. They’re also easy to customize with candy pieces or fun variations.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/2 cup unsalted butter, softened 1/4 tsp kosher salt 1/4 tsp peppermint extract 3/4 cup (85 g.) powdered sugar, divided 3/4 cup (90 g.) all-purpose flour 1/2 cup (50 g.) finely ground almond flour 2 Tbsp finely crushed peppermint candies, plus more for sprinkling
Directions
I begin by preheating my oven to 325°F and lining two large baking sheets with parchment paper.
In a large bowl, I use an electric mixer to beat the butter, salt, peppermint extract, and 1/4 cup powdered sugar together until creamy—this takes about 1 to 2 minutes. I add the all-purpose flour and almond flour, mixing on low until everything comes together into a soft dough.
I scoop level tablespoons of dough (about 20 grams each) and roll them into smooth balls. I place them on the prepared baking sheets, spacing them 1 inch apart. I bake the cookies for about 15 minutes, just until the bottoms are lightly golden. After baking, I let them cool on the sheet for 5 minutes.
In one small bowl, I mix the crushed peppermints with 1/4 cup powdered sugar. In another, I place the remaining 1/4 cup powdered sugar. I roll the warm cookies in the plain powdered sugar first and let them cool completely on a wire rack. Once they’re fully cooled, I roll them again—this time in the peppermint sugar—and sprinkle extra crushed peppermint over the tops.
Servings and Timing
This recipe makes 20 cookies. Prep time: 5 minutes Total time: 40 minutes
Variations
I sometimes tuck a chocolate kiss inside each cookie for a surprise center. A cocoa version is easy too—just replace a couple of tablespoons of flour with cocoa powder for a red-velvet-peppermint twist. For extra sparkle, I finish the tops with sanding sugar instead of peppermint pieces.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to one week. If I want to freeze them, I freeze the unbaked dough balls on a tray, then move them to a freezer bag—they bake perfectly from frozen. I avoid freezing them after coating because the powdered sugar won’t stay light and powdery.
FAQs
Can I freeze the dough?
Yes, I freeze the dough balls unbaked for up to 3 months.
Why roll twice in sugar?
Doing it warm and then cool gives the cookies their signature thick snowy coating.
Can I replace almond flour?
I can substitute more all-purpose flour, but the cookies will be less tender.
Do I need to chill the dough?
No, the dough is firm enough to bake right away.
Can I make them larger?
Yes, I simply extend the bake time until lightly golden on the bottom.
Can I make them without peppermint?
Absolutely—I just increase the vanilla or add almond extract.
How do I keep them from spreading?
Keeping the butter softened—not melted—is the key.
Can I use salted butter?
Yes, and I reduce the added salt.
Why is the texture crumbly?
Snowball cookies are naturally crumbly, thanks to the almond flour and lack of egg.
Can I add chocolate chips?
Mini chips work beautifully if I want a chocolate-peppermint version.
Conclusion
I love making Peppermint Snowball Cookies because they bring holiday cheer with minimal effort. The soft, tender centers, snowy coating, and refreshing peppermint flavor make them a delightful addition to any winter celebration, cookie box, or cozy night in. They always disappear fast—and I never get tired of their festive charm.
Tender, buttery peppermint snowball cookies coated in powdered sugar and crushed peppermint. These festive, melt-in-your-mouth treats are perfect for holiday gifting or dessert trays.
Ingredients
1/2 cup unsalted butter, softened
1/4 tsp kosher salt
1/4 tsp peppermint extract
3/4 cup powdered sugar, divided (85 g)
3/4 cup all-purpose flour (90 g)
1/2 cup finely ground almond flour (50 g)
2 Tbsp finely crushed peppermint candies, plus more for sprinkling
Instructions
Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
In a large bowl, beat the butter, salt, peppermint extract, and 1/4 cup powdered sugar until creamy, about 1–2 minutes.
Add all-purpose flour and almond flour; mix on low until a soft dough forms.
Scoop level tablespoons of dough (about 20 g each) and roll into smooth balls. Place 1 inch apart on baking sheets.
Bake for 15 minutes, or until the bottoms are lightly golden. Cool on the sheet for 5 minutes.
Mix 1/4 cup powdered sugar with the crushed peppermints in one bowl. Place the remaining 1/4 cup powdered sugar in another bowl.
Roll the warm cookies in the plain powdered sugar first. Transfer to a wire rack to cool completely.
Once cooled, roll the cookies again in the peppermint sugar and sprinkle extra crushed peppermint on top.
Notes
For a chocolate-center surprise, tuck a chocolate kiss inside each cookie before baking.
Swap a few tablespoons of flour for cocoa powder for a red-velvet variation.
Use sanding sugar instead of peppermint for extra sparkle.
Substitute all-purpose flour for almond flour if needed (texture will be less tender).
