Peppermint Snowball Cookies with Crushed Candy Canes

These Peppermint Snowball Cookies are a festive twist on my all-time favorite Pecan Snowball Cookies. With just 6 easy ingredients, you’ll get soft, buttery bites sprinkled with crunchy bits of crushed candy canes throughout. Then, a generous dusting of powdered sugar gives them that classic snowy look—perfect for holiday parties, thoughtful gifts, or anytime you want a cozy peppermint treat that feels like a warm hug from the inside out.

Thanks to their rich buttery base and bright peppermint bursts from the crushed candy canes, these cookies quickly become a favorite at every holiday gathering. If peppermint is your thing like it is in my house, you’ve got to try my Peppermint Shortbread Cookies too — they’re a seasonal love we look forward to every year.

The dough is a simple shortbread mix made with flour, butter, and sugar. It comes together quickly and easily, which is exactly why I grab this recipe when life gets busy and I want something delicious, impressive, and straightforward.

These snowball cookies go by lots of names—you might know them as Mexican wedding cookies or Russian tea cakes. My family especially adores the classic pecan version, so if you haven’t baked both yet, now’s the perfect time! They always steal the show at cookie swaps, and trust me, guests come back asking for seconds.

Here’s Why You’ll Love These Cookies

• Festive and Eye-Catching: The snowy dusting of powdered sugar sprinkled over the bright red peppermint pieces instantly livens up any holiday cookie platter with cheerful colors and fun texture.
• Flavor That Lasts: Buttery shortbread melts in your mouth with bursts of chewy peppermint softened just right during baking. Every bite feels like a little minty celebration.
• Perfect for Gifting: These cookies look so charming tucked into a pretty tin or gift box. They make an effortless, thoughtful homemade gift for neighbors, friends, or family—because who doesn’t love a sweet holiday treat made with love?

Peppermint Snowball Cookie Ingredients

Let’s gather everything you’ll need to bake these festive cookies:

• Unsalted Butter: Softened at room temperature to create that rich, tender, melt-in-your-mouth texture. Use good quality butter and make sure it’s properly softened for the best results.
• Powdered Sugar: Also called confectioners’ sugar, it sweetens the dough and is essential for rolling the cookies twice after baking to get that classic snowy finish on every bite.
• Pure Vanilla Extract: Just a little splash adds cozy warmth and balances the bright peppermint flavor beautifully.
• Unbleached All-Purpose Flour: Gives structure so your cookies hold their shape but stay tender inside.
• Mini Candy Canes: Crushed into tiny peppermint bits, they add festive crunch and a peppermint pop that makes these cookies so special.
• Kosher Salt: Just a pinch helps balance all the sweetness and deepens the flavor in every bite.

Check the recipe card below for exact amounts and step-by-step instructions.

How to Make Peppermint Snowball Cookies

If you have a food processor, this recipe comes together in a flash. But no worries if you don’t—I’ve included easy mixer instructions in the recipe card so everyone can join the fun.

Step 1: Start by placing your candy canes inside a sealed freezer bag. Gently crush them with a rolling pin or mallet until you have small, fragrant peppermint bits. This step is key for spreading that minty magic throughout your dough.

Step 2: Next, add the softened butter, powdered sugar, and salt into your food processor bowl.

Step 3: Pulse everything until creamy, smooth, and fully combined. This is the secret to tender, buttery cookies.

Baking Tip: Rolling warm cookies in powdered sugar right after baking lets the sugar melt gently, creating a slightly sticky coating. This sticky layer helps the second sugar roll stick perfectly and gives your cookies that fresh, snowy sparkle. Such a simple trick with big impact!

Step 4: Add the flour and pulse again until the dough looks like coarse crumbs—you’ll see little pea-sized bits forming. That’s exactly what you want.

Step 5: Toss in those crushed candy cane pieces and pulse just until the dough starts to come together. Be careful not to overmix.

Step 6: Scoop the dough into small portions—about 20 grams or roughly a tablespoon each—and roll into smooth balls.

Step 7: Place your dough balls on a baking sheet lined with parchment paper, spacing them out nicely. Chill in the fridge for at least 2 hours. This step is a must—it prevents the cookies from spreading too much and helps them keep that perfect snowball shape.

Baking Tip: These dough balls freeze wonderfully! Freeze them on the baking sheet for up to 24 hours, then transfer to a freezer-safe bag and store up to 2 months. When you’re ready, bake them right from frozen—no thawing needed.

Step 8: Preheat your oven to 350°F (180°C). Bake the cookies on a parchment-lined sheet for 15 to 17 minutes, or until the bottoms turn just lightly golden.

Step 9: As soon as you take the cookies out of the oven, let them cool on the pan for about 3 minutes. While still warm, gently roll each cookie in powdered sugar, then transfer to a wire rack to cool completely.

Troubleshooting: If your cookies spread out too much, it usually means the dough needed a little more flour, maybe too much sugar sneaked in, or the chilling time was too short. Next time, try chilling the dough longer—it really helps keep those snowballs round and picture-perfect.

Step 10: Once the cookies are fully cooled, give them one last generous roll in powdered sugar. This final dusting locks in that bright, snowy look that makes cookie trays pop and guarantees smiles from everyone who takes a bite.

How to Store the Cookies

Room Temperature Storage: Keep your peppermint snowballs fresh and tender by storing them in an airtight container at room temperature. They stay soft and delicious for up to 3 weeks—lots of time to snack, share, or gift. Just sprinkle a bit of powdered sugar on top before serving, and they’ll look freshly baked every time!

Pro Tips

• Use a kitchen scale: For perfect cookie texture, weigh your flour and sugar. Too much flour makes cookies dry; too little causes them to spread too thin.
• If you don’t have a scale, try the spoon-and-level method: Spoon the flour into your measuring cup and level it off with a knife. It’s simple and reliable for consistent results!
• Butter temperature matters: Butter should be soft but not melted—around 65-68°F is ideal. Too soft, and your cookies will spread too much in the oven.
• Double roll in powdered sugar: The first roll while cookies are warm helps sugar stick nicely; the second roll after cooling gives them that classic snowy, festive look everyone adores at holiday gatherings.