Vegan butter, crushed candy canes, white chocolate, and pecans make these Peppermint Snowball Cookies the perfect holiday dessert.
There’s something about the holiday season that practically begs for peppermint. Every year, as soon as the first snow falls, I’m digging out my candy canes and dreaming up recipes. These Peppermint Snowball Cookies? They’re a tradition I didn’t know I needed until a few years ago.
I still remember the first time I made them. It was one of those “let’s bake all the cookies!” kind of days—flour everywhere, Christmas music blasting, and my kids sneaking candy canes from the counter. I was trying to recreate a recipe I’d found in my grandmother’s old cookbook, but of course, I didn’t have half the ingredients. So, I improvised. The result? These magical, melt-in-your-mouth snowballs that disappeared before I even had a chance to store them.
What I love most is how forgiving these cookies are. Crush the candy canes too fine? Still delicious. Forget to chill the dough? They’ll survive. They’ve become my go-to holiday cookie because, honestly, they feel easy. And in the chaos of the season, we all need a little “easy,” don’t we?
Why You’ll Love This Peppermint Snowball Cookies Recipe?
- Melt-in-Your-Mouth Texture: They’re soft, crumbly, and just perfect.
- Festive Flavor: Peppermint, white chocolate, and a hint of nuttiness make every bite taste like Christmas.
- Vegan-Friendly: No one will guess these are dairy-free—they’re just that good.
- Quick and Simple: A few basic ingredients and steps, and you’re on your way to cookie heaven.
Ingredient Notes:
Here’s why these ingredients work so well together—and why you’ll love them:
- Vegan Butter: The secret to that rich, buttery texture. If you’re not vegan, feel free to use regular unsalted butter.
- Crushed Candy Canes: These add a pepperminty crunch and festive vibe. Pro tip: Crushing them with a rolling pin is weirdly satisfying.
- White Chocolate Chips: Vegan or not, they bring just the right amount of creamy sweetness.
- Pecans: The finely chopped pecans add a subtle nuttiness that balances the sweetness. Almonds or walnuts work too if that’s what you’ve got.
- Powdered Sugar: It’s not just for rolling—this sweet dusting gives the cookies their signature snowball look.
How To Make Peppermint Snowball Cookies?
Let’s break this down so you can whip up a batch without any stress:
- Mix the Dry Ingredients
In a big bowl, combine the flour, crushed candy canes, chopped pecans, and white chocolate chips. This step makes sure every cookie gets a little bit of everything. - Cream the Butter and Sugar
In another bowl (or your stand mixer), beat the vegan butter and powdered sugar until it’s light and fluffy. This part always feels like magic—who knew butter and sugar could be so beautiful? - Add the Extracts
Stir in the vanilla and peppermint extracts. At this point, your kitchen will start smelling amazing. - Combine Wet and Dry
Pour the dry ingredients into the butter mixture and mix until it forms a soft dough. It’ll be a little sticky—that’s a good sign. - Chill the Dough
Cover the bowl with plastic wrap and stick it in the fridge for 30 minutes. This step helps the cookies hold their shape while baking (and gives you time to sneak a candy cane). - Preheat the Oven
While the dough chills, preheat your oven to 350°F (180°C). Line two cookie sheets with parchment paper, and if you’re feeling fancy, give them a light coat of coconut oil. - Roll the Dough
Divide the dough into 15 balls—about 2 tablespoons each. Roll them between your hands and place them on the prepared baking sheets. - Bake
Bake the cookies for 12-14 minutes, just until the edges start to turn golden. Keep an eye on them—you want them soft, not crunchy. - Roll in Powdered Sugar
While the cookies are still warm, roll them in a bowl of powdered sugar. It’s messy, but totally worth it. - Cool and Decorate
Let the cookies cool completely on a wire rack. Once cooled, sprinkle extra crushed candy canes on top for that final festive touch.
Storage Options:
Here’s how to keep your cookies fresh (if they last that long):
Want To Save This Recipe?
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keep them in the fridge for up to a week. They’ll stay fresh, but the powdered sugar might lose a little of its charm.
- Freezer: Freeze in a single layer, then transfer to a freezer bag. They’ll keep for up to 3 months—just thaw before serving.
Variations and Substitutions:
Feeling creative? Try one of these twists:
- Switch the Nuts: Almonds or walnuts make great substitutes for pecans.
- Double the Chocolate: Add mini chocolate chips for an extra indulgent version.
- Gluten-Free: Use a gluten-free flour blend—it works perfectly.
- Add Citrus: A touch of orange or lemon zest adds a fresh twist to the peppermint.
What to Serve with Peppermint Snowball Cookies?
These cookies are delicious on their own, but pairing them can take things to the next level:
- Hot Cocoa: Is there a better combo? I don’t think so.
- Coffee or Espresso: A bold cup of coffee balances the sweetness beautifully.
- Ice Cream: Sandwich these cookies around vanilla ice cream for a dreamy holiday dessert.
- Mulled Wine: If you’re feeling fancy, the warm spices pair beautifully with the peppermint.
Frequently Asked Questions:
Can I make these ahead of time?
Yes! You can make the dough a day in advance and chill it in the fridge. Just let it soften a bit before rolling into balls.
What if I don’t have vegan butter?
No problem—regular unsalted butter works just as well.
How do I keep the cookies from crumbling?
Chilling the dough is key, and don’t overbake them. They should be soft and tender.
So, are you ready to bake these Peppermint Snowball Cookies and bring a little extra cheer to your holidays? Let me know how they turn out—or if you end up eating half the batch while decorating the tree (I won’t judge—I’ve done it too).
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Peppermint Snowball Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 cup softened vegan butter unsalted, or dairy-free alternative
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ⅓ cup finely crushed candy canes
- ⅓ cup finely chopped pecans
- ¼ cup vegan white chocolate chips or chopped dairy-free white chocolate
For rolling and decorating cookies:
- ¼ cup powdered sugar
- 2 tablespoons finely crushed candy canes
Instructions
Prepare Dry Ingredients:
- In a large mixing bowl, combine the all-purpose flour, finely chopped pecans, crushed candy canes, and white chocolate chips. Stir thoroughly to ensure an even distribution of ingredients. Set aside.
Cream Butter and Sugar:
- In another large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened vegan butter and powdered sugar together on medium speed. Continue until the mixture becomes light and fluffy.
Add Extracts:
- Stir in the vanilla extract and peppermint extract, blending them well into the creamed mixture.
Combine Wet and Dry Ingredients:
- Gradually add the prepared dry ingredients into the wet mixture. Mix on low speed until a soft dough forms, ensuring all ingredients are fully incorporated.
Chill the Dough:
- Cover the mixing bowl with plastic wrap and refrigerate for approximately 30 minutes. This step ensures the dough is firm enough to handle during shaping and baking.
Preheat the Oven:
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and lightly grease them with coconut oil or non-stick spray.
Shape the Cookies:
- Remove the chilled dough from the refrigerator. Divide it into 15 equal portions (approximately 2 tablespoons per portion). Roll each portion into a ball and place them on the prepared baking sheets, leaving about 1 inch of space between each ball.
Bake the Cookies:
- Transfer the baking sheets to the preheated oven and bake for 12–14 minutes. The cookies are ready when their edges are lightly golden.
Coat in Powdered Sugar:
- While the cookies are still warm, gently roll each one in powdered sugar to create their characteristic "snowball" coating.
Cool and Decorate:
- Allow the coated cookies to cool completely on a wire rack. Once cooled, sprinkle additional crushed candy canes on top for an added festive touch.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
