Looking for an easy Christmas cookie that doesn’t require a mixer? This old fashioned batter comes together with just a wooden spoon! How cute are these snow white Peppermint Snowball Cookies for a cookie platter?

These cookies are so easy to make. Adapted from my famous Russian Teacakes, these buttery cookies have a completely different texture thanks to the peppermint candy.

Thank you to my grocery partner Kroger for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going.

Pro tip: line your cookie sheets with parchment paper, as some of the peppermint will ooze. (Not pictured here because I learned the hard way! Luckily it came off easy enough under super hot water but I wanted to warn you.)

I served these alongside my Cranberry Pistachio Shortbread Cookies on my hot chocolate bar at my Alpine Christmas Party. These cookies are fabulous paired with hot chocolate!

Peppermint Snowball Cookies

Makes 2-3 dozen depending on the size
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla
1/2 tsp peppermint extract
2 1/4 cups all-purpose flour
1/4 tsp salt
3/4 cup crushed peppermint
About 3/4 cup more powdered sugar for rolling

1. Preheat oven to 350 degrees. With a spoon or mixer, combine butter, powdered sugar, vanilla, and peppermint extract.
2. Work in flour, salt, and crushed peppermint and stir only until the dough comes together.
3. Shape into 1-inch balls and place on cookie sheets lined with parchment paper.
4. Bake 10 to 12 minutes or until set and slightly brown.
5. Transfer to wire rack. While warm, roll in powdered sugar. Let cool completely. Roll in powdered sugar once more.