Peppermint Lemon Snowball Cookies
These Peppermint Lemon Snowball Cookies are the perfect holiday treat that combines refreshing citrus with cool mint. Soft, buttery, and rolled in powdered sugar, they melt in your mouth with every bite.
Whether you’re baking for a cookie exchange or simply want a festive dessert, these snowballs deliver bright flavor and beautiful presentation. They’re easy to make and even easier to love.
Why You’ll Love This Recipe
These cookies bring an unexpected twist to traditional snowballs with their bright lemon and peppermint combination. The citrus cuts through the sweetness while the mint adds a refreshing coolness that’s perfect for winter.
They’re also incredibly forgiving for beginner bakers. The dough comes together quickly, requires no chilling, and the rolling-in-sugar step hides any imperfections beautifully.
Plus, they stay soft for days when stored properly, making them ideal for holiday gift boxes or make-ahead entertaining.
Read More: Candy Cane Cheesecake
Key Ingredients
Butter: Use unsalted butter at room temperature for the best texture. It creates that signature melt-in-your-mouth quality that makes snowball cookies irresistible.
Lemon: Both zest and juice provide bright citrus flavor. Fresh lemons work best—bottled juice won’t give you the same vibrant taste.
Peppermint: Crushed candy canes or peppermint extract both work beautifully. The candy adds texture while extract gives pure mint flavor throughout.
Recipe Tips
Roll the cookies while they’re still slightly warm for the best sugar coating. The residual heat helps the powdered sugar stick and creates that signature snowy appearance.
Don’t overbake these delicate cookies. They should barely have any color on the bottom—pull them out when they’re just set to keep them tender.
If your dough feels too soft to shape, pop it in the fridge for 15 minutes. This makes rolling the balls much easier and prevents spreading during baking.
Peppermint Lemon Snowball Cookies
Course: DessertCuisine: AmericanDifficulty: Easy24
15
minutes12
27
minutesButtery, tender snowball cookies infused with fresh lemon and cool peppermint, rolled in powdered sugar for a festive holiday treat.
Ingredients
1 cup (226g) unsalted butter, softened
½ cup (60g) powdered sugar, plus 1 cup for rolling
1 teaspoon vanilla extract
½ teaspoon peppermint extract
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 cups (250g) all-purpose flour
¼ teaspoon salt
â…“ cup (40g) finely crushed candy canes or peppermint candies
Directions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Beat butter and ½ cup powdered sugar in a large bowl until light and fluffy, about 2-3 minutes.
- Add vanilla extract, peppermint extract, lemon juice, and lemon zest. Mix until well combined.
- Add flour and salt, mixing on low speed until just incorporated. Fold in crushed peppermint candies.
- Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until bottoms are just barely golden. Cookies should still look pale on top.
- Let cookies cool on the baking sheet for 5 minutes, then roll in remaining powdered sugar while still warm.
- Once completely cool, roll in powdered sugar a second time for extra coverage.
Notes
- Storage: Keep in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Swaps: Use lime instead of lemon for a different citrus twist, or add ½ cup finely chopped pecans for crunch.
Make Ahead: Dough can be made 24 hours in advance and refrigerated. Let sit at room temperature for 10 minutes before shaping.
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 128 |
| Total Fat | 8g |
| Sugars | 8g |
| Protein | 1g |
Storage and Serving
Store these snowball cookies in an airtight container with parchment paper between layers. They’ll stay fresh and soft for up to five days at room temperature.
For longer storage, freeze the cookies in a freezer-safe container for up to three months. Let them thaw at room temperature before serving—no need to re-roll in sugar.
Serve them on a pretty platter dusted with extra powdered sugar for a snow-covered effect. They pair beautifully with hot chocolate, coffee, or peppermint tea.
Variations to Try
Swap the peppermint for orange zest and create Lemon Orange Snowballs for a purely citrus experience. Use the same measurements but replace peppermint extract with orange extract.
Add ½ cup of finely chopped white chocolate chips to the dough for extra sweetness and richness. The chocolate melts slightly during baking, creating pockets of creamy goodness.
Make them gluten-free by using a 1:1 gluten-free baking flour blend. The texture stays remarkably similar with no other adjustments needed.
Frequently Asked Questions
Can I make these without peppermint extract?
Yes, simply use more crushed candy canes (about ½ cup total) for peppermint flavor, or omit the mint entirely for plain lemon snowballs. You can also substitute with almond extract for a completely different flavor profile.
Why are my cookies spreading too much?
Your butter was likely too soft or the dough too warm. Make sure butter is at room temperature but not melting, and chill the dough for 15-20 minutes if it feels too soft before shaping into balls.
Can I use salted butter instead?
Yes, but omit the added salt in the recipe. Salted butter works fine, though unsalted gives you better control over the final flavor balance in delicate cookies like these.
