My Tips for Perfect Snow Cookies
Creaming the butter and sugar well creates fluffier cookies. Make sure your egg is at room temperature for easier mixing.
Use good-quality white chocolate for creamier flavor. If you prefer bigger chunks, chop a bar instead of using chips.
Crushing peppermint candies is easiest with a zip bag and rolling pin. For gentler flavor, use soft peppermint, and for crunchier cookies, stick with traditional candy canes.
Let cookies cool completely before storing—they’ll stay soft and tender for days.
Nutrition & Make-Ahead Advice
Each cookie is about 135 calories: 6 grams fat, 18 grams carbs. They keep well in an airtight container for up to five days. For holiday prep, freeze uncooked dough balls and bake straight from the freezer, just adding a minute to bake time.
People Also Ask About Peppermint Snow Cookies
Can I swap peppermint for another flavor?
Absolutely! Try festive sprinkles, mini marshmallows, or a pinch of cinnamon.
What’s the best way to crush peppermint?
A zip bag and rolling pin work perfectly; avoid crushing too fine for best texture.
Can I make these gluten free?
Use a one-to-one gluten free flour blend and check baking powder for gluten-free labeling.
Can I add extra chocolate?
Definitely! White chocolate pairs well with dark or milk chocolate chips.
My Recipe Experience & Trust
I’ve baked these cookies for family, friends, and countless holiday events. Every tip and trick reflects hands-on kitchen practice and many years of gifting and sharing. They’re beginner-friendly, reliable, and bring festive joy to anyone who tries them.
Bake Up a Batch of Snow Cookies!
Try White Chocolate Peppermint Snow Cookies and share your results! Leave a comment, rate the recipe, or send me a photo of your cookie creations. For more festive bakes and easy sweets, visit treasuresrecipes.com. Let’s make holidays magical, one snowy cookie at a time.