Peppermint Snowball Cookies make a perfect easy Christmas cookie recipe! Also called Russian tea cakes, Mexican wedding cookies, and butter cookies. Beautiful red and white cookies for a holiday cookie swap.
Beat the butter, peppermint extract, and ½ cup powdered sugar together in a stand mixer on speed 4 or hand mixer on medium speed until combined.
Add the flour, salt, and white chocolate chips. Mix on low speed to incorporate.
Roll the dough into balls and place on a baking sheet. For larger balls as shown in picture, use approximately 2 Tablespoons per cookie (size 40 scoop, 1.5 inch round). For smaller balls, use approximately 1 Tablespoon of dough (1 inch round).
Bake for 10 minutes if small and 12 minutes if large. The bottoms will just be turning a very light brown.
Remove from the oven and let sit a few minutes until you can handle them but they are still warm.
Combine the remaining ½ cup powdered sugar and 2 teaspoons red sugar sprinkles in a small bowl. Toss the cookies in the sugar to coat and place on a cooling rack to cool completely.