Preheat your oven to 350°F (note: the original recipe suggests 400°F, but I find 350°F gives these delicate cookies a more even, tender crumb without over-browning the bottoms). While the oven preheats, finely chop the white chocolate chips into small pieces—this helps them distribute evenly throughout the dough and prevents large chunks from melting unevenly. Have your baking sheet ready and measure out both portions of powdered sugar into separate bowls: one for mixing into the dough and one for the final coating.

In a stand mixer or with a hand mixer, beat the softened unsalted butter on medium-high speed for about 1-2 minutes until it becomes pale and fluffy. This creaming process incorporates air into the butter, which is essential for a tender cookie texture. Add the 1/2 cup powdered sugar and peppermint extract, then beat for another 1-2 minutes until the mixture is light, fluffy, and the peppermint aroma is fully developed. I like to use peppermint extract rather than peppermint oil because it distributes more evenly and gives a cleaner flavor without an overly medicinal note.

Reduce the mixer speed to low and gradually add the all-purpose flour and salt, mixing just until the flour is incorporated—be careful not to overmix, as this can develop gluten and make the cookies tough. Once the flour is mostly combined, add the finely chopped white chocolate chips and mix on low speed for just a few more seconds until evenly distributed. The dough will be slightly crumbly but should hold together when pressed. I recommend letting the dough rest in the mixer bowl for a minute before rolling to let the flour fully hydrate.

Working with the dough from Step 3, roll it into balls roughly 1 inch in diameter—this size ensures even baking and the classic Russian tea cake appearance. Place each ball about 1 inch apart on the baking sheet, as they will spread slightly. Bake for 9-11 minutes until the edges are just barely set but the centers still look slightly underbaked (the cookies will continue to set as they cool). The cookies should be pale golden or cream-colored, not brown—overbaking will make them dry and lose their delicate texture.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 3-4 minutes—this allows them to firm up enough to handle without breaking but while they're still warm (which is key for the coating to adhere). While the cookies cool, pour the reserved 1/2 cup powdered sugar into a shallow bowl and add the red sugar sprinkles if using. Stir the mixture together so the sprinkles are evenly distributed throughout the sugar.

Working quickly while the cookies are still warm, gently toss each cookie in the powdered sugar and sprinkle mixture until fully coated. Place the coated cookies on a wire rack to cool completely—the residual heat from the cookies will help set the sugar coating, creating that signature snowy appearance. Let them cool for at least 15-20 minutes before serving or storing. For serving, I like to dust them with a tiny bit more powdered sugar right before plating for an extra festive presentation.