Description
Delight in the festive flavors of Peppermint Snowball Cookies, soft buttery treats infused with peppermint extract and crushed candy canes, coated generously in confectioners' sugar for a snowy finish perfect for holiday celebrations.
Ingredients
Scale
Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/8 teaspoon salt
- 1/3 cup (40g) crushed candy canes (about 3–4 regular-size candy canes)
Coating
- 1 and 1/4 cups (150g) confectioners’ sugar
Instructions
- Prepare the butter mixture: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter for 1 minute on medium speed until completely smooth and creamy.
- Add sugar and extract: Add 3/4 cup confectioners’ sugar and beat on low speed until incorporated, then increase to medium-high speed and beat until combined and creamy. Scrape down the bowl as needed. Beat in vanilla and peppermint extracts on medium-high speed until combined.
- Incorporate dry ingredients: Add the flour and salt and beat on low speed. Though the dough looks dry initially, continue mixing and gradually increase to high speed until the dough comes together. Beat in the crushed candy canes thoroughly.
- Chill the dough: Cover the dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. If chilling more than 3 hours, let dough sit at room temperature for 30 minutes before shaping.
- Preheat and prepare baking sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside. Pour the confectioners’ sugar for coating into a shallow bowl.
- Shape and bake cookies: Scoop or roll 1 tablespoon (20g) of dough per cookie into balls and place them on baking sheets at least 2 inches apart. Bake for about 15 minutes until golden brown on the bottom edges and slightly browned on top.
- First coat with confectioners’ sugar: Cool the cookies on the baking sheet for 5 minutes. Then gently roll each cookie in the confectioners’ sugar to coat completely. Transfer to wire racks to cool completely. The sugar coating will be sticky at this stage.
- Second coat for finish: Once completely cooled, roll the cookies again in confectioners’ sugar to set the coating firmly.
- Storage: Store the cookies covered at room temperature for up to one week to maintain freshness.
Notes
- Baked cookies can be frozen for up to 3 months; thaw in the refrigerator or at room temperature before serving.
- Unbaked cookie dough balls also freeze well for up to 3 months; bake frozen dough balls adding an extra minute to the baking time with no thawing needed.
- This recipe requires an electric mixer, baking sheets, silicone baking mats or parchment paper, mixing bowl, and cooling rack for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
