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Peppermint Snowball Cookies Recipe

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These Peppermint Snowball Cookies are buttery, tender, and bursting with festive peppermint flavor. Coated in a sugary peppermint candy cane coating, they are perfect for holiday celebrations and gift-giving. The dough is enriched with crushed candy canes for a lovely minty crunch, and the cookies are rolled in confectioners’ sugar twice to achieve a soft, snowy finish.

Ingredients

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

  1. Mix Butter and Sugar: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add 3/4 cup (90g) confectioners’ sugar and beat on low speed until sugar is incorporated, then turn the mixer up to medium-high speed and beat until combined and creamy. Scrape down the sides and bottom of the bowl as needed.
  2. Add Extracts: Beat in the vanilla and peppermint extracts on medium-high speed until combined thoroughly.
  3. Add Dry Ingredients: Add the flour and salt and beat on low speed. The dough will look dry and may not seem fully combined initially.
  4. Mix Dough: Once all flour is incorporated, turn the mixer to high speed. The dough will come together smoothly. Then beat in the crushed candy canes evenly throughout the dough.
  5. Chill Dough: Cover the cookie dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. If chilling for longer than 3 hours, bring dough to room temperature for at least 30 minutes before rolling, as it will be very stiff.
  6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  7. Shape Cookies: Scoop or roll 1 tablespoon (20g) of cookie dough per cookie into balls. Place them on the baking sheets at least 2 inches apart to allow spreading.
  8. Bake: Bake for about 15 minutes, until the bottoms are golden brown and the tops are just barely browned.
  9. Coat and Cool: Let the cookies cool on the baking sheet for 5 minutes. Then gently roll each warm cookie in the confectioners’ sugar to coat completely. Transfer to wire racks to cool completely.
  10. Final Sugar Coating: Once completely cooled, roll the cookies in confectioners’ sugar again. This second coating ensures the sugar sticks well and gives the cookies a snowy finish.
  11. Storage: Store cookies covered at room temperature for up to 1 week to maintain freshness.

Notes

  • Make Ahead & Freezing Instructions: Baked cookies freeze well for up to 3 months; thaw in the refrigerator or at room temperature before serving.
  • Unbaked cookie dough balls also freeze well up to 3 months. You can bake frozen dough balls directly, adding an extra minute to the baking time without thawing.
  • Special tools that make preparation easier include an electric handheld or stand mixer, baking sheets, silicone baking mats or parchment paper, a glass mixing bowl, and a cooling rack.

Find it online: https://marthatasty.com/peppermint-snowball-cookies-recipe/