Description
These Peppermint Snowball Cookies are a delightful blend of festive cheer and melt-in-your-mouth deliciousness. Perfect for cookie exchanges or enjoying by the fire, they are sure to become a holiday favorite!
Ingredients
Scale
- 1 cup Unsalted Butter, softened
- 1 1/2 cups Powdered Sugar (Confectioners' Sugar), divided
- 2 cups All-Purpose Flour
- 1 teaspoon Peppermint Extract
- 1 teaspoon Vanilla Extract
- 1/2 cup Finely Crushed Peppermint Candies (Candy Canes)
- Optional: 1/2 cup Finely Chopped Pecans or Walnuts
Instructions
- Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, beat the softened unsalted butter and 1/2 cup of the powdered sugar together until light, fluffy, and pale in color, about 2-3 minutes.
- Beat in the peppermint extract and vanilla extract until just combined.
- Gradually add the all-purpose flour to the wet ingredients with the mixer on low speed, mixing until just incorporated.
- Gently fold in the finely crushed peppermint candies and the optional chopped nuts using a spatula.
- Chill the dough in the refrigerator for about 15-20 minutes for easier handling.
- Scoop out small portions of dough, about 1 to 1.5 tablespoons each, and roll them into smooth balls.
- Place the dough balls about 1 inch apart on the prepared baking sheets.
- Bake for 12-15 minutes until the edges are set and very lightly golden, but the tops are still pale.
- While the cookies are still warm, roll them in the remaining 1 cup of powdered sugar until completely coated.
- Place the sugar-coated cookies on a wire rack to cool completely, then roll them a second time in powdered sugar.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
Keywords: Ensure your butter is at room temperature for proper creaming. Don't overbake the cookies; they should be set but pale on top. Chilling the dough makes it easier to handle, and the double powdered sugar roll is essential for that snowy appearance.