Description
These Peppermint Snowball Cookies are delightful, buttery treats infused with peppermint extract and crushed candy canes for a festive twist. Rolled in confectioners’ sugar, they offer a perfect balance of sweet, minty flavor and a melt-in-your-mouth texture, ideal for holiday celebrations or a cozy winter snack.
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 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.
- Add extracts and dry ingredients: Beat in the vanilla and peppermint extracts on medium-high speed until combined. Add the flour and salt and beat on low speed. The dough will look dry and you may not think the flour will fully combine. Once all of the flour is incorporated, turn the mixer up to high speed. The dough will come together.
- Incorporate candy canes: Beat in the crushed candy canes until evenly distributed through the dough.
- Chill the dough: Cover the cookie dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. If chilling for more than 3 hours, let the dough sit at room temperature for at least 30 minutes before rolling, as it will be very stiff.
- Preheat oven and prepare pans: 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.
- Form and bake cookies: Scoop or roll 1 tablespoon (20g) of dough per cookie into balls and place on the baking sheets at least 2 inches apart. Bake for about 15 minutes until golden brown on the bottom edges and just barely browned on top.
- Coat cookies in sugar: Allow the cookies to cool for 5 minutes on the baking sheet. Then, gently roll them in the confectioners’ sugar to coat completely. Transfer the cookies to wire racks to cool completely.
- Final sugar coating: Once completely cooled, roll the cookies in confectioners’ sugar again to ensure the sugar coating sticks well and gives the classic snowball appearance.
- Storage: Store cookies covered at room temperature for up to 1 week.
Notes
- 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. Bake frozen dough balls for an extra minute without thawing.
- Using an electric mixer with a paddle attachment helps achieve the perfect cookie dough texture.
- Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Let chilled dough sit at room temperature before rolling if it has been refrigerated for several hours to make handling easier.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
