Description
Peppermint Snowball Cookies are festive, buttery treats infused with peppermint extract and crushed candy canes, coated in a generous layer of confectioners’ sugar for a snowy finish. Perfect for holiday celebrations, these melt-in-your-mouth cookies deliver a refreshing peppermint flavor and a delicate crumbly texture.
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
- 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.
- Add Extracts: Beat in the vanilla and peppermint extracts on medium-high speed until combined.
- Incorporate Dry Ingredients: Add the flour and salt and beat on low speed. The dough will look dry, but once all of the flour is incorporated, turn the mixer up to high speed. The dough will come together. Finally, beat in the crushed candy canes.
- Chill Dough: Cover the cookie dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. For dough chilled more than 3 hours, let it sit at room temperature for 30 minutes before shaping to soften.
- Prepare for Baking: Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Pour the confectioners’ sugar needed for coating into a shallow bowl.
- Shape Cookies: Scoop or roll 1 tablespoon (20g) of cookie dough per cookie. Roll into balls and place on baking sheets at least 2 inches apart.
- Bake: Bake the cookies until golden brown on the bottom edges and just barely browned on top, about 15 minutes.
- First Sugar Coating: Allow the cookies to cool for 5 minutes on the baking sheet, then gently roll them in confectioners’ sugar to coat completely. Place cookies on wire racks to cool completely.
- Second Sugar Coating: After cookies have completely cooled, roll them again in confectioners’ sugar to ensure a thick, snowy coating.
- Storage: Store cookies covered at room temperature for up to 1 week.
Notes
- Baked cookies can be frozen for up to 3 months; thaw in the refrigerator or at room temperature.
- Unbaked cookie dough balls also freeze well for up to 3 months and can be baked from frozen, adding an extra minute to baking time.
- Allow thoroughly chilled dough to soften at room temperature before rolling for easier handling.
- Use a paddle attachment on your mixer for best results when creaming butter and mixing dough.
- Line baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.
- Use a shallow bowl for coating cookies in confectioners’ sugar for an even application.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
