Description
Peppermint Snowball Cookies are festive, buttery treats infused with peppermint extract and crushed candy canes for a refreshing holiday flavor. Coated generously in confectioners’ sugar, these cookies have a delicate crumb and a melt-in-your-mouth texture, perfect for enjoying with a warm beverage or sharing during the holiday season.
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, use a handheld or stand mixer with a paddle attachment to beat the softened butter for 1 minute on medium speed until smooth and creamy.
- Add sugar and extracts: Add 3/4 cup confectioners’ sugar to the butter and beat on low speed until incorporated, then increase to medium-high speed and beat until creamy. Scrape down the bowl sides as needed. Beat in vanilla and peppermint extracts on medium-high speed until combined.
- Incorporate dry ingredients: Add the flour and salt to the mixture, beating on low speed initially. Though the dough looks dry at first, continue beating and gradually increase to high speed until the dough comes together fully.
- Mix in crushed candy canes: Beat in the crushed candy canes until evenly distributed throughout the dough.
- Chill the dough: Cover the dough tightly and refrigerate for at least 30 minutes and up to 3 days. If chilling longer than 3 hours, allow the dough to sit at room temperature for 30 minutes before shaping.
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.
- Shape and bake cookies: Scoop or roll 1 tablespoon (20g) of dough into balls and place them at least 2 inches apart on the baking sheets. Bake until the edges are golden brown and tops just barely browned, about 15 minutes.
- Coat and cool: Let cookies cool 5 minutes on the baking sheet, then gently roll in confectioners’ sugar to coat completely. Transfer to wire racks to cool fully, then roll again in confectioners’ sugar for a thick coating.
- Storage: Store cookies covered at room temperature for up to 1 week.
Notes
- Baked cookies freeze well for up to 3 months; thaw in refrigerator or at room temperature.
- Unbaked cookie dough balls also freeze for up to 3 months and can be baked directly from frozen by adding 1 extra minute to bake time.
- Use a handheld or stand mixer with a paddle attachment for best dough texture.
- Silicone baking mats or parchment paper prevent sticking and promote even baking.
- Let dough come to room temperature after extended chilling to make rolling easier.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
