Peppermint Snowball Cookies Recipe

Introduction

Peppermint Snowball Cookies are a festive treat perfect for the holiday season. These delicate, melt-in-your-mouth cookies combine buttery richness with a refreshing peppermint twist, dusted in sweet confectioners’ sugar for a snowy finish.

Ingredients

• 1 cup unsalted butter (softened to room temperature)
• ¾ cup confectioners’ sugar (plus more for coating)
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 ¼ cups all-purpose flour (spooned and leveled)
• ⅛ teaspoon salt
• ⅓ cup crushed candy canes (finely crushed)

Instructions

1. Step 1: In a large mixing bowl, beat the softened butter on medium speed until creamy.
2. Step 2: Add ¾ cup confectioners’ sugar and beat until smooth and fluffy.
3. Step 3: Mix in vanilla extract and peppermint extract.
4. Step 4: Gradually beat in flour and salt on low speed until a soft dough forms.
5. Step 5: Fold in crushed candy canes gently, being careful not to overmix.
6. Step 6: Cover and refrigerate the dough for at least 30 minutes to firm up.
7. Step 7: Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
8. Step 8: Scoop 1 tablespoon of dough and roll into balls. Place 2 inches apart on the baking sheets.
9. Step 9: Bake for 15 minutes, or until the bottoms are lightly golden. Tops should remain pale.
10. Step 10: Cool on the baking sheet for 5 minutes, then roll warm cookies in confectioners’ sugar.
11. Step 11: Transfer to a wire rack to cool completely, then roll in confectioners’ sugar again before serving.

Tips & Variations

• For a stronger peppermint flavor, add an extra ½ teaspoon of peppermint extract, but be careful not to overpower the dough.
• Use crushed peppermint candies or white chocolate chips in place of candy canes for a different texture and taste.
• Make cookie balls smaller for bite-sized treats, adjusting baking time to 12-13 minutes.
• Chilling the dough longer than 30 minutes helps prevent spreading and enhances flavor development.

Storage

Store cookies in an airtight container at room temperature for up to one week. To keep the coating fresh, roll in confectioners’ sugar again before serving if they have been stored for a few days. These cookies also freeze well for up to three months; thaw at room temperature and re-roll in sugar if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter to control the salt level in the cookies, but if you only have salted butter, omit or reduce the added salt in the recipe.

How do I crush candy canes safely?

Place candy canes in a sealed plastic bag and gently crush them using a rolling pin or the bottom of a heavy skillet. Be careful to avoid sharp shards and clean up thoroughly.

Peppermint Snowball Cookies Recipe

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5 from 60 reviews

Peppermint Snowball Cookies are festive, melt-in-your-mouth treats perfect for the holiday season. These buttery cookies are infused with peppermint extract and studded with crushed candy canes, then generously coated in confectioners’ sugar for a snowy appearance and sweet finish.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter (softened to room temperature)
• ¾ cup confectioners’ sugar (plus more for coating)
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 ¼ cups all-purpose flour (spooned and leveled)
• ⅛ teaspoon salt
• ⅓ cup crushed candy canes (finely crushed)

Instructions

1. Cream Butter: In a large mixing bowl, beat the softened butter on medium speed until creamy, creating a smooth base for the dough.
2. Add Sugar: Add ¾ cup confectioners’ sugar to the butter and beat until the mixture is smooth and fluffy, ensuring even sweetness.
3. Mix Extracts: Mix in the vanilla extract and peppermint extract thoroughly to infuse the dough with classic holiday flavors.
4. Add Dry Ingredients: Gradually beat in the all-purpose flour and salt on low speed until a soft dough forms, careful not to overwork the dough to keep it tender.
5. Fold in Candy Canes: Gently fold in the finely crushed candy canes, distributing them evenly without overmixing the dough.
6. Chill Dough: Cover the dough and refrigerate for at least 30 minutes to firm up, which will help in shaping the cookies.
7. Prepare Oven and Baking Sheets: Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking.
8. Shape Cookies: Scoop 1 tablespoon of chilled dough and roll into balls, placing each about 2 inches apart on the prepared baking sheets for even baking.
9. Bake: Bake the cookies for 15 minutes or until the bottoms turn lightly golden, but the tops remain pale for that classic snowball look.
10. First Sugar Coating: Let the cookies cool on the baking sheet for 5 minutes, then roll the warm cookies in confectioners’ sugar to begin the snowy coating.
11. Final Cooling and Coating: Transfer the cookies to a wire rack to cool completely, then roll them in confectioners’ sugar again before serving for a perfect sweet finish.

Notes

• Ensure the butter is softened to room temperature for easier mixing and fluffier cookies.
• Be careful not to overmix the dough once the flour is added to keep cookies tender.
• Crush candy canes finely to avoid large chunks in cookies that might affect the texture.
• Double coating with confectioners’ sugar gives the iconic snowball look and extra sweetness.
• Storing cookies in an airtight container will keep them fresh for up to a week.

Keywords: Peppermint Snowball Cookies, holiday cookies, peppermint extract cookies, candy cane cookies, festive cookies, Christmas cookies