Description
Peppermint Snowball Cookies are festive, buttery treats infused with peppermint extract and crushed candy canes, coated generously in confectioners’ sugar to create a light, snowy exterior. Perfect for holiday celebrations, these cookies are tender, flavorful, and wonderfully festive with a delightful crunch from the crushed candy canes.
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 dough: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter on medium speed for 1 minute until smooth and creamy. Add the 3/4 cup confectioners’ sugar and beat on low speed until incorporated, then increase to medium-high speed until fully combined and creamy. Scrape down the bowl as needed. Add the vanilla and peppermint extracts and beat on medium-high speed until combined. Add the flour and salt and beat on low speed—initially, the dough will appear dry. Once flour is incorporated, speed up to high and beat until the dough comes together. Finally, fold in the crushed candy canes.
- Chill the dough: Cover the dough tightly and refrigerate for at least 30 minutes, up to 3 days. If chilling more than 3 hours, let the dough sit at room temperature for 30 minutes before shaping, as it will be stiff.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats and set aside. Pour the confectioners’ sugar for coating into a shallow bowl.
- Shape and bake cookies: Using 1 tablespoon (20g) of dough per cookie, roll into balls and place on the prepared baking sheets at least 2 inches apart. Bake for about 15 minutes, until the bottoms are golden brown and the tops are just barely browned.
- Coat the cookies: Let the cookies cool on the baking sheet for 5 minutes. Then gently roll each cookie in the confectioners’ sugar to coat fully. Transfer to wire racks to cool completely. Once cooled, roll the cookies in confectioners’ sugar again to create a thick, snowy coating.
- Store the cookies: Store cookies covered at room temperature for up to 1 week to maintain freshness.
Notes
- Baked cookies freeze well for up to 3 months; thaw in the refrigerator or at room temperature.
- Unbaked cookie dough balls also freeze up to 3 months; bake from frozen and add an extra minute to baking time, no thawing required.
- Using an electric mixer with a paddle attachment helps achieve a smooth, creamy dough.
- Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Letting refrigerated dough rest at room temperature before shaping eases rolling and ensures uniform cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
