Description
These Peppermint Snowball Cookies are buttery, tender, and bursting with festive peppermint flavor. Rolled in confectioners' sugar for a snowy, sweet coating, they are perfect for the holiday season. The crushed candy canes folded into the dough add a delightful crunch and extra minty brightness, making these cookies a festive treat for any cookie platter.
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
- Beat Butter and Sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute until smooth and creamy. Add 3/4 cup confectioners’ sugar and beat on low speed to incorporate, then increase speed to medium-high and beat until creamy. Scrape down bowl sides as needed.
- Add Extracts: Beat in the vanilla and peppermint extracts on medium-high speed until fully combined.
- Incorporate Dry Ingredients: Add the all-purpose flour and salt, beating on low speed. The dough will look dry but continue mixing, then increase to high speed until the dough comes together.
- Fold in Candy Canes: Gently beat in the crushed candy canes until evenly distributed.
- Chill Dough: Cover the dough tightly and refrigerate for at least 30 minutes and up to 3 days. If chilling longer than 3 hours, let dough 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 baking mats.
- Shape Cookies: Scoop or roll 1 tablespoon (20g) portions of cookie dough into balls. Place them on baking sheets at least 2 inches apart.
- Bake: Bake cookies for about 15 minutes until the bottom edges are golden brown and tops barely browned.
- First Sugar Coating: Let cookies cool on the baking sheet for 5 minutes, then gently roll them in confectioners’ sugar to coat completely. Place on wire racks to cool completely.
- Second Sugar Coating: Once fully cooled, roll cookies 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 freeze well up to 3 months. Thaw in the refrigerator or at room temperature before serving.
- Unbaked cookie dough balls also freeze well for up to 3 months. To bake, place frozen dough balls on baking sheets and bake for an extra minute; no thawing needed.
- You can crush candy canes in a zip-top bag with a rolling pin for easy candy crush.
- Use parchment paper or silicone mats to prevent sticking and aid easy cleanup.
- Letting dough rest at room temperature after chilling softens it slightly for easier rolling.
- Be gentle when rolling cookies in confectioners’ sugar so the coating remains intact.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
