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Peppermint Snowball Cookies Recipe

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★★★★★

4.5 from 146 reviews

These Peppermint Snowball Cookies are buttery, festive treats bursting with a refreshing peppermint flavor and a delightful crunch from crushed candy canes. Rolled generously in confectioners’ sugar, these cookies are perfect for holiday celebrations or any time you crave a sweet, minty indulgence.

Ingredients

Scale

Cookie 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

  1. Prepare the Dough: In a large bowl, beat the softened butter with a handheld or stand mixer fitted with a paddle attachment on medium speed for 1 minute until smooth and creamy. Add 3/4 cup confectioners’ sugar and beat on low until incorporated, then increase to medium-high and continue beating until creamy. Scrape down the bowl as needed. Beat in the vanilla and peppermint extracts on medium-high speed until combined. Add flour and salt and mix on low speed until the flour is mostly incorporated. Increase mixer speed to high, beating until the dough comes together. Finally, fold in the crushed candy canes.
  2. Chill the Dough: Cover the dough tightly and refrigerate for at least 30 minutes or up to 3 days. For dough chilled longer than 3 hours, let it rest at room temperature for 30 minutes before shaping as it will be stiff after refrigeration.
  3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside. Pour the confectioners’ sugar needed for coating into a shallow bowl.
  4. Shape and Bake Cookies: Scoop or roll tablespoon-sized portions (about 20g) of dough into balls. Place them on the prepared baking sheets, spacing at least 2 inches apart. Bake for approximately 15 minutes, or until the bottom edges are golden brown and the tops are just barely browned.
  5. Initial Coating: Let the cookies cool on the baking sheet for 5 minutes. Then gently roll each warm cookie in the confectioners’ sugar to coat completely. Transfer to wire racks to cool fully. The sugar coating will initially melt and become sticky.
  6. Final Coating: Once the cookies have completely cooled, roll them in the confectioners’ sugar again to achieve a thick, final snowy coating that sticks perfectly.
  7. Storage: Store the cookies covered at room temperature for up to 1 week to maintain freshness.

Notes

  • For best flavor and texture, use real peppermint extract and freshly crushed candy canes.
  • Allow dough to sit at room temperature for easier handling if chilled for more than 3 hours.
  • Use parchment paper or silicone mats to prevent cookies from sticking and ensure even baking.
  • Cookies can be stored in an airtight container at room temperature for up to one week.
  • If desired, these cookies can be frozen before or after baking; thaw completely before coating if frozen before baking.

Keywords: peppermint cookies, snowball cookies, holiday cookies, peppermint snowball, candy cane cookies, festive baking, Christmas cookies

Find it online: https://thefoodrecipe.com/peppermint-snowball-cookies-recipe/