Description
These Peppermint Snowball Cookies are buttery, melt-in-your-mouth treats infused with festive peppermint flavor and crushed candy canes. Lightly crisp on the outside and tender inside, they are coated with confectioners' sugar for a snowy finish — perfect for holiday celebrations or anytime you want a sweet, minty delight.
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 using a handheld mixer or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 1 minute until smooth and creamy. Add 3/4 cup (90g) confectioners’ sugar and beat on low speed until incorporated, then increase speed to medium-high and beat until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Mix in vanilla and peppermint extracts on medium-high speed until blended.
- Add Dry Ingredients: Add the flour and salt to the bowl and beat on low speed. The dough may look dry at first but continue mixing until the flour is fully incorporated. Increase the mixer speed to high; the dough will come together. Finally, beat in the crushed candy canes until evenly distributed.
- Chill the Dough: Cover the cookie dough tightly and refrigerate for at least 30 minutes and up to 3 days. If chilling longer than 3 hours, let the dough sit at room temperature for 30 minutes before shaping to soften.
- Preheat Oven and Prep Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Pour 1 and 1/4 cups (150g) confectioners’ sugar for coating into a shallow bowl and set aside.
- Shape Cookies and Bake: Scoop or roll 1 tablespoon (20g) portions of dough into balls and place them on the baking sheets at least 2 inches apart. Bake for about 15 minutes, until the cookies are golden brown on the bottom edges and slightly browned on top.
- Coat Cookies: Let the cookies cool on the baking sheet for 5 minutes. Gently roll each warm cookie in the confectioners’ sugar to coat completely. Transfer to wire racks to cool completely; the sugar will melt and become sticky.
- Final Sugar Coating: Once fully cooled, roll the cookies again in confectioners’ sugar for a thick, snowy coating that will stick well.
- Storage: Store the cookies covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing: Baked cookies freeze well for up to 3 months. Thaw in the refrigerator or at room temperature before serving. Unbaked cookie dough balls also freeze well for 3 months; bake from frozen adding one extra minute to baking time—no need to thaw.
- Special Equipment: Using an electric mixer (handheld or stand), baking sheets, silicone mats or parchment paper, glass mixing bowl, and cooling rack will make preparation easier and ensure best results.
- Allow dough to soften before rolling if chilled more than 3 hours for easier handling.
- Crushed candy canes add a nice crunchy peppermint texture but can be adjusted or omitted if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 40 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: 25 mg
