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Peppermint Snowball Cookies Recipe

★★★★★

4.6 from 79 reviews
  • Author: Charlotte
  • Total Time: 55 minutes
  • Yield: About 24 cookies 1x

Description

Peppermint Snowball Cookies are festive, buttery treats bursting with peppermint flavor and studded with Andes peppermint baking chips. These delightful cookies are coated in powdered sugar, making them perfect for holiday celebrations or any time you crave a sweet and minty bite.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter (softened)
  • 2/3 cup powdered sugar (sifted)
  • 2 1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 tsp salt
  • 1 tsp peppermint extract
  • Red or pink food coloring (a few drops to achieve desired color)
  • 3/4 cup Andes peppermint baking chips

For Coating

  • Additional powdered sugar (for coating)

Instructions

  1. Cream butter and sugar: Beat the softened butter and sifted powdered sugar together until the mixture is light and fluffy, which takes about 2 minutes. This ensures a smooth, creamy base for the cookies.
  2. Add dry ingredients: Gradually mix in the all-purpose flour, salt, and peppermint extract just until combined to form the dough. Avoid overmixing to keep the cookies tender.
  3. Add coloring and chips: Slowly add a few drops of red or pink food coloring to the dough, stirring until you achieve the desired festive color. Then fold in the Andes peppermint baking chips evenly throughout the dough.
  4. Chill dough: Cover the dough and refrigerate it for at least 30 minutes to firm up, which makes it easier to shape and helps the flavors meld.
  5. Preheat oven and prepare baking sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  6. Scoop dough: Using a tablespoon, scoop portions of dough and roll each into a ball. Place the dough balls spaced apart on the prepared baking sheet.
  7. Bake cookies: Bake the cookies for 7 to 8 minutes until the bottoms are just very lightly browned. Remove from the oven and allow them to cool on the baking sheet for 5 minutes.
  8. Prepare for coating: Line another large baking sheet with parchment paper, then dust it generously with powdered sugar to create a base for coating the cookies.
  9. Coat snowball cookies: Place the slightly cooled cookies onto the prepared sheet and dust them with additional powdered sugar. Once completely cooled, drop each cookie individually into a small bowl filled halfway with powdered sugar and turn to fully coat each cookie.
  10. Store cookies: Keep the cookies in an airtight container at room temperature. They will stay fresh for up to 4 days, making them a great make-ahead treat.

Notes

  • Make sure the butter is softened but not melted for best creaming results.
  • If you don’t have Andes peppermint baking chips, substitute with white chocolate chips and a small amount of crushed peppermint candies.
  • Don’t overbake; the cookies should remain pale with just a slight color on the bottom.
  • Chilling the dough helps the cookies maintain their shape while baking.
  • Store in an airtight container to keep cookies fresh and prevent them from drying out.
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: peppermint cookies, snowball cookies, holiday cookies, peppermint baking chips, festive cookies, powdered sugar cookies, Christmas cookies

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