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A tray of peppermint snowball cookies dusted with powdered sugar simply means holiday magic in my kitchen. They have the perfect crumbly texture with a fresh burst of peppermint. Each bite is merry and bright, making these cookies one I bake again and again for my family’s winter gatherings.
I started baking these for our neighborhood cookie swap and now everyone asks for the recipe. My youngest loves hiding them behind the tinsel for a midafternoon treat.
Gather Your Ingredients
- Unsalted butter: ensures cookies are tender and rich. Use high quality butter for the best flavor.
- Confectioners sugar: melts smoothly into the dough, guaranteeing a delicate texture. Sift for a lumpfree finish.
- Vanilla extract: enhances sweetness. Choose pure vanilla for optimal aroma.
- Peppermint extract: infuses the cookies with a cool, refreshing holiday flavor. Go for natural peppermint extract to avoid artificial aftertastes.
- All-purpose flour: forms the structure of the cookie. Spoon and level to avoid dense cookies.
- Salt: elevates all the flavors and balances sweetness. Use fine sea salt for even distribution.
- Crushed candy canes: deliver pops of minty crunch. Use fresh candy canes for vibrant color and flavor.
How to Make It
- Soften and Cream Butter
- Beat unsalted butter in a large mixing bowl on medium speed for at least three minutes until light and creamy. This is the foundation for tender cookies.
- Sweeten the Base
- Add confectioners sugar, then continue beating until the mixture is fluffy and holds soft peaks. Scrape down the bowl to ensure everything incorporates evenly.
- Flavor Boost
- Mix in vanilla extract and peppermint extract. Blend just until combined to avoid overmixing which can toughen dough.
- Add Dry Ingredients
- On low speed, gradually beat in allpurpose flour and salt. Add flour in batches, scraping down between additions. The dough will look a bit crumbly at first but fully comes together.
- Fold in Candy Canes
- With a spatula, fold in crushed candy canes gently. Overmixing may cause the candies to melt and bleed color.
- Chill for Structure
- Cover the bowl and refrigerate dough for at least 30 minutes until firm. This makes the cookies easier to shape and helps set their texture.
- Prep for Baking
- Preheat oven to three hundred fifty degrees Fahrenheit and line two baking sheets with parchment paper. Scoop one tablespoon portions and roll between your palms for perfectly round cookies. Place them gently two inches apart for even baking.
- Bake to Perfection
- Bake for fifteen minutes or until bottoms are lightly golden but tops remain pale. The pale color is key for that classic snowball look.
- Sugar Coat
- Let cookies cool for five minutes on the tray, then roll the stillwarm cookies generously in powdered sugar. This coating sticks best when cookies are slightly warm.
Peppermint extract is a tiny bottle of Christmas cheer in my pantry. I remember my daughter’s laughter as she tried rolling the warm cookies in sugar with sticky fingers. It is the one tradition we look forward to as soon as the weather turns chilly.
Flavor Boosters
Try swapping peppermint extract for almond or orange extract for a flavor twist. Use glutenfree all purpose flour if your family needs a wheat free option. If you do not have candy canes on hand, mini peppermint candies work just as well pulverized.
Serving Suggestions
Stack cookies on a platter, dust with fresh snow of powdered sugar, and tuck in a few mint leaves for color. These pair beautifully with mugs of hot chocolate or peppermint tea. I love packaging them in clear bags tied with ribbon for homemade gifts.
Creative Twists
Switch out peppermint for lemon or orange zest in springtime or lavender sugar in summer. Around Valentines Day, dip in pink sprinkles for a sweet touch. Add cocoa powder for a chocolate peppermint variation.
These peppermint snowball cookies always bring out big smiles and sweet holiday memories. Bake a batch, share with friends, and let the magic linger all season long.
Common Questions About This Recipe
- → Can I substitute peppermint extract with another flavor?
Yes, vanilla or almond extract can be used, but the cookies will lose their signature peppermint taste that makes them perfect for the holidays.
- → Do I need to chill the dough before baking?
Chilling the dough is important for easy shaping and to prevent the cookies from spreading during baking, resulting in a tender, round shape.
- → How do I achieve the snowy powdered sugar coating?
Roll the slightly warm cookies in confectioners’ sugar soon after baking to help it adhere, and sprinkle again once fully cooled for an extra snowy look.
- → Are these cookies suitable to make ahead for gifting?
Yes, peppermint snowball cookies store well in an airtight container for several days, making them a great choice for sharing during the holiday season.
- → Can the dough or baked cookies be frozen?
Both the shaped dough and baked cookies freeze well. Thaw and roll in sugar before serving for best texture and appearance.