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Peppermint Snowball Cookies
Caroline

Peppermint Snowball Cookies

Soft, buttery holiday cookies rolled in powdered sugar and flavored with peppermint and crushed candy canes for a festive snowball finish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 30 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 3/4 cup confectioners' sugar, plus extra for rolling
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 2 1/4 cups all-purpose flour, spooned and leveled
  • 1/8 tsp salt
  • 1/3 cup finely crushed candy canes

Equipment

  • mixing bowls
  • electric mixer
  • measuring cups and spoons
  • baking sheets
  • parchment paper
  • Wire cooling rack
  • cookie scoop

Method
 

  1. Cream softened butter in a large bowl until smooth and creamy.
  2. Add 3/4 cup confectioners' sugar and beat until fluffy.
  3. Blend in vanilla extract and peppermint extract.
  4. Gradually mix in flour and salt on low speed until a dough forms.
  5. Gently fold in finely crushed candy canes.
  6. Cover the bowl and refrigerate for at least 30 minutes.
  7. Preheat oven to 350°F (177°C) and line baking sheets with parchment.
  8. Roll tablespoon portions of dough into balls and place 2 inches apart.
  9. Bake for 15 minutes, until bottoms are lightly golden and tops remain pale.
  10. Cool for 5 minutes, then roll warm cookies in powdered sugar.
  11. Cool completely on a wire rack, then roll again in powdered sugar before serving.

Notes

Add mini chocolate chips or dip in melted chocolate for a chocolate-mint variation. Store up to one week in an airtight container. Freeze uncoated cookies for up to two months and roll in sugar after thawing.