These peppermint snowball cookies are a flavorful holiday cookie coated in a sweet powdered sugar and candy coating.
Prep Time15 minutesmins
Cook Time12 minutesmins
Total Time27 minutesmins
Keyword: Peppermint Snowball Cookies Recipe
1cupsalted sweet cream buttersoftened
3cupspowdered sugardivided (2 cups and 1 cup)
1teaspoonpure peppermint extract
½teaspoonpure vanilla extract
1¼cupmini semi sweet chocolate chips
5 to 6dropshot pink/rose food color gel
¼cuppeppermint candiesfinely crushed
Whisk together the flour and cornstarch. Set it aside.
Using either a stand mixer, or a large mixing bowl and a handheld mixer on medium-high, beat the softened butter for 30 seconds. Add the 1 cup of powdered sugar and beat for another 1 to 1½ minutes.
Lower the mixer speed to medium-low, add in the peppermint and vanilla extracts.
Keeping the mixer speed on medium-low, add in the flour mixture. Mix just until the ingredients are well incorporated.
Increase the mixer speed to medium and add the red food color. Mix just until the color is uniform.
Add in the mini chocolate chips and mix just until combined and well distributed.
Cover the dough and chill in the refrigerator for 10 minutes.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper, 1 for baking the dough balls, and one for the rolled cookies to finish cooling on. Set them aside.
Using a 1 tablespoon cookie dough scoop, scoop out the cookie dough. Roll the dough into a ball and place on the prepared baking sheet. Space the rolled cookie dough balls 1 inch apart. Bake for 10 to 12 minutes.
Add the remaining 2 cups powdered sugar and the crushed peppermint candies to a medium size mixing bowl. Whisk to combine. Set it aside.
Remove the cookies from the oven and allow them to rest on the cookie sheet for 5 minutes. Roll the cookies in the powdered sugar mixture. Transfer the coated cookies to the second prepared cookie sheet.
Once the coated cookies have completely cooled, roll them again in the powdered sugar mixture.
PRO TIP:You can make the dough a day ahead and chill in the refrigerator.PRO TIP:Make sure your butter is at room temperature and softened rather than melted. Otherwise, they will spread out too much during baking.PRO TIP: The easiest way to crush candy is to place candy in a Ziploc bag and smash it with a rolling pin.