Peppermint Snowball Cookies
These peppermint snowball cookies are a flavorful holiday cookie coated in a sweet powdered sugar and candy coating.
Servings: 42 cookies
Calories: 141kcal
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 1 cup salted sweet cream butter softened
- 3 cups powdered sugar divided (2 cups and 1 cup)
- 1 teaspoon pure peppermint extract
- ½ teaspoon pure vanilla extract
- 5 to 6 drops hot pink/rose food color gel
- 1¼ cups mini semi sweet chocolate chips
- ¼ cup peppermint candies finely crushed
Instructions
- 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.
Notes
- You can make the dough a day ahead and chill in the refrigerator.
- Make sure your butter is at room temperature and softened rather than melted. Otherwise, they will spread out too much during baking.
- The easiest way to crush candy is to place candy in a Ziploc bag and smash it with a rolling pin.
Nutrition
Calories: 141kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 40mg | Potassium: 48mg | Fiber: 1g | Sugar: 12g | Vitamin A: 139IU | Calcium: 7mg | Iron: 1mg