Peppermint Crunch Balls are a festive delight, combining the buttery richness of cookies with the crisp, minty zing of crushed candy canes. Their red and white sparkle makes them the perfect addition to holiday dessert tables, cookie swaps, or gift boxes. The soft, melt-in-your-mouth center and crunchy coating create a treat that’s as satisfying to eat as it is beautiful to display. Plus, they’re easy to make, so you can enjoy them without spending all day in the kitchen.
Why Our Peppermint Crunch Balls Are the Best
Our Peppermint Crunch Balls aren’t just another holiday cookie—they’re a festive masterpiece! With minimal effort, you get a dessert that’s buttery, minty, and visually stunning. These cookies are perfect for holiday celebrations, and their vibrant peppermint flavor makes them stand out from the crowd.
Ingredients Notes for Peppermint Crunch Balls
Each ingredient in our Peppermint Crunch Balls plays a crucial role in creating their buttery, minty perfection.
For the Cookie Dough:
- 1 cup (2 sticks) butter, softened: Adds richness and helps create a tender, melt-in-your-mouth texture.
- 1 cup confectioners’ sugar: Provides a smooth sweetness and helps the cookies retain their delicate crumb.
- 1 egg: Acts as a binder to hold the dough together.
- 1/2 teaspoon peppermint extract: Gives the cookies their signature minty flavor.
- 1/2 teaspoon vanilla extract: Balances the mint with a warm, subtle sweetness.
- 2 1/2 cups all-purpose flour: Provides structure to the cookies.
- 1/4 teaspoon salt: Enhances the flavors and balances the sweetness.
For the Coating:
- 1 cup finely crushed candy canes (about 5-6 candy canes): Adds festive flavor and crunch.
- 3 tablespoons granulated sugar: Blends with the candy canes to create a sweet, sparkly coating.
Kitchen Tools Needed for Peppermint Crunch Balls
- Mixing bowls (large and small)
- Electric mixer or hand whisk
- Plastic wrap
- Baking sheets
- Cooking spray or parchment paper
- Wire racks
- Rolling pin or food processor (for crushing candy canes)
- Small bowl (for coating mixture)
How to Make Peppermint Crunch Balls
Step 1: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and confectioners’ sugar using an electric mixer or whisk. Beat for 3-4 minutes, until the mixture is light and fluffy. This step ensures a light and tender cookie texture.
Step 2: Add the Egg and Extracts
Add the egg, peppermint extract, and vanilla extract to the creamed mixture. Beat until smooth and fully incorporated.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until the dough comes together. The dough should be soft but not sticky.
Step 4: Chill the Dough
Wrap the dough in plastic wrap and refrigerate for 1 hour. Chilling the dough firms it up, making it easier to handle and ensuring the cookies hold their shape while baking.
Step 5: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease your baking sheets or line them with parchment paper to prevent the cookies from sticking.
Step 6: Prepare the Candy Cane Coating
While the dough is chilling, crush the candy canes into fine crumbs using a rolling pin or food processor. Mix the crushed candy canes with granulated sugar in a small bowl.
Step 7: Shape the Cookies
Remove the dough from the refrigerator and roll it into 1-inch balls. Coat each ball thoroughly in the candy cane-sugar mixture, pressing lightly to ensure the coating sticks.
Step 8: Bake the Cookies
Place the coated balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. The centers should remain soft and slightly underbaked, as they will firm up while cooling.
Step 9: Cool the Cookies
Transfer the baked cookies to wire racks and allow them to cool completely. This ensures the cookies stay light and crisp without becoming too hard.
How to Store Peppermint Crunch Balls
- Room Temperature: Store in an airtight container at room temperature for up to 7 days.
- Freezing: These cookies freeze beautifully. Layer them with parchment paper in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
Peppermint Crunch Ball Variations
- Chocolate-Dipped Peppermint Crunch Balls: Dip half of each cooled cookie in melted chocolate for a luxurious touch. Let the chocolate set before serving.
- Extra Peppermint Flavor: For a bolder mint flavor, increase the peppermint extract to 1 teaspoon.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make these cookies suitable for gluten-free diets.
- Sprinkle Twist: Add festive sprinkles to the candy cane mixture for an extra pop of color.
What to Serve with Peppermint Crunch Balls
Pair these cookies with:
- Hot Chocolate: The rich, creamy cocoa perfectly complements the crisp mint flavor.
- Peppermint Mocha: A minty coffee drink enhances the holiday vibes.
- Vanilla Ice Cream: Serve the cookies alongside a scoop of vanilla ice cream for an indulgent dessert.
For a fun holiday platter, pair them with other festive treats like gingerbread cookies or chocolate truffles.
Top Tips for Perfect Peppermint Crunch Balls
- Chill the Dough: Chilling the dough prevents spreading and makes it easier to roll into balls.
- Crush Candy Canes Finely: Ensure the candy canes are crushed into small pieces so they adhere well to the cookie dough.
- Use Parchment Paper: Lining your baking sheets helps prevent sticking and makes cleanup a breeze.
- Don’t Overbake: Bake just until the edges are lightly golden to keep the cookies soft and buttery.
- Work Quickly: Roll and coat the cookies quickly to prevent the dough from warming up too much.
Helpful Notes
- Pre-Crushed Candy Canes: Save time by using pre-crushed peppermint candy pieces, available during the holidays.
- Consistent Size: Use a cookie scoop to create uniform dough balls for even baking.
- Cooling Rack: Transfer cookies to a wire rack immediately after baking to avoid overcooking on the hot baking sheet.
Tips from Well-Known Chefs
- Ina Garten: “Chilling your cookie dough ensures a professional, bakery-style finish.
- Martha Stewart: “Adding a drizzle of melted chocolate over the top of peppermint cookies makes them even more festive.”
- Christina Tosi: “For the ultimate holiday cookie, use a combination of candy canes and peppermint candies for texture and flavor.
Frequently Asked Questions
Can I use peppermint extract instead of candy canes?
Peppermint extract adds flavor to the dough, but crushed candy canes are essential for the signature crunchy coating.
Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 2 days or frozen for up to 1 month.
How do I crush candy canes?
Place the candy canes in a zip-top bag and crush them with a rolling pin or pulse them in a food processor.
Can I use margarine instead of butter?
While margarine can be used, butter provides a richer flavor and better texture.
How do I know when the cookies are done?
The cookies should be golden around the edges and slightly soft in the center.
These Peppermint Crunch Balls are the ultimate holiday cookie—crisp, minty, buttery, and oh-so-festive! Whether you’re serving them at a party or gifting them to loved ones, they’ll quickly become a holiday favorite. Happy baking!
Peppermint Crunch Balls
Ingredients
For the Dough:
- – 1 cup 2 sticks butter, softened
- – 1 cup confectioners’ sugar
- – 1 egg
- – 1/2 tsp peppermint extract
- – 1/2 tsp vanilla extract
- – 2 1/2 cups all-purpose flour
- – 1/4 tsp salt
For the Coating:
- – 1 cup crushed candy canes about 5-6 candy canes
- – 3 tbsp granulated sugar
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and confectioners’ sugar until light and fluffy, about 3-4 minutes.
- Add Egg and Extracts: Beat in the egg, peppermint extract, and vanilla extract until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until the dough forms.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 1 hour to firm up.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or grease lightly.
- Prepare Candy Coating: Crush the candy canes into fine pieces using a food processor or rolling pin. Mix the crushed candy canes with granulated sugar in a small bowl.
- Shape the Cookies: Roll chilled dough into 1-inch balls. Coat each ball thoroughly in the candy cane-sugar mixture, pressing lightly to help the coating stick.
- Bake the Cookies: Place the coated dough balls on the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. The centers should remain soft.
- Cool and Serve: Transfer the cookies to wire racks to cool completely. Serve as is or package for gifting!
Notes
- Storage Tip: Store in an airtight container at room temperature for up to 7 days, or freeze for up to 3 months.
- Customizations: Add festive sprinkles to the candy coating or dip cooled cookies in melted chocolate for extra flair.
- Crushing Candy Canes: Use a food processor for a fine, even texture, or a rolling pin for larger crunchy pieces.
