Peppermint Crunch Balls are the perfect holiday treat, combining the sweet and creamy flavors of buttery cookies with the refreshing zing of peppermint. These delightful little cookies are rolled in crushed candy canes and granulated sugar, making them not only delicious but visually festive, too! They’re easy to make, and the combination of mint and sweetness will make them a hit at any holiday gathering.
Why You’ll Love This Recipe
- Perfect for the Holidays: With their festive red and white appearance and peppermint flavor, these cookies are ideal for holiday parties, cookie swaps, or a simple treat for yourself!
- Easy to Make: The dough comes together in no time, and there’s minimal mess involved. Plus, chilling the dough ensures the cookies maintain their shape while baking.
- Crispy & Buttery: These cookies have a light, crisp texture that melts in your mouth, making them a perfect contrast to the crunch of the candy canes.
Ingredients
- For the Cookie Dough:
- 1 cup (2 sticks) butter, softened
- 1 cup confectioners’ sugar
- 1 egg
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- For the Coating:
- 1 cup finely crushed candy canes (about 5-6 full-sized candy canes)
- 3 tablespoons granulated sugar
Kitchen Equipment Needed
- Mixing bowls (large and small)
- Electric mixer (optional, for creaming butter and sugar)
- Plastic wrap
- Baking sheets
- Cooking spray
- Wire racks (for cooling)
- Rolling pin (optional, for crushing candy canes)
- Small bowl (for candy cane mixture)
Step-by-Step Instructions
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 a hand whisk. Beat the mixture until it becomes light and fluffy—about 3-4 minutes. This helps incorporate air into the dough for a lighter texture.
Step 2: Add the Egg and Extracts
Add the egg, peppermint extract, and vanilla extract to the creamed butter and sugar mixture. Beat until everything is well combined and the mixture is smooth.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until fully incorporated. The dough will be soft, but it should come together without being too sticky.
Step 4: Chill the Dough
Cover the dough with plastic wrap and refrigerate for 1 hour. Chilling the dough makes it easier to handle and ensures the cookies keep their shape when baking.
Step 5: Preheat the Oven
Preheat your oven to 375°F (190°C). Coat your baking sheets with cooking spray or line them with parchment paper to prevent the cookies from sticking.
Step 6: Prepare the Candy Cane Coating
While the dough is chilling, finely crush the candy canes. You can do this by placing the candy canes in a zip-top bag and using a rolling pin to crush them, or by pulsing them in a food processor. Once crushed, mix the candy cane crumbs with the granulated sugar in a small bowl.
Step 7: Shape the Cookies
Once the dough has chilled, remove it from the fridge. Roll the dough into 1-inch balls and coat each ball completely in the candy cane-sugar mixture. Press lightly to ensure the coating sticks.
Step 8: Bake the Cookies
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are golden around the edges. They should remain soft in the center and slightly firm up as they cool.
Step 9: Cool the Cookies
Remove the cookies from the oven and transfer them immediately to wire racks to cool completely. This ensures they don’t overcook and become too crunchy.
Serving and Storage Tips
- Serving Suggestions: These Peppermint Crunch Balls are delicious on their own or paired with a warm cup of hot chocolate, coffee, or tea. Serve them at holiday parties or give them as gifts in a decorative tin or jar.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to a week. They also freeze well, so if you make a large batch, freeze them for up to 3 months. Just make sure to layer them with parchment paper to prevent them from sticking together.
Variations
- Chocolate-Dipped Peppermint Crunch Balls: For an extra indulgence, dip half of each cookie in melted dark or milk chocolate before rolling in the candy cane-sugar mixture. This adds a rich, sweet contrast to the minty cookies.
- Add More Peppermint Flavor: If you love mint, you can increase the amount of peppermint extract to 1 teaspoon for a stronger flavor.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. Be sure to check the rest of your ingredients for gluten content.
Helpful Notes
- Candy Cane Crumbs: If you’re in a rush, you can buy pre-crushed candy canes or peppermint candy pieces in stores, especially during the holiday season. Just ensure the pieces are fine enough to coat the cookies.
- Chill Time: Don’t skip the chilling step! It makes the dough easier to work with and ensures the cookies hold their shape as they bake.
- Cookie Size: Make sure to roll the dough into consistent 1-inch balls to ensure even baking. You can also use a cookie scoop for uniform size.
Tips from Well-Known Chefs
- Ina Garten: “Chilling cookie dough is one of the easiest ways to ensure a perfect cookie. It helps the dough hold its shape and prevents spreading too much during baking.”
- Martha Stewart: “Peppermint and chocolate are a match made in heaven. For a twist, add a drizzle of melted chocolate to the top of the cookies for a beautiful finish.”
- Christina Tosi: “For perfectly round cookies, use a cookie cutter after baking, while they’re still warm. This ensures each cookie looks perfectly shaped.”
Frequently Asked Questions
Q: Can I use peppermint extract in place of peppermint candies?
A: Yes, peppermint extract is used in the dough for flavor. However, the crushed candy canes are essential for the signature crunchy coating. The combination of both gives the cookies their unique peppermint flavor and texture.
Q: Can I make these cookies ahead of time?
A: Absolutely! You can make the dough ahead of time, refrigerate it for up to 2 days, and bake the cookies when you’re ready. The baked cookies also keep well for up to a week in an airtight container.
Q: How do I crush the candy canes?
A: Place the candy canes in a zip-top bag and crush them with a rolling pin, or use a food processor for a quicker method. Aim for small, fine pieces that will adhere to the cookie dough.
Q: Can I substitute the butter with margarine?
A: While margarine can be substituted for butter in most cookie recipes, it might alter the texture and flavor slightly. Butter provides a richer taste and a better texture in cookies.
Q: How do I know when the cookies are done?
A: The cookies should be golden brown around the edges but still soft in the center. If they’re too golden, they may become too crunchy after cooling.
These Peppermint Crunch Balls are a delicious and festive addition to your holiday baking. With their buttery texture and minty crunch, they’re sure to become a holiday favorite for years to come. Happy baking!
