These peppermint snowball cookies are a festive and flavorful twist on the classic snowball cookie. With a buttery texture, the refreshing burst of peppermint, and a light dusting of powdered sugar, these cookies are perfect for holiday gatherings or as a giftable treat.
Why You’ll Love This Peppermint Snowball Cookies
- Holiday-perfect: Packed with festive peppermint flavor and a snowy powdered sugar finish.
- Easy to make: Simple steps with minimal prep time.
- Versatile: Great for cookie platters, gifts, or a sweet treat with hot cocoa.
- Customizable: Adapt the recipe with mix-ins or decorations to suit your holiday theme.
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon peppermint extract
- 2 1/4 cups all-purpose flour
- 1/8 teaspoon salt
- 1 1/2 cups Andes Peppermint Crunch Baking Chips
- Additional powdered sugar for rolling
Kitchen Equipment Needed
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Parchment paper-lined baking sheets
- Wire cooling rack
Step-by-Step Instructions
Cream the Butter: In a large mixing bowl, use an electric mixer to cream the butter until light and fluffy.
Add Sugar and Flavoring: Mix in 1/2 cup of powdered sugar and the peppermint extract until well combined.
Incorporate Dry Ingredients: Gradually add the flour and salt, mixing until just combined. Fold in the Andes Peppermint Crunch Baking Chips.
Chill the Dough: Cover the dough and refrigerate for about 1 hour. This helps the dough firm up, making it easier to handle.
Shape the Cookies: Roll the chilled dough into 1-inch balls and place them 2 inches apart on a parchment paper-lined baking sheet.
Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 15 minutes, or until the bottoms are lightly golden brown.
Roll in Sugar: While the cookies are still warm, roll each one in powdered sugar to coat. Place on a wire rack to cool completely.
Variations
- Chocolate Drizzle: Drizzle melted dark chocolate over the cookies for a peppermint mocha twist.
- Candy Cane Crumble: Substitute some of the Andes Peppermint Chips with crushed candy canes for extra crunch.
- Gluten-Free: Use a 1-to-1 gluten-free baking flour for a gluten-free version.
- Extra Festive: Add red and green sanding sugar to the powdered sugar for a colorful finish.
Serving and Storage Tips
- Serving: Pair these cookies with hot cocoa, coffee, or eggnog for a festive treat.
- Storage: Store in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze unbaked dough balls or fully baked cookies for up to 2 months. Thaw before serving or baking.
Helpful Notes and Tips
- Chill the dough: Chilling ensures the cookies hold their shape during baking.
- Even baking: Rotate the baking sheets halfway through for uniform color and texture.
- Double rolling: Roll the cookies in powdered sugar a second time after they’ve cooled for a thicker, snowy coating.
Frequently Asked Questions
1. Can I use peppermint extract in place of Andes Peppermint Chips?
Yes, but the chips add texture and flavor. If skipping, increase the peppermint extract slightly and consider adding crushed candy canes.
2. What if I don’t have powdered sugar?
You can make your own by blending granulated sugar until fine and powdery.
3. How do I make smaller or larger cookies?
Adjust the size of the dough balls, but note that baking times may vary. Keep an eye on them!
4. Can I use salted butter?
Yes, but omit the added salt in the recipe.
5. Why are my cookies spreading too much?
Ensure the dough is properly chilled before baking, and avoid overmixing the butter.
These peppermint snowball cookies are a festive, delicious addition to any holiday celebration. With their melt-in-your-mouth texture and bright peppermint flavor, they’ll quickly become a seasonal favorite! Enjoy baking and sharing this sweet holiday treat!
