Description
Peppermint Snowball Cookies are soft, buttery holiday cookies with a peppermint twist and festive pink hue. Rolled in powdered sugar, they melt in your mouth and are perfect for cookie trays or gifting.
Ingredients
Scale
1 cup unsalted butter, softened
2/3 cup powdered sugar, sifted
2 1/4 cups all-purpose flour, spooned and leveled
1/2 teaspoon salt
1 teaspoon peppermint extract
Red or pink food coloring
3/4 cup peppermint baking chips
Additional powdered sugar, for coating
Instructions
- In a large mixing bowl, cream together the softened butter and 2/3 cup powdered sugar using a hand mixer or stand mixer. Beat until the mixture is light, fluffy, and pale — approximately 2 minutes. This step aerates the butter so cookies remain tender.
- Add the flour and salt to the butter mixture. Pour in the peppermint extract. Mix on low speed or stir by hand just until the dough begins to form. Do not overmix.
- Add a few drops of red or pink food coloring, then mix gently until the dough reaches your desired festive shade. Less coloring will give a soft pastel pink; more will deepen the hue.
- Fold in the peppermint baking chips so they are evenly distributed throughout the dough.
- Cover the dough with plastic wrap or place it in an airtight container and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to handle and preventing cookies from spreading too much while baking.
- Preheat your oven to 375°F (190°C). Prepare a large baking sheet by lining it with parchment paper or a silicone mat.
- Use a tablespoon or small cookie scoop to portion dough. Roll each portion between your hands to form a smooth ball, then place on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 7 to 8 minutes. The cookies should be just lightly set — avoid browning, especially on the bottom. They will still be delicate when hot.
- Allow the cookies to cool on the baking sheet for 5 minutes. Meanwhile, line another baking sheet with fresh parchment paper and dust generously with powdered sugar.
- Transfer the slightly cooled cookies to the powdered sugar‑dusted sheet and dust them with more powdered sugar. For an extra snowy finish, place the remaining powdered sugar in a small bowl, then drop cookies one at a time into the bowl and gently roll until evenly coated.
- Let the cookies cool completely. Once fully cool, store them in an airtight container.
Notes
Chill dough thoroughly for best shape. Avoid overbaking to keep cookies tender. Store in an airtight container up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 82 kcal
- Sugar: 3 g
- Carbohydrates: 8 g
- Protein: 1 g