Peppermint Snowball Cookies
Peppermint Snowball Cookies are festive, melt-in-your-mouth treats packed with peppermint flavor, perfect for the holiday season.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour 8 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar, sifted
- 2 1/4 cup all-purpose flour, spooned and leveled
- 1/2 tsp salt
- 1 tsp peppermint extract
- Red or pink food coloring
- 3/4 cup Andes peppermint baking chips
- Additional powdered sugar for coating
Instructions
- Beat butter and powdered sugar together until light and fluffy, about 2 minutes.
- Mix in flour, salt, and extract just until combined.
- Add food color a few drops at a time until desired color is achieved. Stir in peppermint baking chips.
- Refrigerate dough, covered, for at least 30 minutes.
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or silicone baking mat.
- Scoop out one tablespoon of dough at a time and form into a ball. Place on prepared sheet.
- Bake for 7 to 8 minutes. You do not want the cookies to get more than very lightly browned on the bottom. Let cool for 5 minutes on the baking sheet.
- Line another large baking sheet with parchment paper and dust liberally with powdered sugar.
- Place slightly cooled cookies on this baking sheet and dust with additional powdered sugar. Let cool completely.
- Fill a small bowl halfway with powdered sugar. Drop cookies one at a time into the bowl and turn until coated in powdered sugar.
- Store in an airtight container for up to 4 days.
Notes
- Make sure to sift the powdered sugar for a smoother texture.
- You can adjust the amount of food coloring based on your preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg