Nothing screams winter like these peppermint snowball cookies! A soft, peppermint center gets coated with a dusting of powdered sugar. These practically melt in your mouth!
Amidst my crazy holiday stress and baking-palooza, I made my peppermint fudge as our gifts to teachers, neighbors, skating coaches, coworkers and everyone else in my life. All that peppermint extract must have gotten to my head because I thought it would be a bright idea to make another peppermint treat to give to neighbors.
The treat I had in mind were these beautiful peppermint snowball cookies. They are easy to bake and even easier to eat. Just pop a few of these in your mouth and they will practically melt before you've even begun chewing. The melted peppermint baking chips will give you an extra minty burst with every bite.
These snowball cookies are perfect for a cold wintry day, and you can dress them up or down depending your mood. Change up the food coloring, the baking chips and even the dusting on top (you could do cocoa powder if you wanted a truffle-like appearance). Just make sure that you save at least half a dozen for yourself because they are addictive.
Peppermint snowball cookies
- 2 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar, plus more for dusting
- 2 and 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon peppermint extract
- red food coloring, optional
- 3/4 cup Andes peppermint baking chips, optional
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter and powdered sugar on medium speed until soft and fluffy, about 2-3 minutes. Add in the flour and salt until well mixed. Add the peppermint and food coloring if using. Turn the mixer off and fold in the baking chips by hand.
Transfer the bowl to the refrigerator and allow to cool for at least 30 minutes.
Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Using a medium cookie scoop, portion out about a golf ball sized piece of dough. Roll it in between your hands to form a ball. Space them out on the baking sheet (they will not spread).
Bake in your preheated oven for 7-8 minutes. Allow to cool completely.
Fill a small bowl with powdered sugar. Once the cookies have cooled, dunk each one into the bowl of powdered sugar to coat completely. Transfer to whatever container you want to use to store them in. Dust with additional powdered sugar if desired.
Leftover cookies should be stored in an airtight container at room temperature and will keep for a few days.
Yield: About 24 golf ball sized cookies
Source: Mom on Timeout