Peppermint snowball cookies
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!
Prep Time20 mins
Cook Time8 mins
Chilling time30 mins
Total Time28 mins
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 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.
Source: Mom on Timeout