Peppermint Snowball Cookies

$To make Peppermint Snowball Cookies, you need the following ingredients: - 1 cup unsalted butter, softened to room temperature - 1/2 cup powdered sugar, plus additional for dusting - 1 teaspoon pure vanilla extract - 1 teaspoon peppermint extract - 2 cups all-purpose flour - 1/2 cup cornstarch - 1/4 teaspoon salt - 1/2 cup crushed peppermint candies or crushed candy canes You can customize your cookies if needed. Here are some simple swaps: - Alternative sweeteners: You can use honey or maple syrup for a different sweetness. - Gluten-free flour options: If you're gluten-sensitive, use a 1:1 gluten-free flour blend instead of all-purpose flour. - Using baking powder instead of cornstarch: You can replace cornstarch with baking powder for a lighter texture, but it may affect the final look. The quality of your ingredients matters. Here are my best tips: - Choosing the right butter: Use high-quality unsalted butter for the best flavor. Look for brands that use cream only. - Freshness of extracts and spices: Always check the expiry date on your extracts. Fresh extracts give better flavor. - The importance of using crushed candies: Use fresh crushed peppermint candies or candy canes. This adds a nice crunch and bright flavor. These details will help your cookies shine and taste great! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line a baking sheet with parchment paper. This paper helps the cookies not stick and makes cleanup easy. In a large bowl, mix 1 cup of softened unsalted butter and 1/2 cup of powdered sugar. Use an electric mixer on medium speed. Cream them together until the mix is light and fluffy, which takes about 2-3 minutes. Next, add in 1 teaspoon of pure vanilla extract and 1 teaspoon of peppermint extract. Mix until fully combined. In another bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of cornstarch, and 1/4 teaspoon of salt. Slowly add this flour mix to the butter mixture. Stir with a spatula until the dough forms. Be careful not to overmix. Finally, fold in 1/2 cup of crushed peppermint candies for a nice crunch. Now, take portions of dough and roll them into 1-inch balls. Place these balls on the prepared baking sheet, leaving about 2 inches between each. This space allows the cookies to spread while baking. Bake the cookies in the preheated oven for 10-12 minutes. The edges should be lightly golden. The centers will look soft but will firm up as they cool. After baking, let the cookies cool on the baking sheet for 5 minutes. This helps them set before moving them to a wire rack. Once they cool completely, dust with extra powdered sugar for that snowy finish. To get fluffy cookies, always start with softened butter. This helps create air in the dough. Cream the butter and sugar until light and fluffy. This process usually takes about 2-3 minutes. Avoid overmixing the dough once you add the dry ingredients. Mix just until combined. Overmixing makes cookies tough rather than tender. For the best look, dust cookies with powdered sugar after they cool. Use a fine mesh sieve or sifter for even coverage. This creates a beautiful snowy effect. You can also display cookies on a festive platter. Sprinkle extra crushed peppermint candies on top for color and crunch. This will impress your guests at any holiday event. One common mistake is overbaking cookies. Keep an eye on them in the oven. They should be lightly golden at the edges. The centers may look soft, but they will firm up as they cool. Another mistake is storing cookies before dusting with sugar. Wait until they cool completely. This keeps the sugar from melting and losing its charm. Pro Tips Chill the Dough: For even better texture and to prevent spreading, chill the cookie dough for about 30 minutes before rolling into balls. Use Fresh Ingredients: Ensure your baking powder and extracts are fresh for the best flavor and rise in your cookies. Customize the Toppings: Feel free to substitute crushed peppermint with other crushed candies like chocolate or toffee for a unique twist. Store Properly: Keep your cookies in an airtight container at room temperature to maintain their freshness for longer. {{image_4}} You can add chocolate chips to the cookie dough for a sweet twist. This makes the cookies even more delightful. Consider using mini chocolate chips for a fun look. You can also try different extracts. Almond extract or orange extract can give a unique flavor that pairs well with peppermint. Just remember to use less if you choose a stronger extract. For a dairy-free option, replace the butter with a plant-based butter. Look for one that works well for baking. You can still keep that rich taste. If you need nut-free cookies, check your crushed peppermint candies. Some brands may process nuts. Always read labels to make sure your treats are safe for everyone. These cookies shine at Christmas, but they also fit other winter celebrations. For Valentine's Day, roll the cookies in pink or red sugar. For a snowy theme, use white chocolate drizzle on top. You can even shape them like hearts or stars. Adjusting the colors and shapes brings fun to any holiday table. To keep your peppermint snowball cookies fresh, store them in an airtight container. This will prevent them from drying out. You can use a cookie jar or a plastic container with a tight lid. Place a piece of parchment paper between layers if you stack them. This avoids sticking. Store the cookies at room temperature away from sunlight. You can freeze cookies before or after baking. To freeze before baking, scoop the dough into balls and place them on a baking sheet. Freeze until firm, then transfer to a freezer-safe bag. To bake, just add a few extra minutes to the bake time. If you freeze them after baking, let them cool first. Wrap each cookie in plastic wrap and then place them in a freezer bag. When you’re ready to enjoy them, thaw at room temperature for about an hour. For the best texture, eat them within a month. Peppermint snowball cookies last about one week at room temperature. Check for softness and flavor to know if they are still good. Signs of spoilage include a dry texture or strange smells. If you see any mold, throw them away right away. Enjoy your holiday treats while they are still fresh! Yes, you can use margarine instead of butter. However, it will change the taste and texture. Butter gives a rich flavor and a soft texture. Margarine may make the cookies less tender. The cookies might not taste as good. If you want the best flavor, stick with butter. You can tell the cookies are done by looking at the edges. They should be lightly golden. The centers may still look soft. This is okay, as they will firm up while cooling. If the edges are brown, you may have overbaked them. Trust your eyes, and check them closely. Yes, you can make the dough ahead of time. Just store it in the fridge for up to three days. Wrap it tightly in plastic wrap or place it in an airtight container. This helps keep the dough fresh. When you are ready, take it out and let it sit at room temperature for a bit before baking. We covered key ingredients needed for baking amazing cookies. You learned about substitutions, tips for quality, and how to prep. The step-by-step guide helped you mix, shape, and bake with ease. I shared tricks for the perfect texture and creative ideas for serving. Lastly, we discussed storage for freshness and answers to common questions. Baking cookies can be fun and rewarding. With the right tools and knowledge, you can create tasty treats every time. Enjoy your baking adventure and share them with friends!$

Peppermint Snowball Cookies

Delightful cookies with a peppermint flavor, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

Ingredients

1 cup unsalted butter, softened to room temperature
0.5 cup powdered sugar, plus additional for dusting
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
2 cups all-purpose flour
0.5 cup cornstarch
0.25 teaspoon salt
0.5 cup crushed peppermint candies or crushed candy canes

Instructions

Start by preheating your oven to 350°F (175°C). While the oven heats, line a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, use an electric mixer to cream together the softened butter and 1/2 cup of powdered sugar. Mix at medium speed until the mixture becomes light and fluffy, typically about 2-3 minutes.
Pour in the vanilla extract and peppermint extract, and mix until these flavors are well incorporated into the butter mixture.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until combined. Gradually add this flour mixture to the wet ingredients. Stir with a spatula or wooden spoon until the dough comes together, but be cautious not to overmix.
Carefully fold in the crushed peppermint candies, ensuring that they are evenly distributed throughout the cookie dough for that delightful crunch.
With your hands, scoop out portions of the dough and roll them into 1-inch balls. Place these dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers may appear soft, but they will firm up as they cool.
After baking, allow the cookies to cool on the baking sheet for 5 minutes. This helps them set before transferring to a wire rack to cool completely.
Once cooled, generously dust the cookies with powdered sugar using a sifter or a fine mesh sieve to achieve a beautiful snowy finish.

Notes

Arrange the cookies on a festive platter and sprinkle extra crushed peppermint candies over them for a colorful touch.

Keyword cookies, holiday, peppermint