If you didn’t already love snowball cookies, you will now! These Peppermint Snowball Cookies are everything a Christmas cookie should be! Easy, beautiful, and packed with flavor!
I love making snowball cookies. They are truly one of the easiest recipes out there and you can make them with virtually any flavor and a variety of add-ins. There’s a few things that I do with my snowball cookies that I think you should do too.
One. I chill my dough. I know. We’re busy, we don’t have a lot of time, etc., etc. But, if you want a more rounded snowball cookie, chilling the dough definitely helps.
Two. I make my cookies small. Like, pop in your mouth kind of small. Wanna know why? Envision what happens when you take a bite out of one of these delectable cookies…that’s right. Your little black dress, or, in my case, my little black PJs, are instantly covered in a fine dusting of powdered sugar. Festive? Yes. Classy? No. Keep these bad boys small and your clothes and floor will thank you.
Three. I am all about a double coating of powdered sugar. Many people like to gently dust the powdered sugar on after the cookies have cooled. Mmhhmm, you people are not my people. I like to dust my cookies with powdered sugar about 5 minutes after they come out of the oven and then, once cooled, roll them around in a bowl of powdered sugar until they are liberally coated.
Note: do not roll the cookies until they have completely cooled. These cookies are fragile when warm and will just completely fall apart on you.
So you’ll notice the pink interior…totally optional. I thought I was adding red food coloring because, well, the lid to my food color was red. But it was really pink. Thank you Wilton for confusing me. No really, I kinda love the pink! Would be perfect for Valentine’s too!
I added some Andes Peppermint Baking Chips to the dough and I love the extra peppermint-y flavor they give these cookies!
- 1 cup 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
- Beat butter and powdered sugar together until light and fluffy.
- 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.
- 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.
- Leftovers? Store in an airtight container for up to 4 days.
Calories: 82kcal | Carbohydrates: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 60mg | Potassium: 7mg | Sugar: 3g | Vitamin A: 2.4% | Calcium: 0.8% | Iron: 1.5%