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Peppermint Snowball Cookies Recipe

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4.9 from 112 reviews

Peppermint Snowball Cookies are delightful bite-sized treats perfect for the holiday season. These buttery, tender cookies are infused with refreshing peppermint extract and coated in a dusting of powdered sugar for a snowy finish. Easy to make and wonderfully festive, they combine the classic flavor of vanilla with a cool peppermint twist, and optional chopped nuts add a pleasant crunch. Ideal for gifting or enjoying with a cup of hot cocoa.

Ingredients

Cookie Dough

  • 1 cup unsalted butter (room temperature)
  • 1 cup powdered sugar (plus extra for coating)
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 2 cups all-purpose flour (sifted)
  • ½ cup chopped nuts (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: In a large mixing bowl, beat together the room temperature unsalted butter and 1 cup of powdered sugar until the mixture becomes light, fluffy, and well blended, which creates a tender base for your cookies.
  3. Add Extracts: Stir in the vanilla and peppermint extracts thoroughly into the butter mixture to distribute the flavor evenly.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the sifted all-purpose flour and chopped nuts if using, ensuring nuts are evenly dispersed through the flour.
  5. Mix Dough: Gradually add the flour and nut mixture to the wet ingredients, folding gently until just combined. Overmixing can toughen the dough, so mix until there are no visible streaks of flour.
  6. Shape Cookies: Roll the dough into 1-inch diameter balls and place them spaced apart on the prepared baking sheets to allow spreading during baking.
  7. Bake: Bake in the preheated oven for 10 to 12 minutes, until the edges become lightly golden but the centers remain soft, ensuring the cookies stay tender.
  8. Cool and Coat: Let the cookies cool on the baking sheets for about 5 minutes to firm up slightly, then gently roll them in the extra powdered sugar to coat completely, enhancing the snowy appearance and adding sweetness.

Notes

  • For nut-free version, simply omit the chopped nuts.
  • Ensure butter is at room temperature to achieve the best creaming results.
  • Cookies will firm up as they cool; be careful not to overbake to keep them soft inside.
  • Store cookies in an airtight container at room temperature for up to one week.
  • These cookies also freeze well; freeze uncoated dough balls and coat with powdered sugar after thawing and baking.

Find it online: https://oliviabakes.com/peppermint-snowball-cookies-recipe/