Description
Peppermint Snowball Cookies are festive, melt-in-your-mouth treats bursting with sweet cream butter, mini chocolate chips, and refreshing peppermint flavor. Coated in a double layer of powdered sugar and crushed peppermint candies, these cookies make a perfect holiday delight or winter snack, offering a snowy, colorful twist with a hint of chocolate chip goodness.
Ingredients
Scale
Dry Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 3 cups powdered sugar, divided (2 cups and 1 cup)
- ¼ cup finely crushed peppermint candies
Wet Ingredients
- 1 cup salted sweet cream butter, softened
- 1 teaspoon pure peppermint extract
- ½ teaspoon pure vanilla extract
- 5–6 drops hot pink/rose food color gel
Add-ins
- 1¼ cup mini semi sweet chocolate chips
Instructions
- Prepare Dry Ingredients: Whisk together the all-purpose flour and cornstarch in a bowl. Set aside.
- Beat Butter and Sugar: Using a stand mixer or handheld mixer on medium-high, beat the softened butter for 30 seconds, then add 1 cup of powdered sugar and continue beating for 1 to 1½ minutes until creamy.
- Add Extracts: Lower the mixer speed to medium-low, then add the peppermint extract and vanilla extract, mixing gently to combine.
- Incorporate Dry Ingredients: Keep the mixer on medium-low and add the flour and cornstarch mixture. Mix just until well incorporated, careful not to overmix.
- Add Color and Chips: Increase mixer speed to medium, add the hot pink food color gel, mixing until the color is uniform. Then fold in the mini semi sweet chocolate chips until evenly distributed.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 10 minutes to make it easier to handle.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F. Line two baking sheets with parchment paper, one for baking and one for cooling and rolling the cookies.
- Shape and Bake: Use a 1-tablespoon cookie dough scoop to portion out dough balls. Roll into balls and place them 1 inch apart on the prepared baking sheet. Bake for 12 minutes until lightly set.
- Prepare Coating Mixture: In a medium bowl, whisk together the remaining 2 cups powdered sugar and finely crushed peppermint candies. Set aside.
- First Coating: Remove cookies from the oven, let them rest on the baking sheet for 5 minutes, then roll each cookie in the powdered sugar and peppermint candy mixture. Transfer coated cookies to the second baking sheet.
- Cool and Second Coating: Allow the coated cookies to cool completely before rolling them again in the powdered sugar mixture for a snowy, double coating finish.
Notes
- Store leftovers in an airtight container for up to 5 days to maintain freshness.
- Freeze baked cookies for up to 3 months for long-term storage.
- You may make the dough a day ahead and store it chilled in the refrigerator.
- Ensure butter is softened at room temperature, not melted, to prevent cookies from spreading too much during baking.
- Double coating with powdered sugar gives the classic snowball cookie appearance; do not roll cookies until completely cooled to avoid breakage.
- Use peppermint extract only; mint extract can impart an undesirable toothpaste-like flavor.
- To crush peppermint candies easily, place them in a sealed plastic bag and smash with a rolling pin.
- Optionally, add a tablespoon of crushed peppermint candies directly into the cookie dough for extra minty flavor.
