Peppermint Snowball Cookies Recipe

Butter: Provides the rich, creamy base for the cookies.

Powdered sugar: Used for sweetness and to roll the cookies, giving them their snowball appearance.

Vanilla extract: Adds a subtle depth of flavor to the dough.

Peppermint extract: Infuses the cookies with a refreshing minty taste.

All-purpose flour: The main structure-building ingredient for the cookies.

Salt: Enhances the overall flavor by balancing the sweetness.

Crushed peppermint candies: Adds a crunchy texture and extra peppermint flavor.

When crushing peppermint candies, place them in a zip-top bag and use a rolling pin to gently break them into smaller pieces. This method helps to control the size of the pieces and prevents the candies from scattering all over your kitchen.

• butter - Substitute with margarine: Margarine can be used as a direct replacement for butter in most baking recipes, providing a similar texture and moisture content.

• powdered sugar - Substitute with granulated sugar: Use granulated sugar blended into a fine powder to mimic the texture of powdered sugar.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile that can enhance the taste of the cookies.

• peppermint extract - Substitute with mint extract: Mint extract offers a similar minty flavor and can be used in equal amounts.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, though it may make the cookies denser.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• crushed peppermint candies - Substitute with crushed candy canes: Crushed candy canes offer the same peppermint flavor and crunchy texture.

• additional powdered sugar for rolling - Substitute with granulated sugar: Granulated sugar can be used for rolling, though it will provide a different texture and less of a melt-in-your-mouth feel.

• Allow the cookies to cool completely before storing. This ensures they maintain their delightful texture and don't become soggy.

• Place the cookies in an airtight container. Layer them with parchment paper or wax paper between each layer to prevent them from sticking together.

• Store the container at room temperature. These desserts can stay fresh for up to a week when stored properly.

• If you prefer to keep them longer, you can freeze the cookies. First, arrange them in a single layer on a baking sheet and place them in the freezer for about an hour. This step prevents them from sticking together.

• Once the cookies are frozen solid, transfer them to a freezer-safe container or a zip-top freezer bag. Again, use parchment paper or wax paper between layers to keep them from sticking.

• Label the container with the date. Frozen cookies can be stored for up to three months without losing their delightful flavor and texture.

• When you're ready to enjoy the cookies, simply remove the desired amount from the freezer and let them thaw at room temperature for about 30 minutes.

• For an extra touch of sweetness, you can roll the thawed cookies in powdered sugar again before serving. This will give them that freshly-made appearance and taste.

• Avoid storing the cookies in the refrigerator, as this can cause them to dry out and lose their delicate, melt-in-your-mouth quality.

• Preheat your oven to 300°F (150°C). This lower temperature ensures that the cookies warm up gently without becoming too dry or overcooked.

• Place the peppermint snowball cookies on a baking sheet lined with parchment paper. This prevents them from sticking and makes cleanup easier.

• Cover the cookies lightly with aluminum foil. This helps to retain moisture and prevents the tops from browning too much.

• Heat the cookies in the oven for about 5-7 minutes. Keep a close eye on them to ensure they don't overheat.

• Remove the cookies from the oven and let them cool slightly on the baking sheet for about 2 minutes.

• Roll the cookies in additional powdered sugar once they are warm but not hot. This helps to refresh their snowy appearance and adds a touch of sweetness.

• Alternatively, you can use a microwave for a quicker method. Place a few cookies on a microwave-safe plate.

• Cover the cookies with a damp paper towel. This helps to keep them moist while reheating.

• Microwave on medium power for 10-15 seconds. Check the cookies and add a few more seconds if needed, but be careful not to overheat them.

• Let the cookies sit for a minute before rolling them in powdered sugar again.

• For an even gentler method, use a toaster oven. Preheat the toaster oven to 300°F (150°C).

• Place the cookies on the toaster oven tray and cover them lightly with aluminum foil.

• Heat for about 5 minutes, checking frequently to ensure they don't overheat.

• Remove from the toaster oven and let them cool slightly before rolling in powdered sugar.

• If you prefer a stovetop method, use a double boiler. Fill the bottom pot with water and bring it to a simmer.

• Place the cookies in the top pot, ensuring they are not touching the water.

• Cover the top pot and let the cookies warm gently for about 5 minutes.

• Remove the cookies and let them cool slightly before rolling in powdered sugar.

• Oven: Preheat to 350°F (175°C) to bake the cookies.

• Mixing bowl: Used to cream together the butter and powdered sugar, and to mix in the other ingredients.

• Electric mixer: Helps to cream the butter and sugar until light and fluffy, and to mix in the extracts and flour.

• Measuring cups: Essential for accurately measuring the butter, powdered sugar, and flour.

• Measuring spoons: Used to measure the vanilla extract, peppermint extract, and salt.

• Spatula: Useful for scraping down the sides of the mixing bowl and ensuring all ingredients are well combined.

• Baking sheet: An ungreased surface to place the dough balls on for baking.

• Cooling rack: Allows the cookies to cool properly after baking.

• Rolling pin: Optional, but can be used to crush the peppermint candies if they are not pre-crushed.

• Small bowl: Used to hold the additional powdered sugar for rolling the cookies.

• Spoon: Handy for stirring in the crushed peppermint candies and for rolling the dough into balls.

Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.

Use a food processor: Crush peppermint candies quickly by pulsing them in a food processor.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Chill dough briefly: If the dough is too soft to handle, chill it in the fridge for 10 minutes to make rolling easier.

Line baking sheets: Use parchment paper on baking sheets for easy cleanup and to prevent sticking.

Double batch: Make a double batch and freeze half of the dough for future use.