These peppermint snowball cookies are a delightful holiday treat that will melt in your mouth. The combination of buttery dough and refreshing peppermint creates a festive flavor perfect for the season. Rolled in powdered sugar, they resemble little snowballs, adding a whimsical touch to your dessert table.
Peppermint extract and crushed peppermint candies might not be common pantry items. When heading to the supermarket, look for peppermint extract in the baking aisle near other flavorings. Crushed peppermint candies can often be found in the candy section, especially around the holidays.
Ingredients for Peppermint Snowball Cookies
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.
Technique Tip for These Cookies
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.
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Alternative Ingredients
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.
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How To Store / Freeze These Cookies
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.
How To Reheat Leftovers
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.
Best Tools for This Recipe
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.
How to Save Time on Making These Cookies
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.
Peppermint Snowball Cookies
Ingredients
Main Ingredients
- 1 cup butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup crushed peppermint candies
- 1 cup additional powdered sugar for rolling
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and ½ cup powdered sugar until light and fluffy.
- Mix in the vanilla and peppermint extracts.
- Gradually add the flour and salt, mixing until just combined.
- Stir in the crushed peppermint candies.
- Roll dough into 1-inch balls and place on an ungreased baking sheet.
- Bake for 10-12 minutes, or until set but not browned.
- Let cool for 5 minutes, then roll in additional powdered sugar while still warm.
- Let cookies cool completely, then roll in powdered sugar again.
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