Peppermint Snowball Cookies
These Peppermint Snowball Cookies are everything a Christmas cookie should be! Easy, beautiful, and packed with flavor!
Servings 48
Calories 82kcal
Ingredients
- 1 cup unsalted 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
Instructions
- Beat butter and powdered sugar together until light and fluffy, about 2 minutes.
- 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 or silicone baking mat.
- 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.
- Store in an airtight container for up to 4 days.
Notes
Tools Needed
- 11×17 inch sheet pan
- silicone baking mat or parchment paper
- hand mixer or stand mixer
Nutrition
Calories: 82kcal | Carbohydrates: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 60mg | Potassium: 7mg | Sugar: 3g | Vitamin A: 120IU | Calcium: 8mg | Iron: 0.3mg