Description
Buttery peppermint snowball cookies rolled twice in powdered sugar and filled with finely crushed candy for a festive melt in your mouth holiday treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely crushed peppermint candies
- 1 cup powdered sugar for rolling
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, beat softened butter and powdered sugar until smooth and creamy.
- Add vanilla extract and mix until combined.
- Gradually add flour and salt, mixing until just incorporated.
- Fold in finely crushed peppermint candies.
- Roll dough into small balls and place on prepared baking sheet.
- Bake for 10 to 12 minutes until bottoms are lightly golden.
- Allow cookies to cool slightly until warm but not hot.
- Roll each cookie gently in powdered sugar for the first coating.
- Once completely cooled, roll again in powdered sugar for a snowy finish.
Notes
- Crush peppermint candies finely to avoid large hard pieces.
- Do not overbake to maintain a tender texture.
- Roll twice in powdered sugar for the best snowy appearance.
- Store in an airtight container at room temperature for up to five days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: peppermint snowball cookies, candy cane snowball cookies, holiday butter cookies, powdered sugar peppermint cookies