Peppermint Snowballs

These yummy snowball cookies are ready for the holidays. Dusted with powdered sugar and full of peppermint flavor, this easy cookie recipe is sure to be a hit.

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  • Makes: 36 servings
  • Serving Size: 1 cookie
  • Makes: about 36 cookies
  • Prep: 20 mins
  • Bake: 9 mins to 11 mins 350°F per batch
  • Cool: 6 mins per batch

Peppermint Snowballs

Directions

  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 2/3 cup powdered sugar, 1/2 cup crushed peppermint candies, the vanilla, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
  2. Shape dough into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheets. Bake for 9 to 11 minutes or until cookies are set and bottoms are light golden. Cool on cookie sheets for 1 minute. Transfer to a wire rack and let cool for 5 minutes. Roll the warm cookies in the 1 cup powdered sugar. Cool cookies completely on wire rack. Roll cooled cookies in powdered sugar again. If desired, dust cookies lightly with very finely crushed peppermint candies.

From the Test Kitchen

Dough may be shaped into balls, then frozen on parchment- or foil-lined cookie sheets. Transfer frozen balls to an airtight container; cover. Freeze for up to 3 months. When ready to bake, arrange frozen balls on cookie sheets. Let stand at room temperature while the oven preheats. Bake for 10 to 12 minutes or until set and light golden on the bottom.

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Peppermint Snowballs)

  • Per serving:
  • 103 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 14 mg chol. ,
  • 79 mg sodium ,
  • 14 g carb. ,
  • 0 g fiber ,
  • 7 g sugar ,
  • 1 g pro.

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