Description
These Christmas Peppermint Snowball Sugar Cookies are festive, buttery, and melt-in-your-mouth delightful. Featuring a vibrant pink hue, mini chocolate chips, and a double coating of powdered sugar mixed with crushed peppermint candies, these cookies are perfect for holiday celebrations and gifting.
Ingredients
Scale
Dry Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 2 teaspoons cornstarch
Wet Ingredients
- 1 cup salted sweet cream butter, softened
- 2 cups powdered sugar (divided)
- 1 cup powdered sugar (for coating)
- 1 teaspoon pure peppermint extract
- ½ teaspoon pure vanilla extract
- 5-6 drops hot pink/rose food color gel
Add-ins & Topping
- 1¼ cup mini semisweet chocolate chips
- ¼ cup finely crushed peppermint candies
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour and cornstarch in a bowl, then set aside for later use.
- Cream Butter and Sugar: Using a stand mixer or handheld mixer on medium-high, beat the softened butter for 30 seconds. Add 1 cup of powdered sugar and continue beating for 1 to 1½ minutes until fluffy.
- Add Extracts: Reduce mixer speed to medium-low and add the peppermint and vanilla extracts, mixing briefly to combine.
- Incorporate Dry Ingredients: With mixer still on medium-low, gradually add the flour and cornstarch mixture. Mix just until combined and no dry streaks remain.
- Color the Dough: Increase mixer speed to medium, add the hot pink food coloring drops, and mix until the color is uniformly distributed throughout the dough.
- Add Chocolate Chips: Fold in the mini semisweet chocolate chips until evenly dispersed.
- Chill the Dough: Cover the dough and refrigerate for 10 minutes to firm up slightly for easier handling.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper—one for baking the cookies, the other for cooling them.
- Scoop and Shape Cookies: Use a 1 tablespoon cookie scoop to portion dough, then roll each portion into a ball. Place balls on the prepared baking sheet spaced 1 inch apart.
- Bake: Bake the cookies for 12 minutes until edges are set but centers remain soft.
- Prepare Coating Mixture: Meanwhile, whisk together the remaining 2 cups powdered sugar and finely crushed peppermint candies in a medium bowl. Set aside.
- Cool and Coat Cookies: Remove cookies from the oven and let cool on the baking sheet for 5 minutes. Roll each cookie in the powdered sugar and peppermint mixture while still slightly warm, then transfer to the second baking sheet to cool completely.
- Double Coat for Snowy Effect: Once cooled completely, roll the cookies again in the powdered sugar and peppermint mixture for a festive snowy finish.
Notes
- Store leftover cookies in an airtight container for up to 5 days to maintain freshness.
- You can freeze baked cookies for up to 3 months, wrapped properly to prevent freezer burn.
- Make the dough a day ahead and chill it in the refrigerator for convenience and enhanced flavor.
- Use softened butter at room temperature, not melted, to prevent cookies from spreading too thin during baking.
- Double rolling in powdered sugar after cooling ensures a beautiful, snowy white exterior.
- Use pure peppermint extract, not mint extract, to avoid a toothpaste-like flavor.
- Crush peppermint candies easily by placing them in a sealed plastic bag and smashing with a rolling pin.
- For extra peppermint flavor, optionally add a tablespoon of crushed peppermints directly into the cookie dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 18 mg
