White Peppermint Snowballs

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
36 (1-inch) cookies
Level:
Easy

Ingredients
  • 1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)
  • 1/2 teaspoon peppermint extract (recommended: McCormick)
  • 1/3 cup crushed peppermint candies, plus more for garnishing
  • 1 cup powdered sugar, divided
  • 1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon peppermint extract (recommended: McCormick)
  • 1/2 teaspoon red food coloring
Directions

Preheat the oven to 350 degrees F.

Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar.

Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks.

Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve.

As the cookies cool, they will flatten slightly.

Variation: Peppermint Candy Cane Twists

Preheat the oven to 375 degrees F.

Cut the roll of cookie dough in half. Put the halves in separate large mixing bowls. In 1 bowl, thoroughly mix 1/4 cup of the flour and the peppermint extract into cookie dough. In the second bowl, add the remaining 1/4 cup flour and enough food coloring to make a red dough. Mix well with gloved hands until the color is well blended.

Divide the white and red dough into 24 pieces each, (for a total of 48 pieces). Roll each piece into a rope 8 inches long and about 1/4-inch in diameter.

To shape candy canes, arrange 1 rope of each color side by side on parchment lined cookie sheets. Gently twist together and shape into a candy cane. Repeat with the remaining pieces, spacing the cookies about 2 inches apart. Bake until edges are very lightly browned, about 10 minutes. Remove from the oven and let rest, about 5 minutes, before transferring the cookies to racks. Gently remove them from the cookie sheets with a long metal spatula and cool on cooling racks.


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    This recipe is featured in:

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