Description
Minty Snowball Cookies are buttery, tender, and lightly flavored with peppermint extract, making them a perfect cool and festive treat for the holidays. These melt-in-your-mouth cookies are rolled in powdered sugar twice, giving them a beautiful snowy appearance and an irresistibly sweet finish.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus more for rolling)
- 1 teaspoon peppermint extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup finely chopped nuts (optional, such as pecans or walnuts)
Instructions
- Mix Butter and Sugar: In a large bowl, use a mixer to beat the softened butter and ½ cup powdered sugar until the mixture is light and fluffy, about 2–3 minutes. This step ensures a creamy base for your dough.
- Add Peppermint Extract: Blend in the peppermint extract until combined to infuse the dough with a refreshing mint flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt thoroughly. This helps distribute the salt evenly throughout the dough.
- Incorporate Flour Mixture: Gradually add the flour mixture to the butter mixture, mixing until just combined to avoid overworking the dough and keep the cookies tender. Fold in chopped nuts if you are including them for added texture and flavor.
- Chill Dough: Cover the dough tightly and refrigerate for at least 30 minutes. Chilling firms up the dough, making it easier to handle and helps the cookies maintain their shape while baking.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Shape Cookies: Roll the chilled dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheets to allow for slight spreading during baking.
- Bake: Bake the cookies for 10–12 minutes until the bottoms are lightly golden while the tops remain pale, indicating a delicate texture.
- First Sugar Roll: Remove cookies from the oven and let them cool on the baking sheet for 3–5 minutes. While still warm, gently roll them in powdered sugar to start building their signature snowy coating.
- Second Sugar Roll: Once the cookies are completely cooled, roll them in powdered sugar again for a bright and snowy finish that enhances both appearance and sweetness.
Notes
- For a nut-free version, omit the chopped nuts entirely.
- Store cookies in an airtight container at room temperature for up to a week.
- Make sure not to overmix the dough after adding flour to keep cookies tender.
- The peppermint extract provides a subtle but fresh holiday flavor – adjust the quantity to your taste preference.
- Rolling cookies twice in powdered sugar gives them their characteristic snowball look and texture.
