Melt in Your Mouth Snowball (Ready-to-Print Version)
Buttery peppermint snowball cookies rolled in powdered sugar, perfect for cozy winter gatherings.
# What You’ll Need:
→ Dairy
01 -
1 cup unsalted butter, softened (227 g)
→ Sweeteners
02 -
½ cup powdered sugar, plus extra for coating (60 g)
→ Flavorings
03 -
1 teaspoon peppermint extract
→ Dry Ingredients
04 -
2¼ cups all-purpose flour (280 g)
05 -
¼ teaspoon salt
→ Optional Mix-ins
06 -
¾ cup finely chopped pecans or walnuts (90 g)
07 -
½ cup mini chocolate chips (85 g)
# Step-by-Step Guide:
01 -
Beat softened butter and ½ cup powdered sugar in a large bowl until light and fluffy, approximately 2 to 3 minutes. Incorporate peppermint extract thoroughly.
02 -
Gradually add all-purpose flour and salt to the butter mixture, stirring until a dough forms. Fold in chopped nuts and mini chocolate chips if desired.
03 -
Cover the dough and refrigerate for a minimum of 30 minutes to firm up.
04 -
Preheat oven to 350°F (175°C). Roll dough into 1-inch balls and place them on a parchment-lined baking sheet. Bake for 12 to 14 minutes until underside is just lightly golden.
05 -
While still warm, gently roll each cookie in powdered sugar. Allow to cool completely, then roll once more to achieve a snowy coating.
06 -
Enjoy freshly baked or store cooled cookies in an airtight container.
# Handy Tips:
01 -
Use room temperature butter for optimal dough consistency.
02 -
The dough can be refrigerated for up to 2 days or frozen for extended storage.
03 -
Variations include substituting almond extract or adding crushed peppermint candies.
04 -
Store cookies airtight for one week or freeze for up to two months.
05 -
Serving suggestion: pair with hot cocoa, peppermint tea, or chai for a comforting treat.