Looking for a festive treat that is so tasty you will want to enjoy it throughout the year? Get ready to indulge in some deliciousness! You are going to love these Peppermint Snowball Cookies. They are the perfect holiday nibble guaranteed to get you in the spirit of the season.
Christmas is just around the corner, so it's time to bake cookies!
Some of my favorite Christmas cookies to make are Peppermint Snowball Cookies. They are delicious, easy, and always a hit with family and friends.
Plus, they can be enjoyed throughout the year! I have made these cookies in the middle of the summer because we love them so much.
This peppermint cookie recipe only requires simple ingredients, so they are perfect for last-minute baking.
Ingredients for Making Peppermint Cookies
- Flour: You will need all-purpose flour for this recipe.
- Salt: I use table salt in baking, but you could use sea salt if that is what you have on hand.
- Butter: For the best flavor, use unsalted butter at room temperature.
- Avocado Oil: This oil helps to keep the cookies moist. Use your favorite neutral oil.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Peppermint Extract: Again, use pure peppermint extract for the best flavor.
- Powdered Sugar: Be sure to use powdered sugar and not granulated sugar.
- Egg Yolk: This will help to bind the ingredients for this recipe for peppermint snowball cookies.
- Peppermint, Finely Chopped: You can sometimes find crushed peppermint candy in the baking aisle. If not, you can chop them in your food processor or put them in a zip-top bag and use a meat mallet to break them up.
Tips & Tricks
- Make sure you use all-purpose flour, not cake flour or bread flour.
- Don't overmix the dough, or the cookies will be tough.
- If your dough is too dry, add water 1 tablespoon at a time until it comes together.
- The key to getting the right texture is not to overbake the cookies. Bake them until they are set, then remove them from the oven.
- Do not use peppermint oil, only extract. The oil can make the cookies taste bitter.
- I like to use a combination of butter and avocado oil. The butter gives the cookies flavor, and the oil keeps them moist. If you prefer to use all butter, you can.
- Bake these on a parchment-lined baking sheet to prevent sticking.
- For a fun twist, dip in melted white chocolate chips at the end instead of the powdered sugar.
- Chopped pecans can be mixed with powdered sugar for rolling instead of peppermint.
Frequently Asked Questions
What are snowball cookies made of?
Snowball cookies are made with flour, salt, butter, avocado oil, vanilla extract, peppermint extract, powdered sugar, egg yolk, and peppermint.
Why do my snowball cookies go flat?
There are a few reasons why this could happen. Either you overmixed the dough, didn't use enough flour, or baked them for too long.
Can I use a different type of oil?
Yes, you can use light-tasting oil instead of avocado oil. Canola oil or vegetable oil would work well.
Do I have to use peppermint extract?
No, you could use vanilla extract only if you prefer, but these snowball peppermint cookies will not have a pronounced peppermint flavor if you don’t use peppermint extract.
How do you crush candy canes?
The easiest way to crush candy canes is to put them in a zip-top bag and use a meat mallet to break them up. You could also use a food processor.
Tools Needed to Make Peppermint Snowball Cookies Recipe
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These cookies are best enjoyed within 2-3 days. Store these cookies in a sealed container or large plastic food storage bag at room temperature.
Can I make these ahead of time?
Yes! These cookies freeze well. Just place them in a freezer-safe container, and they will keep for up to 3 months.
How to Make Peppermint Snowball Cookies
First, start by preheating your oven to 350° F.
Next, stir together the flour and salt in a medium bowl.
In the bowl of a stand mixer or with a hand mixer, beat together the butter, avocado oil, vanilla extract, peppermint extract, and ¾ cups powdered sugar for 3 minutes over medium speed.
Add the egg yolk and beat until combined.
Add the flour mixture over low speed until combined.
Stir in ¼ cup of the chopped peppermint.
Using a tablespoon measure, shape the dough into 32 balls. Place them on a parchment-lined baking sheet.
Bake for 12 to 18 minutes. The key is not to overbake them. They should be set but not brown.
Cool on the baking sheet for 4 minutes and then transfer to a wire rack to cool completely.
Place the remaining ½ cup powdered sugar and peppermint in a bowl.
Roll the cookies in the remaining sugar and ¼ cup of chopped peppermint.
More Cookie Recipes to Try
- When you want to enjoy a small batch of cookies without heating your kitchen, let your air fryer do the work! These Air Fryer Peanut Butter Cookies and Air Fryer Sugar Cookies are always a hit.
- Spritz Cookies with Jam are a holiday favorite that is fun to make with the family.
- Peanut Butter Blossoms are a classic cookie that never goes out of style.
Peppermint Snowball Cookies
- Preheat the oven to 350° F.
- Stir together the flour and salt in a medium bowl.
- In the bowl of a stand mixer, beat together the butter, avocado oil, vanilla extract, peppermint extract, and ¾ cups powdered sugar for 3 minutes over medium speed.
- Add the egg yolk and beat until combined.
- Add the flour mixture, a little bit at a time, over low until combined.
- Stir in ¼ cup of the peppermint.
- Using a tablespoon measure, shape the dough into 32 balls.
- Arrange the balls on parchment-lined baking sheets and bake for 12 to 18 minutes.
- Cool on the baking sheet for 4 minutes, then transfer to a wire rack to cool completely.
- Place the remaining ¼ cup powdered sugar and peppermint in a bowl.
- Roll the cookies in the sugar mixture to coat.