Peppermint Snowball Cookies

Votes: 4

Time: 30 min.
Complexity: easily
Servings: 36

Nutritional value per serving:

Calories 151, total fat 6 G., saturated fats 2 G., proteins 1 G., carbohydrates 23 G., fiber 0 G., cholesterol 3 mg, sodium 83 mg, sugar 14 G.

This recipe features two variations of quick and delicious Christmas cookies. Both are made with store-bought cookie dough, and both recipes were inspired by the peppermint red and white candy canes that start appearing everywhere as December approaches. The first cookie is shaped like snowballs and sprinkled with crushed candy canes, while the second cookie is made to look like red and white candy canes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

A variation of Christmas cookies

500g chilled sugar cookie dough, room temperature
0.5 tsp peppermint extract
1/3 cup crushed red and white peppermint candies, plus extra for garnish
1 cup powdered sugar, divided

Variation: Peppermint Candy Cane

500g chilled sugar cookie dough, room temperature
0.5 cups premium flour
0.5 tsp peppermint extract
0.5 tsp red food coloring

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, mint extract, powdered sugar, dye

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Divide the cookie dough into 8 pieces. In the bowl of a stand mixer on medium speed, thoroughly combine the dough, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup powdered sugar.

Roll the dough into 2.5 cm (1 in) balls. Place them on parchment-lined baking sheets, spacing them 2 inches (5 cm) apart, and bake until set, about 8–10 minutes. Remove from the oven and let cool slightly on a wire rack.
Place 1/2 cup of the remaining powdered sugar in a small bowl. While the cookies are still warm, roll them in the powdered sugar. Sprinkle with crushed peppermint candies and serve. The cookies will flatten slightly as they cool.
VariationPeppermint Candy Cane

Cut a piece of cookie dough in half. Place the halves in separate large bowls. In one bowl, thoroughly mix the dough with 1/4 cup flour and peppermint extract. In another bowl, add the remaining 1/4 cup flour and enough food coloring to turn the dough red. Mix thoroughly with gloved hands until the color is even.
Preheat the oven to 175°C. Divide the white and red dough into 24 pieces (48 pieces total). Roll each piece into a rope 20 cm long and about 0.5 cm in diameter.
To form the candy canes, lay one rope of each color side by side on parchment-lined baking sheets. Gently twist them to form a candy cane. Repeat with the remaining pieces, spacing the canes about 2 inches apart. Bake until the edges are golden brown, about 10 minutes. Remove the cookies from the oven and let them rest for about 5 minutes, then transfer them to wire racks. Carefully remove them from the baking sheets with a long metal spatula and let them cool completely on the racks.