Instructions
HOW TO MAKE PEPPERMINT SNOWBALL COOKIES, IF YOU LIKED IT SAY HELLO
- 1 cup unsalted butter softened
- 2/3 cup powdered sugar sifted
- 2 1/4 cup all-purpose flour spooned and leveled
- 1/2 tsp salt
- 1 tsp peppermint extract
- red or pink food coloring
- 3/4 cup Andes peppermint baking chips
- additional powdered sugar for coating
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Beat butter and powdered sugar together until light and fluffy, about 2 minutes.
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Mix in flour, salt, and extract just until combined.
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Add food color a few drops at a time until desired color is achieved. Stir in peppermint baking chips.
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Refrigerate dough, covered, for at least 30 minutes.
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Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or silicone baking mat.
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Scoop out one tablespoon of dough at a time and form into a ball. Place on prepared sheet.
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Bake for 7 to 8 minutes. You do not want the cookies to get more than very lightly browned on the bottom. Let cool for 5 minutes on the baking sheet.
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Line another large baking sheet with parchment paper and dust liberally with powdered sugar.
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Place slightly cooled cookies on this baking sheet and dust with additional powdered sugar. Let cool completely.
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Fill a small bowl halfway with powdered sugar. Drop cookies one at a time into the bowl and turn until coated in powdered sugar.
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Store in an airtight container for up to 4 days.
Tools Needed
- 11×17 inch sheet pan
- silicone bakingmat or parchment paper
- hand mixer or stand mixer
Ingredients
- 1 cup unsalted butter softened
- 2/3 cup powdered sugar sifted
- 2 1/4 cup all-purpose flour spooned and leveled
- 1/2 tsp salt
- 1 tsp peppermint extract
- red or pink food coloring
- 3/4 cup Andes peppermint baking chips
- additional powdered sugar for coating
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