Peppermint Snowballs are deliciously easy drop cookies that you mix, scoop and bake. Be sure to stock up on butter, because an entire pound is creamed into the dough. The result is a tender, flavorful holiday cookie that is buttery beyond words!
You’ll often find me singing the praises of drop cookies because they’re often the most delicious kind of cookies. And because they are so simple to make, they’re perfect for the busiest folk, even 5 days out from Christmas!
Although simple, these cookies don’t skimp on flavor. There’s an entire pound of butter in the dough, which gives the baked cookies a tender, crumbly bite. There’s no substitute for real butter here!
Ground almonds also give the cookies a nutty flavor and speckles the dough. You can scoop the dough using a tablespoon, but I prefer using a cookie scoop. It makes the dough ball-shaped without having to roll it between your palms (another time-saver!).
After the cookies are baked and cooled, their tops are dunked in white almond bark (candy coating), or white chocolate.
A sprinkle of crushed peppermint makes them so pretty and tasty! I used crushed candy canes, but you could use your favorite peppermint candies (such as Starlight Mints!).
These keep well, and they also ship well! If you have care packages to send, then this recipe is a good candidate for traveling.
This recipe was developed using real butter and dairy for the American Butter Institute website Go Bold With Butter! Be sure to check out all of their other excellent recipes, here!
Peppermint Snowball Cookies
Ingredients
- 2 cups butter softened
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup finely chopped almonds
- 4 large peppermint candy canes
- 8 oz. white candy coating or almond bark melted
Instructions
- In the bowl of a standing mixer fitted with the paddle attachment, cream butter and confectioners’ sugar until fluffy. Add the vanilla extract and mix to combine. With the mixer running on low speed, gradually add in the flour and salt until well-combined. Add the finely chopped almonds and mix until well-dispersed. Cover and refrigerate until dough is firm, at least one hour.
- Preheat oven to 350°F. Line at least two baking sheets with parchment and set aside.
- Portion the dough into walnut-sized mounds using a cookie scoop or tablespoon and place on the baking sheets spaced 2 inches apart. Bake until lightly browned on the bottom edges, about 18-20 minutes. Let cool on baking sheets at least 5 minutes, then remove to wire racks to cool completely.
- Coarsely chop the candy canes by hand or in a food processor. Spread the candy evenly in a shallow bowl or dish. Dip the top of each cookie in melted candy coating, and allow excess to drip off. Immediately sprinkle the dipped cookies with the crushed peppermint. Let cookies stand until candy coating is set, about 10 minutes.
- Store cookies in an air-tight container.
I made your Mint Chocolate Chip Shortbread Cookies today and they are amazing! I will have to try these too!