Description

Tender, buttery peppermint snowball cookies coated in powdered sugar and crushed peppermint. These festive, melt-in-your-mouth treats are perfect for holiday gifting or dessert trays.

Ingredients

1/2 cup unsalted butter, softened

1/4 tsp kosher salt

1/4 tsp peppermint extract

3/4 cup powdered sugar, divided (85 g)

3/4 cup all-purpose flour (90 g)

1/2 cup finely ground almond flour (50 g)

2 Tbsp finely crushed peppermint candies, plus more for sprinkling

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Instructions

Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
In a large bowl, beat the butter, salt, peppermint extract, and 1/4 cup powdered sugar until creamy, about 1–2 minutes.
Add all-purpose flour and almond flour; mix on low until a soft dough forms.
Scoop level tablespoons of dough (about 20 g each) and roll into smooth balls. Place 1 inch apart on baking sheets.
Bake for 15 minutes, or until the bottoms are lightly golden. Cool on the sheet for 5 minutes.
Mix 1/4 cup powdered sugar with the crushed peppermints in one bowl. Place the remaining 1/4 cup powdered sugar in another bowl.
Roll the warm cookies in the plain powdered sugar first. Transfer to a wire rack to cool completely.
Once cooled, roll the cookies again in the peppermint sugar and sprinkle extra crushed peppermint on top.

Notes

For a chocolate-center surprise, tuck a chocolate kiss inside each cookie before baking.

Swap a few tablespoons of flour for cocoa powder for a red-velvet variation.

Use sanding sugar instead of peppermint for extra sparkle.

Substitute all-purpose flour for almond flour if needed (texture will be less tender).

Nutrition

Serving Size: 1 cookie
Calories: 95
Sugar: 8g
Sodium: 35mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0g
Protein: 1g
Cholesterol: 13mg