PEPPERMINT COOKIES-AND-CREAM COOKIES
These festive cookies are perfect for the holidays, thanks to the generous addition of crushed chocolate sandwich cookies and refreshing peppermint candies. Make sure to chill the dough before baking to ensure a thick and fluffy cookie that your friends and family will enjoy in their holiday tins.
Provided by Food Network
Categories dessert
Time 2h15m
Yield about 25 cookies
Number Of Ingredients 14
Steps:
- Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract and eggs, then continue to beat until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a medium bowl. Gradually add the flour mixture to the butter-sugar mixture and beat on low speed until just combined. Fold in the peppermint puffs, cookie crumbs and candy-coated chocolates until evenly dispersed throughout the dough.
- Divide the dough into 3-tablespoon portions and roll into uniform balls (there should be about 25 dough balls). Transfer to a large plate or baking sheet and refrigerate until chilled through, at least 1 hour and up to overnight.
- Meanwhile, position an oven rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment.
- Arrange the chilled cookie dough balls on the prepared baking sheets, leaving about 2 inches between each ball. Bake one sheet at a time on the center rack until the cookies have puffed, the centers are just set and the edges have just turned golden brown, 15 to 18 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
PEPPERMINT SNOWBALL COOKIES
'Tis the season for cookie making. Get in the spirit with these festive peppermint cookies that look like mint-snowballs.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Mix 1/4 cup crushed candies and 1/4 cup powdered sugar; reserve. Mix butter, 1/3 cup powdered sugar, 1/4 cup crushed candies and the vanilla in medium bowl. Stir in flour and salt.
- Shape dough by level measuring tablespoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet.
- Bake 12 to 15 minutes or until set but not brown. Immediately remove from cookie sheet; roll in reserved candy mixture. Cool completely on wire rack. Roll in candy mixture again.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 60 mg
PEPPERMINT SNOWBALLS
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.
- Beat 1 1/2 cups confectioners' sugar with the butter, peppermint extract, vanilla extract, and egg in a mixing bowl at Medium speed until well blended and creamy, 2 to 3 minutes. Reduce speed to Low, and gradually mix in the flour, baking powder, and salt until well blended, 1 to 2 minutes. Stir in 1/2 cup crushed peppermint candy using a wooden spoon.
- Place the white sugar in a shallow bowl. Roll a small amount of cookie dough between your hands to make 3/4 inch diameter balls. Roll in sugar. Place 1 inch apart on prepared baking sheets.
- Bake in preheated oven until light brown, 10 to 12 minutes. Remove and cool on racks.
- Meanwhile, to make the glaze, stir the remaining 1 1/2 cups confectioners sugar together with the milk in a bowl until smooth. Drizzle cooled cookies with the glaze, and sprinkle immediately with the remaining crushed peppermint candy.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 18.1 g, Cholesterol 13.3 mg, Fat 4 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 57.9 mg, Sugar 11.8 g
PEPPERMINT HOLIDAY COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
- Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
- Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 18.8 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 56.2 mg, Sugar 9.4 g
PEPPERMINT BALL COOKIES
Try one of our ball cookie variations: Chocolate-Dipped Ball Cookies and Marbelized Ball Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 2
Steps:
- Roll dough into 1-inch balls, then roll in crushed candies. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
- Refrigerate until firm, about 30 minutes. Bake at 350 degrees until firm, 14 to 16 minutes. Let cool completely.
PEPPERMINT SNOWBALL COOKIES
The holidays don't begin around our house until a batch of these cookies is baking in the oven. Their wonderful aroma scrumptiously says, "Christmas!"
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour. Stir in nuts if desired. Knead dough until smooth. If dough is too soft to shape, refrigerate for 15 minutes., In small bowl, beat the cream cheese, sugar, milk, candy and food coloring if desired. Roll tablespoonfuls of dough into balls. Using the end of a wooden spoon handle, make a deep indentation in the center of each. , Fill with 1/4 teaspoon filling. Cover with 1/4 teaspoonfuls of dough; seal and gently reshape into balls. Combine topping ingredients; roll balls in topping. , Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until firm. Roll warm cookies in remaining topping; cool on wire racks.
Nutrition Facts : Calories 158 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 82mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
PEPPERMINT SNOWBALLS
These snowball cookies have a surprise peppermint filling in the center. -Judith Scholovich, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugar; add vanilla. Stir in flour; knead until mixed well. Reserve 1/2 cup of dough; shape remaining dough into 1-in. balls. , For filling, combine cream cheese and milk in a small bowl. Stir in sugar, candy and food coloring; mix well. Make a deep well in the center of each ball; fill with 1/4 teaspoon filling. Use reserved dough to cover filling. Reshape if necessary into smooth balls. , Place on ungreased baking sheets. Bake at 350° for 12-14 minutes. Combine topping ingredients; roll cookies in mixture while still warm. Cool on wire racks.
Nutrition Facts : Calories 76 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 33mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT OREO COOKIE BALLS
I got this recipe from the Philadelphia Cream Cheese web site last year at Christmas. It was a HUGE hit with everyone. Very easy & so yummy!!
Provided by bkellum
Categories Candy
Time 20m
Yield 48 balls, 48 serving(s)
Number Of Ingredients 4
Steps:
- RESERVE 1 tablespoons chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended.
- SHAPE into 48 (1-inch) balls. Freeze 10 minute Dip balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved candy.
- REFRIGERATE 1 hour or until firm.
- TIPS FOR PREPARATION:.
- SIZE WISE: These cookie balls have their own-built in portion control and can be enjoyed on occasion but remember to keep tabs on portions.
- HOW TO EASILY DIP COOKIE BALLS IN CHOCOLATE: To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate coating is firm.
- HOW TO STORE: Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 104, Fat 8.3, SaturatedFat 4.5, Cholesterol 5.2, Sodium 60.9, Carbohydrate 9.1, Fiber 1.8, Sugar 3.8, Protein 2
PEPPERMINT SNOWBALL COOKIES
Make and share this Peppermint Snowball Cookies recipe from Food.com.
Provided by coconutcream
Categories Dessert
Time 35m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Mix 1/4 cup crushed candies and 1/4 cup powdered sugar; reserve.
- Mix butter, 1/3 cup powdered sugar, 1/4 cup crushed candies, and vanilla in a medium bowl. Stir in flour and salt.
- Shape dough by level tablespoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet.
- Bake 12 to 15 minutes or until set, but not brown.
- Immediately remove from cookie sheet and roll in reserved candy mixture.
- Cool completely on wire rack, then roll in candy mixture again.
Nutrition Facts : Calories 87.4, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 60.6, Carbohydrate 8.3, Fiber 0.1, Sugar 3.3, Protein 0.6
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