Peppermint Snowball Cookies Food

PEPPERMINT SNOWBALLS

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.

PEPPERMINT SNOWBALL COOKIES

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.

PEPPERMINT SNOWBALL COOKIES

Steps:

• Beat butter and powdered sugar together until light and fluffy, about 2 minutes.
• Mix in flour, salt, and extract just until combined.
• Add food color a few drops at a time until desired color is achieved. Stir in peppermint baking chips.
• Refrigerate dough, covered, for at least 30 minutes.
• Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or silicone baking mat.
• Scoop out one tablespoon of dough at a time and form into a ball. Place on prepared sheet.
• 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.
• Line another large baking sheet with parchment paper and dust liberally with powdered sugar.
• Place slightly cooled cookies on this baking sheet and dust with additional powdered sugar. Let cool completely.
• Fill a small bowl halfway with powdered sugar. Drop cookies one at a time into the bowl and turn until coated in powdered sugar.
• Store in an airtight container for up to 4 days.

PEPPERMINT SNOWBALL COOKIES

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.

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.

WHITE PEPPERMINT SNOWBALLS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar.
• Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks.
• Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve.
• As the cookies cool, they will flatten slightly.
• Preheat the oven to 375 degrees F.
• Cut the roll of cookie dough in half. Put the halves in separate large mixing bowls. In 1 bowl, thoroughly mix 1/4 cup of the flour and the peppermint extract into cookie dough. In the second bowl, add the remaining 1/4 cup flour and enough food coloring to make a red dough. Mix well with gloved hands until the color is well blended.
• Divide the white and red dough into 24 pieces each, (for a total of 48 pieces). Roll each piece into a rope 8 inches long and about 1/4-inch in diameter.
• To shape candy canes, arrange 1 rope of each color side by side on parchment lined cookie sheets. Gently twist together and shape into a candy cane. Repeat with the remaining pieces, spacing the cookies about 2 inches apart. Bake until edges are very lightly browned, about 10 minutes. Remove from the oven and let rest, about 5 minutes, before transferring the cookies to racks. Gently remove them from the cookie sheets with a long metal spatula and cool on cooling racks.

PEPPERMINT SNOWBALL COOKIES RECIPE

Steps:

• In a large bowl, cream together butter and powdered sugar using an electric mixer until mixture is light and fluffy (will take about 5 minutes).
• Beat in vanilla and then slowly beat in flour.
• Fold in pecans.
• Cover bowl with plastic wrap and chill in fridge until dough is firm enough to shape (takes 2-3 hours).
• Preheat oven to 350 degrees.
• Shape dough into 1" balls. Place balls on ungreased cookie sheet.
• Bake until lightly browned, about 13-15 minutes.
• Remove cookies from hot pans and let cool completely.
• Dip tops of cooled cookies in melted white chocolate and sprinkle with crushed peppermint candies.

PEPPERMINT SNOWBALL COOKIES

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.

PEPPERMINT SNOWBALL COOKIES

Steps:

• Preheat oven to 325.
• Cream butter and sugar. Incorporate flour and then add next four ingredients.
• Form one-inch balls and then bake for 25-30 minutes. Remove from oven and coat in powdered sugar while still warm. Let cookies cool, and then coat them in powdered sugar a second time.
• Melt chocolate chips in microwave safe glass bowl by microwaving for one minute, stirring and then microwaving in 30 second increments while stirring between each additional 30 seconds.
• Drizzle chocolate over Snow Ball Cookies and immediately sprinkle with decorating sprinkles. Place in refrigerator for 10 minutes to harden chocolate.

PEPPERMINT SNOWBALL COOKIES

Steps:

• 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.

PEPPERMINT SNOWBALL COOKIES

Steps:

• TOAST PECANS: Preheat the oven to 350 degrees F. Spread the pecans in an even layer on a sheet pan. Bake for 5-7 minutes or until pecans smell fragrant. Watch carefully; you don't want to burn them. Remove and allow to cool completely before transferring them to a mini food processor or cutting board. Pulse on the "chop" setting or finely chop. You want very small pieces. Avoid over-pulsing in the food processor or you'll end up with pecan butter.
• WET INGREDIENTS: Either in a bowl of a stand mixer with the whisk attachment or a large bowl (and using a hand mixer), combine butter and 3/4 cup powdered sugar. Cream together until smooth and creamy, about 3-4 minutes. Add in the vanilla, peppermint, salt, cornstarch, pulsed/chopped pecans, and 1/4 cup crushed peppermint candies. Beat until smooth and combined. Add in the flour and beat slowly until combined and smooth. It will seem sandy and crumbly at first, but keep mixing; it will come together. Once combined, do not overmix.
• CHILL: Wrap the dough in plastic wrap and put it in the fridge for 1 to 2 hours to chill (at least 1 hour).
• BAKE: After chilling, measure cookie dough using a 1 tablespoon measuring spoon (each ball should be exactly 1 tablespoon). If the dough gets warmed from being rolled or sitting in a warm kitchen, put in the freezer for 10-15 minutes. Preheat the oven to 375 degrees F. Line a light-colored sheet pan with a Silpat liner (Note 4) Bake for 7-11 minutes (mine always take 8 minutes). Remove from the oven, let stand on tray for 3-5 minutes and then transfer to a wire cooling rack. Let cool for 2-3 or so minutes.
• POWDERED SUGAR: Add powdered sugar to a bowl (I start with 3/4 cup; you may need slightly more). Add remaining 1/4 cup crushed peppermint candy. Stir together; roll the warmed cookie in the powdered sugar and then return to the wire cooling rack. Let cool down a few more minutes and then roll in the powdered sugar/peppermint mixture again.
• STORAGE: Store in an airtight container at room temperature. Re-roll in additional powdered sugar as needed. Best enjoyed within 1-3 days.

PEPPERMINT SNOWBALL COOKIES

Steps:

• Whisk together the flour and cornstarch. Set it aside.
• Using either a stand mixer, or a large mixing bowl and a handheld mixer on medium-high, beat the softened butter for 30 seconds. Add the 1 cup of powdered sugar and beat for another 1-1½ minutes.
• Lower the mixer speed to medium-low, add in the peppermint and vanilla extracts.
• Keeping the mixer speed on medium-low, add in the flour mixture. Mix just until the ingredients are well incorporated.
• Increase the mixer speed to medium and add the red food color. Mix just until the color is uniform.
• Add in the mini chocolate chips and mix just until combined and well distributed.
• Cover the dough and chill in the refrigerator for 10 minutes.
• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper, 1 for baking the dough balls, and one for the rolled cookies to finish cooling on . Set them aside.
• Using a 1 tablespoon cookie dough scoop, scoop out the cookie dough. Roll the dough into a ball and place on the prepared baking sheet. Space the rolled cookie dough balls 1 inch apart. Bake for 10-12 minutes.
• Add the remaining 2 cups powdered sugar and the crushed peppermint candies to a medium size mixing bowl. Whisk to combine. Set it aside.
• Remove the cookies from the oven and allow them to rest on the cookie sheet for 5 minutes. Roll the cookies in the powdered sugar mixture. Transfer the coated cookies to the 2nd prepared cookie sheet.
• Once the coated cookies have completely cooled, roll them again in the powdered sugar mixture.

PEPPERMINT SNOWBALL COOKIES

Steps:

• For complete instructions, visit the original site at https://www.momontimeout.com/peppermint-snowball-cookies-recipe/

PEPPERMINT SNOWBALL COOKIES

Steps:

• Preheat oven your oven 325 degrees F. Prepare a cookie sheet, if it's non-stick don't grease it otherwise you might consider lining it with parchment paper.
• Prepare the sugar coating by mixing the 1/3 cup powdered sugar and wilton sprinkles in a small bowl. Set aside.
• In a large bowl, combine and mix together the butter, 1/4 cup powdered sugar, 1/4 cup wilton sprinkles and vanilla. Then, slowly add in the flour and salt and mix until combined and the dough is no longer crumbly.
• Scoop a tablespoon amount of dough and roll into a ball. If the dough is still kind of crumbly then squeeze the ball in your hand to stick it all together and then roll it into a ball shape. Place onto the cookie sheet about 2 inches apart, they won't spread a lot.
• Bake for 12-15 minutes, just under the bottom edges start to golden. The cookie itself may not look done, do not wait for it to change in color.
• Allow the cookies to cool completely before coating in the next step.
• Once completely cooled, roll the cookies in the sugar coating. Store in an airtight container.

PEPPERMINT SNOWBALL COOKIES

Steps:

• Preheat oven 350°F (180°C). Line 2 cookie sheets with parchment paper and lightly oil them with coconut oil. Set aside.
• In a large mixing bowl, combine flour, chopped pecans, crushed candy canes, and chopped white chocolate tab. Set aside.
• In another large mixing bowl, or the bowl of your stand mixer using the S blade attachment, beat softened plant-based butter and powdered sugar until light and fluffy.
• Stir in the vanilla extract and peppermint extract, then pour the dry ingredients into the bowl and beat on the low-speed setting to combine. The dough is ready when everything comes together. It should be slightly crumbly but easily stick together if pressed in your hand. If not, stir 1-2 extra tablespoons of melted butter.
• Chill the dough for 15 minutes in the fridge.
• Meanwhile, prepare a bowl with extra powder sugar to roll the cookies after baking.
• Remove the dough from the fridge, divide it into 15 balls of the same size - about 2 tablespoons of dough each. Roll each dough ball nicely between your hands and place it on the prepared cookie sheet, leaving half a thumb of space between each.
• Bake the cookies for 10-12 minutes or until just golden brown at 350°F (180°C).
• Cool them down for 10 minutes on the baking sheet, then roll the hot cookies into the bowl with powder sugar to fully coat.
• Cool the snowball cookies down on a wire rack.
• When cooled, decorate the cookies with an extra pinch of crushed candy canes on top.

PEPPERMINT SNOWBALL COOKIES RECIPE

Steps:

• Preheat oven to 400°F.
• Beat the butter, peppermint extract, and ½ cup powdered sugar together in a stand mixer on speed 4 or hand mixer on medium speed until combined.
• Add the flour, salt, and white chocolate chips. Mix on low speed to incorporate.
• Roll the dough into balls and place on a baking sheet. For larger balls as shown in picture, use approximately 2 Tablespoons per cookie (size 40 scoop, 1.5 inch round). For smaller balls, use approximately 1 Tablespoon of dough (1 inch round).
• Bake for 10 minutes if small and 12 minutes if large. The bottoms will just be turning a very light brown.
• Remove from the oven and let sit a few minutes until you can handle them but they are still warm.
• Combine the remaining ½ cup powdered sugar and 2 teaspoons red sugar sprinkles in a small bowl. Toss the cookies in the sugar to coat and place on a cooling rack to cool completely.
• Store in an air tight container up to one week.

PEPPERMINT SNOWBALL COOKIES

Steps:

• In the bowl of a stand mixer, cream together butter and 2/3 cup confectioners sugar until smooth. Add flour, salt, and peppermint extract and beat just until combined. Add food coloring until dough is the desired color.
• Cover bowl in plastic wrap and chill in the fridge for 30 minutes. Preheat oven to 375F and line a large cookie sheet with parchment paper.
• Scoop 1-tbsp. balls of dough and roll into uniform balls. Place cookies on the prepared cookie sheet and bake for 8 minutes, until bottoms are slightly browned. Allow cookies to cool on the pan for 5 - 10 minutes.
• Pour 1 1/2 cups confectioners sugar in a large Ziploc bag. Add a few cookies to the bag and shake to coat. Return to the cookie sheet and repeat with remaining cookies. Repeat this step again and let cookies cool completely. Once cooled, dust with a little more confectioners sugar and serve.

PEPPERMINT SNOWBALL COOKIES

Steps:

• Whisk together the flour and cornstarch. Set it aside.
• Using either a stand mixer, or a large mixing bowl and a handheld mixer on medium-high, beat the softened butter for 30 seconds. Add the 1 cup of powdered sugar and beat for another 1 to 1½ minutes.
• Lower the mixer speed to medium-low, add in the peppermint and vanilla extracts.
• Keeping the mixer speed on medium-low, add in the flour mixture. Mix just until the ingredients are well incorporated.
• Increase the mixer speed to medium and add the red food color. Mix just until the color is uniform.
• Add in the mini chocolate chips and mix just until combined and well distributed.
• Cover the dough and chill in the refrigerator for 10 minutes.
• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper, 1 for baking the dough balls, and one for the rolled cookies to finish cooling on. Set them aside.
• Using a 1 tablespoon cookie dough scoop, scoop out the cookie dough. Roll the dough into a ball and place on the prepared baking sheet. Space the rolled cookie dough balls 1 inch apart. Bake for 10 to 12 minutes.
• Add the remaining 2 cups powdered sugar and the crushed peppermint candies to a medium size mixing bowl. Whisk to combine. Set it aside.
• Remove the cookies from the oven and allow them to rest on the cookie sheet for 5 minutes. Roll the cookies in the powdered sugar mixture. Transfer the coated cookies to the second prepared cookie sheet.
• Once the coated cookies have completely cooled, roll them again in the powdered sugar mixture.

PEPPERMINT SNOWBALL COOKIES

Steps:

• Cream the butter and sugar together using a stand mixer or in a large mixing bowl with a hand mixer on medium speed until light and fluffy, about 2 minutes.
• Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Add walnuts and beat until incorporated. Turn the mixer to high speed and beat for 2 minutes until dough becomes more breadcrumb like and less dry (You should be able to easily shape the dough into a ball using your hands).
• Line two half sheet baking pans with parchment paper or a silicone baking mat. Scoop out a tablespoon of dough and roll into a 1-inch ball with your hands and place an inch apart on the baking sheet. Once the baking sheet is full, transfer to the refrigerator and chill for one hour.
• Preheat oven to 350 F. Bake the cookies for 15-18 minutes, until they are golden brown on the bottom edges.
• Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
• Melt the white chocolate in a small bowl. You can melt it by placing the bowl on a steamer basket, over a small pot of boiling water, or melt in the microwave in 30 second increments, stirring between each increment until melted and smooth.
• Dip the top of each cookie into the white chocolate and place back on the wire rack. Sprinkle crushed candy canes on top. Allow the chocolate to harden and set overnight at room temperature, or transfer the wire rack to the refrigerator to allow the chocolate to harden and set quickly in about 10 minutes.