Peppermint Snowball Cookies
These Peppermint Snowball Cookies have candy cane pieces mixed through the dough and on top for a fun candy cane snowball cookie twist!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Cookies
Cuisine: American
Servings: 40 cookies
Calories: 132kcal
- 1 cup butter or margarine see note below
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon peppermint extract optional
- 2 cups all-purpose flour
- 2 cups finely chopped pecans
- 1/4 cup finely crushed candy canes about 4 or 5 full size candy canes
- Powdered sugar
- More crushed candy canes for garnish
Preheat oven to 325°F. Cream together the butter with the sugar. Mix in the vanilla and peppermint extract. Stir in the flour, pecans, and crushed candy canes.
Scoop and roll into 1 inch balls and place on a baking sheet. Bake for 15-16 minutes or until just lightly browned on the bottom. Take care not to overbake.
Remove from the oven and let cool for 2 minutes on the tray. If the cookies spread too much, try chilling the dough for an hour or two before baking.
Carefully remove from the cookie sheet and roll the warm cookies in powdered sugar. Let cool completely on a rack. Roll in powdered sugar once more and sprinkle candy cane pieces on top.
Butter gives these cookies better flavor, but the margarine helps them hold their shape without chilling. Use whichever one you prefer.
If you would like more candy to stick to the rolled cookies, make a simple glaze with a bit of powdered sugar and milk. Add a few drops of glaze to the top of each snowball and sprinkle candy over the glaze.
Serving: 1cookie | Calories: 132kcal | Carbohydrates: 13g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 38mg | Fiber: 1g | Sugar: 7g