Peppermint Snowballs Recipe

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns

The original recipe for these delicious Peppermint Snowballs Cookies is from the Betty Crocker Cookbook. This is a great-tasting holiday cookie and these Peppermint Snowball Cookies look like miniature snow balls. They will look very pretty on your holiday cookie plate.

Peppermint Snowballs

More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.

Shop What's Cooking America - Easy on-line shopping for all your cookie baking needs such as cookie sheets, cookie cutters, wire cooling racks, cookie press, cookie decorating kits, Silicone Baking Mats, plus Linda's favorite Cookie Spatula (a thin flexible stainless-steel head that slides gently under cookies and other foods).

Follow What's Cooking America on Facebook

Peppermint Snowballs Recipe:

Recipe Type: Cookies, Christmas Cookie
Yields: 32 to 48 cookies (depending on size)
Prep time: 30 min
Cook time: 12 min


1 cup butter, softened
1/2 cup powdered (confectioners') sugar
1 teaspoon pure vanilla extract
2 1/4 cups sifted all-purpose flour
Peppermint Filling (see recipe below)
Peppermint Topping (see recipe below)


Preheat oven to 350 degrees F.

Prepare Peppermint Filling: set aside. Prepare Peppermint Topping; set aside.

In a mixing bowl, beat together butter and sugar until smooth and elastic; add vanilla extract. Stir in flour; knead until well mixed. Cover the dough and refrigerate for 1 hour or until the dough is easy to handle.

peppermint snowballs ready to bakeWhen ready to roll the prepared dough into balls, remove from refrigerator. Set aside 1/2 cup of dough. Lightly flour your fingers and shape remaining dough into 1-inch balls. Make a deep well in the center of each ball with the handle of a wooden spoon. Fill with 1/4 teaspoon prepared Peppermint Filling.

Use reserved dough to cover filling by placing a small flat disc of dough over the hole. Reshape or roll if necessary into smooth balls.

Place on ungreased >cookie sheets, about 1-inch apart, and bake approximately 12 minutes or until set but not brown. Remove from oven, immediately remove from baking sheet, and roll warm (not hot) cookies in the prepared Peppermint Topping mixture. Set on wire cooling racks to cool completely. Roll in any remaining Topping mixture again (if desired).

Makes about 32 to 48 cookies (depending on size).


Peppermint Filling:
2 tablespoons cream cheese, softened
1 teaspoon milk
1/2 cup powdered (confectioners') sugar
3 tablespoons finely-crushed peppermint candy or candy canes
1 drop red food coloring (optional)

Tip for crushing hard peppermint candy: Place candy in a large plastic food-storage bag, and chill in the freezer. Crush candy inside of the bag by lightly pounding with the smooth side of a meat mallet or a small pot.

For the filling, combine cream cheese and milk in a small bowl. Stir in powdered sugar, crushed peppermint candy, and food coloring (if desired); mix well.

Peppermint Topping:
1/2 cup powdered (confectioners') sugar
6 tablespoons finely-crushed peppermint candy or candy canes

In a small bowl, combine powdered sugar and crushed peppermint candy.


Contact Linda Stradley - By Google

What's Cooking America© copyright 2004-2014 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy