I can’t believe I’m writing this, but Happy December from Eva at Eva Bakes! AHHHHH! Where did the year go? Is 2017 really just a few short weeks away? I’m not quite ready for the new year to start yet (or the holidays for that matter). Are you?
As I go into crazy holiday stress mode, I know i need to bake like a madwoman. I like giving homemade edible gifts to teachers, neighbors, skating coaches and everyone else in my life that helps me out. So yes, I need lots of gifts.
One of the gifts I made are these beautiful peppermint snowball cookies. They are easy to bake and even easier to eat. Just pop a few of these in your mouth and they will practically melt before you’ve even begun chewing. The melted peppermint baking chips will give you an extra minty burst with every bite.
These snowball cookies are perfect for a cold wintry day, and you can dress them up or down depending your mood. Change up the food coloring, the baking chips and even the dusting on top (you could do cocoa powder if you wanted a truffle-like appearance). Just make sure that you save at least half a dozen for yourself because they are addictive.
Hope you all have a safe and fabulous holiday season and I’ll see you back here in 2017!
- 2 cup (2 sticks) unsalted butter, softened
- ¾ cup powdered sugar, plus more for dusting
- 2 and ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon peppermint extract
- red food coloring, optional
- ¾ cup Andes peppermint baking chips, optional
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter and powdered sugar on medium speed until soft and fluffy, about 2-3 minutes. Add in the flour and salt until well mixed. Add the peppermint and food coloring if using. Turn the mixer off and fold in the baking chips by hand.
- Transfer the bowl to the refrigerator and allow to cool for at least 30 minutes.
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Using a medium cookie scoop, portion out about a golf ball sized piece of dough. Roll it in between your hands to form a ball. Space them out on the baking sheet (they will not spread).
- Bake in your preheated oven for 7-8 minutes. Allow to cool completely.
- Fill a small bowl with powdered sugar. Once the cookies have cooled, dunk each one into the bowl of powdered sugar to coat completely. Transfer to whatever container you want to use to store them in. Dust with additional powdered sugar if desired.
Source: Mom on Timeout
