Peppermint snowball cookies are a buttery, nutty, shortbread holiday cookie that is topped with white chocolate and crushed candy canes. So festive!
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup walnuts, finely chopped
For the coating:
- 6 ounces white chocolate
- 3-4 tablespoons crushed candy canes or peppermint candies (about 2-3 small candy canes)
- 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.
How to store: Store in an airtight container at room temperature for up to 4 days. I suggest storing each in a mini cupcake liners so that they don't touch each other and cause the peppermint candies to fall off.
How to store cookie dough: Roll the cookie dough into balls and store on the sheet pan in the refrigerator for up to 3 days before baking (cover the sheet pan tightly with plastic cling wrap. You will need to increase the bake time by 1-2 minutes.
How to freeze cookie dough: Once the cookie dough has been rolled into balls and placed on a sheet pan, transfer to the freezer and allow the balls to harden, about 1 hour. Then transfer to an airtight container or freezer bag and store for up to 2 months. To use, allow the cookie balls to thaw in the refrigerator overnight. You will need to increase the bake time by 1-2 minutes.
Pecan substitutes: If you are not a fan of walnuts, substitute it with any other type of nut. Try pecans, almonds, or hazelnuts.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Keywords: peppermint snowball cookies, candy cane snowball cookies, snowball shortbread cookies, christmas cookies, holiday cookies, cookie exchange