Peppermint Stuffed Snowball Cookies Recipes

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 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 STUFFED SNOWBALL COOKIES

Steps:

• Line a baking sheet with parchment paper. Melt peppermint crunch chips or peppermint bark in the microwave in 30-second increments in a small bowl until just melted. Whisk in 2 teaspoons of powdered sugar until texture is thick, like peanut butter - add more as needed. Scoop out 1/2 teaspoon sized balls of melted peppermint onto the baking sheet and place the whole baking sheet in the freezer for 30 minutes.
• Line another baking sheet with parchment paper.
• In a large bowl, whisk together the flour, cocoa powder, and salt. Set aside.
• In the bowl of a stand mixer fitted or in a large bowl with an electric mixer on medium speed, cream the butter and icing sugar until smooth and creamy. Add in vanilla and peppermint extracts and mix until combined.
• Turn the mixer to low and slowly add in the flour mixture and mix until just combined. Fold in the chopped pecans.
• Scoop out ONE tablespoon of dough and flatten in your palm. Place frozen peppermint balls and place into the middle of each dough ball. (Work with one frozen peppermint ball at a time and keep the rest in the freezer so they stay frozen). Add another ONE tablespoon of cookie dough on top and press the sides together and wrap dough around and roll into balls.
• Place on prepared cookie sheet. Repeat until all the dough is used up. Chill entire baking sheet in the fridge for at least 30 minutes.
• Preheat oven to 350 degrees F.
• Bake cookies for 14-15 minutes until bottoms are just slightly brown - rotating pans halfway through. Be careful not to over-bake.
• Remove from oven and cool on baking pan for about 2 minutes until you can handle them comfortably with your hands.
• Meanwhile, sift 1/3 cup icing sugar into a medium bowl and another bowl with sifted cocoa powder. While cookies are still warm, roll them in icing sugar or cocoa powder. Place cookies on cooling rack, once they have cooled completely, roll them in icing sugar again.
• Store cookies in an airtight container for up to 3 days or freeze for up to one month.

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 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.

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.