A buttery, crumbly, melt in your mouth, lightly peppermint cookie that will be a delicious addition to your Christmas cookie platter! (Makes 35 cookies)
I can hardly believe that in 13 days it will be Christmas Day! We’ll be sitting around in our Christmas PJ’s, having some special coffees, eating our traditional Christmas morning eats and opening presents. The turkey will be in the oven and the house will smell amazing. Then in the blink of an eye the day will be over. Life is about making memories so slow down and enjoy the day with your family and friends and create new lifelong memories.
Ok, now onto the BEST part, Christmas Cookies! I just started my baking this week and one of the first things I made were these Peppermint Bark Snowballs. I used my absolute favorite Pecan Sandies recipe but instead of using pecans, I used chopped up peppermint bark instead. I wanted to use peppermint candy canes but for the life of me I could not find any anywhere!! Must be one of those products that there is a shortage of this year! So I used the peppermint bark instead and I’m not mad about it at all! YUMMY. Slighly lightly pepperminty. A snowy addition to your cookie platter.
These cookies are more like a shortbread instead of a sugar cookie. There are no eggs in this batter so they are crumbly instead of chewy but are buttery and irrestible and melt in your mouth. The dough is nice and soft and rolls easily into balls.
- Make sure your butter is super soft so that it blends and whips up easily with the white sugar
- If you freeze these cookies, you may need to reroll them in icing sugar once thawed
- You can make so many different variations with this dough ~ chocolate chips with orange zest; pecans; dried cranberries with unsweetened coconut; skor bar chips with mini chocolate chips. Mix and match to your liking!!
Peppermint Bark Snowballs
- 1 cup butter, room temperature
- 1/3 cup white sugar
- 1 TBSP water
- 1/4 tsp peppermint extract
- 1/4 tsp salt
- 2 1/4 cups white flour
- 1 cup of peppermint bark, chopped
- 1 cup of icing sugar (for rolling the cookies)
Preheat oven to 350 degrees
In a large bowl, beat together butter and 1/3 cup white sugar on medium speed until nice and smooth and pale yellow in color, about 2 minutes.
Add in the peppermint extract and water and beat on medium to incorporate.
Add flour and salt and mix on medium until incorporated.
Add peppermint bark and gently mix to incorporate.
Using a measuring tablespoon, spoon dough onto a cookie sheet lined with parchment. Roll into a ball shape. These cookies don’t spread so you can put them closer together on the cookie sheet.
Cook 15 – 18 minutes until bottoms of cookies are lightly browned.
Remove from cookie sheet and place on cooling rack for 5 – 10 minutes until just warm. Put icing sugar in a baking dish or bowl and add cookies and using hands, roll cookies in the icing sugar. I roll them twice in the icing sugar so they look extra snowy.
These freeze really well so make a big bunch and keep them in the freezer for an unexpected cookie emergency! Enjoy!