Peppermint Snowball Cookies Recipe
Peppermint Snowball Cookies Recipe photo by Taste of Home

Peppermint Snowball Cookies Recipe

Publisher Photo
The holidays don't begin around our house until a batch of these cookies is baking in the oven. Their wonderful aroma scrumptiously says, "Christmas!"
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min./batch
MAKES: 24 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup ground nuts, optional
  • FILLING:
  • 2 tablespoons cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon milk
  • 3 tablespoons crushed peppermint candies
  • 1 drop red food coloring, optional
  • TOPPING:
  • 1/2 cup crushed peppermint candies
  • 1/2 cup confectioners' sugar

Nutritional Facts

1 serving (2 each) equals 158 calories, 8 g fat (5 g saturated fat), 22 mg cholesterol, 82 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. 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 and elastic. Cover and refrigerate for 1 hour or until easy to handle.
  2. 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.
  3. Fill with 1/4 teaspoon filling. Cover with 1/4 teaspoonfuls of dough; seal and reshape into balls. Combine topping ingredients; roll balls in topping.
  4. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until firm. Roll warm cookies in remaining topping; cool on wire racks. Yield: 4 dozen.
Originally published as Peppermint Snowballs in Best of Country Cookies 1999, p66

Nutritional Facts

1 serving (2 each) equals 158 calories, 8 g fat (5 g saturated fat), 22 mg cholesterol, 82 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.

Reviews for Peppermint Snowball Cookies

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (2)
2 Star
 (2)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Dec. 13, 2012

"I read the reviews and decided to try anyway. My filling was too juicy and the dough was a bit crumbly. They tasted awesome, but looked more like Chinese dumplings than snowballs. I'm going to try them again, but modify the filling by leaving out the milk. PS. How do you crush the peppermint candies? I ended up using a hammer . . . and I thought I had gotten "soft" candies!"

MY REVIEW
Reviewed Dec. 6, 2011

"As noted by an earlier reviewer, the dough just didn't work. I added milk, but still didn't work. I just mixed the filling in with the rest of the dough and baked them that way. I wish I had added more crushed candies...so turned out okay, but not what I was hoping for."

MY REVIEW
Reviewed Dec. 17, 2010

"I made these last year for the first time and they were amazing! They were a bit difficult to assemble, but worth the effort. These will remain on my holiday "must bake" list."

MY REVIEW
Reviewed Nov. 24, 2010

"My family has been making these for years but we don't add peppermint, we add walnuts;-)We just add chopped walnuts to the dough and roll into balls. No filling needed;-) They are amazing! I did try making them the way the recipe says but no one liked them. Try it with nuts and I bet they would be a hit;-)"

MY REVIEW
Reviewed Dec. 19, 2009

"The cookie dough never got "elastic", the only thing I got was smooth & crumbly. It's virtually impossible to get the dough to re-attach when you're putting the "lid" on the filling. And lastly, I couldn't get the topping to stick or coat, it just fell off (even when they were warm)."

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