Peppermint Snowball Cookies

While these Peppermint Snowball Cookies might take a bit longer to wait, I promise they are 200% worth the time. Remember, perfection cannot be rushed. 

On the bright side, there are only a few ingredients to these cookies, they are absolutely buttery and delicious.  And of course, they are filled with that delightful peppermint and white chocolate flavor.

If you love cookies, you might even double the batch so that they don’t disappear too fast.

Ingredients and Supplies You’ll Need to Make Peppermint Snowball Cookies:

Ingredients:

• Unsalted butter, room temperature
• Confectioners’ sugar
• Vanilla extract
• All-purpose flour
• White chocolate 
• Crushed peppermint (from peppermint candies or candy cane)

Supplies:

• Stand mixer
• Spatula
• Baking sheet
• Parchment paper
• Air fryer (Cosori Pro II)
• Cooling rack
• Medium microwave-safe bowl

Why do the cookies need to chill?

This allows the cookies to set up enough and cool down to be dipped in the melted chocolate without them breaking easily.

What to do if you don’t have baking chocolate: 

If you don’t have white baking chocolate, you can use white chocolate chips. Melt it in the microwave or stovetop with enough butter so that it doesn’t start to burn and helps it get creamy. 

The white chocolate chips are a lot thicker, so move quickly while it is warm and creamy while you dip the tops of the cookies.

How to Make Peppermint Snowball Cookies:

Step 1: Cream the butter

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

Step 2: Add in the dry ingredients 

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 the dough becomes more breadcrumb-like and less dry. (You should be able to easily shape the dough into a ball using your hands).

Step 3: Shape the cookies

When you are ready to shape the cookies, prepare a plate or baking sheet with parchment paper.

Then, scoop out a tablespoon of dough and roll it into a 1-inch ball with your hands. I was able to make 15 cookies. 

Place the dough balls on a plate or a baking sheet lined with parchment paper and then place the cookie sheet in the refrigerator and chill for one hour.

Step 4: Bake the cookies

Once the cookies are ready to cook, place the dough balls in a preheated air fryer basket. Air fry at 330 degrees F or 165 degrees C for 7-8 minutes, then let the cookies rest in the warm air fryer for a couple of minutes.

Transfer the cookies to a cooling rack and let them cool completely.

Step 5: Dip the cookies

Once the cookies are cooled, melt the white chocolate (in the microwave in 30-second intervals or on the stovetop). Then dip the cookies in the chocolate and set them on parchment paper. 

Before the chocolate hardens, sprinkle on the crushed peppermint.

After the chocolate is all set, drive in and enjoy!

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Final Thoughts

These peppermint snowball cookies are definitely not going to disappoint! They have that lush buttery taste with a nice crunch from the chopped walnuts.  

And of course, the white chocolate and peppermint are the topping that just makes these soft buttery cookies even better. They will disappear fast, so be sure to grab one before your family devours them!

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Peppermint Snowball Cookies

Give this super tasty Peppermint Snowball Cookies recipe a try. They are dangerously delicious and topped with white chocolate and peppermint!

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Print Rate

Prep Time: 1 hour hour 20 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 2 hours hours 35 minutes minutes

Serves: 12

Adjust Servings: 12

US CustomaryMetric

Equipment

• Stand mixer
• Spatula
• Baking sheet
• Parchment Paper
• Air Fryer
• Cooling rack
• Medium microwave-safe bowl

Ingredients

• ½ cup Unsalted butter room temperature
• ¼ cup Confectioners' sugar
• ½ tsp Vanilla extract
• 1 cup All-purpose flour
• ½ cup Walnuts finely chopped
• 6 oz White chocolate
• 3 tbsp Crushed peppermint Use candy canes or peppermint candies

Instructions

• 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).
• Prepare a plate or baking sheet with parchment paper.
• Scoop out a tablespoon of dough and roll into a 1-inch ball with your hands. I was able to make 15 cookies. Place the dough balls on a plate or a baking sheet lined with parchment paper.
• Transfer to the refrigerator and chill for one hour.
• Once ready to cook, place the dough balls in a preheated air fryer basket. Air fry at 330 °F for 7-8 minutes, then let the cookies rest in the warm air fryer for a couple of minutes.
• Transfer the cookies to a cooling rack and let them cool completely.
• Once cooled, melt the white chocolate (in the microwave or on stovetop). Then dip the cookies in the chocolate. Sprinkle on the peppermint. Let the chocolate set before enjoying.

Recipe Notes

If you don't have a stand or hand mixer, you can beat the butter with the sugar with a silicone spatula for several minutes.

melting tips- 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 (i recommend doing it at a lower power), stirring between each increment until melted and smooth.

If you don't have white baking chocolate, you can use white chocolate chips. Melt it in the mircrowave or stovetop with enough butter so that it doesn't start to burn and helps it get creamy. The white chocolate chips are a lot more thicker, so move quickly while it is warm and creamy while you dip the tops of the cookies.

Nutrition

Calories: 244kcal | Carbohydrates: 22g | Protein: 3g | Fat: 17g | Sodium: 16mg | Fiber: 1g | Sugar: 13g

Recipe Adapted From: Ahead of Thyme

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