I love regular snowball cookies, but add crushed peppermint candies and you have something even more special for holiday entertaining or cookie exchanges!
24 snowball cookies
1 cup unsalted butter, at room temperature
2/3 cup powdered sugar
1/2 cup crushed peppermint candies (about 20)
1 tsp pure vanilla extract
1/2 tsp Kosher salt
2 cups unbleached all-purpose flour
1/4 cup crushed peppermint candies (about 10)
3/4 cup powdered sugar
Preheat oven to 350˚ Fahrenheit. Line one cookie sheets with parchment paper and set aside.
In the bowl of a stand mixer, beat the butter on medium speed for 30 seconds.
Add the powdered sugar, crushed peppermint candies, the vanilla, and salt. Beat until combined, scraping sides of bowl as needed. Beat in the flour in two additions, mixing in any additional flour with a spatula.
Shape dough into 1-inch balls. Place balls 1 inch apart on the prepared cookie sheets. Refrigerate at least 8 hours or overnight before baking. Bake for 9 to 10 minutes or until cookies are set and bottoms are light golden.
Cool on the cookie sheets for a few minutes. Transfer to a wire rack and let cool completely.
In a bowl combine the 1/4 cup peppermint candies and 3/4 cup powdered sugar.
Roll the cookies in the powdered sugar mixture so they are well covered.