White Peppermint Snowballs Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar.
• Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks.
• Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve.
• As the cookies cool, they will flatten slightly.
• Preheat the oven to 375 degrees F.
• Cut the roll of cookie dough in half. Put the halves in separate large mixing bowls. In 1 bowl, thoroughly mix 1/4 cup of the flour and the peppermint extract into cookie dough. In the second bowl, add the remaining 1/4 cup flour and enough food coloring to make a red dough. Mix well with gloved hands until the color is well blended.
• Divide the white and red dough into 24 pieces each, (for a total of 48 pieces). Roll each piece into a rope 8 inches long and about 1/4-inch in diameter.
• To shape candy canes, arrange 1 rope of each color side by side on parchment lined cookie sheets. Gently twist together and shape into a candy cane. Repeat with the remaining pieces, spacing the cookies about 2 inches apart. Bake until edges are very lightly browned, about 10 minutes. Remove from the oven and let rest, about 5 minutes, before transferring the cookies to racks. Gently remove them from the cookie sheets with a long metal spatula and cool on cooling racks.

Steps:

• Preheat the oven to 350 degrees F.
• Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar.
• Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks.
• Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve.
• Variation: Peppermint Candy Cane Twists
• Preheat the oven to 375 degrees F.
• Cut the roll of cookie dough in half. Put the halves in separate large mixing bowls. In 1 bowl, thoroughly mix 1/4 cup of the flour and the peppermint extract into cookie dough. In the second bowl, add the remaining 1/4 cup flour and enough food coloring to make a red dough. Mix well with gloved hands until the color is well blended.
• Divide the white and red dough into 24 pieces each, (for a total of 48 pieces). Roll each piece into a rope 8 inches long and about 1/4-inch in diameter.
• To shape candy canes, arrange 1 rope of each color side by side on parchment lined cookie sheets. Gently twist together and shape into a candy cane. Repeat with the remaining pieces, spacing the cookies about 2 inches apart. Bake until edges are very lightly browned, about 10 minutes. Remove from the oven and let rest, about 5 minutes, before transferring the cookies to racks. Gently remove them from the cookie sheets with a long metal spatula and cool on cooling racks.

Steps:

• Heat oven to 350 degrees. Have baking sheets ready.
• To make cookie: beat butter, powdered sugar, and vanilla in a large bowl with electric mixer until smooth. On low speed, gradually beat in flour. Chill 30 minutes or until firm.
• To make filling: mix candy and 1/4 cup of the powdered sugar. Mix cream cheese and milk until smooth. Stir in remaining 1/2 cup powdered sugar, 3 tablespoons of candy mixture, and 1 drops food coloring.
• Roll dough into 1-inch balls. Place 2 inches apart on baking sheets. Make deep hole in the center of each ball using fingertip or handle of a wooden spoon. Fill each hole with 1/4 teaspoon of the filling. (I find the easiest way to do this is with a pastry bag) Bake 12 to 14 minutes until set, but not brown (do not let filling bubble over top of cookies). Roll in remaining candy mixture while still hot. Cool on wire racks.

Steps:

• Heat oven to 400°F
• In large bowl, with mixer on high, beat butter and sugar until light and fluffy, about 2 minutes.
• Beat in vanilla and salt. Reduce mixer speed to low, and beat in flour (dough will be very dry). Beat in oats, crushed candy canes, and 12-15 drops of red food coloring. Shape heaping teaspoons of dough into balls, place on ungreased baking sheets 1/2 inch apart, and bake 15 to 18 minutes per batch.
• Place icing sugar in large bowl. Roll hot cookies in sugar, let cool completely, and repeat.