Peppermint Snowballs

Using your electric mixer, beat the butter on medium-high for a couple of minutes until smooth, then add in the icing sugar, turn the mixer just to a low setting until the sugar is incorporated, then beat on high again until all is well combined.  Scrape down the sides, add in the vanilla and peppermint extract, beat again, then add in the flour and salt and mix on low.  The dough will look dry, but once the flour is mostly incorporated, beat on high again and it will come together.  Scrape down the bowl one last time and beat in the candy canes.

Once again, this is where I change up the order as I find it easier to weigh and roll softer dough.  So weigh out 20 gram blobs, and when the dough is all measured, roll each into a perfect ball, place on a plate or baking sheet, then cover and refrigerate when all are ready.  Chill for at least 30 minutes, they’ll bake up much more uniformly if you’re patient – also feel free to make up the dough balls a day or 2 ahead.

When you’re ready to get baking, preheat the oven to 350, line a couple of large baking sheets with parchment and place the icing sugar for coating in a shallow bowl.  Place as many cookies on the sheet as you’d like – I even had a pan with close to 30 – they spread very little as long as they don’t roll around when you’re trying to put the baking sheet into the oven.  Bake for about 14 minutes until the edges are just barely brown, then leave them to rest and cool for about 5 minutes on the baking sheet.  The cookies will still be super hot after 5 minutes so be careful as you quickly drop and roll each in the icing sugar.  Immediately place on a baking rack (over parchment for less mess) and then leave the snowballs to cool completely.  As this point if you want them completely snowball white you can give them a second roll in more icing sugar – I did a few, but I also like how the candy cane shines through.  Everyone seemed to love these – Merry Christmas!