Present your family and friends this scrumptious cookie that highlights one of the most popular flavors of the season – peppermint!
You get plenty of that delicious classic sugar-cookie flavor and a special something with the chopped peppermint bark in my version of Peppermint Bark Snowball Cookies!
Most people like to make their Peppermint Snowball cookies with crushed peppermint candies. I go about this one a little differently.
There are no nuts, and no chopped peppermint candies. I prefer to use chopped peppermint bark, and no nuts, in this particular version of Peppermint Bark Snowball Cookies.
What makes this cookie so wonderful is that they’re simple and delicious, and no matter where you take them, they’re sure to be a crowd pleaser.
You know how sometimes you just want something a little different? Well, that’s what brings us to these cookies.
Peppermint is such a wonderful flavor during the holidays, and peppermint & chocolate together is even better!
So here we go now…
I’m always telling you guys that I try to make my recipes as simple as possible. Right? It’s true, very true!
But some things I simply prefer to make myself. Sugar cookie dough is one of those things. Kind of strange, I know.
But if you don’t want to make your own sugar cookie dough, that’s fine. You can always use a mix to get started, and just add the chopped peppermint bark to your prepared mix.
As usual, the amount of confectioners’ sugar you use is really up to you. I like a light dusting of confectioners’ sugar, but go with what you like.
Remember, if the confectioners’ sugar smudges off more than you would like it to, simply give your cookies another light dusting right before serving and you’re good to go.
So here you have it my friends! Another delicious cookie to add to your cookie platter this holiday season.
These cookies keep well also, and that’s always a good thing.
Peppermint Bark Snowball Cookies
1 cup butter, softened
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon soda
1 teaspoon cream of tartar
1/2 cup chopped Peppermint Bark Bells
1. Mix butter, confectioners’ sugar, egg, vanilla and almond extract thoroughly. Blend in flour, baking soda and cream tartar. Stir in chopped peppermint bark by hand. Cover; chill 2 to 3 hours.
2. Remove cookie dough from the refrigerator and allow to sit for 10 to 15 minutes. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper, or silicone baking mats.
3. Using a cookie scoop, or by hand, scoop dough into balls about 1.5 inches. Mold into a ball, you can press the balls down slightly with the palm of your hand, if desired. Bake 7 to 8 minutes or until light brown on the edge. Let cookies sit on cookie sheet for a few minutes before moving. Remove cookies from cookie sheet to wire rack and allow cookies to cool for a bit and dust lightly with powdered sugar, if desired. Cool completely, about 30 minutes.
Makes 24 cookies
Sugar Cookie portion from: Betty Crocker