Peppermint Snowball Cookies with a Zesty Twist
Introduction
These peppermint snowball cookies offer a unique spin on a festive classic, making them a standout at any gathering. With a hint of lemon zest mingling with the cool touch of peppermint, these cookies promise a refreshing bite perfect for October parties or early holiday preparations. Imagine the aroma of fresh-baked treats wafting through your home! Subscribe to receive this delightful recipe right to your inbox.
Why You’ll Love This Recipe
These cookies combine the holiday spirit with a zesty surprise, providing a flavorful experience that is both refreshing and timeless. Not only are they easy to prepare, making them ideal for busy days, but they also pack a visual and flavorful punch that delights both kids and adults. Your cookie platter will never lack excitement with these treats as the centerpiece!
Ingredients
– 1 cup unsalted butter, softened
– 1/2 cup powdered sugar, plus more for coating
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup finely chopped pecans
– 1 teaspoon lemon zest
– 1 teaspoon peppermint extract
– Edible peppermint candies, crushed (for decoration)
Necessary Tools
– Large mixing bowl
– Electric mixer
– Baking sheet
– Parchment paper
– Cooling rack
– Measuring cups and spoons
Ingredient Swaps and Additions
Feel free to get creative with these cookies. Swap pecans for walnuts or almonds for a different nutty undertone. Want extra zing? Add a dash of orange zest alongside the lemon. For a more colorful cookie, incorporate a few drops of red or green food coloring into the dough.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Using an electric mixer, cream the softened butter and 1/2 cup powdered sugar in a large bowl until light and fluffy.
3. Add the vanilla extract, peppermint extract, and lemon zest, blending until smooth.
4. Gradually incorporate the flour and salt, mixing just until the dough forms. Stir in the chopped pecans.
5. Shape the dough into 1-inch balls and arrange them on the prepared baking sheet, spacing about an inch apart.
6. Bake for 12-15 minutes or until the bottoms are lightly golden.
7. Transfer cookies to a cooling rack. While slightly warm, roll them in powdered sugar.
8. Once completely cooled, give them another coating of powdered sugar and top with crushed peppermint candies for extra festivity.
Serving Suggestions
These cookies are delicious with a warm cup of cocoa or coffee. Pair them with vanilla ice cream for a wintery dessert, or stack them on a platter as part of a holiday cookie exchange.
Pro Tips for Success
Be sure not to overmix the dough to keep the cookies tender. If the dough feels a bit soft, refrigerate it for 10-15 minutes before baking to help the cookies hold their shape.
Storing and Reheating
Store these cookies in an airtight container at room temperature for up to a week. For a longer shelf life, freeze in a single layer for up to three months. Just thaw at room temperature before enjoying.
FAQ Section
Can I make these cookies without nuts?
Absolutely! Simply omit the pecans for a nut-free version of the recipe.
How do I make sure the cookies don’t spread too much?
Chilling your dough and ensuring your butter isn’t too melted will help maintain their shape.
Conclusion
These Peppermint Snowball Cookies with a Zesty Twist are not only easy to make but also infuse your holiday celebrations with a fresh and memorable flavor. As you enjoy these cookies, don’t forget to share your baking results with us by tagging #PeppermintSnowballs on Instagram or Pinterest!
Nutritional Information
Approximately 90 calories per cookie, with 5g of fat, 10g of carbohydrates, and 1g of protein. Perfect for indulging while staying mindful!
Peppermint Snowball Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using an electric mixer, cream the softened butter and 1/2 cup powdered sugar in a large bowl until light and fluffy.
- Add the vanilla extract, peppermint extract, and lemon zest, blending until smooth.
- Gradually incorporate the flour and salt, mixing just until the dough forms. Stir in the chopped pecans.
- Shape the dough into 1-inch balls and arrange them on the prepared baking sheet, spacing about an inch apart.
- Bake for 12-15 minutes or until the bottoms are lightly golden.
- Transfer cookies to a cooling rack. While slightly warm, roll them in powdered sugar.
- Once completely cooled, give them another coating of powdered sugar and top with crushed peppermint candies for extra festivity.
