Peppermint Snowball Cookies

• Vegetarian

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 1 tsp Peppermint extract
  • 2/3 cup Powdered sugar
  • 1 Powdered sugar
  • 1 Red or pink food coloring
  • 1/2 tsp Salt

• Dairy

  • 1 cup Butter

• Desserts

  • 3/4 cup Andes peppermint baking chips

Found on momontimeout.com

Description

Ingredients

• 1 cup butter, softened
• ⅔ cup powdered sugar, sifted
• 2¼ cup all-purpose flour (spooned and leveled)
• ½ tsp salt
• 1 tsp peppermint extract
• red or pink food coloring
• ¾ cup Andes peppermint baking chips
• additional powdered sugar for coating

Directions

• Beat butter and powdered sugar together until light and fluffy.
• Mix in flour, salt, and extract just until combined.
• Add food color a few drops at a time until desired color is achieved.
• Stir in peppermint baking chips.
• Refrigerate dough, covered, for at least 30 minutes.
• Preheat oven to 375 degrees.
• Line a large baking sheet with parchment paper.
• Scoop out one tablespoon of dough at a time and form into a ball. Place on prepared sheet.
• Bake for 7 to 8 minutes. You do not want the cookies to get more than very lightly browned on the bottom.
• Let cool for 5 minutes on the baking sheet.
• Line another large baking sheet with parchment paper and dust liberally with powdered sugar.
• Place slightly cooled cookies on this baking sheet and dust with additional powdered sugar.
• Let cool completely.
• Fill a small bowl halfway with powdered sugar. Drop cookies one at a time into the bowl and turn until coated in powdered sugar.
• EAT.
• Leftovers? Store in an airtight container for up to 4 days.