Candy Cane Peppermint Snowballs
Servings: 24 cookies
Calories: 127kcal
Peppermint just might be one of the most sought-after flavours at Christmastime, so with that in mind, I'm sharing my Candy Cane Peppermint Snowballs recipe! These soft, moist, and sweet cookies are prepared with ricotta and crushed candy canes. Topped with powdered sugar, these just scream Christmas!
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Ingredients
- 1/2 cup salted butter, softened
- 3/4 cup sugar
- 1 large egg, room temperature
- 1 cup ricotta cheese
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/3 cup crushed candy canes
- 1/2 cup confectioner's sugar
- 3-4 drops pink food colouring, optional
Instructions
- Begin by preheating your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a mixing bowl, beat the butter for 2-3 minutes until the colour has lightened.
- Add the sugar and beat for another 2-3 minutes.
- Beat in the egg.
- Next, add the ricotta and peppermint extract. Beat until combined. (Beat in the pink food colouring now as well if using.)
- Add the flour, baking soda, and crushed candy canes to the mixing bowl. Beat until just incorporated.
- Portion the dough into one-tablespoon amounts. Roll the dough into balls and place on the baking sheets, leaving two inches between each ball.
- Bake for 13 minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheets for 3 minutes before transferring them to a wire cooling rack to finish cooling.
- Once the cookies are on the cooling rack, dust the tops liberally with confectioner's sugar.
- Allow the cookies to finish cooling before packaging or storing.
Nutrition
Calories: 127kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 88mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 175IU | Calcium: 25mg | Iron: 1mg