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Peppermint Snowball Cookies

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Ingredients

  • 1 cup vegan butter , softened. (You can also use ghee or unsalted butter if you’re not dairy-free)
  • 1/2 cup powdered sugar or powdered sweetener of choice , such as Lakanto powdered monk fruit sweetener or powdered Swerve for a lower sugar option
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups gluten-free 1-to-1 baking flour , measured correctly – spoon & level method. You can also use all-purpose flour if you’re not gluten-free,
  • 2 tablespoons cacao powder or unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 3/4 cup finely chopped pecans , or nuts of your choice
  • 1/3 cup sifted powdered sugar , for rolling the cookies
  • 1/3 cup cacao powder or unsweetened cocoa powder , for rolling the cookies
Peppermint Filling:
  • 1/2 cup Lily’s Sweets Peppermint Flavor Baking Chips , you can also use chopped Chocolate Andes Chocolate or Peppermint Bark / Peppermint Chocolate of your choice
  • 2 teaspoons powdered sugar or powdered sweetener of choice , such as Lakanto powdered monk fruit sweetener or powdered Swerve for a lower sugar option

Instructions

    1. Line a baking sheet with parchment paper. Melt the peppermint crunch chips or peppermint bark in the microwave in 30-second increments in a small bowl until just melted. Whisk in 2 teaspoons of powdered sugar until the texture is thick, like peanut butter – add more as needed. Scoop out 1/2 teaspoon sized balls of melted peppermint onto the baking sheet and place the whole baking sheet in the freezer for 30 minutes.
    2. Line another baking sheet with parchment paper.
    3. In a large bowl, whisk together the flour, cocoa powder, and salt. Set aside.
    4. In the bowl of a stand mixer fitted or in a large bowl with an electric mixer on medium speed, cream the butter and icing sugar until smooth and creamy. Add in the vanilla extract and peppermint extract, then mix until combined.
    5. Turn the mixer to low and slowly add in the flour mixture and mix until just combined. Fold in the chopped pecans.
    6. Scoop out ONE tablespoon of dough and flatten in your palm. Place the frozen peppermint balls and place into the middle of each dough ball. (Work with one frozen peppermint ball at a time and keep the rest in the freezer so they stay frozen). Add another ONE tablespoon of cookie dough on top and press the sides together and wrap dough around and roll into balls.
    7. Place on prepared cookie sheet. Repeat until all the dough is used up. Chill entire baking sheet in the fridge for at least 30 minutes.
    8. Preheat oven to 350 degrees F.
    9. Bake cookies for 14-15 minutes until bottoms are just slightly brown – rotating pans halfway through. Be careful not to over-bake.
    10. To continue reading, scroll down and click Next👇👇

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