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White Peppermint Snowballs

John Kernick
Yield Makes 48 cookies (serving size: 1 cookie)
Prep: 20 minutes; Cook: 9 minutes.

Ingredients

  • 1 (16.5-ounce) package refrigerated sugar cookie dough (at room temperature)
  • 1/4 cup plus 2 tablespoons crushed hard peppermint candies
  • 3/4 cup powdered sugar, divided

Nutrition Information

  • calories 61
  • fat 2 g
  • satfat 1 g
  • monofat 1 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 11 g
  • fiber 0.0 g
  • cholesterol 3 mg
  • iron 0.0 mg
  • sodium 42 mg
  • calcium 8 mg

How to Make It

  1. Preheat oven to 350°. Cut sugar cookie dough into 8 pieces. Combine the dough pieces, 1/4 cup crushed hard peppermint candies, and 1/2 cup powdered sugar in a bowl or electric mixer. Let the mixture chill in the refrigerator for 30 minutes. Coat hands in flour, and roll chilled dough into 1/2-inch diameter balls. Place the balls 2 inches apart on parchment paper–lined baking sheets. Bake for 9-10 minutes or until set. Cool cookies slightly on cooling rack. While cookies are still warm, sprinkle the tops with 1/4 cup powdered sugar and 2 tablespoons crushed hard peppermint candies.