This holiday season, we challenge you to a snowball fight! Not with the actual cold stuff, of course, but with these pretty snow white cookies. Better eaten than thrown, these peppermint snowball cookies are similar to polvorones (AKA Mexican wedding cookies), but made Christmas-ready with a hit of peppermint extract. The more traditional pecans or walnuts are substituted here for almond flour in these delicate, crumbly, melt-in-your-mouth holiday cookies since almonds' mild flavor pairs better with peppermint. Plus, it skips the toasting, cooling, and grinding step necessary in traditional snowball cookie recipes. These delicious holiday treats are easy to change up. Try them stuffed with a Hershey's kiss or with a red velvet base.
Store the cookies in an airtight container at room temperature for up to 1 week. Though you can freeze the baked and sugared cookies, they won't maintain their airy, powdery coating. Instead, freeze the unbaked dough for up to 3 months. First, portion the dough into individual balls, then freeze on a parchment-lined baking sheet. Once solid, you can transfer the dough balls to a freezer-safe zip-top bag. Either pull a few portions out at a time and bake according to the recipe, or bake them all at once.
unsalted butter, softened
kosher salt
peppermint extract
(85 g.) powdered sugar, divided
(90 g.) all-purpose flour
(50 g.) finely ground almond flour
finely crushed peppermint candies, plus more for sprinkling
Riley Wofford is a recipe developer, food stylist, and writer. Outside of the kitchen, she enjoys drinking gimlets and sour beer, spending time with her foster dogs, and going on road trips.
