Ingredients:

  • 1 cup (227g) Unsalted Butter, softened but still cool to the touch
  • 1.5 cups (180g) Powdered Sugar, divided
  • 1 tsp (5ml) Pure Vanilla Extract
  • 0.5 tsp (2.5ml) Peppermint Extract
  • 2.25 cups (280g) All Purpose Flour, leveled
  • 0.25 tsp (1.5g) Salt
  • 0.5 cup (80g) Finely crushed candy canes
  • 0.5 cup (85g) Mini white chocolate chips

Instructions:

  1. Prep the station. Preheat your oven to 175°C and line two large baking sheets with parchment paper.
  2. Cream the base. Beat 227g of butter and 0.5 cups (60g) of powdered sugar until the mixture looks pale and fluffy. Note: This incorporates air for a lighter crumb.
  3. Add aromatics. Mix in 5ml vanilla extract and 2.5ml peppermint extract until fully incorporated and fragrant.
  4. Combine dry ingredients. Whisk 280g flour and 1.5g salt in a separate bowl, then slowly add to the butter mixture. Note: Mixing slowly prevents a flour cloud in your kitchen.
  5. Fold in textures. Gently stir in 80g crushed candy canes and 85g mini white chocolate chips by hand.
  6. Shape the balls. Scoop about 1 tablespoon of dough and roll into 2.5cm balls, placing them 5cm apart on the sheets.
  7. Bake for precision. Slide into the oven for 12 minutes until the bottoms are barely golden and the tops are set.
  8. First sugar roll. Let them cool for 5 minutes, then roll the warm cookies in the remaining 1 cup (120g) of powdered sugar.
  9. Second sugar roll. Allow cookies to cool completely on a rack, then roll them in the sugar again until they look like thick, opaque snowballs.