Into the oven they go! I bake them just until the bottoms are lightly golden and the tops look dry and set, but the cookies themselves should not brown. This usually takes 12-14 minutes. Over-baking is the enemy of tenderness. As soon as they come out, I let them cool on the baking sheet for exactly 5 minutes—just enough to firm up slightly but still be warm. Then, I roll each warm cookie first in the finely crushed peppermint candies, then generously in the bowl of extra powdered sugar. The warmth helps the sugars adhere. I let them cool completely on a rack, then give them a second roll in powdered sugar for that perfect, snowy, finished look.
Pro Tips for Best Results
The consistency of your butter is everything. I tested this with cold butter, melted butter, and perfectly softened butter. Softened butter (where you can easily make an indentation with your finger) creamed with the sugar creates the ideal structure for a tender, not greasy, cookie. If your butter is too warm or melted, the cookies will spread and lose their shape. If it’s too cold, your dough will be crumbly and hard to roll.
Rolling the dough balls firmly is a step you shouldn’t skip. The first time I made them, I gently shaped them, and they baked up a bit flat and misshapen. When you press and roll firmly, you create a denser ball that holds its round shape beautifully in the oven, resulting in that classic, plump snowball appearance. It only takes an extra second per cookie and makes a big visual difference.
Timing the sugar roll is critical. Rolling the cookies in powdered sugar while they are too hot will cause the sugar to melt into a sticky glaze. Rolling them when they’re completely cool means the sugar won’t stick as well. That 5-minute cooling window is perfect—the cookies are still warm enough to be slightly tacky, so the powdered sugar and crushed candy cling perfectly for that rustic, snowy coating.
Common Mistakes to Avoid
My first batch turned out tough because I overmixed the dough after adding the flour. When you mix flour too much, you develop the gluten, which leads to a tougher cookie. As soon as the flour is incorporated and no dry patches remain, stop the mixer. I use a spatula to do the final mixing and to fold in the chocolate chips by hand to prevent overworking the dough.(See the next page below to continue…)