Peppermint Snowball Cookies

{'@type': 'HowToStep', 'name': 'Creaming Butter and Sugar to Perfection', 'text': 'Place 1 cup softened unsalted butter and ¾ cup confectioners’ sugar into the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl if using a hand mixer. Beat together on medium-high speed for about 3 to 5 minutes, until the mixture is incredibly light, fluffy, and pale in color. This process incorporates air into the butter and sugar, vital for tender, melt-in-your-mouth cookies. Pause frequently to scrape down the sides and bottom of the bowl, ensuring even combination.'}

{'@type': 'HowToStep', 'name': 'Infusing with Flavor: Extracts and Salt', 'text': 'Reduce mixer speed to low. Carefully pour in 1 teaspoon vanilla extract and 1 teaspoon peppermint extract. Add ⅛ teaspoon salt. Let the mixer run for just another minute or so, until these liquid ingredients are fully incorporated into the butter mixture. If opting for a festive pink hue, add a tiny drop of red gel food coloring now, mixing until evenly distributed.'}

{'@type': 'HowToStep', 'name': 'Adding the Dry Ingredients for Structure', 'text': 'After the flavors are blended, gradually add 2 ¼ cups all-purpose flour to the wet ingredients with the mixer still on low speed. Do this in about two or three additions, allowing each addition to just barely incorporate before adding the next. Mix until just combined. Overmixing can lead to tough cookies, so turn off the mixer as soon as no more streaks of dry flour are visible. The dough will be thick and somewhat crumbly at this stage.'}

{'@type': 'HowToStep', 'name': 'Folding in the Crushed Candy Canes', 'text': 'Gently fold in ⅓ cup finely crushed candy canes using a spatula. This is preferred over using the mixer to avoid overmixing the dough and to ensure the candy cane pieces are distributed evenly without breaking down too much. This addition boosts the peppermint flavor and adds a lovely, subtle crunch.'}

{'@type': 'HowToStep', 'name': 'Chilling the Dough: A Crucial Step!', 'text': "Gather the dough into a cohesive ball, flatten it slightly into a disk, and wrap it tightly in plastic wrap. Place it in the refrigerator to chill for at least 1 hour, or up to 2-3 hours. Chilling the dough allows the butter to firm up, preventing the cookies from spreading too much in the oven and helping them maintain their classic round 'snowball' shape. It also gives the flavors a chance to meld beautifully."}

{'@type': 'HowToStep', 'name': 'Preheating and Preparing for Success', 'text': 'About 15-20 minutes before baking, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking, promote even browning, and simplify cleanup.'}

{'@type': 'HowToStep', 'name': 'Shaping the Perfect Snowballs', 'text': 'Once the dough is chilled, unwrap it and form Peppermint Snowball Cookies. Use a small cookie scoop (about 1 tablespoon in size) to portion out the dough, or roll about 1-inch balls of dough between your palms. Create uniformly sized balls for even baking. Place them about 1 to 2 inches apart on the prepared baking sheets.'}

{'@type': 'HowToStep', 'name': 'Baking to Golden Perfection', 'text': 'Slide the baking sheets into the preheated oven and bake for 10 to 12 minutes. The cookies are ready when the edges are set and very lightly golden brown, but the centers still look soft and perhaps a tiny bit pale. Do not overbake, as this can make them dry and crumbly. Handle them with care as they will be fragile when they come out of the oven.'}

{'@type': 'HowToStep', 'name': 'The First Snowy Coating (While Warm!)', 'text': "As soon as a batch of cookies comes out of the oven, while they are still wonderfully warm, immediately roll them generously in confectioners' sugar. Place about 1/2 cup of confectioners' sugar in a small bowl and gently drop a few warm cookies in at a time, swirling them around until thoroughly coated. The warmth of the cookies helps the powdered sugar stick beautifully. Transfer these freshly coated cookies to a wire rack to cool completely."}

{'@type': 'HowToStep', 'name': 'The Second Snowy Coating (After Cooling!)', 'text': "Once the cookies have cooled completely on the wire rack (about 30 minutes to an hour), give them a second, even more generous roll in fresh confectioners' sugar. The first coat will have partially melted and adhered, forming a delicate glaze. The second coat, applied to the cool cookie, creates that thick, pristine white layer of 'snow' for their classic appearance. Ensure every inch of the cookie is covered."}

{'@type': 'HowToStep', 'name': 'Garnishing for Extra Festivity and Storage Tips', 'text': 'For an extra touch of holiday cheer, optionally sprinkle a few additional finely crushed candy canes over the top of the freshly double-coated cookies before the second powdered sugar coating has fully set. Once fully cooled and coated, store these delightful cookies in an airtight container at room temperature for up to one week. They often taste even better the next day.'}