Peppermint Snowball Cookies (GF and Low Carb)
Try this Peppermint Snowball Cookies recipe, or contribute your own.
Try this Peppermint Snowball Cookies recipe, or contribute your own.
- 1 large egg
- 6 tbsp butter
- 2 tbsp coconut flour
- 1/4 tsp peppermint extract
- 1 1/4 cup almond flour
- 1/4 cup granulated low carb sweetener (erythritol or fave
- 1/2 tsp peppermint extract
- 1/4 tsp xanthan gum (because we like our balls soft not cr
- 1/2 tsp coarse salt-don't skip this!!!
- 1/2 cup powdered low carb sugar to roll cookies (like swerve)
- 1/3 cup granulated low carb sugar
- 2-3 drops red food color (optional for red sprinkles)
- Carbohydrate 2.20771493055677 g
- Cholesterol 21.9177083376937 mg
- Fat 9.37248694608941 g
- Fiber 1.31026246351004 g
- Protein 1.99240361112835 g
- Saturated Fat 4.56142793854178 g
- Serving Size 1 1 Serving (17g)
- Sodium 32.3762014005705 mg
- Sugar 0.897452467046735 g
- Trans Fat 0.614818264004043 g
- Calories 97 calories
Step-by-step
- Mix granulated sweetener and peppermint extract.
- Add 2-3 drops food coloring and gently cut in, leaving large spots of red.
- Refrigerate until ready to use.
- Heat oven to 350 and line a baking sheet with parchment.
- Cream together the butter and sweetener.
- Add the extract and egg and mix until smooth.
- In a separate bowl, whisk the flour, xanthan gum, and salt to distribute evenly.
- Slowly add the flour mixture to the butter mixture, mixing until a soft dough forms.
- Wrap the dough in cling wrap and chill for 1 hour OR scoop 18 dough balls and then chill.
- You may mix the peppermint sugar and cut a tbsp into the dough halfway through the chilling process if you'd like.
- Bake the cookie balls for 10-15 minutes or just until they begin to brown slightly.
- Remove from oven to cool.
- When cooled just enough to handle, roll in powdered sweetener, then again to add a second layer.
- Sprinkle with red sugar and serve!
A Holiday Baking Adventure: My Peppermint Snowball Cookies
The holidays are upon us, and with them comes the irresistible urge to bake. This year, I decided to tackle a recipe that’s both delicious and fits perfectly within my low-carb lifestyle: peppermint snowball cookies. As a busy professional juggling work, family, and a commitment to healthy eating, finding time for baking can be a challenge. However, these cookies are surprisingly quick and easy to make, even with a demanding schedule. They’re also wonderfully festive, perfect for sharing with friends, family, or colleagues during the holiday season. The minty flavor is refreshing, and the slightly sweet, melt-in-your-mouth texture is utterly delightful.
I’ve always enjoyed baking, even from a young age. My grandmother taught me the basics, and those lessons have shaped my approach to cooking and baking ever since. I like to find recipes that allow me to be creative and experiment with different ingredients and techniques. This recipe for peppermint snowball cookies is a prime example. The original recipe was modified to suit my needs and preferences, resulting in a healthier, lower-carb treat that doesn’t sacrifice flavor or satisfaction. What sets these cookies apart from other snowball cookies isn’t just the reduced carbohydrate content; it's the fresh peppermint flavor and the beautiful speckled red throughout the dough that really captures the essence of the holiday season. The addition of the red food coloring is entirely optional, of course, but I personally love the festive touch it adds. Each bite is a burst of Christmas cheer!
The process is straightforward, and the ingredients are relatively simple. You’ll need almond flour, coconut flour, and a low-carb sweetener of your choice. The blend of flours provides the perfect texture, and the low-carb sweetener keeps the sugar content down. Don’t skimp on the peppermint extract – it’s crucial to achieving that authentic peppermint taste. I found that chilling the dough is key to getting those perfectly formed snowball shapes and a satisfying crumbly texture. Rolling the cookies in powdered sweetener adds another layer of delightful sweetness. Finally, a dusting of red sugar provides a festive finishing touch. The cookies come together effortlessly, making them an ideal project for a busy afternoon. The best part? Even those who aren't following a low-carb diet will likely find themselves captivated by these delightful treats.
Tips for Success:
- Use high-quality peppermint extract for the best flavor.
- Don't overbake the cookies, or they'll become dry.
- Let the cookies cool completely before rolling them in the powdered sweetener.
- These cookies are best served fresh but will store well in an airtight container at room temperature for up to three days.
- Feel free to experiment with other extracts or flavorings, depending on the time of the year.
Making these cookies has become a cherished part of my holiday routine. It’s a chance to slow down, enjoy the process, and create something delicious that I can share with others. They’re perfect for holiday gatherings, office parties, or simply enjoying a quiet moment with a cup of tea. So this holiday season, give these low-carb peppermint snowball cookies a try. You might just discover a new family favorite! The combination of the familiar snowball shape and the invigorating peppermint twist makes them an excellent alternative to traditional holiday cookies while staying true to the holiday spirit.
Beyond the holiday season, the recipe is easily adaptable. Experiment with different extracts—lemon, orange, or even vanilla—to create a year-round treat! Adjust the sweetener to match your taste preferences. A little creativity goes a long way! I am always looking for ways to balance my love of baking with my healthy lifestyle choices. This recipe perfectly captures that balance. The simple, straightforward steps are ideal for a busy person, while the unique flavor combination makes them a holiday treasure that everyone can enjoy.
