Peppermint Puffs

Peppermint Puffs
These minty cookies don't spread much; instead they bake into puffy balls. Dipped in melted white chocolate and sprinkled with crushed candy, they're a delightful holiday sweet.
Makes 36
Prep 10 m
Chill 60 m
Bake 10 - 12 m



  1. 1 of 6 Stir together flour and salt in medium-size bowl.
  2. 2 of 6 Beat butter and sugar in large bowl until smooth and creamy. Beat in egg. Beat in peppermint and vanilla extracts.
  3. 3 of 6 On low speed, beat in flour mixture. Shape dough into a ball; wrap in plastic wrap. Refrigerate 1 hour.
  4. 4 of 6 Heat oven to 375 degrees F. Coat baking sheets with nonstick cooking spray.
  5. 5 of 6 Shape dough into 1-inch balls for a total of 36 cookies; place on prepared baking sheets.
  6. 6 of 6 Bake at 375 degrees F for 10 to 12 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely. When cool, brush with melted white chocolate; dip in chopped candy canes. Let harden on parchment or waxed paper.
Nutrition Information for Peppermint Puffs
Servings Per Recipe: 36
Per Serving: 16 g carb., 1 g pro., 5 g Fat, total, 25 mg sodium, 110 kcal cal., 0 g fiber, 3 g sat. fat, 14 mg chol.