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Candy Cane Snowballs Recipe
Candy Cane Snowballs Recipe photo by Taste of Home
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Candy Cane Snowballs Recipe

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5 11 29
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I bake dozens of different kinds of Christmas cookies to give to family and friends. I came up with this recipe when I had leftover candy canes I wanted to use up. The snowballs are dipped in a white candy coating, then into crushed peppermint candy. -Debby Anderson Stockbridge, Georgia
TOTAL TIME: Prep: 25 + chilling Bake: 20 min.
MAKES:30 servings
TOTAL TIME: Prep: 25 + chilling Bake: 20 min.
MAKES: 30 servings

Ingredients

  • 2 cups butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 cup chopped pecans
  • 8 ounces white candy coating, coarsely chopped
  • 1/3 to 1/2 cup crushed peppermint candy

Nutritional Facts

2 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Directions

  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans. Refrigerate for 3-4 hours or until easy to handle.
  2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool.
  3. In a microwave, melt candy coating, stir until smooth. Dip the top of each cookie into the candy coating; allow excess to drip off. Dip into peppermint candy. Place on waxed paper; let stand until set. Yield: 5 dozen.
Originally published as Candy Cane Snowballs in Taste of Home December/January 2004, p29


Reviews for Candy Cane Snowballs

AVERAGE RATING
(29)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
susanrukes
Reviewed Dec. 15, 2015

"The actual cookie is bland, however, the flavor with the white chocolate and crushed peppermint candy on top is good, but they are very crunchy. I made 1/2 of them with the candy canes on top and then I switched to the Andes Peppermint baking chips- the white chocolate ones. I had to sprinkle them on top and it was messy, but they are much better that way. If I decide to make these again, I might just melt the Andes baking chips and dip them in that."

MY REVIEW
bajurgens
Reviewed Dec. 17, 2013

"Best cookies ever."

MY REVIEW
Melanie-Obrien
Reviewed Dec. 15, 2013

"Delicious! We also did not chill the dough, it handled just fine and baked for about 15 minutes. We did find we needed more than 1/2 cup of crushed candy, but I think if we had crushed it finer it would have gone farther."

MY REVIEW
Chocolateeyes
Reviewed Dec. 3, 2012

"This is a great recipe! It has become a favorite and requested each year now. This is the 3 year to make them!"

MY REVIEW
EliseDF
Reviewed Dec. 15, 2011

"This was really easy to make. I did not chill the dough. With all that butter, I didn't find it hard to handle as long as I rolled the balls quickly. I only baked them for about 16 minutes to get a golden brown bottom. This is a great recipe to make with kids, too. Mine had lots of fun crushing the candy canes and dipping the cookies. Will definitely make this festive treat again next year!"

MY REVIEW
bakerteach
Reviewed Jan. 17, 2011

"I made these for a cookie exchange. They were the first to disappear! I used the softer peppermints and they worked great."

MY REVIEW
jmkasprak
Reviewed Dec. 27, 2010

"These little cookies are adorable."

MY REVIEW
JillAndLea
Reviewed Dec. 21, 2010

"Great recipe! Pretty and festive!"

MY REVIEW
anitashobbies
Reviewed Nov. 23, 2010

"I've made these cookies for several years now. They have turned out well and taste grea!"

MY REVIEW
mojo528
Reviewed Dec. 23, 2009

"These cookies were AMAZING. I made them 1st for family, and they just loved them and ate them right up. My 2nd batch was for a cookie swap @ work. It will be this afternoon, so I'm not sure of their reactions.. I also enjoyed this cookie. I didn't use any pecans or nuts for that matter. Very very good!! :) Thank you."

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