Candy Cane Snowballs Recipe

5 12 29
Candy Cane Snowballs Recipe
Candy Cane Snowballs Recipe photo by Taste of Home
Publisher Photo

Candy Cane Snowballs Recipe

Read Reviews
5 12 29
Publisher Photo
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
MAKES:
60 servings
TOTAL TIME:
Prep: 30 + chilling Bake: 15 min. + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 30 + chilling Bake: 15 min. + cooling

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, melted
  • 1/3 to 1/2 cup crushed peppermint candies

Directions

Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Stir in pecans. Refrigerate, covered, until firm enough to shape, 3-4 hours.
Preheat oven to 350°. Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
Bake until lightly browned, about 15 minutes. Remove from pans to wire racks; cool completely.
Dip tops of cookies in candy coating, allowing excess to drip off; dip in peppermint candies. Let stand until set. Yield: about 5 dozen.
Originally published as Candy Cane Snowballs in Taste of Home December/January 2004, p29

Nutritional Facts

1 cookie: 123 calories, 9g fat (5g saturated fat), 16mg cholesterol, 49mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.

  • 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, melted
  • 1/3 to 1/2 cup crushed peppermint candies
  1. Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Stir in pecans. Refrigerate, covered, until firm enough to shape, 3-4 hours.
  2. Preheat oven to 350°. Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
  3. Bake until lightly browned, about 15 minutes. Remove from pans to wire racks; cool completely.
  4. Dip tops of cookies in candy coating, allowing excess to drip off; dip in peppermint candies. Let stand until set. Yield: about 5 dozen.
Originally published as Candy Cane Snowballs in Taste of Home December/January 2004, p29

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Reviews forCandy Cane Snowballs

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MY REVIEW
buttermilk maid User ID: 2350303 258660
Reviewed Dec. 26, 2016

"We like this little cookie. Butterscotch hard candy makes a nice variation for those of us not wild about peppermint. A good addition to my cookie collection."

MY REVIEW
susanrukes User ID: 1679219 239476
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 User ID: 7304859 60548
Reviewed Dec. 17, 2013

"Best cookies ever."

MY REVIEW
Melanie-Obrien User ID: 7006733 90643
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 User ID: 3861604 90642
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 User ID: 6392145 205800
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 User ID: 5562567 137598
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 User ID: 2880256 53145
Reviewed Dec. 27, 2010

"These little cookies are adorable."

MY REVIEW
JillAndLea User ID: 1675407 137597
Reviewed Dec. 21, 2010

"Great recipe! Pretty and festive!"

MY REVIEW
anitashobbies User ID: 1969632 60541
Reviewed Nov. 23, 2010

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

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