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Candy Cane Snowballs

I bake dozens of kinds of Christmas cookies to give to family and friends. I came up with this recipe when I had leftover candy canes. We dip the snowballs into a white candy coating, then into crushed peppermint candy. —Debby Anderson, Stockbridge, Georgia
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min. + cooling
  • Makes
    about 5 dozen


  • 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


  • 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 into candy coating, allowing excess to drip off; dip into crushed candies. Let stand until set.
Nutrition Facts
1 cookie: 123 calories, 9g fat (5g saturated fat), 16mg cholesterol, 49mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.
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Average Rating:
  • Julia
    Dec 8, 2019

    I followed this recipe to the inth degree. They came out thin flat unusable objects. What did I do wrong? I’m so disappointed.

  • Barb
    Nov 15, 2019

    Just a suggestion, instead of the vanilla extract, maybe try peppermint extract! Would make the cookie more flavorful!

  • buttermilk maid
    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.

  • susanrukes
    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.

  • bajurgens
    Dec 17, 2013

    Best cookies ever.

  • Melanie-Obrien
    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.

  • Chocolateeyes
    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!

  • EliseDF
    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!

  • bakerteach
    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.

  • jmkasprak
    Dec 27, 2010

    These little cookies are adorable.