Candy Cane Snowballs

Name: Candy Cane Snowballs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: about 5 dozen.
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

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

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 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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Reviews

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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.