Put Candy Cane Snowballs at the top of your Christmas cookie list because everyone loves the buttery, sugary and peppermint-y taste in each delicious bite.Jump to Recipe
Candy Cane Snowballs are a year-after-year standby at our house. It’s not Christmas without a tray overflowing with these festive and tasty cookies.
These cookies have a satisfyingly chewy yet crumbly texture that melts in your mouth. The pieces of crushed candy cane throughout the dough add a fun crunch to each bite. And the dollop of sugary glaze on top ties everything together perfectly.
Fair warning… you won’t be able to stop with just one!
Candy Cane Snowballs FAQ
Yes. You can freeze both the baked cookies and the cookie dough for up to 3 months.
Thaw the baked cookies on the counter before enjoying.
For the dough, thaw in the refrigerator until soft enough to roll into a ball.
There are several ways to make this Candy Cane Snowball recipe your own. Try any of these suggestions:
– Use a mixture of red and green candy canes.
– Roll cookie dough balls in colored sugar instead of plain granulated sugar.
– Add a couple drops of red or green food coloring to the icing mix.
Baked Candy Cane Snowball cookies will stay good for up to one week when stored properly. The flavor and texture improves with age as well.
Store baked cookies in a plastic bag or in an air-tight plastic container.
Candy Cane Snowballs
- 3 cups Powdered sugar (divided)
- 1 1/4 cup Butter (softened)
- 2 teaspoons Vanilla (or if you'd prefer a stronger peppermint flavor, you can replace 1 teaspoon of vanilla with a teaspoon of peppermint extract)
- 1 Egg
- 3 cups Flour
- 1 Tablespoon Baking powder
- 1/2 teaspoon Salt
- 3/4 cup Finely crushed candy canes (divided)
- 1/2 cup Granulated sugar
- 2 – 3 Tablespoons Milk
- In a mixing bowl, beat 1 1/2 cup powdered sugar and butter until fluffy. Add vanilla and egg and beat until combined.
- In a separate bowl, combine flour, baking powder and salt. Stir to combine. Slowly add to mixing bowl, beating until combined, about 1 minute. Stir 1/2 cup finely crushed candy canes in by hand.
- Roll dough into small balls using just under a teaspoon of dough. Rolls balls through granulated sugar to coat and place on baking sheet. Bake at 350 degrees for 10-12 minutes. Cool.
- While cookies bake, stir together remaining 1 1/2 c. powdered sugar with 2-3 T. of milk. Add just enough milk to form a thick glaze. Drizzle over cooled cookies and top with remaining crushed candy canes immediately.