Candy Cane Snowball Cookies Recipe
Introduction
Candy Cane Snowball Cookies are a festive twist on classic snowball cookies, infused with crushed candy canes for a refreshing peppermint crunch. These buttery, melt-in-your-mouth treats are perfect for holiday gatherings or gifting.
Ingredients
- 1 cup unsalted butter (room temperature)
- 1½ cup confectioners sugar (divided)
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup pecans (finely chopped)
- 2 candy canes (crushed)
Instructions
- Step 1: Preheat the oven to 350°F. Line two cookie sheets with parchment paper or silicone liners.
- Step 2: In the bowl of a stand mixer or with a hand mixer and a large bowl, cream the butter and ½ cup of confectioners sugar until light and fluffy. Mix in the vanilla extract.
- Step 3: In a medium bowl, whisk together the flour and salt. With the mixer on low speed, gradually mix the dry ingredients into the wet ingredients. Fold in the pecans and crushed candy canes.
- Step 4: Roll the dough into 1-inch balls using your hands or a small cookie scoop, and place them on the prepared cookie sheets about 1 inch apart.
- Step 5: Bake for 10–12 minutes, until the bottoms are lightly golden brown. Let the cookies cool on the baking sheet for about 5 minutes, or until they can be handled.
- Step 6: Put the remaining 1 cup of confectioners sugar in a shallow bowl and roll each cookie in it. Place the rolled cookies on a cooling rack to cool completely, then roll them in confectioners sugar once more for a snowy finish.
Tips & Variations
- For extra crunch, toast the pecans lightly before chopping.
- Substitute walnuts or almonds if you prefer a different nut flavor.
- Add a pinch of ground cinnamon for a warm holiday spice.
- Use festive-colored candy canes to add a brighter look to your cookies.
Storage
Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; just thaw at room temperature before serving. If the sugar coating dulls, simply give the cookies a fresh dusting before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This can help enhance the flavors and makes baking more convenient.
What if I don’t have candy canes?
If candy canes aren’t available, you can substitute with peppermint extract for flavor and add crushed peppermint candies or leave them out for classic nutty snowball cookies.
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Candy Cane Snowball Cookies Recipe
- Total Time: 32 minutes
- Yield: Approximately 24 cookies 1x
Description
Candy Cane Snowball Cookies are a festive twist on the classic snowball cookie, featuring a buttery base combined with crunchy pecans and crushed candy canes. These melt-in-your-mouth cookies, coated generously in confectioners sugar, offer a delightful balance of sweetness and a hint of peppermint perfect for holiday celebrations.
Ingredients
Cookie Dough
- 1 cup unsalted butter (room temperature)
- ½ cup confectioners sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup pecans (finely chopped)
- 2 candy canes (crushed)
- 1 cup confectioners sugar (for rolling)
Instructions
- Preheat Oven: Preheat the oven to 350°F. Prepare two cookie sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugar: In a stand mixer bowl or with a hand mixer and a large bowl, cream together the room temperature butter and ½ cup of confectioners sugar until the mixture becomes light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt to distribute the salt evenly throughout.
- Mix Dry into Wet Ingredients: With the mixer on low speed, gradually add the flour mixture into the butter mixture until just combined, being careful not to overmix. Gently fold in the finely chopped pecans and crushed candy canes using a spatula.
- Shape Cookies: Roll the dough into 1-inch diameter balls using your hands or a small cookie scoop. Arrange them on the prepared cookie sheets spaced about 1 inch apart to allow for slight expansion.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the bottoms turn a light golden brown. Avoid overbaking to maintain a tender texture.
- Cool Slightly: Let the cookies cool on the baking sheet for about 5 minutes, until they can be handled safely without breaking.
- Coat Cookies: Pour the remaining 1 cup of confectioners sugar into a shallow bowl. Roll each warm cookie thoroughly in the sugar to coat them evenly.
- Final Cooling and Coating: Place the sugar-coated cookies on a cooling rack and allow them to cool completely. Once cooled, roll the cookies in confectioners sugar one more time to create the signature snowy coating.
Notes
- Room temperature butter ensures easy creaming and better texture.
- Chopping pecans finely helps them distribute evenly without overwhelming the delicate cookie dough.
- For a stronger peppermint flavor, add a few drops of peppermint extract along with vanilla.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- If you prefer nut-free cookies, omit pecans and add extra candy canes for crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Candy Cane Snowball Cookies, holiday cookies, peppermint cookies, pecan cookies, Christmas cookies, festive desserts
