These cookies bring together nostalgic holiday flavors in a soft, crumbly texture that’s incredibly satisfying. They’re easy to make with just a handful of ingredients and require no decorating—just roll and bake. The crushed candy canes add a delightful crunch and peppermint flavor, giving the traditional snowball cookie a fun and seasonal update.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter
Powdered sugar
Vanilla extract
All-purpose flour
Salt
Crushed candy canes
Finely chopped pecans or walnuts (optional)
Additional powdered sugar, for rolling
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, cream the butter and powdered sugar until light and fluffy.
Add vanilla extract and mix until combined.
Gradually add the flour and salt, mixing until a soft dough forms.
Fold in the crushed candy canes and nuts if using.
Scoop and roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing slightly apart.
Bake for 10–12 minutes, or until the bottoms are lightly golden but the tops remain pale.
Let the cookies cool slightly, then roll in powdered sugar while still warm.
Once fully cooled, roll in powdered sugar a second time for a snowy finish.
Servings and timing
This recipe makes about 24 cookies. Prep time: 15 minutes Cook time: 12 minutes Cool time: 10 minutes Total time: 37 minutes
Variations
Nut-free: Omit the nuts for an allergen-friendly version.
Extra minty: Add ¼ teaspoon peppermint extract to the dough.
Chocolate twist: Mix in mini chocolate chips along with the candy canes.
Colorful option: Use red and green peppermint candies for a more festive look.
Gluten-free: Use a 1:1 gluten-free flour blend for a gluten-free alternative.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. To freeze, place uncoated cookies in a single layer and freeze for up to 1 month. Thaw at room temperature and re-roll in powdered sugar before serving. No reheating necessary.
FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days or freeze it for up to 1 month. Let it come to room temperature before baking.
Why did my cookies flatten?
Snowball cookies are meant to hold their shape. If they flattened, the dough may have been too warm or lacked enough flour.
Can I skip the nuts?
Absolutely. They’re optional and the cookies still turn out delicious without them.
How do I crush candy canes without making a mess?
Place them in a zip-top bag and crush with a rolling pin. Avoid over-crushing to prevent sticky dust.
Can I use peppermint extract?
Yes, for a stronger mint flavor, add a small amount (¼ teaspoon or less) to the dough.
Do I have to roll them in powdered sugar twice?
Rolling twice gives that classic snowball appearance and ensures the sugar sticks well.
Can I make these vegan?
Use a vegan butter substitute, but note that results may vary slightly in texture.
Do I need to chill the dough?
Not necessarily, but chilling for 15–20 minutes can help with shaping and prevent spreading.
Can I use a stand mixer?
Yes, a stand mixer with a paddle attachment makes quick work of the dough.
Are these good for gifting?
Yes, they’re sturdy, pretty, and stay fresh for days—perfect for holiday gift boxes or cookie tins.
Conclusion
Candy Cane Snowball Cookies are the ultimate holiday treat—simple, festive, and bursting with peppermint charm. Whether you’re baking with kids, preparing a holiday platter, or just embracing the season, these cookies are sure to bring joy with every snowy bite. Keep a batch on hand for cozy moments or to share the sweet spirit of the holidays.
Candy Cane Snowball Cookies are buttery, tender holiday cookies infused with crushed peppermint candy canes and rolled in powdered sugar for a festive, melt-in-your-mouth treat perfect for gifting or seasonal celebrations.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar (plus more for rolling)
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup crushed candy canes
1/2 cup finely chopped pecans or walnuts (optional)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.
Add vanilla extract and mix until incorporated.
Gradually add in the flour and salt, mixing until a soft dough forms.
Fold in crushed candy canes and chopped nuts if using.
Scoop and roll dough into 1-inch balls and place on prepared baking sheet.
Bake for 10–12 minutes, until bottoms are lightly golden but tops remain pale.
Allow cookies to cool for 5–10 minutes, then roll in powdered sugar while still warm.
After fully cooled, roll cookies in powdered sugar a second time for a snowy coating.
Notes
To make nut-free, simply omit the chopped nuts.Add 1/4 tsp peppermint extract for a stronger mint flavor.Chill dough for 15–20 minutes if it’s too soft to roll easily.Use a zip-top bag and rolling pin to crush candy canes with minimal mess.Double rolling in powdered sugar enhances the snowball look and flavor.
