Get ready to transform your kitchen into a festive paradise with these irresistible Candy Cane Snowball Cookies that are about to become your new holiday obsession! Imagine delicate, melt-in-your-mouth cookies dusted with powdery white sugar, studded with crushed candy canes that deliver a delightful minty crunch. These aren't just cookies - they're edible winter magic that will have everyone begging for your secret recipe. Whether you're looking to impress at a holiday party or create a sweet memory with loved ones, these snowball cookies are your ticket to seasonal baking glory!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup crushed candy canes
- 1/4 teaspoon salt
- Additional powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cookie removal.
- In a large mixing bowl, soften the unsalted butter at room temperature for about 10 minutes. Using an electric mixer, cream the butter until smooth and fluffy, approximately 2-3 minutes.
- Gradually add powdered sugar to the butter, mixing on low speed until fully incorporated. Pour in vanilla extract and mix until the mixture is light and creamy.
- In a separate bowl, whisk together all-purpose flour and salt to ensure even distribution of ingredients.
- Slowly add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
- Finely crush candy canes using a food processor or place them in a sealed plastic bag and crush with a rolling pin until they become fine crumbs.
- Gently fold the crushed candy canes into the cookie dough, distributing them evenly throughout the mixture.
- Using a tablespoon or cookie scoop, portion the dough into small, uniform balls. Roll each ball between your palms to create smooth, round shapes.
- Place the cookie balls approximately
- 5 inches apart on the prepared baking sheets to allow room for slight spreading during baking.
- Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are very lightly golden. The centers should remain pale.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. They will be delicate when hot, so handle with care.
- While still warm, gently roll the cookies in additional powdered sugar, creating a snow-like coating. Allow them to cool completely on a wire rack.
- Once cooled, roll the cookies in powdered sugar a second time for a more pronounced snowy effect. Store in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your butter is truly at room temperature for the smoothest, creamiest dough possible.
- Use a light hand when mixing flour to prevent tough cookies - just mix until ingredients are combined.
- For uniform cookies, use a cookie scoop or tablespoon to portion the dough.
- Allow cookies to cool slightly before first powdered sugar coating to help the sugar stick better.
- For an extra festive touch, use a mix of regular and crushed candy canes for varied texture.
- Store cookies in a single layer to prevent crushing the delicate powdered sugar coating.
- These cookies freeze beautifully - store in an airtight container for up to 3 weeks.
Nutrition Facts
Calories: 125kcal
Carbohydrates: g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 17mg
