"These shortbread-like cookies are complemented with a sweet candy and crushed peppermint coating. My best friend made these for me one Christmas, and they were instantly added to my 'yearly Christmas cookie' list." — Lkauff
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3 1/2 cups
crushed hard peppermint candies, or more as needed
white confectioners' coating, chopped
I made this recipe exactly as written, but mine didn't come out looking so great. I chilled for about 5 hours, but upon scooping and rolling them for the baking sheet, they warmed slightly, and as soon as they went into the oven they started to spread. Eventually they baked up semi-flat, with light golden bottoms and crispy edges. Even so, the flavor was really good, even after a week they were still soft and buttery. They would also be great with almond extract instead of the vanilla.
AWESOME cookies! They are a shortbread type of cookie with the tops dipped in melted white chocolate and sprinkled with crushed candy canes. I started out making just half a batch, as I was not sure how they would turn out... loved them SO much that I am making another batch! I rolled into smaller balls, maybe 1/2 inch balls so that I could make more.... I also adjusted the cooking time since I made them smaller, I think 15 minutes and I started checking them.... a light, light brown on the bottom tasted best..... Also, I refrigerated the dough overnight and it was rock-hard, so you have to allow at least 30 minutes to thaw before rolling into balls.
* Percent Daily Values are based on a 2,000 calorie diet.
Candy Cane Snowball Cookies
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 78
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