Go Back
Print Recipe
0 from 0 votes

Candy Cane and Cannabis Sugar Cookie Balls

Chocolatey, crunchy, pepperminty and bite-sized - perfect for Christmas!
Prep Time25 mins
Course: Dessert
Keyword: (Cannabutter), candycane, Chocolate
Cost: 20 +/-


  • Hand mixer or stand mixer
  • Parchment Paper
  • Cookie Sheet
  • Mixing Bowls
  • Sauce pan
  • Spatula
  • Whisk
  • Measuring spoons and cups


  • 1 cup cannabutter softened
  • 1 cup sugar
  • 1/2 tsp peppermint extract
  • 2 cups all purpose flour
  • 1/2 cup crushed candy canes and more for topping!
  • 1-3 tbsp milk
  • 2 cups chocolate chips
  • 2 tbsp shortening


  • Cream together the cannabutter and sugar using a hand mixer or a stand mixer with the paddle attachment. Beat in the peppermint extract. Add in the flour and 1/2 cup candy canes, then beat until the flour is mostly absorbed. Add in the milk, 1 tablespoon at a time, mixing until the dough can hold together.
  • Form dough into balls, approximately 1 and 1/2 to 2 tablespoons of dough each. Cover and chill the balls on a parchment lined cookie sheet until very cold, at least two hours in the refrigerator.
  • Melt the chocolate chips and shortening together in the microwave or in a double boiler. Cook on short 30 second intervals, stirring in between, just until the chips are melted, being careful not to let them burn. Let cool for 5 minutes.
  • Dip the truffle balls into the chocolate, and allow the excess chocolate to drip off. I use a fork to dip them. Place the truffles onto a parchment paper lined cookie sheet. Sprinkle each one with crushed candy canes right after it is dipped, the chocolate will start to harden quickly.
  • Refrigerate the truffles until ready to serve.