Peppermint Snickerdoodles

Give your snickerdoodle a holiday makeover with these Peppermint Snickerdoodles. Soft and crinkly with a touch of peppermint flavor, these cookies are perfect for any holiday cookie platter or any holiday party.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings cookies

Calories 166kcal

Author Deborah Harroun

Ingredients

1/2 cup butter at room temperature
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
3 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3-4 candy canes
1 tablespoon sugar

Instructions

Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silpat liner.
In the bowl of a stand mixer, or in a large bowl, cream together the butter, shortening, and 1 1/2 cups of the sugar. Beat it for a few minutes to make sure the mixture is light and fluffy.
1/2 cup butter, 1/2 cup shortening, 1 1/2 cups sugar
Add in the eggs, one at a time, scraping down the bowl after each addition. Add in the vanilla extract and the peppermint extract and mix.
2 eggs, 1 teaspoon vanilla extract, 1/4 teaspoon peppermint extract
In another bowl, whisk together the flour , cream of tartar, baking soda, and salt.
3 cups all purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/4 teaspoon salt
Add the dry ingredients to the mixing bowl and mix until it forms a dough.
Take the candy canes and place them in a blender or food processor. Process until they are fine crumbs. Place in a small bowl along with the remaining 1 tablespoon of sugar.
3-4 candy canes, 1 tablespoon sugar
Roll the dough into balls with about 2 tablespoons of dough each. (I find a cookie scoop makes this easier and keeps the balls more consistent.) Roll each ball in the candy cane crumbs until coated. Transfer to the prepared baking sheet, making sure to keep the balls at least 3 inches apart.
Bake the cookies just until the edges are set, about 9 minutes. Remove from the oven, and let the cookies sit on the baking sheet for 1-2 minutes before transferring to a cooling rack.

Notes

I like to bake the cookies one tray at a time, with 8 cookies on each tray. If you do want to make 2 at a time, I would suggest rotating about halfway through to make sure they cook evenly.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition