Peppermint Snickerdoodles Recipe

Introduction

These Peppermint Snickerdoodles combine the classic soft, chewy texture of traditional snickerdoodles with a refreshing peppermint twist. Perfect for the holiday season or any time you want a festive treat with a minty flair.

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

1. Step 1: Preheat your oven to 375ºF. Line a baking sheet with parchment paper or a Silpat liner to prevent sticking.
2. Step 2: In a stand mixer bowl or a large bowl, cream together the butter, shortening, and 1 1/2 cups sugar until the mixture is light and fluffy, about a few minutes.
3. Step 3: Add the eggs one at a time, mixing well and scraping down the bowl after each addition. Stir in the vanilla and peppermint extracts.
4. Step 4: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt until combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Step 6: Break the candy canes into pieces and process them in a blender or food processor until they become fine crumbs. Combine these crumbs with 1 tablespoon sugar in a small bowl.
7. Step 7: Scoop about 2 tablespoons of dough per cookie and roll each ball in the candy cane crumb mixture until fully coated.
8. Step 8: Place the coated dough balls on the prepared baking sheet, spacing them at least 3 inches apart.
9. Step 9: Bake for about 9 minutes, or until the edges are just set. Remove from the oven and let the cookies sit on the baking sheet for 1-2 minutes before transferring them to a cooling rack.

Tips & Variations

• Use a cookie scoop to ensure evenly sized cookies that bake more consistently.
• For a stronger peppermint flavor, add an extra 1/8 teaspoon of peppermint extract, but be careful not to overpower the cookie.
• Try using crushed peppermint baking chips instead of candy canes for a different texture.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To maintain their freshness, place a slice of bread in the container to keep cookies soft. Reheat briefly in the microwave for a warm treat, about 10 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute peppermint extract with another flavor?

Yes, you can replace peppermint extract with almond or vanilla extract if you prefer a different flavor profile, but it will change the distinctive peppermint taste of this recipe.

How do I prevent the candy cane crumbs from melting during baking?

Rolling the dough balls in the crumbs just before baking helps minimize melting. The candy coating on the outside will crisp up, adding a pleasant crunch to the cookies.

Peppermint Snickerdoodles Recipe

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Delight in the festive flavors of Peppermint Snickerdoodles, a classic soft and chewy cookie infused with a refreshing peppermint twist. These cookies feature a tender dough rolled in crushed candy cane crumbs, perfect for holiday celebrations or anytime you crave a refreshing minty treat.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Total Time: 24 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 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

Coating

• 3–4 candy canes
• 1 tablespoon sugar

Instructions

1. Prep: Preheat your oven to 375ºF (190ºC). Line a baking sheet with parchment paper or a Silpat liner to ensure the cookies don’t stick and bake evenly.
2. Beat the fats and sugar: In a stand mixer bowl or large bowl, cream together the room temperature butter, shortening, and 1 1/2 cups of sugar. Beat on medium speed until the mixture becomes light and fluffy, about 3-5 minutes.
3. Add eggs and extracts: Add the eggs one at a time, beating well and scraping the bowl down after each addition. Then mix in the vanilla extract and peppermint extract until fully incorporated.
4. Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to combine thoroughly.
5. Combine dough: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Avoid overmixing to keep cookies tender.
6. Prepare candy cane coating: Place the candy canes in a blender or food processor and pulse until they become fine crumbs. Transfer the crushed candy canes to a small bowl and mix with the remaining 1 tablespoon of sugar.
7. Form dough balls: Using about 2 tablespoons of dough for each cookie, roll into balls. For uniformity, use a cookie scoop if available.
8. Coat dough balls: Roll each dough ball thoroughly in the candy cane crumb mixture, ensuring an even coating all around.
9. Bake: Place the coated dough balls on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading. Bake in the preheated oven for approximately 9 minutes, or until the edges are set but the centers remain soft.
10. Cool: Remove the baking sheet from the oven and let the cookies rest for 1-2 minutes on the sheet. Then transfer them to a wire rack to cool completely, allowing the cookies to firm up without losing their chewy texture.

Notes

• Room temperature butter and shortening help create a fluffy dough texture and ensure even mixing.
• Use crushed candy canes for a festive minty coating, but be cautious rolling dough balls to keep fingers from getting sticky.
• Cookies may seem slightly underbaked at 9 minutes; they will firm up as they cool, preserving a soft and chewy interior.
• Store cookies in an airtight container at room temperature for up to a week to maintain freshness.
• These cookies freeze well either as baked cookies or raw dough balls for up to 3 months.

Keywords: Peppermint Snickerdoodles, peppermint cookies, holiday cookies, candy cane cookies, soft snickerdoodles, festive desserts