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Peppermint Snickerdoodles Recipe

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4.9 from 130 reviews

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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/peppermint-snickerdoodles-recipe/