Name: Peppermint Snickerdoodles Recipe
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Cuisine: American
Ingredients: 1/2 cup butter (at room temperature); 1/2 cup shortening; 2 eggs; 1 teaspoon vanilla extract; 1/4 teaspoon peppermint extract; 1 1/2 cups sugar; 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

Step 1: Preheat the oven to 375ºF and line a baking sheet with parchment paper or a silicone baking mat.

Step 2: In a large bowl or the bowl of a stand mixer, cream together the butter, shortening, and 1 1/2 cups sugar until the mixture is light and fluffy.

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.

Step 4: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Step 6: Place the candy canes in a blender or food processor and crush them into fine crumbs. Combine the crushed candy canes with 1 tablespoon of sugar in a small bowl.

Step 7: Scoop about 2 tablespoons of dough for each cookie and roll into balls. Roll each ball in the candy cane mixture until fully coated.

Step 8: Place the coated dough balls onto the prepared baking sheet, spacing them at least 3 inches apart.

Step 9: Bake for about 9 minutes, or until the edges are set but the centers remain soft.

Step 10: Remove from the oven and let the cookies rest on the baking sheet for 1-2 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

For a stronger peppermint flavor, increase the peppermint extract to 1/2 teaspoon, but use cautiously as it can be overpowering.

If you don’t have candy canes, peppermint sanding sugar can be a good substitute for coating the cookies.

Using a cookie scoop helps keep the cookie sizes consistent and baking even.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, place a slice of bread in the container to maintain moisture. These cookies can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat briefly in a warm oven to refresh their softness if desired.

FAQs

Can I use peppermint oil instead of peppermint extract?

Peppermint oil is much more concentrated than extract, so if you choose to use it, use only a drop or two to avoid overpowering the cookies. It’s safer and easier to control the flavor with peppermint extract.

Why do snickerdoodles use cream of tartar?

Cream of tartar provides the signature tangy flavor and helps activate the baking soda for leavening, giving snickerdoodles their unique texture and slight chewiness.