Print

Peppermint Snickerdoodles Recipe

Print Recipe

★★★★★

4.5 from 560 reviews

These Peppermint Snickerdoodles offer a festive twist on the classic cookie, combining the traditional cinnamon flavor with refreshing peppermint. Soft and chewy with a delightful crunch from crushed candy canes coating each cookie, they are perfect for holiday gatherings or any time you crave a sweet, minty treat.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup butter (at room temperature)
  • 1/2 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract

Dry Ingredients

  • 1 1/2 cups sugar
  • 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 prevent the cookies from sticking and ensure easy cleanup.
  2. Cream Ingredients: In the bowl of a stand mixer or a large mixing bowl, cream together the room temperature butter, shortening, and 1 1/2 cups of sugar. Beat the mixture for several minutes until it becomes light, fluffy, and well combined.
  3. Add Eggs and Extracts: Add the eggs one at a time to the creamed mixture, making sure to scrape down the sides of the bowl after each addition to fully incorporate them. Then blend in the vanilla extract and peppermint extract to infuse the dough with flavor.
  4. Whisk Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. This ensures even distribution of leavening agents and salt for consistent texture and flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Mix until a uniform dough forms that is soft but not sticky.
  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 stir in 1 tablespoon of sugar to help them stick to the dough.
  7. Form and Coat Dough Balls: Using about 2 tablespoons of dough per cookie (a cookie scoop is helpful for even sizing), roll the dough into balls. Coat each ball thoroughly in the candy cane crumb mixture, ensuring an even, festive coating.
  8. Arrange and Bake: Place the coated dough balls on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading. Bake for about 9 minutes until the edges are just set but the centers remain soft.
  9. Cool: Remove the baking sheet from the oven and allow the cookies to rest on it for 1-2 minutes before transferring them to a wire rack to cool completely. This helps the cookies set properly and maintain their chewy texture.

Notes

  • For best results, ensure butter is at room temperature to blend smoothly with shortening.
  • Do not overbake; cookies should look slightly underdone in the center to stay soft.
  • Using a cookie scoop helps maintain uniform cookie size and even baking.
  • Store cookies in an airtight container at room temperature for up to one week to keep them fresh.
  • Crushing candy canes finely will prevent sharp pieces from sticking out and provide a more pleasant texture.

Keywords: Peppermint Snickerdoodles, Christmas cookies, holiday cookies, peppermint cookies, snickerdoodle recipe, festive cookies, candy cane cookies

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