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Peppermint Snickerdoodles Recipe

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4 from 13 reviews

These Peppermint Snickerdoodles offer a festive twist on the classic cookie with a soft, crinkly texture and a refreshing peppermint flavor. Perfect for holiday cookie platters and parties, these cookies combine the signature snickerdoodle tang with a delightful crushed candy cane coating.

  • Total Time: 1 hour
  • Yield: 28 cookies

Ingredients

Wet 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

Dry Ingredients

  • 3 cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Topping

  • 3-4 candy canes
  • 1 tablespoon sugar

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 375ºF. Line a baking sheet with parchment paper or a silpat liner to prevent sticking and ensure even baking.
  2. Cream Butter, Shortening, and Sugar: In a stand mixer bowl or a large mixing bowl, cream together the butter, shortening, and 1 1/2 cups of sugar. Beat for several minutes until the mixture turns light and fluffy, which helps create the cookie's tender texture.
  3. Add Eggs and Extracts: Incorporate the eggs one at a time, making sure to scrape down the sides of the bowl after each addition for even mixing. Next, add the vanilla extract and peppermint extract and mix until combined, infusing the batter with essential flavors.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. This ensures the leavening agents and seasonings are evenly distributed.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture. Mix until a dough forms, careful not to overmix to maintain a tender consistency.
  6. Prepare Candy Cane Topping: Place 3-4 candy canes in a blender or food processor and pulse until they become fine crumbs. Transfer the crumbs to a small bowl and add 1 tablespoon of sugar, mixing to create a sweet, crunchy coating.
  7. Form and Coat Dough Balls: Using about 2 tablespoons of dough per cookie (a cookie scoop works well for consistency), roll the dough into balls. Roll each ball in the candy cane crumb mixture until fully coated, giving the cookies a festive and flavorful exterior.
  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 approximately 9 minutes, or until the edges are just set but centers remain soft.
  9. Cool: Remove the baking sheet from the oven and let the cookies rest on the sheet for 1-2 minutes before transferring them to a wire cooling rack to cool completely. This helps them set without breaking.

Notes

  • Bake one tray at a time with about 8 cookies per tray for even baking. If baking two trays simultaneously, rotate them halfway through the bake time.
  • Using a cookie scoop helps maintain consistency in size and ensures even cooking.
  • Nutritional values are approximate and can vary based on ingredient brands and sizes.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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