Peppermint Snickerdoodles Recipe

Introduction

Peppermint Snickerdoodles are a festive twist on the classic cinnamon cookie, perfect for the holiday season. These soft, chewy treats combine the familiar tang of cream of tartar with refreshing peppermint and a crunchy candy cane coating.

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 the oven to 375ºF. Line a baking sheet with parchment paper or a silpat liner.
2. Step 2: In a stand mixer bowl or large bowl, cream together the butter, shortening, and 1 1/2 cups sugar until light and fluffy, about a few minutes.
3. Step 3: Add eggs one at a time, beating well and scraping down the sides after each addition. Mix in the vanilla and peppermint extracts.
4. Step 4: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
6. Step 6: Crush the candy canes into fine crumbs using a blender or food processor. Place the crumbs in a small bowl with 1 tablespoon sugar and mix.
7. Step 7: Scoop dough into 2-tablespoon balls and roll each ball in the candy cane sugar mixture until fully coated. Place on the prepared baking sheet, spacing at least 3 inches apart.
8. Step 8: Bake for about 9 minutes, or until the edges are set but the centers are still soft. Remove from oven and let cookies rest on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use a cookie scoop for evenly-sized cookies and consistent baking.
• For a milder peppermint flavor, reduce the peppermint extract to 1/8 teaspoon.
• Swap candy canes for crushed peppermint candies if preferred.
• Add a sprinkle of coarse sugar on top before baking for extra sparkle.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, freeze the baked cookies in a sealed container for up to three months. Reheat briefly in a warm oven or microwave for a soft texture.

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 for a different twist, but it won’t have the classic minty taste.

Why is cream of tartar important in snickerdoodles?

Cream of tartar gives snickerdoodles their characteristic tangy flavor and helps create their chewy texture by activating the baking soda.

Peppermint Snickerdoodles Recipe

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Peppermint Snickerdoodles are a festive twist on the classic cinnamon cookie. These soft, chewy cookies feature a hint of refreshing peppermint extract combined with crushed candy canes, providing a cool, minty flavor and a delightful crunch. Perfect for holiday celebrations, these cookies are easy to prepare and bring a joyful peppermint aroma to your kitchen.

• Author: Naya
• 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

Dough 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

Coating

• 3–4 candy canes
• 1 tablespoon sugar

Instructions

1. Prep: Preheat your oven to 375ºF (190ºC) and line a baking sheet with parchment paper or use a Silpat liner to prevent sticking.
2. Cream Butter and Shortening: In the bowl of a stand mixer or a large mixing bowl, beat together the softened butter, shortening, and 1 1/2 cups sugar until the mixture is light and fluffy, which helps create the perfect cookie texture.
3. Add Eggs and Extracts: Incorporate eggs one at a time into the creamed mixture, scraping down the bowl after each addition to ensure even mixing. Then blend in the vanilla and peppermint extracts to infuse the dough with flavor.
4. Whisk Dry Ingredients: In a separate bowl, whisk together the all purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and salt.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms, taking care not to overmix.
6. Prepare Candy Cane Coating: Place the candy canes in a blender or food processor and pulse until they become fine crumbs. Mix these candy cane crumbs with 1 tablespoon of sugar in a small bowl to create a festive and crunchy coating for the cookies.
7. Form Cookies: Using about 2 tablespoons of dough per cookie (a cookie scoop works well for consistency), roll each dough ball and then roll it in the candy cane crumb and sugar mixture to coat evenly.
8. Arrange and Bake: Place the coated dough balls onto the prepared baking sheet spaced at least 3 inches apart to allow for spreading. Bake in the preheated oven for about 9 minutes, just until the edges are set and the centers remain soft.
9. Cool: Remove the baking sheet from the oven and let the cookies rest for 1-2 minutes on the sheet to firm up slightly before transferring them to a cooling rack to cool completely.

Notes

• Use room temperature butter for easier creaming with shortening.
• Do not overbake to keep cookies soft and chewy.
• Crushing candy canes finely ensures a good coating and prevents large sharp pieces.
• Store cookies in an airtight container to maintain freshness.
• Adjust peppermint extract amount to taste for more or less minty flavor.

Keywords: peppermint snickerdoodles, holiday cookies, mint cookies, Christmas cookies, snickerdoodle recipe, festive cookies