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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.

Ingredients

Scale

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

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