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Peppermint Snickerdoodles Recipe

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4.4 from 122 reviews

Delight in these festive Peppermint Snickerdoodles, classic soft and chewy cookies with a refreshing peppermint twist. Rolled in crushed candy canes and sugar, these cookies bring the perfect blend of cinnamon and cool peppermint flavors, making them ideal for holiday celebrations or any time you crave a minty treat.

Ingredients

Scale

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

Coating

  • 3–4 candy canes
  • 1 tablespoon sugar

Instructions

  1. Preheat and Prepare: Preheat your oven to 375ºF (190ºC). Line a baking sheet with parchment paper or a silpat liner to ensure even baking and easy cleanup.
  2. Cream Fats and Sugar: In a stand mixer bowl or a large bowl, cream together the butter, shortening, and 1 1/2 cups of sugar until light and fluffy. This should take a few minutes to incorporate air into the mixture for soft cookies.
  3. Add Eggs and Extracts: Add the eggs one at a time, beating well after each and scraping down the sides of the bowl. Then mix in the vanilla and peppermint extracts to infuse the dough with warm and minty flavors.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly combined. This will ensure proper leavening and flavor balance.
  5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture and mix until a dough forms, making sure not to overmix to maintain the tender texture.
  6. Prepare Candy Cane Coating: Place the candy canes in a blender or food processor and pulse until you have fine crumbs. Transfer the crumbs to a small bowl and mix with the remaining 1 tablespoon of sugar to create a crunchy, minty coating.
  7. Shape and Coat Cookies: Using about 2 tablespoons of dough for each cookie, roll the dough into balls. Roll each ball in the candy cane crumb mixture, ensuring it is well coated. Place the coated dough balls on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.
  8. Bake: Bake the cookies in the preheated oven for about 9 minutes or until the edges are set but the center is still soft. This helps achieve a chewy inside and slightly crisp edges.
  9. Cool: Remove the baking sheet from the oven and let the cookies sit for 1-2 minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking.

Notes

  • Bake cookies one tray at a time with 8 cookies per tray for even baking. If baking two trays simultaneously, rotate them halfway through the baking time for uniform cooking.
  • Nutritional information is an estimate and can vary based on ingredient brands and measurement accuracy.
  • Using a cookie scoop ensures consistent cookie size and even baking.

Keywords: peppermint, peppermint snickerdoodles, snickerdoodles, holiday cookies, mint cookies, peppermint candy

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