Dec 2012
Peppermint Snickerdoodles

Pumpkin season is long gone, which means peppermint season is in full swing. I love me some peppermint, so I was on the hunt for the perfect candy cane cookies. These cookies are super festive for the holiday season, and pack a nice punch of peppermint without being overpowering. Although they aren’t rolled in cinnamon-sugar like traditional snickerdoodles, they get rolled in peppermint-sugar for extra festive flare. They are perfect for your holiday party, or left out for Santa on Christmas Eve!

Peppermint Snickerdoodles
Yields: 1 1/2 dozen cookies

Ingredients:
3/4 cup sugar
1/2 cup butter, softened
1 egg
1/2 teaspoon vanilla extract
1/8 teaspoon mint extract
1-2/3 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup crushed candy canes

1/4 cup crushed candy canes
1/4 cup sugar, for coating

Directions:
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or with silpats.

Combine 3/4 cup sugar, butter, egg, vanilla, and mint extract in large bowl. Beat on medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, cream of tartar, baking soda, and salt. Beat until well mixed.

Stir 1/4 cup of the crushed candy canes into the dough. Mix 1/4 cup sugar and the remaining crushed candy canes in separate bowl.

Shape dough into 3/4-inch balls; roll in sugar/candy mixture to coat. Place 2 inches apart on prepared cookie sheets.

Bake 8-10 minutes, or until edges are lightly browned. Cool 1 minute on cookie sheets, then transfer to wire racks for further cooling.

Source: With Sprinkles on Top

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3 Responses to Peppermint Snickerdoodles

  1. My daughter wants her Daddy to make these for her now that she saw the pic on facebook. They look delicious!

  2. These cookies were awesome, and I made them in tribute for the Bloggers for Sandy Hook. Thanks for a great recipe!

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