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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