Peppermint Snickerdoodles

Give your snickerdoodle a holiday makeover with these Peppermint Snickerdoodles. Soft and crinkly with a touch of peppermint flavor, these cookies are perfect for any holiday cookie platter or any holiday party.

For more snickerdoodle love, try these traditional Snickerdoodles or these Pumpkin Snickerdoodles.

Holiday flavors are my favorite. And peppermint is right up there at the top.

I know it’s a polarizing flavor, but I will say that even though we are a house divided (half love it and half don’t), everyone loved these cookies.

They are soft, and taste like peppermint, but aren’t overwhelming. I’ll take snickerdoodles in any form, but these are one of my favorites!

Ingredients

• Butter & Shortening: I love to use a mixture of butter and shortening in my snickerdoodles. The butter gives the great flavor, and the shortening gives the structure and softness. If you are a butter lover, feel free to use all butter, but it will change the texture just a bit.
• Sugar: You need sugar for the cookies, as well as for rolling the cookies.
• Eggs: I use large eggs. You will need 2 eggs.
• Extracts: For the flavoring, I use a mixture of vanilla and peppermint extract. It’s not a lot of peppermint extract – just enough to give the cookies a peppermint flavor, but not enough to make them taste like toothpaste.
• Flour: I use all-purpose flour.
• Cream of Tartar: The cream of tartar not only keeps these cookies soft and chewy, but it also adds that familiar tang you get in snickerdoodles.
• Baking Soda: The baking soda is important for the rise of the cookies.
• Salt: The salt will help to balance the flavors.
• Candy Canes: You will need 3-4 regular sized candy canes for these cookies. I used 4 and had leftover crushed candy canes, but it made it so that it was easy to roll the cookies.

How to Make Peppermint Snickerdoodles

STEP 1: Start by mixing together sugar, butter, and shortening. You want this light and fluffy, so beat it for a couple of minutes. Add in the eggs, scraping down the bowl as needed, then mix in the vanilla and peppermint extract.

STEP 2: In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.

STEP 3: Add the dry ingredients to the mixer bowl. Mix until the dough comes together. This should only take a minute.

STEP 4: Place the candy canes in a blender or food processor. Process them until you have fine crumbs. Transfer them to a shallow bowl along with the remaining tablespoon of sugar.

STEP 5: Roll the dough into 2-tablespoon sized balls. Roll the balls in the candy cane sugar.

STEP 6: Place the balls on a baking sheet, then bake just until the edges start to brown. Let the cookies sit on the baking sheet for a minute, then remove to cool completely.

Tips and Tricks

I like to use a cookies scoop to keep the cookies uniform.

I use 2 tablespoons of dough for each cookie, but you can make them smaller, if desired. If you do make them smaller, they may need to come out of the oven just a little bit earlier.

You want to make sure that the candy cane is crushed pretty fine. The bigger chunks will just melt in the oven, and it can get messy.

Storage and Freezing

These cookies stay nice and soft for several days after baking. Keep them in an airtight container or a ziplock bag at room temperature.

You can store them in the refrigerator if you want them to last a little bit longer.

These Peppermint Snickerdoodles also freeze well. I would suggest freezing them whole, after baking.

More Peppermint Recipes

Peppermint Kiss Cookies
Peppermint Holiday Soft Sugar Cookie Recipe
Baked Peppermint Donuts

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Peppermint Snickerdoodles

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Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 28 cookies

Course: Dessert

Cuisine: American

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Give your snickerdoodle a holiday makeover with these Peppermint Snickerdoodles. Soft and crinkly with a touch of peppermint flavor, these cookies are perfect for any holiday cookie platter or any holiday party.

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Ingredients

• ▢ 1/2 cup butter at room temperature
• ▢ 1/2 cup shortening
• ▢ 1 1/2 cups plus 1 tablespoon sugar divided
• ▢ 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

Instructions

• Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silpat liner.
• In the bowl of a stand mixer, or in a large bowl, cream together the butter, shortening, and 1 1/2 cups of the sugar. Beat it for a few minutes to make sure the mixture is light and fluffy.
• Add in the eggs, one at a time, scraping down the bowl after each addition. Add in the vanilla extract and the peppermint extract and mix.
• In another bowl, whisk together the flour , cream of tartar, baking soda, and salt.
• Add the dry ingredients to the mixing bowl and mix until it forms a dough.
• Take the candy canes and place them in a blender or food processor. Process until they are fine crumbs. Place in a small bowl along with the remaining 1 tablespoon of sugar.
• Roll the dough into balls with about 2 tablespoons of dough each. (I find a cookie scoop makes this easier and keeps the balls more consistent.) Roll each ball in the candy cane crumbs until coated. Transfer to the prepared baking sheet, making sure to keep the balls at least 3 inches apart.
• Bake the cookies just until the edges are set, about 9 minutes. Remove from the oven, and let the cookies sit on the baking sheet for 1-2 minutes before transferring to a cooling rack.

Recipe Notes:

I like to bake the cookies one tray at a time, with 8 cookies on each tray. If you do want to make 2 at a time, I would suggest rotating about halfway through to make sure they cook evenly.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1cookie, Calories: 166kcal (8%), Carbohydrates: 23g (8%), Protein: 2g (4%), Fat: 7g (11%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 25mg (8%), Sodium: 73mg (3%), Potassium: 56mg (2%), Sugar: 12g (13%)

Keywords: peppermint, peppermint snickerdoodles, snickerdoodles