Is it too early to start talking Christmas?
Ok, let’s be honest. I’m one of those people who loves Thanksgiving, and I refuse to bring out Christmas decorations or listen to Christmas music until after Thanksgiving dinner has been eaten. I always feel sorry for Thanksgiving because I feel like the stores always look past Thanksgiving and to Christmas. But I love to focus on Thanksgiving – since it’s one of my favorite holidays and I look forward to it all year.
There is one exception, though. I’m always willing to skip ahead when it comes to the food. Not that I don’t like Thanksgiving food, because I really do. But one month of Christmas recipes is just not enough for me. I need more than one month of baking just for Christmas cookie recipes alone!!
This year, there are so many recipes that I want to try. And this year, it’s even more fun since Abbi is getting old enough to help me in the kitchen. So of course, I am looking for easy recipes that children and toddlers can help with – especially since that’s part of the fun of baking Christmas cookies!
I’ve been having a bit of a snickerdoodle obsession lately, and this is a way to get my candy cane fix and my snickerdoodle fix! With only 5 ingredients, these come together super fast, and there is plenty to have the kids help with. They can crush the candy canes, or roll the cookies. And of course, the kids are going to want to help with sampling the cookies afterwards!!
I wanted to make sure that I was still keeping that snickerdoodle flavor with the cinnamon, so I just added in crushed candy canes to Pillsbury’s Quick Snickerdoodle recipe. I found that these worked the best when the candy canes are crushed pretty finely, otherwise, the candy cane chunks melt in the oven and stick together.
These cookies are so delicious and so easy – they are perfect for your holiday baking!
Looking for more free recipes?
Quick and easy snickerdoodles get a holiday makeover!
- 3 candy canes
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 1/4 cup all-purpose flour
- Heat oven to 350°F.
- Place the candy canes in a heavy-duty zip top bag. Using a hammer or something heavy, hit the candy canes to break until they are fine crumbs.
- In a small bowl, combine the crushed candy canes with the sugar and cinnamon.
- Place the cookie dough in a medium bowl and break into chunks. Add in the flour and mix until combined. Reshape the dough back into a log and cut into 32 equal pieces. Roll each piece into a ball and then roll in the candy cane/sugar/cinnamon mixture. Place on a baking sheet, placing 2-inches apart.
- Bake for 10-14 minutes, or until the edges are slightly brown. Remove from oven and cool for 1 minute on baking sheet before removing to a wire rack to cool completely.
**Disclosure: this is a sponsored post from Pillsbury, but all opinions are my own.**