Description
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 party.
Ingredients
Scale
- 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
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3–4 candy canes
- 1 tablespoon sugar
Instructions
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silpat liner.
- Cream together the butter, shortening, and 1 1/2 cups of sugar until light and fluffy.
- Add in the eggs one at a time, scraping down the bowl after each addition. Mix in the vanilla and peppermint extracts.
- 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.
- Crush the candy canes into fine crumbs and mix with the remaining 1 tablespoon of sugar.
- Roll the dough into balls with about 2 tablespoons each. Roll each ball in the candy cane crumbs until coated. Place on the prepared baking sheet, keeping them at least 3 inches apart.
- Bake just until the edges are set, about 9 minutes. Let the cookies sit on the baking sheet for 1-2 minutes before transferring to a cooling rack.
Notes
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 166
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg