Name: Peppermint Snickerdoodles Recipe
Prep time: 15 min
Cook time: 9 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup butter (at room temperature); 1/2 cup shortening; 2 eggs; 1 teaspoon vanilla extract; 1/4 teaspoon peppermint extract; 1 1/2 cups sugar; 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

Jump to Recipe· 4.2 from 10 reviews

I’m so excited to share my Peppermint Snickerdoodles Recipe with you! These cookies blend the classic tangy chewiness of snickerdoodles with a festive peppermint twist that instantly brightens up any baking session. The subtle peppermint flavor complements the cinnamon sugar coating perfectly, making them a delightful treat that feels both cozy and refreshing. Whether you’re baking for the holidays or just craving a fresh twist on a beloved cookie, this recipe always hits the spot for me.

Why You’ll Love This Peppermint Snickerdoodles Recipe

What I adore most about this Peppermint Snickerdoodles Recipe is the way it balances tradition with a fun, seasonal surprise. The cookies keep the tender, buttery texture I look for in a snickerdoodle, but the crushed candy canes rolled on the outside add just enough peppermint crunch to make you smile with every bite. It’s like a little holiday magic baked in, and honestly, it’s one of my favorite ways to add excitement to a cookie that could otherwise be plain.

Another thing I really appreciate is how straightforward this recipe is. The ingredients are pantry staples with just a tiny peppermint twist, so you don’t have to hunt down anything obscure. Plus, mixing the dough and shaping the cookies is quick, and rolling them in peppermint sugar adds an extra pop of festive flair that’s super fun and easy. I find it’s a perfect recipe to make with friends or family, especially when you want something festive without a fuss.

Ingredients You’ll Need

A clear glass bowl contains a small white ball that looks like it is covered with a powdery layer of pink and white granules, sitting in a shallow bed of the same pink and white powder. The background is a white marbled texture, giving a clean and simple look. The light shines softly on the bowl, showing the rough texture of the powder and the smooth shape of the ball. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple, classic, and each one plays an important role in making these cookies just right—from texture to taste to that lovely peppermint crunch.

1/2 cup butter (at room temperature): Adds rich, creamy flavor and moisture to keep the cookies soft.
1/2 cup shortening: Helps give the snickerdoodles their tender, chewy texture.
1 1/2 cups sugar: Sweetens the dough and balances the flavors.
2 eggs: Bind the ingredients together and give structure and richness.
1 teaspoon vanilla extract: Adds warmth and depth to the cookie’s flavor.
1/4 teaspoon peppermint extract: Provides that festive peppermint note that makes these snickerdoodles unique.
3 cups all purpose flour: The foundation of the dough, giving the cookies their shape.
2 teaspoons cream of tartar: Adds a signature tanginess that snickerdoodles are known for and helps the cookies rise just right.
1 teaspoon baking soda: Works with the cream of tartar to give a lightly chewy texture.
1/4 teaspoon salt: Balances sweetness and enhances flavor.
3-4 candy canes: Crushed to coat the dough balls, they add a festive peppermint crunch.
1 tablespoon sugar: Mixed with crushed candy canes for that perfect sweet coating.

Directions

Step 1: Preheat your oven to 375ºF and line a baking sheet with parchment paper or a Silpat liner. This prevents sticking and helps your cookies bake evenly.

Step 2: In a large mixing bowl or stand mixer, cream together the butter, shortening, and 1 1/2 cups of the sugar. Beat them until the mixture is light and fluffy—this usually takes a few minutes and is key to a tender cookie.

Step 3: Add in the eggs one at a time, mixing well after each addition and scraping down the bowl to ensure everything is incorporated. Stir in the vanilla and peppermint extracts to fill the dough with mouthwatering aroma.

Step 4: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. This evenly distributes the leavening agents and ensures the cookies get that classic snickerdoodle bite.

Step 5: Gradually add the dry ingredients to the wet ingredients and mix just until a dough forms. Be careful not to overmix to keep your cookies tender.

Step 6: Place the candy canes in a blender or food processor and pulse until you get fine crumbs. Combine these with the remaining tablespoon of sugar in a small bowl — this mixture will give your cookies that festive peppermint coating.

Step 7: Using about 2 tablespoons of dough per cookie (a cookie scoop works beautifully here), roll each dough ball then roll it in the peppermint sugar mixture until well coated. This coating creates a delightful peppermint crunch after baking.

Step 8: Arrange the coated dough balls on your baking sheet, spacing each about 3 inches apart so they don’t spread into each other.

Step 9: Bake for about 9 minutes, or until the edges are set but the centers are still soft. Once out of the oven, let the cookies rest on the sheet for 1-2 minutes before transferring to a wire rack to cool completely.

Servings and Timing

This Peppermint Snickerdoodles Recipe yields approximately 28 cookies, which is perfect for sharing at gatherings or stocking your cookie jar. The prep time is about 15 minutes, mostly for mixing and rolling, while baking takes just 9 minutes per batch. Including cooling time, you’re looking at a total time of roughly 1 hour from start to finish, making these cookies a delightful but efficient baking project.

How to Serve This Peppermint Snickerdoodles Recipe

A close-up view of multiple soft cookies stacked and slightly overlapping on a round wire cooling rack with a white marbled background. Each cookie has a pale creamy color with light golden edges and is sprinkled with small red specks, giving a textured appearance on the top surface. The cookies are round with smooth, slightly cracked tops and a soft, delicate look. Photo taken with an iphone --ar 4:5 --v 7

When I serve these peppermint snickerdoodles, I love pairing them with something warm like a cup of rich hot chocolate or peppermint-spiked coffee. The peppermint flavor in the cookies really shines alongside these beverages, making for a cozy, indulgent treat perfect for cold afternoons. For a festive touch, I sometimes add a dollop of whipped cream or a sprinkle of crushed candy cane on top of the drinks to tie the flavors together.

Presentation-wise, arranging these cookies on a holiday-themed plate or atop a pretty platter always adds to the joy of serving them. I like to garnish the platter with some fresh rosemary or holly sprigs, which not only look pretty but bring an extra sensory holiday vibe. These cookies are fantastic served warm or at room temperature, so if you’re making them ahead for a party, you can bake earlier in the day and bring them out right before guests arrive.

These Peppermint Snickerdoodles also make wonderful gifts! Packaging a dozen in a decorative tin or clear cellophane bag tied with a festive ribbon instantly makes for a thoughtful homemade present. Whether you’re serving them for a family dinner, holiday party, or just for weeknight baking fun, these cookies add a charming peppermint twist that delights everyone.

Variations

I love how adaptable this Peppermint Snickerdoodles Recipe is. For instance, if you want a gluten-free version, simply swap the all-purpose flour for a gluten-free blend that includes xanthan gum—you’ll still get that chewy texture with no compromise on taste. If you’re vegan or avoiding dairy, you can replace the butter with plant-based margarine and use flax eggs or a commercial egg replacer to get the dough to bind perfectly.

If you want to switch up the flavors, you might try using orange extract instead of peppermint for a lovely citrus twist or adding mini chocolate chips to the dough for extra indulgence. I’ve also experimented by rolling the cookies in crushed peppermint bark instead of candy canes for an even more decadent topping. For a different texture experience, some people like to drizzle their baked snickerdoodles with melted white chocolate or a simple glaze to make them look extra special.

Another fun twist I’ve tried is baking these dough balls in mini muffin tins to create thicker, chewier cookie cups that hold their shape beautifully and make for a unique presentation at parties. Whether you stick to the classic method or branch out with these variations, this recipe inspires plenty of delicious experimentation!

Storage and Reheating

Storing Leftovers

I keep leftover peppermint snickerdoodles in an airtight container at room temperature. They stay fresh for about 4 to 5 days this way, maintaining their soft, chewy texture without drying out. If you live in a particularly warm or humid environment, storing them in a sealed container in the refrigerator can extend their freshness, but I recommend allowing them to come to room temperature before serving so their flavor and texture shine.

Freezing

This recipe freezes really well! I usually freeze unbaked dough balls, rolled in peppermint sugar, layered between sheets of parchment paper inside a freezer-safe container or zip-top bag. The dough will keep in the freezer for up to 3 months. When you’re ready to bake, just thaw the dough balls in the fridge overnight and bake as usual. You can also freeze fully baked cookies in a tightly sealed container with parchment layers; they maintain their flavor for about 2 months in the freezer.

Reheating

To bring back that fresh-baked feel, I like to warm the cookies in a 300ºF oven for about 5 minutes. This refreshes the texture, softening the cookie and reviving the peppermint sugar coating’s crunch. I avoid microwaving because it can make the cookies tough or overly chewy. For best results, reheat just enough to warm through without drying them out.

FAQs

Can I use peppermint oil instead of peppermint extract?

Peppermint oil is much stronger than extract, so if you switch, use it sparingly—just a drop or two—to avoid overpowering the cookie. Peppermint extract is generally more balanced and easier to work with in baking.

Why do snickerdoodles use cream of tartar?

Cream of tartar adds a slight tangy flavor that defines snickerdoodles and also reacts with baking soda to give the cookies their classic chewy, slightly tangy texture.

Can I make these cookies without shortening?

You can substitute the shortening with an equal amount of butter, but keep in mind that shortening contributes to the ideal soft texture and slight chewiness—using all butter might make your cookies spread more and be a bit crisper.

How do I crush the candy canes properly?

I find using a food processor or blender is easiest for turning candy canes into fine crumbs, which stick well to the dough. Alternatively, placing them in a sealed plastic bag and crushing with a rolling pin works if you don’t have a processor.

Can I make these snickerdoodles ahead of time?

Absolutely! You can prepare the dough up to 2 days in advance and keep it tightly wrapped in the fridge. This resting can even improve the texture and flavor. Then just roll, coat with peppermint sugar, and bake when you’re ready.

Conclusion

I truly hope you’ll give this Peppermint Snickerdoodles Recipe a try—it’s one of my all-time favorite festive cookies that’s sure to bring joy to your kitchen and smiles to your table. The mingling of classic snickerdoodle charm with a refreshing peppermint twist makes these cookies a standout treat every time I bake them. Happy baking, and enjoy every cozy, minty bite!