Description
These Peppermint Snickerdoodles combine traditional snickerdoodle flavors with a refreshing peppermint twist. Soft and chewy with a crisp peppermint-sugar coating made from crushed candy canes, these festive cookies are perfect for holiday celebrations and wintertime treats.
Ingredients
Wet Ingredients
- 1/2 cup butter (at room temperature)
- 1/2 cup shortening
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
Dry Ingredients
- 1 1/2 cups sugar
- 3 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Coating
- 3-4 candy canes
- 1 tablespoon sugar
Instructions
- Prep the Oven: Preheat your oven to 375ºF (190ºC) and line a baking sheet with parchment paper or a silicone baking mat to ensure cookies bake evenly and don’t stick.
- Cream Butter, Shortening, and Sugar: In a stand mixer or large bowl, beat together the butter, shortening, and 1 1/2 cups sugar for several minutes until the mixture is light, fluffy, and well combined for a perfect cookie base.
- Add Eggs and Extracts: Incorporate the eggs one at a time, scraping down the bowl after each addition to ensure even mixing. Stir in vanilla and peppermint extracts for the signature flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing just until a cohesive dough forms—avoid overmixing to keep cookies tender.
- Prepare Candy Cane Coating: Place candy canes in a blender or food processor and pulse until finely crushed into crumbs. Combine these peppermint crumbs with 1 tablespoon sugar in a small bowl for rolling the dough balls.
- Shape and Coat Cookies: Use about 2 tablespoons of dough to form each ball, using a cookie scoop for uniform size if desired. Roll each ball thoroughly in the candy cane crumb mixture to coat the exterior.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for about 9 minutes or until the edges are set but the centers remain soft.
- Cool: Remove the baking sheet from the oven and let the cookies sit for 1-2 minutes before transferring them to a wire rack to cool completely, helping them firm up and retain their shape.
Notes
- For a stronger peppermint flavor, you can increase the peppermint extract slightly but be careful not to overpower the vanilla.
- Ensure all ingredients are at room temperature for the best mixing results and cookie texture.
- Do not overbake—the cookies should be soft in the middle when removed; they will firm as they cool.
- Storing cookies in an airtight container will keep them fresh for up to a week.
- Crushing candy canes can be done ahead of time and stored in an airtight container for convenience.
