Description
These Peppermint Snickerdoodles are soft, chewy cookies with a refreshing holiday twist. The classic cinnamon-sugar coating is infused with crushed candy canes for a minty finish, perfect for festive occasions or gift-giving.
Ingredients
- 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, crushed
- 1 tablespoon sugar (for rolling)
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, shortening, and sugar until light and fluffy. Beat in eggs, vanilla, and peppermint extract.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add to the wet mixture and mix until combined.
- Roll dough into 1-inch balls. Mix 1 tablespoon sugar with crushed candy canes and roll each ball in the mixture.
- Place cookies 2 inches apart on prepared baking sheets. Bake 8–10 minutes or until edges are set.
- Allow cookies to cool on baking sheet for 2–3 minutes, then transfer to wire racks to cool completely.
Notes
- For extra peppermint flavor, add an additional 1/4 teaspoon peppermint extract to the dough.
- Store cookies in an airtight container for up to 1 week.
- Perfect for holiday cookie exchanges or gifts!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American