Description
These Peppermint Snickerdoodles are a festive twist on the classic snickerdoodle cookie, featuring a refreshing peppermint flavor and a crunchy candy cane coating. Perfect for holiday gatherings or whenever you want a sweet, minty treat with a soft and chewy texture.
Ingredients
Wet 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
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Topping
- 3-4 candy canes
- 1 tablespoon sugar
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375ºF (190ºC). Line a baking sheet with parchment paper or a silpat liner to prevent sticking and promote even baking.
- Cream Butter, Shortening, and Sugar: In a stand mixer bowl or a large mixing bowl, cream together the softened butter, shortening, and 1 1/2 cups of sugar. Beat for a few minutes until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Extracts: Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition to incorporate fully. Then add the vanilla and peppermint extracts, blending until combined for a fragrant and minty flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. This ensures even distribution of the leavening agents and salt in your dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing until a dough forms. Avoid overmixing to keep the cookies tender.
- Prepare Candy Cane Coating: Place the candy canes in a blender or food processor and pulse until finely crushed into crumbs. Combine these candy cane crumbs with the remaining 1 tablespoon of sugar in a small bowl.
- Form Dough Balls and Coat: Using a cookie scoop or tablespoon, portion out about 2 tablespoons of dough per ball. Roll each dough ball in the candy cane crumb mixture until well coated.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for about 9 minutes, or until the edges are just set. The centers will still be soft, ensuring a chewy texture.
- Cool Cookies: Remove from oven and let the cookies cool on the baking sheet for 1-2 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- Using both butter and shortening helps create a soft yet sturdy cookie.
- Be careful not to overbake; snickerdoodles are best when slightly soft in the center.
- Rolling the dough balls in candy cane crumbs adds a festive crunch and peppermint flavor.
- Make sure to space cookies well to prevent them from merging during baking.
- Allow cookies to cool a bit on the baking sheet before transferring to avoid breakage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
