Soft Peppermint Holiday Cookies

This holiday season, I've discovered a delightful twist on a classic cookie that brings together the familiar comfort of snickerdoodles with the festive flavor of peppermint. These Peppermint Snickerdoodles have quickly become my go-to recipe for holiday gatherings, with their soft, crinkly texture and that perfect hint of peppermint that makes them stand out on any cookie platter.

I first made these cookies for my neighborhood cookie exchange last December, and they were the first to disappear from the table. The combination of the classic cinnamon sugar coating being replaced with crushed candy canes creates such a festive look that perfectly captures the holiday spirit.

Ingredients

• Butter at room temperature provides richness and helps create that classic chewy texture that makes snickerdoodles so irresistible
• Shortening works alongside butter to give these cookies their signature soft texture and prevents them from spreading too much
• Sugar sweetens the cookies and helps create those characteristic crinkles on top
• Eggs bind everything together and add moisture
• Vanilla extract provides that warm background flavor we all love in cookies
• Peppermint extract adds that essential holiday flavor without overwhelming the cookie
• All purpose flour forms the structure of our cookie
• Cream of tartar is the secret ingredient that gives snickerdoodles their distinctive tangy flavor and chewy texture
• Baking soda helps the cookies rise and creates those beautiful cracks
• Salt balances the sweetness and enhances all the flavors
• Candy canes create a festive coating that adds both visual appeal and a delightful peppermint crunch
• Extra sugar mixed with the candy cane pieces helps them adhere to the cookie dough

Step-by-Step Instructions

Prepare Your Workspace

Preheat your oven to 375ºF and line your baking sheet with parchment paper or a silicone baking mat. This preparation step is crucial for ensuring your cookies bake evenly and don't stick to the pan. I find that silicone mats give the most consistent results.

Create The Cookie Base

In your stand mixer or large bowl, combine the butter, shortening, and 1 1/2 cups sugar. Beat this mixture for a full 3 minutes until it becomes noticeably lighter in both color and texture. This extended creaming process incorporates air which helps create that perfect cookie texture. You'll know it's ready when the mixture looks fluffy and almost whipped.

Add The Wet Ingredients

Add your eggs one at a time, making sure to fully incorporate the first before adding the second. Scrape down the sides of the bowl between additions to ensure everything mixes evenly. Then add both the vanilla and peppermint extracts. The combination of these two extracts creates a balanced flavor profile where neither overwhelms the other.

Mix The Dry Ingredients

In a separate bowl, whisk together your flour, cream of tartar, baking soda, and salt. Whisking these ingredients separately ensures they're evenly distributed throughout the dough. The cream of tartar is particularly important here as it's what gives snickerdoodles their distinctive texture and slight tanginess.

Combine Everything

Add the dry ingredients to your wet mixture and mix just until a cohesive dough forms. Be careful not to overmix at this stage or your cookies might become tough. The dough should be soft but not sticky, holding together easily when rolled into balls.

Prepare The Candy Cane Coating

Place your candy canes in a blender or food processor and pulse until they become fine crumbs. Some slightly larger pieces are fine and add nice texture. Mix these crushed candy canes with the remaining tablespoon of sugar in a small bowl. The sugar helps the candy pieces adhere better to the cookie dough.

Form And Coat The Cookies

Roll the dough into balls using approximately 2 tablespoons of dough for each cookie. A cookie scoop works wonderfully here for consistency. Roll each ball in the candy cane mixture until completely coated, then place on your prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.

Bake To Perfection

Bake the cookies just until the edges are set, about 9 minutes. They may look slightly underdone in the center, but that's exactly what you want for soft, chewy cookies. Let them rest on the baking sheet for 1 to 2 minutes to set up slightly before transferring to a cooling rack to cool completely.

Bookmark

The cream of tartar in this recipe is truly the secret ingredient that cannot be skipped. I once tried making these without it when I ran out, and while they were still tasty cookies, they lost that characteristic snickerdoodle texture and tang that makes them so special. Every time I make these, they remind me of decorating the Christmas tree with my family while enjoying warm cookies and hot chocolate.

Storage Tips

These Peppermint Snickerdoodles maintain their soft texture remarkably well when stored properly. Place them in an airtight container with a slice of bread tucked in the corner. The bread will release moisture that keeps the cookies perfectly soft for up to a week. For longer storage, these cookies freeze beautifully after baking. Simply layer them with parchment paper in a freezer container, and they'll keep for up to 3 months. When ready to enjoy, just thaw them at room temperature for about an hour.

Make-Ahead Options

The dough for these Peppermint Snickerdoodles can be prepared up to 3 days ahead and refrigerated. In fact, chilling the dough often improves the flavor as it allows the ingredients to meld together. You can also freeze the shaped dough balls before baking. Roll them in the candy cane mixture, place on a baking sheet to freeze solid, then transfer to a freezer bag for storage up to 2 months. When ready to bake, simply place the frozen dough balls on your baking sheet and add 1 to 2 minutes to the baking time. This is perfect for having fresh cookies throughout the holiday season with minimal effort.

Perfect Pairings

These festive cookies pair wonderfully with a variety of holiday beverages. Try serving them alongside hot chocolate topped with a peppermint stick for stirring, creating a delightful double dose of mint flavor. For adult gatherings, they complement peppermint mochas, creamy eggnog, or even a glass of dessert wine beautifully. For a stunning holiday dessert platter, combine these Peppermint Snickerdoodles with chocolate truffles and gingerbread cookies for a variety of complementary flavors and textures that will impress your guests.

Recipe Q&A

→ Can I make the dough ahead of time?

Yes, you can prepare the dough up to 2-3 days in advance and store it covered in the refrigerator. You can also roll the dough balls and freeze them for up to 3 months. When ready to bake, roll the frozen dough in the candy cane mixture and add 1-2 minutes to the baking time.

→ How do I store these cookies to keep them fresh?

Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. For longer storage, freeze baked cookies for up to 3 months in freezer-safe containers.

→ Can I substitute the shortening with more butter?

Yes, you can use all butter instead of the butter-shortening combination. The cookies will have a slightly different texture - less puffy and more likely to spread. The flavor will be more buttery, which some people prefer.

→ How finely should I crush the candy canes?

Aim for fine crumbs similar to granulated sugar consistency for best coating results. Too coarse and the pieces may burn during baking; too powdery and you'll lose the nice texture contrast. A food processor or blender works well for even crushing.

→ Can I make these without peppermint for a traditional snickerdoodle?

Absolutely! Simply omit the peppermint extract and replace the candy cane coating with the traditional cinnamon-sugar mixture (2 tablespoons sugar mixed with 2 teaspoons cinnamon). The base recipe is a perfect classic snickerdoodle.

→ Why do my cookies turn out flat?

Flat cookies can result from butter that's too warm, insufficient flour, or expired baking soda/cream of tartar. Make sure ingredients are properly measured, butter is room temperature but not melted, and your leavening agents are fresh.