Peppermint Snickerdoodles (Print Version)
Soft, crinkly cookies with candy cane coating and hint of peppermint, perfect for holiday gatherings and festive cookie platters.
# Ingredients:
01 -
1/2 cup butter, at room temperature
02 -
1/2 cup shortening
03 -
1 1/2 cups sugar
04 -
2 eggs
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon peppermint extract
07 -
3 cups all purpose flour
08 -
2 teaspoons cream of tartar
09 -
1 teaspoon baking soda
10 -
1/4 teaspoon salt
11 -
3-4 candy canes
12 -
1 tablespoon sugar
# Steps:
01 -
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone liner.
02 -
In the bowl of a stand mixer, or in a large bowl, cream together the butter, shortening, and 1 1/2 cups sugar for several minutes until light and fluffy.
03 -
Add eggs one at a time, scraping down the bowl after each addition. Mix in the vanilla and peppermint extracts.
04 -
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
05 -
Add the dry ingredients to the mixing bowl and mix until a dough forms.
06 -
Process candy canes in a blender or food processor until they form fine crumbs. Place in a small bowl and mix with the remaining 1 tablespoon of sugar.
07 -
Roll the dough into balls using approximately 2 tablespoons of dough each. A cookie scoop helps ensure consistency. Roll each ball in the candy cane mixture until coated, then transfer to the prepared baking sheet, spacing them at least 3 inches apart.
08 -
Bake just until the edges are set, about 9 minutes. Let cookies rest on the baking sheet for 1-2 minutes before transferring to a cooling rack.
# Notes:
01 -
For optimal results, bake one tray of 8 cookies at a time. If baking multiple trays simultaneously, rotate them halfway through for even cooking.