Welcome the festive season with a delightful twist on a beloved classic: **Peppermint Snickerdoodles**. These soft, crinkly, and perfectly chewy cookies are infused with a hint of invigorating peppermint, making them an essential addition to any holiday cookie platter, seasonal gathering, or cozy winter evening. Prepare to transform your kitchen into a fragrant holiday workshop and captivate everyone with these irresistibly charming treats.
For more cherished snickerdoodle recipes that bring warmth and flavor to your home, explore our traditional Classic Snickerdoodles or dive into the autumnal delight of these Pumpkin Snickerdoodles.
Why Peppermint Snickerdoodles Are Your New Favorite Holiday Cookie
The holiday season is a symphony of delightful flavors, and for many, peppermint reigns supreme. While some might find peppermint a polarizing taste, these **Peppermint Snickerdoodles** have a magical way of winning over even the skeptics. They strike a perfect balance, delivering a distinct yet never overwhelming burst of cool minty flavor that harmonizes beautifully with the classic, comforting sweetness of a snickerdoodle.
Imagine a cookie that’s wonderfully soft, with those characteristic crinkled tops, and a subtle, invigorating peppermint essence. This isn’t just a cookie; it’s a festive experience! We’ve found that even in a household divided on peppermint, these cookies quickly become a universal favorite. They offer all the beloved qualities of a traditional snickerdoodle – the soft texture, the tangy cream of tartar finish – elevated with a refreshing holiday twist.
Whether you’re baking for a holiday party, preparing thoughtful edible gifts, or simply craving a festive treat to enjoy with a cup of hot cocoa, these **holiday cookies** are sure to impress. Their vibrant flavor and beautiful appearance make them an eye-catching and palate-pleasing addition to any seasonal spread.
Essential Ingredients for Perfect Peppermint Snickerdoodles
Crafting the perfect **Peppermint Snickerdoodles** relies on a careful selection of ingredients, each playing a crucial role in achieving that desirable soft, crinkly texture and balanced peppermint flavor. Here’s a closer look at what you’ll need and why:
- Butter & Shortening: This dynamic duo is the secret to our snickerdoodles’ incredible texture. Butter provides rich, unbeatable flavor, while shortening contributes to the cookies’ structure, ensuring they remain wonderfully soft and chewy. If you’re a strict butter-only baker, feel free to use all butter, but be aware it might slightly alter the final texture, making them spread a bit more and be slightly less soft.
- Sugar: You’ll need sugar for two purposes: sweetening the cookie dough and creating that iconic crunchy coating. The sugar in the dough helps with browning and contributes to the overall tender crumb.
- Eggs: Large eggs are essential binders, adding moisture and richness to the dough, helping everything come together beautifully for a consistent bake.
- Extracts: The heart of our peppermint snickerdoodles! We use a carefully measured blend of vanilla and peppermint extract. The vanilla provides a warm, familiar base, while just enough peppermint extract infuses the cookies with a refreshing, minty note without tasting artificial or like toothpaste. It’s about a delicate balance to enhance, not overpower.
- All-Purpose Flour: The foundational dry ingredient, providing the structure for your cookies. Measuring it correctly (fluff, spoon, level) is key to preventing dry or overly dense cookies.
- Cream of Tartar: This is a non-negotiable ingredient for authentic snickerdoodles! Cream of tartar reacts with baking soda to create the characteristic tangy flavor and helps achieve that signature soft, chewy texture and crinkly top that snickerdoodles are famous for. Don’t skip it!
- Baking Soda: Working in conjunction with cream of tartar, baking soda acts as a leavening agent, ensuring your cookies rise nicely and have a light, airy quality.
- Salt: A small amount of salt is vital for balancing the sweetness and enhancing all the other flavors in the cookie, bringing out their full potential.
- Candy Canes: For that extra festive touch and delightful crunch, you’ll need 3-4 regular-sized candy canes. Crushed finely, they provide both visual appeal and a burst of peppermint flavor in the coating, making these truly special holiday cookies. Having a little extra crushed candy cane makes rolling easier and ensures generous coating.
Crafting Your Festive Peppermint Snickerdoodles: A Step-by-Step Guide
Making these delightful **Peppermint Snickerdoodles** is a straightforward process that yields incredibly rewarding results. Follow these steps to create your own batch of perfect holiday treats:
- Prepare Your Baking Environment: Begin by preheating your oven to 375ºF (190ºC). Line a baking sheet with parchment paper or a silicone baking mat. This step is crucial for preventing sticking and ensuring even baking, as well as easy cleanup.
- Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the softened butter, shortening, and 1½ cups of sugar. Beat these ingredients together on medium-high speed for 2-3 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, which contributes to the cookies’ light texture.
- Incorporate Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl with a spatula after each egg to ensure everything is fully combined. Once the eggs are incorporated, mix in the vanilla extract and, most importantly, the peppermint extract. Mix until just combined.
- Whisk Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Whisking ensures these dry ingredients are evenly distributed, which is important for the cookie’s rise and flavor.
- Combine Wet and Dry: Gradually add the whisked dry ingredients to the wet ingredients in the mixer bowl. Mix on low speed until the dough just comes together and no streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies. The dough should be soft and pliable.
- Prepare the Candy Cane Coating: Place the 3-4 candy canes in a blender or food processor. Pulse until they are finely crushed into crumbs. Achieving a fine crumb consistency is important, as larger pieces tend to melt and become sticky during baking. Transfer the crushed candy canes to a shallow bowl and mix them with the remaining 1 tablespoon of sugar. This creates the festive, crinkly coating.
- Shape and Coat the Cookies: Using a cookie scoop (approximately 2 tablespoons in size) or your hands, roll portions of the dough into smooth balls. Uniform sizing helps the cookies bake evenly. Gently roll each dough ball generously in the candy cane sugar mixture until it’s fully coated.
- Bake to Perfection: Place the coated dough balls onto your prepared baking sheet, ensuring they are spaced at least 3 inches apart to allow for spreading. Bake for approximately 9-11 minutes, or until the edges are just set and very lightly browned. The centers may still look soft, but they will firm up as they cool. Overbaking will result in a dry cookie, so keep a close eye on them!
- Cool and Enjoy: Once baked, remove the baking sheet from the oven and let the cookies rest on the sheet for 1-2 minutes. This brief cooling period allows them to set slightly before transferring. Then, carefully transfer the cookies to a wire rack to cool completely. The wait is the hardest part, but entirely worth it for these delicious peppermint snickerdoodles!
Pro Tips for the Best Peppermint Snickerdoodles
Achieving bakery-quality **Peppermint Snickerdoodles** is simple with a few helpful pointers. These tips will ensure your cookies are perfectly soft, beautifully crinkled, and bursting with just the right amount of festive peppermint flavor:
- Embrace the Cookie Scoop: For consistently sized cookies that bake evenly, a cookie scoop is your best friend. I recommend using a 2-tablespoon scoop for these cookies. This not only makes the process quicker but also ensures each cookie looks and tastes uniform.
- Mind Your Cookie Size and Baking Time: While I suggest 2-tablespoon sized dough balls, feel free to adjust the size. If you opt for smaller cookies, reduce the baking time slightly. Conversely, larger cookies might need an extra minute or two. Always look for those lightly set edges and slightly soft centers to avoid overbaking.
- Finely Crush Those Candy Canes: This is a crucial step for the perfect coating. Larger chunks of candy cane will melt significantly in the oven, potentially creating a sticky mess on your baking sheet or causing an uneven texture. Use a blender or food processor to get a fine, almost powdery crumb for the best results.
- Don’t Overbake! For that signature soft and chewy snickerdoodle texture, resist the urge to bake until fully golden. Pull the cookies from the oven when the edges are just set and very lightly browned, and the centers still appear slightly soft. They will continue to set as they cool on the baking sheet.
- Chill the Dough (Optional but Recommended): If time allows, chilling the cookie dough for at least 30 minutes (or even an hour) can enhance the flavors and slightly reduce spreading, leading to thicker, chewier cookies. This isn’t strictly necessary for snickerdoodles, but it can elevate your results.
- Rotate Baking Sheets: If you’re baking multiple trays at once, rotate them halfway through the baking time. This helps ensure even cooking, especially if your oven has hot spots. For optimal results, I often bake one tray at a time.
Serving Suggestions and Holiday Gifting
These **Peppermint Snickerdoodles** are more than just a delicious holiday dessert; they’re a versatile treat perfect for countless occasions. Arrange them artfully on a festive cookie platter for your next holiday gathering, where their vibrant appearance and minty aroma will surely draw attention. Pair them with a warm mug of hot chocolate, coffee, or milk for a cozy evening snack. They also make wonderful edible gifts for friends, family, and neighbors. Package them in clear cellophane bags tied with festive ribbons, and you have a thoughtful, homemade present that’s sure to be appreciated.
Storage and Freezing Instructions
One of the best qualities of these **Peppermint Snickerdoodles** is how well they store, ensuring you can enjoy their delicious peppermint flavor for days or even weeks!
- Room Temperature Storage: Once completely cooled, store your baked cookies in an airtight container or a Ziplock bag at room temperature. They will maintain their wonderful softness and flavor for up to 3-4 days, making them perfect for preparing ahead of a holiday event.
- Refrigerator Storage: If you wish to extend their freshness slightly, you can store them in an airtight container in the refrigerator for up to a week. Just allow them to come to room temperature before serving for the best texture.
- Freezing Baked Cookies: These Christmas cookies freeze exceptionally well! After they have cooled completely, arrange them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 2-3 months. To enjoy, simply thaw them at room temperature.
- Freezing Dough (Unbaked): You can also prepare the dough ahead of time and freeze it. Roll the dough into balls, coat them in the candy cane sugar mixture, and then flash freeze them on a baking sheet. Once solid, transfer the dough balls to a freezer-safe bag. When ready to bake, place the frozen dough balls on a prepared baking sheet and bake as directed, adding a few extra minutes to the baking time, without thawing. This is a fantastic way to have fresh, warm peppermint snickerdoodles on demand!
Frequently Asked Questions (FAQ)
Can I use all butter instead of butter and shortening?
Yes, you can use all butter. However, it will subtly change the texture of the cookies. Shortening helps create a softer, more structured cookie, while all butter tends to make them spread a bit more and can result in a slightly crispier edge. The flavor will still be fantastic!
What if I don’t have cream of tartar?
Cream of tartar is a key ingredient for authentic snickerdoodles, providing their signature tangy flavor and contributing to their unique soft and chewy texture. While there are some substitutes, like lemon juice or white vinegar, they won’t yield the exact same results. For the best classic snickerdoodle experience, it’s highly recommended to use cream of tartar.
How can I prevent the candy canes from melting too much?
The trick is to crush the candy canes very finely, almost into a powder. Larger chunks will melt more significantly in the oven. Also, ensure your oven temperature is accurate and don’t overbake the cookies, as prolonged heat can cause more melting.
Can I make the dough ahead of time?
Absolutely! The dough can be prepared and stored in the refrigerator for up to 2-3 days. This can even enhance the flavors. You can also roll the dough balls, coat them in the candy cane mixture, and then freeze them for later baking (see “Freezing Dough” section above).
Are these cookies suitable for gifting?
These peppermint snickerdoodles are absolutely perfect for holiday gifting! Their festive appearance and delightful flavor make them a cherished homemade present. Just ensure they are fully cooled before packaging them in airtight containers or festive bags to maintain freshness.
Explore More Peppermint Delights
If you’ve fallen in love with the festive flavor of peppermint, you’ll want to try these other delightful peppermint recipes:
- Peppermint Kiss Cookies
- Peppermint Holiday Soft Sugar Cookie Recipe
- Baked Peppermint Donuts
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Peppermint Snickerdoodles
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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
- 1 tablespoon sugar
Instructions
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silpat liner.
- In the bowl of a stand mixer, or in a large bowl, cream together the butter, shortening, and 1 1/2 cups of the sugar. Beat it for a few minutes to make sure the mixture is light and fluffy.1/2 cup butter, 1/2 cup shortening, 1 1/2 cups sugar
- Add in the eggs, one at a time, scraping down the bowl after each addition. Add in the vanilla extract and the peppermint extract and mix.2 eggs, 1 teaspoon vanilla extract, 1/4 teaspoon peppermint extract
- In another bowl, whisk together the flour , cream of tartar, baking soda, and salt.3 cups all purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/4 teaspoon salt
- Add the dry ingredients to the mixing bowl and mix until it forms a dough.
- Take the candy canes and place them in a blender or food processor. Process until they are fine crumbs. Place in a small bowl along with the remaining 1 tablespoon of sugar.3-4 candy canes, 1 tablespoon sugar
- Roll the dough into balls with about 2 tablespoons of dough each. (I find a cookie scoop makes this easier and keeps the balls more consistent.) Roll each ball in the candy cane crumbs until coated. Transfer to the prepared baking sheet, making sure to keep the balls at least 3 inches apart.
- Bake the cookies just until the edges are set, about 9 minutes. Remove from the oven, and let the cookies sit on the baking sheet for 1-2 minutes before transferring to a cooling rack.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.