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Peppermint Snickerdoodles


The perfect holiday cookies.

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Rate this recipe 4.2/5 (30 Votes)


  • 3 candy canes
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1 roll (16.5-ounces) Pillsbury® refrigerated sugar cookies
  • 1/4 cup all-purpose flour


Servings 32
Preparation time 20mins
Cooking time 120mins
Adapted from


Step 1

I wanted to make sure that I was still keeping that snickerdoodle flavor with the cinnamon, so I just added in crushed candy canes to Pillsbury’s

Quick and easy snickerdoodles get a holiday makeover!

Heat oven to 350°F.

Place the candy canes in a heavy-duty zip top bag. Using a hammer or something heavy, hit the candy canes to break until they are fine crumbs.

In a small bowl, combine the crushed candy canes with the sugar and cinnamon.

Place the cookie dough in a medium bowl and break into chunks. Add in the flour and mix until combined. Reshape the dough back into a log and cut into 32 equal pieces. Roll each piece into a ball and then roll in the candy cane/sugar/cinnamon mixture. Place on a baking sheet, placing 2-inches apart.

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