Peppermint Snickerdoodles

The perfect holiday cookies.

Photo by Judy L.
Peppermint, cinnamon and sugar make everything nice.

PREP TIME

20

minutes

TOTAL TIME

120

minutes

SERVINGS

32

servings

PREP TIME

20

minutes

TOTAL TIME

120

minutes

SERVINGS

32

servings

Ingredients

  • 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

Directions

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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