Peppermint Snickerdoodles
Recipe type: Cookies
Serves: 24
Peppermint is a perfect holiday flavor.
  • 1 cup butter (I used dairy-free butter so that Brad could eat them)
  • 4/3 cup sugar
  • 1 egg
  • 1 Tablespoon vanilla extract
  • 3 cups flour
  • 2 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 Tablespoon ground cinnamon
  • ½ teaspoon salt
  • 6 candy canes - crushed (I put mine in a ziplock bag and crushed it with a spoon)Topping
  • ¼ cup sugar
  • 2 teaspoons cinnamon
  1. Preheat the oven to 375 and grease two cookie sheets (or use a handy dandy silicon mat)
  2. In a large mixing bowl (I used my Kitchen Aid stand mixer), cream together the butter and sugar until nice and smooth.
  3. Mix in the egg and vanilla
  4. Slowly mix in the flour, cream of tartar, baking soda, cinnamon, and salt. I did about 1 cup of flour at a time.
  5. Stir in the crushed up candy canes
  6. In a small bowl, combine the sugar and cinnamon for the topping
  7. Roll about 2 Tablespoons of dough into a nice ball then roll in the topping. Place the dough roughly 2 inches apart.
  8. Bake for 9-11 minutes or until the edges start to turn brown. I have a convection oven so my baking time is a bit faster.
  9. Let cool on a wire rack
Recipe by Simply {Darr}ling at