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Peppermint Snickerdoodles

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  • 20 min prep time
  • 2 hr 0 min total time
  • 5 ingredients
  • 32 servings
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Give snickerdoodles a quick and easy holiday makeover with this simple 5-ingredient recipe.

Deborah Harroun
January 12, 2012

3
candy canes (5 1/2 inch), unwrapped
2
tablespoons sugar
1/2
teaspoon ground cinnamon
1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1/4
cup all-purpose flour

Steps

  • 1 Heat oven to 350°F. In small resealable food-storage plastic bag, place candy canes. Crush finely with rolling pin or mallet.
  • 2 In small bowl, combine crushed candy canes with the sugar and cinnamon; set aside.
  • 3 In large bowl, break up dough; stir in flour until well mixed. Reshape into log; cut cookie dough into 32 (1/4-inch) slices. Shape each into ball; roll in candy cane mixture. On ungreased cookie sheets, place balls 2 inches apart.
  • 4 Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely; store in airtight container.
  • 1 Heat oven to 350°F. In small resealable food-storage plastic bag, place candy canes. Crush finely with rolling pin or mallet.
  • 2 In small bowl, combine crushed candy canes with the sugar and cinnamon; set aside.
  • 3 In large bowl, break up dough; stir in flour until well mixed. Reshape into log; cut cookie dough into 32 (1/4-inch) slices. Shape each into ball; roll in candy cane mixture. On ungreased cookie sheets, place balls 2 inches apart.
  • 4 Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely; store in airtight container.

Expert Tips

For added variety, substitute 1 roll (16.5 oz) Pillsbury® refrigerated gingerbread or peppermint cookies for the sugar cookies.

Let the kids in on the fun by letting them roll the dough in the sugar mixture.

Nutrition Information

No nutrition information available for this recipe
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