Peppermint Snickerdoodles

Blogger Deborah Harroun of Taste and Tell gives snickerdoodles a quick and easy holiday makeover with this Peppermint Snickerdoodles recipe.

–

Save & Share

Servings 32

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

c23f7546-0ebe-4897-b678-9ab173c4b2d8

ingredients 5
Prep Time 20 min
Total Time 2 hr 0 min

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.