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Peppermint Snickerdoodles

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

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  • prep time 20 min
  • total time 2 hr 0 min
  • ingredients 5
  • servings 32
 

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

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

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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.

Nutritional information

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