Peppermint Snickerdoodles

Give snickerdoodles a quick and easy holiday makeover with this simple 5-ingredient recipe.

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


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