Peppermint Snickerdoodles

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

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

Directions

  1. 1 Heat oven to 350°F. In small resealable food-storage plastic bag, place candy canes. Crush finely with rolling pin or mallet.
  2. 2 In small bowl, combine crushed candy canes with the sugar and cinnamon; set aside.
  3. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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