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Peppermint Snickerdoodles

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  • Prep 20 min
  • Total 2 hr 0 min
  • Ingredients 5
  • Servings 32
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Give snickerdoodles a quick and easy holiday makeover with this simple 5-ingredient recipe.
By Deborah Harroun
Updated Jun 28, 2021
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  • 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. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) 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.

Tips from the Pillsbury Kitchens

  • tip 1
    For added variety, substitute 1 roll (16.5 oz) Pillsbury™ refrigerated gingerbread cookies for the sugar cookies.
  • tip 2
    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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