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Peppermint Snickerdoodles

Peppermint Snickerdoodles
  • Prep 20 min
  • Total 2 hr 0 min
  • Ingredients 5
  • Servings 32

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

Deborah Harroun
January 12, 2012

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

Steps

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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. 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

  • 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.

Nutrition Information

No nutrition information available for this recipe

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