Peppermint Snickerdoodles

  • Prep 20 min
  • Total 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


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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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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