Peppermint Snickerdoodles
Quick snickerdoodles made from refrigerated sugar cookie dough, rolled in a crushed candy cane, sugar and cinnamon coating.
🍳 Cook: 14 min🍽️ Makes 32
Ingredients
| 3 | candy canes | |
| 2 tbsp | 30 ml | sugar |
| 1/2 tsp | 2.5 ml | cinnamon |
| 1 roll (16.5 oz) | Pillsbury refrigerated sugar cookies | |
| 1/4 cup | 60 ml | all-purpose flour |
Instructions
- Heat oven to 350°F.
- Place the candy canes in a heavy-duty zip top bag. Using a hammer or something heavy, hit the candy canes to break until they are fine crumbs.
- In a small bowl, combine the crushed candy canes with the sugar and cinnamon.
- Place the cookie dough in a medium bowl and break into chunks. Add in the flour and mix until combined. Reshape the dough back into a log and cut into 32 equal pieces. Roll each piece into a ball and then roll in the candy cane/sugar/cinnamon mixture. Place on a baking sheet, placing 2 inches apart.
- Bake for 10-14 minutes, or until the edges are slightly brown. Remove from oven and cool for 1 minute on baking sheet before removing to a wire rack to cool completely.