Peppermint Snickerdoodles Recipe 425

Steps:

• I wanted to make sure that I was still keeping that snickerdoodle flavor with the cinnamon, so I just added in crushed candy canes to Pillsbury's Quick and easy snickerdoodles get a holiday makeover! 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.

Steps:

• Adjust the oven rack to the middle position and preheat to 375 degrees F. Line 3 baking sheets with foil.
• Whisk together the flour, cinnamon, salt and baking soda in a medium bowl.
• Add the butter to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 2 minutes. Add the granulated sugar and brown sugar and beat on medium-high speed until pale and fluffy, about 4 minutes. Add the egg and beat until combined.
• With the mixer on low speed, gradually add the dry ingredients. Beat on low until just combined. Add the chopped chocolate toffee bars and pecans and stir to combine.
• Use a 1/3 cup measuring cup to scoop leveled mounds of cookie dough evenly spaced on the prepared baking sheets. Roll each mound into a ball. Transfer 1 baking sheet to the freezer and freeze until firm, about 20 minutes.
• Transfer the frozen baking sheet to the oven (meanwhile, transfer the second baking sheet to the freezer) and bake until the edges have melted and the center is still domed, about 10 minutes. Remove the sheet from the oven and bang it firmly on a work surface until a small ripple forms around the outer edge. Return it to the oven and bake until the center puffs up, 3 to 4 minutes. Remove the sheet from the oven and bang it again firmly on a work surface until the edges are rippled and golden brown and the center is soft. Let the cookies cool on the baking sheets, about 10 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining baking sheets, freezing the third baking sheet for 20 minutes while the second baking sheet is in the oven.

Steps:

• Heat the oven to 375 degrees. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
• In the bowl of an electric mixer, beat together the butter and 3/4 cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg until creamy, and then add the vanilla, again scraping down the sides. Add the flour mixture to the butter mixture and beat on low until just combined.
• In a small bowl, combine the remaining 2 tablespoons sugar and the cinnamon. Roll the dough into golf-ball-size balls, then roll each one in the cinnamon-sugar mixture.
• Transfer the dough to parchment-lined rimmed baking sheets, at least 3 inches apart. Bake the cookies until just set and dry in the center, 10 to 12 minutes. Do not overbake. Transfer each sheet to a rack to cool for a few minutes, then transfer the cookies to racks to cool completely.

Steps:

• Heat oven to 400°F.
• Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
• Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.