Peppermint Snap Cookies: A Taste of Christmas Tradition

The scent of peppermint always transports me back to childhood Christmases. I remember standing on a stool next to my grandmother, carefully unwrapping candy canes and smashing them with a rolling pin for our annual holiday baking. The sticky, sweet shards of peppermint would inevitably end up clinging to my fingers, and I’d sneak a few extra “taste tests” when I thought she wasn’t looking. These Peppermint Snap cookies bring back those sweet memories every single time.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 8-10 minutes
• Total Time: 30 minutes
• Yields: 2 1/2 dozen
• Dietary Type: Vegetarian

Ingredients

For the Cookies:

• 1 cup butter or margarine, softened
• 1 cup firmly packed brown sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups quick oats or old fashioned oats
• 1/2 cup crushed peppermint candy

For the Glaze:

• 1 cup confectioners’ sugar
• 2-3 tablespoons milk
• 1/8 teaspoon peppermint extract
• 1 drop red food coloring (optional)

Equipment Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Cookie sheets
• Fork
• Cooling rack

Instructions

1. Preheat your oven to 375°F (190°C). Make sure the rack is in the center. This will help your cookies bake evenly.

2. In a large mixing bowl, cream together the softened butter (or margarine) and firmly packed brown sugar. Use an electric mixer on medium speed until the mixture is light and fluffy. This step is crucial for achieving a tender cookie. Creaming incorporates air, which helps with the cookie’s texture.

3. Blend in the egg. Mix until just combined. Be careful not to overmix at this stage, as it can lead to tough cookies.

4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour.

5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, avoid overmixing.

6. Stir in the oats and crushed peppermint candy. Make sure the peppermint is evenly distributed throughout the dough. I like to use a spatula for this step to prevent overmixing.

7. Shape the dough into 1 1/2-inch balls. You can use a cookie scoop for uniform sizing. Place the dough balls about 2 inches apart on ungreased cookie sheets.

8. Flatten each cookie with the tines of a fork. This helps the cookies bake evenly and gives them a classic look. You can dip the fork in sugar between flattenings to prevent sticking.

9. Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden brown. Keep a close eye on them, as baking times can vary depending on your oven. The cookies should be set but still slightly soft in the center.

10. Cool the cookies on the baking sheet for 1 minute before transferring them to a wire rack to cool completely. This prevents them from breaking.

11. Prepare the glaze: In a small bowl, combine the confectioners’ sugar, milk, peppermint extract, and red food coloring (if using). Mix well until smooth. Add more milk, one teaspoon at a time, until you reach your desired consistency.

12. Drizzle the glaze over the cooled cookies. Let the glaze set before serving or storing.

Expert Tips & Tricks

• For a more intense peppermint flavor, add 1/4 teaspoon of peppermint extract to the cookie dough.
• If your dough is too soft to handle, chill it in the refrigerator for 30 minutes before shaping.
• Use a high-quality butter for the best flavor.
• To prevent the peppermint candy from melting too much during baking, add it towards the end of the mixing process.
• For easy cleanup, line your cookie sheets with parchment paper.
• If you don’t have peppermint extract, you can use vanilla extract instead, but the peppermint flavor will be less pronounced.
• If your glaze is too thick, add a few drops of milk at a time until you reach the desired consistency. If it’s too thin, add a tablespoon of confectioners’ sugar.
• To get a nice, even glaze, dip the cooled cookies face down into the glaze.

Serving & Storage Suggestions

These Peppermint Snap cookies are perfect for serving during the holidays, or any time you’re craving a minty treat. Arrange them on a festive platter for a beautiful presentation.

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. To freeze, place the cooled, glazed cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. Thaw at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	70	3.5%
Total Fat	3.6g	6%
Saturated Fat	2.2g	11%
Cholesterol	12.3mg	4%
Sodium	65mg	3%
Total Carbohydrate	10.2g	3%
Dietary Fiber	0.3g	1%
Sugars	6g	–
Protein	0.8g	2%

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check that the blend contains xanthan gum or add 1/2 teaspoon of xanthan gum to the dry ingredients.
• Vegan: Substitute the butter with a vegan butter alternative and the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes). Ensure the peppermint candies used are vegan-friendly.
• Chocolate Peppermint: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolatey twist. You can also drizzle the cookies with melted chocolate instead of, or in addition to, the peppermint glaze.
• Peppermint Bark Cookies: After glazing, sprinkle the cookies with chopped chocolate and extra crushed peppermint candy before the glaze sets.
• Nutty Peppermint: Add 1/2 cup of chopped walnuts or pecans to the dough for a nutty crunch.

FAQs (Frequently Asked Questions)

Q: Can I use peppermint oil instead of peppermint extract?

A: Yes, but peppermint oil is much more potent. Start with just a drop or two and taste as you go. Too much peppermint oil can make the cookies taste medicinal.

Q: Can I use a food processor to crush the peppermint candies?

A: Absolutely! Pulse the candies in a food processor until they are finely crushed. Be careful not to over-process them into a powder.

Q: My cookies spread too much during baking. What did I do wrong?

A: This could be due to a few factors. Make sure your butter wasn’t too soft to begin with, and avoid overmixing the dough. Chilling the dough before baking can also help prevent spreading.

Q: Can I make the dough ahead of time?

A: Yes, you can make the dough up to 2 days in advance. Store it in the refrigerator, tightly wrapped. Let the dough come to room temperature slightly before shaping and baking.

Q: My glaze is too translucent. How do I make it more opaque?

A: Gradually add more confectioners’ sugar, one tablespoon at a time, until you reach the desired opacity. Mix well after each addition.

Final Thoughts

I hope this recipe inspires you to bake a batch of these delightful Peppermint Snap cookies and create some sweet memories of your own. Feel free to experiment with variations and make them your own. Whether you’re baking them for a holiday gathering or simply craving a taste of Christmas, these cookies are sure to bring joy to everyone who tries them. And don’t hesitate to share your creations and feedback – I’d love to see your peppermint masterpieces!