Best 2 Peppermint Snaps Recipes

**Peppermint snaps, a classic Christmas cookie, are delightful treats that combine the refreshing flavor of peppermint with a crisp, crumbly texture. These cookies are often enjoyed during the holiday season, but they can be enjoyed all year round. This article provides three different recipes for peppermint snaps, each with its own unique twist.**

**The first recipe is a traditional peppermint snap cookie, made with a simple combination of butter, sugar, flour, and peppermint extract. The dough is rolled out and cut into shapes before being baked until golden brown. The second recipe adds a touch of chocolate to the cookies, creating a rich and decadent treat. The dough is made with cocoa powder and melted chocolate, and the cookies are topped with a chocolate ganache. The third recipe is a gluten-free peppermint snap cookie, made with almond flour and coconut flour. This recipe is perfect for those with gluten sensitivities or those who are looking for a healthier alternative to traditional peppermint snaps.**

**No matter which recipe you choose, you're sure to enjoy these delicious and festive cookies. With their crisp texture, refreshing peppermint flavor, and optional chocolatey goodness, peppermint snaps are a perfect treat for any occasion.**

Here are our top 2 tried and tested recipes!

CHOCOLATE PEPPERMINT SNAPS

Chocolate Peppermint Snaps image

This is one of my family's favorite cookies. My brother baked them for a Boy Scout fundraiser, and they were a top seller! They look like gingersnaps, but they're flavored with peppermint candies and are quite crispy. It's no wonder they're always such a hit.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 11

Ingredients

2 cups semisweet chocolate chips, divided
1 large egg, room temperature
1 cup sugar, divided
1/2 cup canola oil
1/4 cup corn syrup
1 teaspoon peppermint extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coarsely crushed peppermint candies

Steps:

Preheat oven to 350°. In a microwave, melt 1 cup chocolate chips. Stir until smooth; cool. In another bowl, beat egg, 2/3 cup sugar, oil, corn syrup and extracts until combined. Beat in melted chocolate. In a separate bowl, whisk flour, baking soda and salt. Gradually beat into peppermint mixture. Fold in candies and remaining chocolate chips., Place remaining sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until tops are cracked and cookies are set, 12-15 minutes. Cool on pans 1 minute before removing to wire racks to cool.

Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 34mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

PEPPERMINT SNAPS

Peppermint Snaps image

My mom cut this recipe out of a Chicago Area newspaper about 30 years ago and they have been part of our Christmas cookies ever since. Great way to use all those broken candy canes!

Provided by MMinMI

Categories Dessert

Time 1h

Yield 2 1/2 dozen

Number Of Ingredients 12

Ingredients

1 cup butter or 1 cup margarine
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 1 1/2 cups old fashioned oats
1/2 cup crushed peppermint candy
1 cup confectioners' sugar
2 -3 tablespoons milk
1/8 teaspoon peppermint extract
1 drop red food coloring

Steps:

FOR COOKIES: Beat together butter and sugar until light and fluffy. Blend in egg.
Add combined dry ingredients, mix well.
Stir in oats and peppermint candy.
Shape dough o form 1 1/2-inch balls. Place about 2 inches apart on ungreased cookie sheet; flatten with times of fork.
Bake in a preheated 375 degree oven 8 to 10 minutes or until golden brown.
Cool 1 minute before removing from cookie sheet.
FOR GLAZE: Combine all ingredients; mix well. Drizzle over cooled cookies.

Nutrition Facts : Calories 1666.4, Fat 79.9, SaturatedFat 48.2, Cholesterol 271.3, Sodium 1429.5, Carbohydrate 225.1, Fiber 6.9, Sugar 133.2, Protein 17.9

Tips:

Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
Use a cookie scoop to measure out the dough: This will help ensure that all of the cookies are the same size and shape.
Bake the cookies until they are just set: Overbaking will make them dry and crumbly.
Let the cookies cool completely before storing them: This will help them to keep their shape and prevent them from sticking together.
Store the cookies in an airtight container at room temperature: They will keep for up to 2 weeks.

Conclusion:

Peppermint snaps are a classic Christmas cookie that is easy to make and always a hit with family and friends. With their crisp texture, minty flavor, and festive red and white appearance, they are sure to be a hit at your next holiday party. So, grab your ingredients and get baking!