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Peppermint Snickerdoodles

Delight in the festive flavors of Peppermint Snickerdoodles, where traditional snickerdoodle meets a refreshing peppermint twist.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 130
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Make sure at room temperature.
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 3.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon cream of tartar
  • 0.25 teaspoon salt
Mix-ins and Coatings
  • 1 cup crushed peppermint candies The finer the crush, the better the distribution.
  • 0.5 cup granulated sugar (for rolling)
  • 1 tablespoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy. Add in the eggs and vanilla extract, mixing until well combined.
  3. In another bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Gradually add this dry mixture to the wet ingredients, ensuring everything is blended smoothly.
  4. Once your dough is fully combined, fold in the crushed peppermint candies.
Forming and Baking
  1. In a small bowl, combine the half cup of granulated sugar with the ground cinnamon.
  2. Scoop out about 1.5 tablespoons of dough and roll it into a ball. Roll each ball in the cinnamon-sugar mixture.
  3. Place the cookie dough balls on a lined baking sheet about two inches apart. Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden.
  4. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container for up to one week or freeze for up to three months. Reheat in a 350°F oven for about 5 minutes.