This recipe for Peppermint Snickerdoodle Cookies offers a delightful twist on a classic, infusing the beloved cinnamon-sugar cookie with a refreshing hint of peppermint. It’s perfect for adding a festive touch to your holiday baking or any time you crave a comforting, spiced treat.
Key Ingredients for Peppermint Snickerdoodle Cookies
- 1 cup (2 sticks or 227g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 2 3/4 cups (344g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- For the topping:
- 1/4 cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon crushed peppermint candies (optional, for extra sparkle and flavor)
How to Make Peppermint Snickerdoodle Cookies
Whip up these delightful **Peppermint Snickerdoodle Cookies** in under an hour, with a hands-on time of just 20 minutes for a batch of incredibly fudgy, chewy cookies. The simple combination of butter, sugar, and flour, elevated by the festive peppermint and warming cinnamon, makes them an irresistible treat that’s both easy to prepare and deeply satisfying.
Step-by-Step Instructions
Step 1: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and the granulated sugar using an electric mixer on medium speed until light and fluffy. This step is crucial for incorporating air, which will contribute to the cookies’ texture. Scrape down the sides of the bowl as needed.
Step 2: Add Wet Ingredients
Beat in the two large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Next, stir in the pure vanilla extract and the peppermint extract. Mix until well combined.
Step 3: Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Whisking ensures that all the dry ingredients, especially the leavening agents, are evenly distributed throughout the flour, preventing pockets of baking soda in your cookies.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. The dough should be thick but still manageable.
Step 5: Prepare the Topping Mixture
In a small shallow bowl, combine the 1/4 cup of granulated sugar, the teaspoon of ground cinnamon, and the optional crushed peppermint candies. Stir them together until well blended. This cinnamon-sugar mixture is what gives snickerdoodles their signature crinkled, slightly crisp exterior.
Step 6: Chill the Dough (Optional but Recommended)
For best results and easier handling, cover the cookie dough and refrigerate for at least 30 minutes. Chilling the dough helps to firm it up, preventing the cookies from spreading too much during baking and intensifying the flavors.
Step 7: Preheat Oven and Prepare Baking Sheets
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes for easier cleanup.
Step 8: Shape and Roll the Cookies
Once the dough is chilled (or if you skipped chilling), roll the dough into 1-inch balls. Using a tablespoon or a cookie scoop can ensure uniform size, leading to even baking. Roll each dough ball generously in the prepared cinnamon-sugar topping, ensuring it’s fully coated.
Step 9: Bake the Cookies
Place the rolled cookie balls about 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. They will continue to set as they cool.
Step 10: Cool the Cookies
Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to firm up without breaking. Enjoy these festive **Peppermint Snickerdoodle Cookies** fresh from the oven!
Why You’ll Love This Peppermint Snickerdoodle Cookies
These **Peppermint Snickerdoodle Cookies** are a true winter wonderland in every bite, offering that delightful chewy texture and slightly crisp cinnamon-sugar coating you adore, but with an invigorating burst of cool peppermint. Unlike traditional snickerdoodles, this festive adaptation brings a refreshing sparkle that’s perfect for holiday gatherings, making them a joyful alternative that everyone will appreciate.
The best part? You can easily recreate this holiday magic in your own kitchen for a fraction of the cost of store-bought treats. Imagine the aroma filling your home as these cookies bake – a scent that’s both comforting and exhilarating. Gather your ingredients and treat yourself and your loved ones to these delightful cookies; you won’t regret it!
Storing and Reheating Tips
- Room Temperature Storage: Once completely cooled, store the Peppermint Snickerdoodle Cookies in an airtight container at room temperature for up to 5 days. Placing a slice of bread in the container can help keep them soft.
- Freezing Baked Cookies: For longer storage, allow cookies to cool completely. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They will stay fresh in the freezer for up to 3 months. Thaw at room temperature.
- Freezing Cookie Dough: You can also freeze the unbaked cookie dough balls. Roll them into balls, coat in the topping, then place them on a baking sheet to freeze solid. Once frozen, transfer them to a freezer-safe bag. Bake directly from frozen, adding a minute or two to the baking time.
- Reheating (Optional): If you prefer a warm cookie, you can gently reheat them in a 300°F (150°C) oven for 3-5 minutes, or pop them in the microwave for 10-15 seconds.
Final Thoughts
These Peppermint Snickerdoodle Cookies are a wonderfully festive and easy-to-make treat that’s sure to spread holiday cheer. Give them a try for a burst of minty, cinnamon goodness that’s perfect for sharing, and you’ll likely find them becoming a new holiday favorite.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Peppermint Snickerdoodle Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and the granulated sugar using an electric mixer on medium speed until light and fluffy. This step is crucial for incorporating air, which will contribute to the cookies’ texture. Scrape down the sides of the bowl as needed.1 cup unsalted butter, softened, 1 1/2 cups granulated sugar
- Beat in the two large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Next, stir in the pure vanilla extract and the peppermint extract. Mix until well combined.2 large eggs, 1 teaspoon pure vanilla extract, 1/2 teaspoon peppermint extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Whisking ensures that all the dry ingredients, especially the leavening agents, are evenly distributed throughout the flour, preventing pockets of baking soda in your cookies.2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. The dough should be thick but still manageable.
- In a small shallow bowl, combine the 1/4 cup of granulated sugar, the teaspoon of ground cinnamon, and the optional crushed peppermint candies. Stir them together until well blended. This cinnamon-sugar mixture is what gives snickerdoodles their signature crinkled, slightly crisp exterior.1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon crushed peppermint candies
- For best results and easier handling, cover the cookie dough and refrigerate for at least 30 minutes. Chilling the dough helps to firm it up, preventing the cookies from spreading too much during baking and intensifying the flavors.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes for easier cleanup.
- Once the dough is chilled (or if you skipped chilling), roll the dough into 1-inch balls. Using a tablespoon or a cookie scoop can ensure uniform size, leading to even baking. Roll each dough ball generously in the prepared cinnamon-sugar topping, ensuring it’s fully coated.1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon crushed peppermint candies
- Place the rolled cookie balls about 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. They will continue to set as they cool.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to firm up without breaking. Enjoy these festive **Peppermint Snickerdoodle Cookies** fresh from the oven!