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!
Notes
Store in an airtight container at room temperature for up to 5 days. Can be frozen baked or unbaked for longer storage.
