Peppermint Snickerdoodles: 8 Irresistible Holiday Cookies

Nothing says “holiday magic” like the smell of warm cinnamon and peppermint wafting through the kitchen. These peppermint snickerdoodles became my signature holiday treat after a happy accident one Christmas Eve – I grabbed peppermint extract instead of vanilla, and oh my stars, what a delicious mistake that turned out to be!

Traditional snickerdoodles get a festive makeover here with just enough peppermint to make them special without overpowering that classic cinnamon-sugar goodness we all love. The combination creates this incredible flavor that reminds me of candy canes dipped in hot cocoa – pure winter comfort in cookie form.

Every year now, my kids start begging for these peppermint snickerdoodles right after Thanksgiving. We make batch after batch, wrapping them up as gifts for teachers and neighbors. There’s something about that soft, chewy texture with the refreshing minty kick that makes these cookies disappear faster than you can say “Santa’s coming!”

Why You’ll Love These Peppermint Snickerdoodles

Trust me, these aren’t your average snickerdoodles! Here’s why they’ve become our family’s must-bake holiday cookie:

• That perfect soft-and-chewy texture with just the right amount of crisp edges
• The magical holiday flavor combo – warming cinnamon meets refreshing peppermint
• So simple to make (even my 8-year-old can help roll the dough balls!)
• The way your whole house smells like a Christmas candy shop while they bake
• How they stay soft for days – if they last that long!

One bite and you’ll understand why we call them “Santa’s favorite cookies” at our house!

The Key Ingredients for Peppermint Snickerdoodles (And Why They Matter)

The magic of these cookies starts with just the right ingredients – and yes, that peppermint extract is non-negotiable! Here’s what you’ll need to gather:

• Butter – 1 cup softened (I leave mine out overnight – it creams better when it’s practically room temperature)
• Sugar – 1 ½ cups granulated (plus extra for rolling – don’t skip the cinnamon sugar coating!)
• Eggs – 2 large (they bind everything together beautifully)
• Extracts – 2 tsp vanilla + 1 tsp peppermint (the secret flavor boosters!)
• Dry ingredients – 3 cups flour, 2 tsp cream of tartar (that’s what gives snickerdoodles their signature tang), 1 tsp baking soda, ½ tsp salt
• Cinnamon sugar coating – ¼ cup sugar + 1 tbsp cinnamon + ½ tsp crushed peppermint candy (optional but SO festive)

See that crushed peppermint candy? That’s my little holiday twist – it adds the cutest speckled look and extra minty crunch!

How to Make Peppermint Snickerdoodles

Okay, let’s get baking! These peppermint snickerdoodles come together in just a few simple steps – but I’ll walk you through each one so they turn out perfect every time. Promise me you’ll preheat your oven first thing? That 375°F head start makes all the difference!

Mixing the Dough

First, grab your trusty mixer (or strong arms and a wooden spoon!) and cream that softened butter with sugar until it’s light and fluffy – about 2 minutes. This step builds the foundation for that dreamy soft texture. Then beat in the eggs one at a time, followed by both extracts. Now here’s the key: when adding the dry ingredients, mix just until combined. Overmixing = tough cookies, and we definitely don’t want that!

Shaping and Baking

Roll the dough into 1-inch balls – I use a cookie scoop for perfect portions every time. Roll each ball in that heavenly cinnamon-peppermint sugar mixture (don’t be shy with the coating!). Space them about 2 inches apart on parchment-lined sheets – they’ll spread just enough. Bake for 8-10 minutes until the edges are golden but centers still look slightly underdone. That’s the secret to keeping them soft!

Let them cool on the baking sheet for 2 minutes before transferring – they’re delicate when hot but firm up beautifully. Now try not to eat them all before they cool completely… I dare you!

Tips for Perfect Peppermint Snickerdoodles

After baking hundreds (okay, maybe thousands) of these cookies, I’ve picked up some tricks that make all the difference:

• Chill the dough for 30 minutes if you want thicker cookies – it prevents too much spreading
• Adjust the peppermint to your taste – start with ¾ tsp extract if you’re unsure, then add more next batch
• Use fresh baking soda – old stuff won’t give you that perfect rise
• Bake one test cookie first to check your oven temp – mine runs hot so I pull them at 8 minutes

The best tip? Share them warm with someone you love – that peppermint-cinnamon hug is irresistible!

Peppermint Snickerdoodles Variations

Oh, the fun you can have with these cookies! Here are my favorite ways to mix things up:

• Chocolate lovers: Stir in ½ cup mini chocolate chips – the mint-chocolate combo is heavenly!
• Gluten-free: Swap the flour for your favorite 1:1 gluten-free blend (I’ve had great results with Bob’s Red Mill)
• Extra festive: Add a few drops of red food coloring to the dough for pretty pink cookies
• Candy cane crunch: Replace the crushed peppermint with finely chopped candy canes

The basic recipe is perfect as-is, but isn’t it fun to play with flavors? Let me know what variations you try! For more baking inspiration, check out our latest blog posts.

Storing and Freezing Peppermint Snickerdoodles

Here’s the best part – these peppermint snickerdoodles stay soft and delicious for days! Store them in an airtight container at room temperature (I use my grandma’s old cookie tin) and they’ll keep fresh for up to 5 days. If you want to freeze them, just pop cooled cookies in a freezer bag with parchment between layers – they’ll stay perfect for 2 months. To serve, let them thaw at room temperature or warm them briefly in the microwave for that fresh-from-the-oven feel!

Peppermint Snickerdoodles FAQs

Q1. Can I leave out the peppermint if I want regular snickerdoodles?
Absolutely! Just skip the peppermint extract and candy coating. The recipe works beautifully as classic cinnamon snickerdoodles. But trust me – that minty twist is what makes these holiday cookies so special!

Q2. Why do snickerdoodles need cream of tartar?
That’s what gives snickerdoodles their signature tangy flavor and soft texture. It reacts with the baking soda to create lift – don’t substitute it! I’ve tried, and the cookies just aren’t the same.

Q3. My cookies spread too much – what went wrong?
Your butter was probably too soft! Next time, chill the dough for 30 minutes before baking. Also make sure your baking soda is fresh – old stuff loses its power.

Q4. Can I make these cookies ahead and freeze the dough?
You bet! Roll the dough balls first, freeze them on a tray, then transfer to a bag. When baking, just add 1-2 minutes to the time – no need to thaw!

Nutritional Information

Each peppermint snickerdoodle contains about 120 calories. Remember, these values are estimates – your cookies may vary slightly based on exact ingredients and portion sizes. Everything in moderation… except maybe holiday cookie joy! If you are tracking macros, you can find more general information on baking nutrition.

Share Your Peppermint Snickerdoodles

I’d love to see your cookie creations! Tag me @MyKitchenAdventures on Instagram so I can cheer you on – nothing makes me happier than seeing these peppermint snickerdoodles spreading holiday joy! You can also find more inspiration on our Pinterest page!

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