Description
Soft and chewy snickerdoodle cookies infused with refreshing peppermint flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
- 1/2 teaspoon crushed peppermint candy (optional, for rolling)
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla and peppermint extracts.
- In a separate bowl, whisk flour, cream of tartar, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until combined.
- In a small bowl, mix 1/4 cup sugar, cinnamon, and crushed peppermint candy (if using).
- Roll dough into 1-inch balls, then coat in the sugar-cinnamon mixture.
- Place dough balls 2 inches apart on baking sheets. Bake for 8-10 minutes until edges are lightly golden.
- Let cookies cool on baking sheets for 2 minutes before transferring to a wire rack.
Notes
- For extra peppermint flavor, add 1-2 drops of peppermint extract to the coating sugar.
- Store cookies in an airtight container for up to 5 days.
- Dough can be refrigerated for up to 2 days before baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg