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Peppermint Snickerdoodles

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These festive peppermint snickerdoodles combine classic cinnamon-sugar cookies with a cheerful peppermint twist. Soft, chewy, and sparkly, they’re perfect for holiday gatherings, gifting, or cozy nights in.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 3/4 cup crushed peppermint candies (about 20 candy canes or round peppermint disks)
  • For the coating:
  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1/4 cup additional crushed peppermint candies

Instructions

  1. Line 2 baking sheets with parchment paper. Preheat oven to 350°F (175°C).
  2. Place peppermint candies in a zip-top bag and crush with a rolling pin until you have coarse pieces.
  3. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
  4. In a large mixing bowl, beat softened butter with sugar until light and fluffy (2-3 minutes).
  5. Beat in eggs one at a time, then add vanilla and peppermint extracts. Mix until just combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Scrape down the sides as needed.
  7. Gently fold in 3/4 cup crushed peppermint candies with a spatula. If dough is sticky, chill for 15 minutes.
  8. In a small bowl, mix 1/4 cup sugar with 1 tablespoon cinnamon. Place 1/4 cup crushed peppermint candies in a separate bowl.
  9. Scoop dough (about 1.5 tablespoons per cookie), roll each ball in cinnamon-sugar, then gently in crushed peppermint.
  10. Place cookies 2 inches apart on prepared baking sheets. Bake for 9-11 minutes, until edges are set but centers look slightly underdone.
  11. Remove from oven and let cookies sit on the baking sheet for 5 minutes, then transfer to a cooling rack.
  12. Optional: Sprinkle extra crushed peppermint on top of warm cookies for a glossy, festive finish.

Notes

For best results, use room temperature butter and eggs. Chill dough if it’s too soft for easier rolling. Use parchment paper to prevent sticking from melted peppermint. For gluten-free or vegan adaptations, substitute flour and butter/eggs as needed. Sprinkle extra crushed peppermint on top for added sparkle.

Nutrition

Keywords: peppermint snickerdoodles, holiday cookies, Christmas cookies, festive cookies, cinnamon sugar, peppermint, easy cookies, cookie exchange, nut-free, kid-friendly

Find it online: https://norasfoods.com/peppermint-snickerdoodles-recipe-easy-festive-cookies-for-holidays/