Go Back

Peppermint Snickerdoodles

Soft, chewy cookies with a delightful hint of peppermint, perfect for holiday gatherings or cozy nights at home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 130
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Let it sit at room temperature for about 30 minutes for best results.
  • 1.5 cups sugar Organic sugar preferred for a richer flavor.
  • 2 large eggs
  • 2 teaspoons vanilla extract Pure extract gives the best taste.
  • 1 teaspoon peppermint extract Increase this for a stronger mint flavor.
  • 3.25 cups all-purpose flour Measure accurately; spoon it into your measuring cup and level off.
  • 1 teaspoon baking soda
  • 0.5 teaspoon cream of tartar Helps keep cookies soft.
  • 0.5 teaspoon salt
For rolling the cookies
  • 0.25 cup sugar Granulated sugar works best.
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and 1 1/2 cups sugar until smooth, about 2-3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts.
  4. In another bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  5. Gradually blend the dry mixture into the creamed mixture, starting with one cup of flour and adding more until combined.
  6. In a small bowl, mix the 1/4 cup sugar with the ground cinnamon.
  7. Roll the chilled dough into 1-inch balls and coat them in the cinnamon-sugar mixture.
Baking
  1. Place the cookie balls on an ungreased baking sheet, flatten slightly, and bake for 10-12 minutes or until the edges are lightly browned.
  2. Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire rack.

Notes

For beautifully rounded cookies, chill the dough for 10-15 minutes before baking. Store in an airtight container at room temperature for up to one week, or freeze for up to three months.