Holiday baking just got a whole lot easier (and tastier!) with our Peppermint Snickerdoodle Cookies. Imagine warm, cinnamon-spiced cookies infused with refreshing peppermint, all ready in minutes. These aren’t just any cookies; they’re a quick, healthy-ish, and incredibly flavorful treat. Honestly, after a busy day of holiday shopping, sometimes the last thing I want is an elaborate baking project, but I need a little something sweet. That's where these little gems come in. They satisfy that craving without the fuss!
Why You Will Love This Recipe
Christmas just wouldn't be the same without these Peppermint Snickerdoodle Cookies. Every year, my grandma would make a huge batch for everyone to enjoy during our chaotic family gatherings. The aroma of cinnamon and peppermint always filled her kitchen, creating the most comforting and festive atmosphere. Now, carrying on that tradition with this cookie recipe brings back happy memories and adds a special touch to my own holiday celebrations.
Ingredients
-
For the Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
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For the Peppermint Coating:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup crushed peppermint candies (candy canes work great!)
Step-by-Step Instructions for Making the Recipe
- Prepare: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Combine Wet: Beat in the egg and vanilla extract until well combined.
- Combine Dry: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Mix Coating: In a shallow bowl, combine the granulated sugar, cinnamon, and crushed peppermint candies.
- Roll: Roll the dough into 1-inch balls. Then, roll each ball in the peppermint-cinnamon-sugar mixture, coating evenly.
- Bake: Place the coated cookies on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Peppermint Snickerdoodle Cookies
Ingredients
Equipment
Method
- Prepare: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.1/2 cup unsalted butter, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar
- Combine Wet: Beat in the egg and vanilla extract until well combined.1 large egg, 1 teaspoon vanilla extract
- Combine Dry: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/4 teaspoon salt
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/4 teaspoon salt, 1/2 cup unsalted butter, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 large egg, 1 teaspoon vanilla extract
- Mix Coating: In a shallow bowl, combine the granulated sugar, cinnamon, and crushed peppermint candies.2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/4 cup crushed peppermint candies
- Roll: Roll the dough into 1-inch balls. Then, roll each ball in the peppermint-cinnamon-sugar mixture, coating evenly.2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/4 cup crushed peppermint candies
- Bake: Place the coated cookies on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.