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.
