Description
Delightful twist on classic snickerdoodle cookies infused with refreshing peppermint flavor and rolled in cinnamon sugar.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 1 tbsp ground cinnamon
- 1/2 cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, vanilla extract, and peppermint extract until combined.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- In a small bowl, mix together the cinnamon and sugar for rolling. Form dough balls using about a tablespoon of dough, rolling each in the cinnamon-sugar mixture and optionally in crushed candy canes.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, until edges are set but centers are still soft.
- Allow to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Don’t overbake the cookies, as they’ll firm up while cooling. For thicker cookies, chill the dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg