Peppermint Snickerdoodles
Peppermint Snickerdoodles are nothing short of a holiday classic, melding the timeless cinnamon-sugar flavor of traditional snickerdoodles with a refreshing twist of peppermint. Imagine biting into a soft, chewy cookie that not only gives you the comforting warmth of cinnamon but also the invigorating taste of peppermint. Perfect for holiday gatherings or cozy evenings by the fire, these cookies add a festive flair to any dessert table. Plus, they’re easy to whip up, making them an ideal choice for both novice and seasoned bakers alike.
Why You’ll Love This Dish
These Peppermint Snickerdoodles aren’t just cookies; they represent a joyful celebration of flavors that captures the essence of the holiday season. With their soft texture and holiday spirit, they make for a delightful treat that can turn any ordinary day into a special occasion. Plus, they’re quick to prepare and sure to please everyone from kids to adults. You can bake a batch to share with friends, serve them at festive cookie swaps, or simply enjoy them with a cup of hot cocoa on a chilly evening.
"These cookies are a holiday must-have! The peppermint adds such a refreshing twist to the classic snickerdoodle. My family can’t get enough!" – A happy home baker
Preparing Peppermint Snickerdoodles
Making these cookies is as straightforward as it gets. You’ll start by preheating your oven and mixing dry ingredients in one bowl while creaming butter and sugars in another. Then, it’s just a matter of combining the mixtures, forming the dough into balls, and rolling them in a delightful sugar-cinnamon blend. Their heavenly scent will make it hard to wait while they bake!
What You’ll Need
To create your Peppermint Snickerdoodles, gather the following ingredients:
- 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
- 1/2 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
- Crushed peppermint candies (for garnish, optional)
Notes: If you’re looking for lighter options, you could substitute half of the butter with unsweetened applesauce. Also, try using gluten-free flour if needed!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In a larger mixing bowl, cream the softened butter, granulated sugar, and powdered sugar together until light and fluffy.
- Beat the eggs, vanilla extract, and peppermint extract into the butter mixture until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- In a small bowl, blend together the 1/4 cup of granulated sugar and cinnamon.
- Roll the dough into balls and then coat each ball in the sugar-cinnamon mixture.
- Place the coated cookie balls onto baking sheets lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden.
- Remove from the oven and allow them to cool slightly before transferring to a wire rack to cool completely.
- If desired, sprinkle crushed peppermint candies on top before serving.
Best Ways to Enjoy It
These Peppermint Snickerdoodles shine on their own, but feel free to pair them with a glass of milk or a hot cup of cocoa. Consider adding a scoop of vanilla ice cream on top for an indulgent dessert, or serve them alongside a warm fruit compote for a delightful contrast.
Storage and Reheating Tips
To keep your Peppermint Snickerdoodles fresh, store them in an airtight container at room temperature for up to a week. If you want to save some for later, they freeze beautifully! Just place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag. When you’re ready to enjoy, allow them to thaw at room temperature and warm them slightly in the microwave.
Helpful Cooking Tips
- Ensure your butter is truly softened; it helps to cream better and gives a fluffier texture to the cookies.
- Don’t overmix the dough once you’ve added the flour; this will ensure your cookies remain soft and chewy.
- For extra flavor, try adding a pinch of nutmeg along with the cinnamon in your sugar rolling mixture.
Creative Twists
Want to elevate your Peppermint Snickerdoodles? Consider adding chocolate chips for a rich contrast, or try using crushed Oreo cookies in place of crushed peppermint for a cookies-and-cream spin. You could also explore different extracts like almond or coconut for an unexpected flavor.
FAQ
What’s the prep time for these cookies?
Prep time is about 15-20 minutes, and baking takes around 10-12 minutes.
Can I substitute the peppermint extract?
Yes, you can use spearmint extract or simply omit it for a classic snickerdoodle flavor.
How should I store leftovers?
Store them in an airtight container at room temperature for up to a week or freeze for several months.
By creating these Peppermint Snickerdoodles, you’re not just baking; you’re crafting sweet moments that are sure to be cherished, making every bite a reason to celebrate. Happy baking!
Peppermint Snickerdoodles
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In a larger mixing bowl, cream the softened butter, granulated sugar, and powdered sugar together until light and fluffy.
- Beat the eggs, vanilla extract, and peppermint extract into the butter mixture until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- In a small bowl, blend together the 1/4 cup of granulated sugar and cinnamon.
- Roll the dough into balls and then coat each ball in the sugar-cinnamon mixture.
- Place the coated cookie balls onto baking sheets lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden.
- Remove from the oven and allow them to cool slightly before transferring to a wire rack to cool completely.
- If desired, sprinkle crushed peppermint candies on top before serving.
