Ingredients
Method
Preparation
- 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.
Coating and Baking
- 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.
Nutrition
Notes
To keep your Peppermint Snickerdoodles fresh, store them in an airtight container at room temperature for up to a week. They freeze beautifully as well! For lighter options, substitute half of the butter with unsweetened applesauce. Try using gluten-free flour if needed.