Introducing Your New Holiday Tradition: Peppermint Snickerdoodle Cookies
Looking for a quick, healthy, and absolutely delicious holiday treat? Look no further! These Peppermint Snickerdoodle Cookies are the perfect solution. Imagine biting into a warm, chewy cookie bursting with the familiar comfort of snickerdoodle, enhanced by a refreshing peppermint twist. They're easy enough to whip up on a weeknight, festive enough to impress holiday guests, and so good that even the pickiest eaters will ask for seconds. I can already smell the holidays just by thinking about them!
Why You Will Love This Recipe
These cookies aren't just another recipe; they're little bites of holiday magic. For me, the scent of peppermint always takes me back to my childhood. My grandmother would always keep a tin of peppermint candies on her coffee table during the holidays. These Peppermint Snickerdoodle Cookies are a sweet tribute to her memory, blending the classic comfort of snickerdoodles with that familiar, festive peppermint aroma. Every bite is a memory rekindled.
Ingredients
- For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup crushed peppermint candies
- For the Cinnamon-Sugar Coating:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Step-by-Step Instructions for Making the Recipe
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cream the Butter & Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg & Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Mix in Peppermint: Gently fold in the crushed peppermint candies.
- Prepare Cinnamon-Sugar Coating: In a small bowl, combine the granulated sugar and ground cinnamon.
- Roll & Coat: Roll the dough into 1-inch balls. Then, roll each ball in the cinnamon-sugar mixture, coating completely.
- Bake: Place the coated cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each one.
- Bake Time: Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy your delicious Peppermint Snickerdoodle Cookies with a glass of milk or hot cocoa!
Peppermint Snickerdoodle Cookies
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar
- Beat in the egg and vanilla extract until well combined.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, baking soda, and salt.1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 large egg, 1 teaspoon vanilla extract
- Gently fold in the crushed peppermint candies.1/2 cup crushed peppermint candies
- In a small bowl, combine the granulated sugar and ground cinnamon.2 tablespoons granulated sugar, 1 teaspoon ground cinnamon
- Roll the dough into 1-inch balls. Then, roll each ball in the cinnamon-sugar mixture, coating completely.2 tablespoons granulated sugar, 1 teaspoon ground cinnamon
- Place the coated cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each one.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Peppermint Snickerdoodle Cookies with a glass of milk or hot cocoa!