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!
