Ingredients
- All-Purpose Flour: 2 ¾ cups
- Unsalted Butter, softened: 1 cup (2 sticks)
- Granulated Sugar: 1 ¾ cups (divided)
- Large Eggs: 2
- Cream of Tartar: 2 teaspoons
- Baking Soda: 1 teaspoon
- Peppermint Extract: 1 teaspoon
- Crushed Peppermint Candies: 1/3 cup (for rolling)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Whisk together the flour, cream of tartar, baking soda, and ½ teaspoon of salt (if desired) in a medium bowl; set aside.
- Step 2: In a large bowl, cream the softened butter and 1 ½ cups of granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the peppermint extract.
- Step 3: Gradually add the dry flour mixture to the wet mixture, mixing on low speed until the dough is just combined, being careful not to overmix.
- Step 4: In a shallow dish, combine the remaining ¼ cup of granulated sugar and the 1/3 cup of crushed peppermint candies. Scoop the dough (about 2 tablespoons per cookie), roll into smooth balls, and then generously roll each ball in the peppermint-sugar mixture until fully coated.
- Step 5: Place the coated dough balls 2 inches apart on ungreased baking sheets. Bake for 8–10 minutes, or until the edges are set but the centers are still slightly soft.
- Step 6: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- For maximum freshness and that classic chewy texture, store the completely cooled cookies in an airtight container at room temperature for up to 5 days, separating layers with wax paper.
- If the cookies lose their initial melt-in-your-mouth texture, pop them into a 300°F (150°C) oven for about 3 minutes to restore that perfectly soft, freshly baked feel.
- For a delightful holiday pairing, serve these snappy snickerdoodles alongside a warm mug of creamy hot chocolate finished with a dollop of whipped cream.
- To ensure the best coating, make certain your peppermint candies are crushed very finely; large chunks tend to fall off the dough during rolling and can melt unevenly during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American