Christmas Snickerdoodle Cookies Recipe Peppermint
This Christmas Snickerdoodle Cookies Recipe Peppermint style transforms the classic soft, tangy Snickerdoodle into a festive holiday treat! Infused with cool peppermint, rolled in red and green sugar with a hint of cinnamon, and baked to pillowy, crackled perfection—these cookies are visually stunning, incredibly soft, and irresistibly nostalgic.
Equipment
- mixing bowls
- electric mixer
- baking sheets
- parchment paper
- cookie scoop
- wire cooling rack
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 3/4 cups all-purpose flour, spooned & leveled
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/4 cup red sanding sugar
- 1/4 cup green sanding sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar for about 2 minutes, until pale, light, and fluffy.
- Beat in the eggs, vanilla extract, and peppermint extract until fully incorporated.
- In a separate bowl, whisk together the flour, salt, baking soda, and cream of tartar. Add the dry mixture to the wet ingredients and mix just until combined. Do not overmix.
- In a shallow bowl, mix the red sugar, green sugar, and cinnamon.
- Scoop the dough into 2-inch balls. Roll each ball completely in the colored sugar-cinnamon mixture.
- Gently press the dough balls with your palm or the bottom of a glass to slightly flatten them. This helps create the crackled top.
- Bake for 8–10 minutes. The edges should be set but the centers will still look soft. Do not overbake.
- Let cookies rest on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.
Notes
Baker's Tips:
• Remove cookies while they still look slightly underbaked—they finish setting on the baking sheet.
• If your dough feels sticky, chill dough balls for 10 minutes before rolling in sugar.
• For a classic version, omit peppermint extract and increase vanilla to 1 tsp. Storage:
Store in an airtight container at room temperature for up to 1 week.
Freezing: Freeze baked cookies for 3 months or freeze uncoated dough balls, thaw 30 minutes, roll in sugar, and bake.
• Remove cookies while they still look slightly underbaked—they finish setting on the baking sheet.
• If your dough feels sticky, chill dough balls for 10 minutes before rolling in sugar.
• For a classic version, omit peppermint extract and increase vanilla to 1 tsp. Storage:
Store in an airtight container at room temperature for up to 1 week.
Freezing: Freeze baked cookies for 3 months or freeze uncoated dough balls, thaw 30 minutes, roll in sugar, and bake.