Peppermint Snickerdoodles

‘Tis the season for snickerdoodles!

Snickerdoodles are a favorite in this house, but I wanted to add a new twist to an old favorite.  A peppermint twist that is!

Originating from a late night wild idea, these Peppermint Snickerdoodles came out better than I dreamed.  My family loved them and hopefully, they will be a hit at this year’s Christmas cookie swap too.

On the subject of Christmas cookies swaps, I’m hosting The Ultimate Virtual Christmas Cookie Swap.  Be sure to sneak a peek and sample all the tasty treats being shared in the linky party.

Peppermint Snickerdoodles
Ingredients
2 ¼ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
1 stick unsalted butter, COLD
1 ½ cups sugar
2 eggs
1 tsp peppermint extract
6 tsp red edible glitter
½ cup (about 24) starlight mints

Directions

1. Preheat the oven to 350 degrees F.  Line two cookie sheets with a Silpat or parchment paper.
2. Place mints a Ziploc bag and crush with a mallet until powdery.  In a small bowl, combine red edible glitter and crushed mints.
3. In another bowl, whisk flour, cream of tartar, baking soda and salt until well blended.  Set aside.
4. Using a standing electric mixer, beat unsalted COLD butter cut into small cubes and sugar.
5. Add eggs one at a time and beat until well combined.  Add peppermint and mix through.
6. Add in the flour mixture in three parts and mix until well combined.
7. Shape the dough into 1 ½ inch ball.  Roll each ball in the red minty sugar mixture until well coated and arrange about 2-3 inches apart on the cookie sheets.
8. Bake one sheet at a time for 12-14 minutes.  Leave additional baking sheets chilling in fridge while the other bakes.
9. Let stand briefly.  Then move cookies to cooling rack until completely cooled.  Yields approximately 3 dozen cookies.

Denise Mestanza-Taylor+

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