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Peppermint Snickerdoodles
These peppermint snickerdoodles are delicious year-round, but are 12extra special at the holidays.
Prep Time
40
minutes
mins
Cook Time
10
minutes
mins
Total Time
50
minutes
mins
Course:
Cookies
Cuisine:
American
Servings:
12
people
Calories:
375
kcal
Author:
Corinne Schmitt
Ingredients
1
cup
butter
softened
1 ½
cup
granulated sugar
2
eggs
1
teaspoon
vanilla extract
1
teaspoon
peppermint extract
3
cups
flour
2
teaspoon
cream of tartar
1
teaspoon
baking soda
2
tablespoons
white sugar
divided
1
tablespoon
red sprinkles
1
tablespoon
green sprinkles
Instructions
Preheat oven to 400 degrees.
Cream together butter, sugar and the eggs, vanilla and peppermint.
Blend in the flour, cream of tartar, baking soda and salt.
Shape dough into 1 inch balls.
Mix 1 tablespoon of white sugar and 1 tablespoon of green sprinkles together in a small bowl.
Mix 1 tablespoon of white sugar and 1 tablespoon of red sprinkles together in a small bowl.
Roll each dough ball in sprinkles either red or green or both!
Place 2 inches apart on a baking sheet.
Bake for 8-10 minutes until set but still soft. Remove immediately from baking sheet on to wire rack to cool.
Store in an airtight container.
Notes
This recipe makes about 36 cookies!
Nutrition
Calories:
375
kcal
|
Carbohydrates:
53
g
|
Protein:
4
g
|
Fat:
16
g
|
Saturated Fat:
10
g
|
Cholesterol:
68
mg
|
Sodium:
238
mg
|
Potassium:
131
mg
|
Fiber:
1
g
|
Sugar:
29
g
|
Vitamin A:
512
IU
|
Calcium:
13
mg
|
Iron:
2
mg