Peppermint Snickerdoodles

By Texaschef11

Ingredients

• 2 cups sugar
• 2 tsp ground cinnamon
• 1/2 cup finely chopped peppermints or candy canes
• 1 cup butter, soft
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 2 3/4 cups all purpose flour
• 1/4 tsp salt
• 2 tsp cream of tartar
• 1 tsp baking soda

Preparation

Step 1

Preheat the oven to 375F. Line a baking sheet with parchment paper.
Place 1/2 cup of the sugar in a shallow dish or bowl and whisk cinnamon to combine with it. Add in chopped peppermints. Set aside.
In a large bowl, cream together butter and remaining sugar (1 1/2 cups sugar) until fluffy. Beat in eggs, one at a time, and the vanilla extract.
In a medium bowl, whisk together flour, salt, cream of tartar and baking soda. Add to butter mixture and stir until fully incorporated.
Shape dough into 1 inch balls and roll in the peppermint sugar mixture. Place on baking sheet, leaving 2 inches between balls to allow for spreading.
Bake for about 9-11 minutes, until cookies are set and edges are very lightly browned. Cool for 3-4 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.