Last week I participated in my first holiday cookie swap. It required that I make six dozen cookies. I've never made so many cookies in my life! I decided to modify my favorite cookie recipe, Snickerdoodles, by rolling them in crushed peppermint.
The result was a festive and yummy cookie and one that I think I will add to my Holiday baking in the future.
Makes 2 dozen cookies
1/2 cup butter, softened
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
1 1/2 cups flour
1 tablespoon sugar
1 teaspoon ground cinnamon
Six candy canes or peppermint sticks, crushed
In a stand mixer or medium sized mixing bowl beat the butter with electric mixer on high speed for 30 seconds or until creamed. Add the 1 cup of sugar, baking soda, and cream of tartar. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in the flour slowly until mixture is throughly combined. Cover and chill the dough for about 1 hour or until easy to handle. Preheat the oven to 375. Combine the 1 tablespoon of sugar, cinnamon, and crushed peppermint in a small bowl.
Shape the dough into 1 inch balls. Roll each ball in the peppermint mixture to coat.
Place 2 inches apart on an ungreased baking sheet.
Bake for 10 - 11 minutes until the edges of the cookies are golden. Transfer to wire rack and let cool.