Chocolate Peppermint Snickerdoodles

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Who knew it was possible to improve upon Snickerdoodles? Amazingly, these Chocolate Peppermint Snickerdoodles are even more awesome than their traditional namesake. A little bit of cocoa powder and a punch of peppermint are all that is needed to transform old fashioned Snickerdoodles into something extra special. These are easy to make (no rolling pins required) and are wonderful dipped in coffee or hot cocoa. Because they aren’t frosted, Chocolate Peppermint Snickerdoodles are safe in pudgy little hands… the pint size elves in your life will surely steal these cookies, but they won’t end up smearing frosting on your couch.  😉

Ingredients (Makes 40 cookies)

1/2 cup butter, softened

1 cup sugar

1 egg

1/2 teaspoon peppermint extract (a little goes a long way!)

1 1/2 cups flour

1 tablespoon good quality cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon cream of tartar

Green sugar crystals (for garnish)

Directions

Step 1) Cream together butter and sugar. Add egg and peppermint extract; mix well.

Step 2) Using a sturdy wooden spoon, mix in flour, cocoa powder, baking powder, and cream of tartar. Dough will be stiff.

Step 3) Refrigerate Chocolate Peppermint Snickerdoodle dough in a covered container for at least two hours or overnight.

Step 4) Roll chilled dough into spheres, approximately 1 inch in diameter. Dip one side of spheres in green sugar crystals.

Step 5) Place dough spheres, sugared side up, on baking sheets lined with parchment paper. Leave two inches of space between dough spheres.

Step 6) Bake cookies in a preheated 375 degree oven for approximately 10 minutes, or until cookies are set and bottoms of cookies begin to brown.

Step 7) Allow Chocolate Peppermint Snickerdoodles to cool on a wire rack before storing in an airtight container.

VARIATION: Instead of using peppermint extract and green sugar crystals, try using orange extract and orange sugar crystals. Chocolate Orange Snickerdoodles are equally delicious!