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Chocolate Dipped Snickerdoodles

The classic snickerdoodle cookie is given a holiday twist dipped in dark or white chocoalte and sprinkled with peppermint candy!
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Servings 15 Cookies

Ingredients
  

  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1/3 cup light brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 1 cup white chocolate chips
  • 1 cup semi-sweet (or dark) chocolate chips
  • 5 candy canes crushed
  • holiday sprinkles for decorating

Instructions
 

  • Preheat oven to 300 degrees and spray a cookie sheet with nonstick spray.
  • In a large bowl, cream the butter and sugar together using an electric mixer on high.
  • Add the egg and vanilla and beat until smooth.
  • In a separate bowl, combine the flour, salt, baking soda, and cream of tartar.
  • Pour the dry ingredients into the wet and mix together until dough is formed.
  • Mix the sugar and cinnamon together in a bowl.
  • Form the cookie dough into balls (about 2 tablespoons per ball), then roll in the sugar mixture, and then press gently onto the cookie sheet.
  • Bake for about 13 minutes until golden around the edges. Remove from oven and transfer to rack to cool.
  • When cookies are completely cooled, microwave chocolate chips in separate bowls and stir until smooth.
  • Dip cookies halfway into warm chocolate and place on rack or parchment paper and immediately sprinkle with peppermint, sprinkles, or additional cinnamon & sugar.
  • Let chocolate harden before serving/storing.