Creating these incredible Peppermint Snickerdoodles can be a breeze if you follow these steps:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla and peppermint extracts.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, cream of tartar, baking soda, and salt until well combined.
5. Mix Together: Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.
6. Chill Dough: If the dough seems too soft, chill it in the refrigerator for about 15-20 minutes to make it easier to handle.
7. Prepare Sugar Mixture: In a small bowl, combine the ¾ cup granulated sugar and crushed peppermint candies.
8. Form Cookies: Using a cookie scoop or tablespoon, scoop out portions of dough and roll them into balls. Then roll each ball in the sugar mixture until evenly coated.
9. Place on Baking Sheet: Arrange the coated cookie balls on your prepared baking sheets, spacing them about 2 inches apart.
10. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
11. Cool on a Wire Rack: After removing them from the oven, allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Following these steps will ensure that your Peppermint Snickerdoodles turn out perfectly delicious every time!