Peppermint Shortbread Cookies
Buttery and crisp, these Peppermint Shortbread Cookies have peppermint baking chips for a sweet mint flavor. They’re simple homemade cookies for Christmas parties, cookie trays, or gifting.
Servings: 18 cookies
Ingredients
- 1 cup butter room temperature
- ½ cup confectioners’ sugar
- 1 tsp. vanilla extract
- 2 cups all-purpose flour sifted
- ½ tsp. salt
- 1 cup peppermint baking chips
Instructions
- Preheat the oven to 350°F.
- Using the paddle attachment, beat the butter, vanilla, and powdered sugar in the bowl of a stand mixer on medium speed until light and creamy, about 5 minutes. Scrape down the sides of the bowl a few times so everything is well incorporated.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Reduce the mixer to its lowest speed. Gradually add the flour and salt mixture to the beaten butter mixture and mix until incorporated.
- Add the peppermint baking chips and mix with a spatula or with the mixer on its lowest speed.Note: The dough should be firm but still pliable. It should hold its shape when rolled into a log without crumbling or feeling overly soft or sticky.
- Transfer the dough to a large sheet of parchment paper lightly sprinkled with flour. Roll the dough into a 10-inch log, about 2-3 inches thick.
- Wrap the dough in parchment paper and refrigerate for about 3 hours or overnight. Once firm, use a sharp knife to cut it into slices about ¼ inch thick.
- Arrange the cookies on a parchment-lined baking sheet about 1 inch apart. Bake at 350°F for 10 to 13 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a cooling rack and let them cool completely.
Notes
- Refrigerate the dough for at least 3 hours or overnight. Make sure the log is firm before slicing, and keep the sliced cookies cold until you’re ready to bake them.
- Line the baking sheet with parchment paper instead of greasing it. This also makes the cookies easier to remove and cleanup easier.
- For a festive option, dip the cooled cookies halfway into melted chocolate and finish with Christmas sprinkles.
Nutrition
Calories: 213kcal | Carbohydrates: 22g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 143mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 315IU | Calcium: 25mg | Iron: 1mg