Peppermint Shortbread Cookies Recipe
A box of homemade Peppermint Shortbread Cookies is a holiday gift anyone would love! Buttery, minty, and chocolate-coated, they’re festive, easy to make, and perfect for cookie exchanges or party favors.
Servings: 36 cookies
Calories: 127kcal
Ingredients
- 1 cup unsalted butter room temperature
- 3/4 cup powdered sugar
- 1 1/2 teaspoon vanilla extract
- 1 1/2 tsp peppermint extract
- 2 cup all-purpose flour
- 1/4 tsp coarse kosher sea salt
- 1/2 cup Andes peppermint baking chips + more for decoration
- 2 cup white chocolate melting wafers OR dark chocolate OR half and half
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl with a hand mixer), cream the butter for 1 minute. Add the powdered sugar and beat for 4 minutes on medium speed until pale and fluffy. Add the extracts and mix until combined.
- With the mixing speed on low, add the flour and salt. Mix until a few streaks of flour are left, then add the baking chips and mix until combined.
- Divide the cookie dough into two even portions. Place each portion onto a large sheet of plastic wrap. Form a log 2 inches in diameter. Roll in plastic wrap and place in the refrigerator to chill for 2 hours or more.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat.
- Cut the logs into 1/4-inch thick slices. Place them onto the prepared baking sheet. Bake for 12-14 minutes or until crisp on the edges. Remove from the oven and cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
- Melt the wafers in a double boiler or in a microwave-safe glass bowl. Dip or drizzle the cookies and sprinkle with additional baking chips if desired. Allow the chocolate to set before storing.
Notes
To STORE, keep the Peppermint Candy Shortbread Cookies in an airtight container at room temperature for up to one week. If stacking, place parchment paper between layers to prevent sticking. For longer storage, FREEZE the cookies in a sealed container for up to 3 months.
When ready to bake, let the dough thaw slightly in the fridge before slicing. If you want to freshen them up, let them sit at room temperature for a few minutes before serving.
Nutrition
Serving: 1cookie | Calories: 127kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 25mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 158IU | Calcium: 8mg | Iron: 0.3mg
