Butter Mint Shortbread
Indulge in the crisp, buttery perfection of Butter Mint Shortbread—a delightful twist on classic shortbread cookies. Infused with the refreshing essence of peppermint extract and a hint of vanilla, these cookies strike the perfect balance between richness and freshness. Their tender, melt-in-your-mouth texture comes from a harmonious blend of unsalted butter, powdered sugar, and a touch of cornstarch, while a light sprinkle of granulated sugar adds a satisfying crunchy finish. Optional green food coloring gives them a festive pop, perfect for holidays or special occasions. Ready in just 12 minutes of baking time, these elegant treats are as easy to make as they are to enjoy. Whether served with a cup of tea or packaged as a gift, Butter Mint Shortbread will quickly become a favorite in your cookie repertoire!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams powdered sugar (sifted)
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 240 grams all-purpose flour
- 30 grams cornstarch
- 0.25 teaspoon salt
- 2 drops green food coloring (optional)
- 2 tablespoons granulated sugar (for sprinkling)
Instructions
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the unsalted butter and powdered sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla extract, peppermint extract, and green food coloring (if using), and mix until evenly combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
Transfer the dough to a floured surface and gently bring it together with your hands. Roll the dough to about 1/4-inch thickness.
Using a small cookie cutter (any shape you like), cut out the dough and place the shapes on the prepared baking sheets, spacing them about 1 inch apart.
Sprinkle the tops of the shortbread cookies lightly with granulated sugar for an added crunch and sparkle.
Bake in the preheated oven for 10-12 minutes or until the edges are just starting to turn golden. Avoid overbaking to keep the cookies tender.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the Butter Mint Shortbread in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.1 g | 251% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 339.6 g | 123% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 126.6 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 309 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
