Peppermint Shortbread Cookies
Indulge in the festive charm of Peppermint Shortbread Cookies, a holiday favorite that combines buttery, melt-in-your-mouth shortbread with the refreshing crunch of crushed peppermint candies. These delightful cookies are made with simple ingredients like unsalted butter, pure vanilla and peppermint extracts, and a hint of salt to balance the sweetness. Topped with glistening bits of candy canes and optionally dusted with powdered sugar, they’re as beautiful as they are delicious. Perfect for gifting or festive gatherings, this recipe takes just 20 minutes of prep and delivers 24 cookies that bake to golden perfection in under 15 minutes. Whether paired with a warm cup of cocoa or added to your cookie tray, these peppermint shortbread cookies are a must-try holiday treat!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract
- 250 grams all-purpose flour
- 0.25 teaspoons salt
- 50 grams crushed peppermint candies or candy canes
- 20 grams optional powdered sugar for dusting
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
Add the vanilla extract and peppermint extract to the butter-sugar mixture, and mix until fully incorporated.
Gradually add the all-purpose flour and salt to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.
Transfer the dough onto a lightly floured surface. Use your hands to shape the dough into a flat disk, then cover it with plastic wrap and refrigerate for 10-15 minutes to firm up slightly.
Once chilled, roll out the dough to about 1/4-inch thickness. Use a cookie cutter to cut the dough into your desired shapes, and transfer them to the prepared baking sheets, spacing them about 1 inch apart.
Sprinkle the tops of the cookies with the crushed peppermint candies or candy canes, gently pressing them into the surface of the dough.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are just beginning to turn golden.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Optionally, dust the cooled cookies with powdered sugar for extra sweetness and a festive touch. Serve and enjoy!
Nutrition Facts
Calories |
3248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 364.2 g | 132% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 169.5 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 322 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.
