Easy Peppermint Shortbread Cookies ❄️
Delightful and festive, these easy peppermint shortbread cookies are perfect for holidays or any time you crave a sweet, buttery treat with a refreshing peppermint crunch!
Equipment
- Large mixing bowl
- Pastry blender (optional)
- Plastic Wrap
- Baking Sheet
- Parchment Paper
- Wire Rack
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 cup cold butter cut into small cubes
- 1.25 cups Andes peppermint crunch baking chips
- 1 teaspoon extract (vanilla, almond, or peppermint)
- red food coloring optional, for festive color
- extra granulated sugar optional, for coating before baking
Instructions
- In a large mixing bowl, whisk together the flour and the ¾ cup sugar.
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles fine crumbs.
- Stir in your chosen extract, a few drops of red food coloring (if you like a pop of color), and the peppermint crunch chips until they are well distributed.
- Now, use your hands to gently knead the dough right in the bowl. Continue kneading until all the ingredients come together and form a smooth, cohesive ball of dough.
- Shape the dough into a log, about 2 inches in diameter. Wrap it snugly in plastic wrap and place it in the refrigerator for at least 2 hours to firm up. This step is key for perfect slices!
- When you're ready to bake, preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Unwrap the chilled dough log. If you want an extra sparkle, roll the log in additional granulated sugar before slicing.
- Carefully cut the dough log into ¼-inch thick slices and arrange them about 1 inch apart on your prepared baking sheet.
- Bake for 10 to 12 minutes, or just until the edges are lightly set and the cookies look firm. Be careful not to overbake, as shortbread should stay tender!
- Let the cookies cool on the baking sheet for several minutes before gently transferring them to a wire rack to cool completely.
Notes
Store your delightful shortbread cookies in an airtight container for up to 3 days at room temperature, or freeze them for up to 3 months for a future treat.
Nutrition Information (per serving):
Calories: 149kcal, Total Carbs: 18g, Net Carbs: 17g, Fats: 8g, Protein: 1g
Calories: 149kcal, Total Carbs: 18g, Net Carbs: 17g, Fats: 8g, Protein: 1g
