Peppermint Shortbread Cookies 🍪
These delightful Peppermint Shortbread Cookies are perfect for holiday baking! With a hint of peppermint, a buttery texture, and festive crunch chips, they're easy to make and wonderful to share.
Equipment
- Large Bowl
- Pastry Blender
- Plastic Wrap
- Baking Sheet
- Parchment Paper
- Wire Rack
Ingredients
Cookie 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 chips or crushed candy canes for a festive twist
- 1 tsp extract vanilla, almond, or peppermint for a flavor boost
- a few drops red food coloring optional, for a lovely holiday hue
- Extra granulated sugar optional, for a sparkling finish before baking
Instructions
- In a large bowl, whisk together the flour and ¾ cup of granulated sugar until well mixed.
- Using a pastry blender or your fingertips, work the cold, cubed butter into the flour mixture until it resembles fine crumbs. This step is key for that classic shortbread texture!
- Stir in your chosen extract, the optional red food coloring, and the Andes Peppermint Crunch chips.
- Now, use your hands to gently knead the mixture. Keep working it until the dough comes together into a smooth, firm ball. It might take a few minutes, but it will get there!
- Shape the dough into a log, about 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours. This chilling time helps the cookies hold their shape perfectly.
- When you're ready to bake, preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- If you like, roll the chilled dough log in a little extra granulated sugar for a beautiful sparkle. Carefully slice the dough into ¼-inch thick rounds and place them on your prepared baking sheet.
- Bake for 10-12 minutes, or just until the cookies are lightly set and the edges look firm. Be careful not to over-bake; they shouldn't turn brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool down completely.
Notes
Enjoy these delightful cookies fresh, or store them in an airtight container for up to 3 days. They also freeze wonderfully for up to 3 months!
Nutrition Information (per serving): Calories: 149 kcal, Total Carbs: 18 g, Fats: 8 g, Protein: 1 g.
