Peppermint Shortbread Cookies
Buttery, rich peppermint shortbread cookies that everyone in your family will love. Easy preparation — slice and bake!
This is a sponsored post on behalf of United Dairy Industry of Michigan.
Monday I gushed about my love for REAL butter and breakfast cookies. Today I’m bringing you more butter love with one of my favorite types of cookies — shortbread.
It might have a little to do with how easy they are to make (SO easy), but it also has a lot to do with the rich buttery taste and the melt-in-your-mouth texture. I really just adore shortbread. I’ve made a lot of fun versions, some even with cream cheese. Another thing I love about shortbread cookies is that you can whip up a batch of the dough, form it into a log, and throw it in the freezer. Then if you happen to have unexpected guests, all you need to do is slice off a couple of cookies, stick them in the oven and viola! Fresh cookies. Everyone will think you’re amazing. And you are!
This version of shortbread brings a little Christmas spirit with Andes peppermint crunch baking chips. They provide a little bit of crunch before they melt away in your mouth. A simple list of ingredients (butter! flour! sugar! salt!) really lets the flavors of both the butter and the peppermint shine. These are great with a cup of coffee or tea. Who knows — Santa might even dig a few with his milk.
Peppermint Shortbread Cookies
Yield: 40 cookies
Prep Time: 45 minutes
Cook Time: 18 minutes
Buttery, rich peppermint shortbread cookies couldn't be easier to make. Just slice and bake!
- 2 sticks unsalted REAL butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 2 and 1/3 cups all-purpose flour
- 3/4 cup Andes peppermint crunch baking chips
- In a stand mixer fitted with the paddle attachment, cream butter, powdered sugar, vanilla, and salt until smooth. Gradually add flour and mix on low until combined. Add Andes baking chips and continue mixing on low until fully combined.
- On wax paper or parchment paper, form into a 12- to 14-inch log and freeze at least 30 minutes or until firm.
- When ready to bake, preheat oven to 350 degrees Fahrenheit. Cut the shortbread dough into 1/4-inch slices and bake for 13-15 minutes on parchment lined baking sheets.
- Note: If you freeze the dough for longer than 30 minutes, you may have to let it set out at room temperature for 30 minutes or so to achieve uniform slices.
If you want to make these even more festive, dip cookies halfway into melted chocolate and sprinkle with crushed candy canes.
Verdict: I loved these and ate far too many of them.
Husband’s take: He liked these but he prefers chocolate chip cookies.
Changes I would make: None are necessary but these shortbread cookies would be phenomenal dipped in chocolate.
Disclosure: This post is a collaboration with United Dairy Industry of Michigan. I was paid to develop and photograph this recipe but my love for butter is 100% the real thing.