Peppermint Shortbread Cookies
Posted: 12/04/2013
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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. I have a bunch of these convenient slice and bake cookie recipes.
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. Peppermint shortbread cookies are great with a cup of coffee or tea. Who knows — Santa might even dig a few with his milk.
Like mint with chocolate? I love those thin mint Girl Scout cookies, don’t you? Try dipping these peppermint cookies in melted chocolate chocolate chips. The chocolate will harden as it cools. So good!
Make sure to check out Go Bold with Butter, and United Dairy Industry of Michigan’s (UDIM) website and Pinterest boards for more great recipes using REAL Butter.
I love shortbread cookies!
Delicious and convenient shortbread recipes to add to your cookie repertoire.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
cookies
Buttery, rich peppermint shortbread cookies couldn’t be easier to make. Just slice and bake!
Ingredients
- 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
Instructions
- 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°F. 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.
Notes
- If you want to make these even more festive, dip cookies halfway into melted chocolate and sprinkle with crushed candy canes.
Nutrition Information
Serving: 1cookie, Calories: 83kcal, Carbohydrates: 7g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 13mg, Sodium: 96mg, Sugar: 4g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
KJANTONIOTTI says
I am known for my Christmas cookie trays I have gifted friends and family for more than 50 years. It’s not unusual for me, an amateur baker, to make 100 dozen or more each year.
I ran across this recipe a couple of years ago and it has become my absolute favorite cookie.
This year, it seems the peppermint baking chips are impossible to find unless I’m willing to spend way more than I care to.
Today, I’m going to do a dress rehearsal for Christmas by making my own baking chips and I found red and green peppermint candies to make them even more festive.
Wish me luck!
Rachel Gurk says
That’s a lot of cooking! Sorry to hear you’re having a hard time finding ingredients! Let me know how it goes – good luck!
Maureen Zito says
Um… within 5 minutes of oven departure I ate 3! They are to die for! I was super nervous when the dough appeared crumbly. I decided to use my hands to continue to mix the dough more and it came together beautifully with 2 minutes. These will be on our table (if they aren’t eaten) for many years to come! Thank you, thank you! I bought the chips on Amazon as I couldn’t fine them anywhere else.
Rachel Gurk says
Hehehe….that’s a good sign when you’re eating them straight off the pan! Thanks for taking the time to leave a comment – I’m glad you liked the cookies!
Janet says
I don’t own a stand mixer. Is it still possible to make these cookies with a regular hand mixer? This sounds like an easy recipe for a beginner!
Rachel Gurk says
That should work just fine!