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!
I love shortbread cookies!
Delicious and convenient shortbread recipes to add to your cookie repertoire.
- 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°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.
- If you want to make these even more festive, dip cookies halfway into melted chocolate and sprinkle with crushed candy canes.
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.