Peppermint Shortbread Cookies
Buttery, rich peppermint shortbread cookies couldn’t be easier to make. Just slice and bake!
Servings: 40 cookies
Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- ¾ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 2 ⅓ cups all-purpose flour
- ¾ 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.1 cup unsalted butter, softened, ¾ cup powdered sugar, 1 teaspoon pure vanilla extract, 1 teaspoon salt
- Gradually add flour and mix on low until combined.2 ⅓ cups all-purpose flour
- Add Andes baking chips and continue mixing on low until fully combined.¾ cup Andes peppermint crunch baking chips
- 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 ¼ -inch slices and bake for 13 to 15 minutes on parchment lined baking sheets.
- Cool on baking sheet for a couple of minutes, then transfer to a wire rack to cool completely before storing in an airtight container.
Notes
- Decorating tips: If you want to make these even more festive, dip cookies halfway into melted chocolate and sprinkle with crushed candy canes.
- Freezing dough: Dough logs can be frozen for up to three months. Wrap well and label. Allow the logs to warm up at room temperature for a half hour before slicing and baking as directed.
Nutrition
Serving: 1cookie | Calories: 100kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 62mg | Potassium: 9mg | Fiber: 1g | Sugar: 5g | Vitamin A: 142IU | Calcium: 9mg | Iron: 1mg
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