Description
These Peppermint Shortbread Cookies are a delightful holiday treat perfect for Christmas gatherings or as a sweet gift. The buttery shortbread base is infused with a hint of peppermint and topped with a drizzle of white chocolate for a festive touch.
Ingredients
Scale
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely crushed peppermint candies or candy canes
Optional for Decoration:
- White chocolate for drizzling
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy. Mix in the peppermint extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Add Peppermint Candies: Gently fold in the crushed peppermint candies.
- Shape and Chill: Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
- Bake: Preheat the oven, slice the chilled dough, and bake until lightly golden.
- Cool and Decorate: Cool the cookies on a wire rack and drizzle with melted white chocolate, if desired.
Notes
- Store cookies in an airtight container for up to a week.
- Freeze dough logs for up to 2 months.
- For extra crunch, sprinkle with coarse sugar before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
