Description
Cool, buttery, and perfectly crumbly — these Peppermint Shortbread Cookies bring together classic holiday flavor with melt-in-your-mouth texture. With crushed Andes peppermint candies in every bite, they’re festive enough for a cookie swap, but easy enough for a cozy night in.
Ingredients
2¼ cups all-purpose flour
¼ tsp salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ tsp peppermint extract
¾ cup chopped Andes Peppermint candies
Instructions
Preheat oven to 325°F (160°C).
In a medium bowl, whisk together flour and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Mix in peppermint extract, then gradually add the flour mixture.
Stir in chopped peppermint candies until evenly distributed.
Form dough into a log, wrap in plastic, and chill for 30–60 minutes.
Slice into ¼-inch thick rounds or roll out and cut with cookie cutters.
Bake on a parchment-lined sheet for 12–15 minutes, until just set and lightly golden on the edges.
Cool on a wire rack. Enjoy as-is or drizzle with white chocolate for extra flair!
- Prep Time: 15 minutes
- Chill Time: 30 - 60 mins
- Cook Time: 15 minutes
Nutrition
- Calories: 140 / Cookie
- Sugar: 8g / Cookie
- Fat: 8g / Cookie
- Carbohydrates: 16g / Cookie
- Protein: 1g / Cookie