Peppermint Shortbread Cookies
These Peppermint Shortbread Cookies are the perfect blend of buttery goodness, holiday cheer, and a refreshingly minty twist.
Equipment
- Mixing Bowl
- Baking Sheets
- Parchment Paper
- Electric Mixer
- Wire Rack
Ingredients
Ingredients
- 1 cup unsalted butter, softened at room temperature
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon red food coloring
- ½ teaspoon green food coloring
- 1 ½ cups semi-sweet chocolate chips
- ½ cup crushed candy canes
Instructions
- Step 1: Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Step 2: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Step 3: Mix in the vanilla extract until well combined.
- Step 4: In another bowl, whisk together the flour and salt, then gradually add to the butter mixture, mixing until just combined.
- Step 5: Divide the dough in half, adding red food coloring to one half and green to the other, mixing until evenly colored.
- Step 6: Roll small amounts of each color into balls about 1 inch in diameter and place them on the baking sheets, spacing them 2 inches apart.
- Step 7: Flatten each ball slightly and sprinkle with crushed candy canes.
- Step 8: Bake for 12-15 minutes or until the edges are lightly golden.
- Step 9: Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Step 10: Melt the chocolate chips and dip the edges of the cooled cookies or drizzle over the top, adding more crushed candy canes while the chocolate is still warm.
Notes
Store leftover cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.