Description

These Peppermint Shortbread Cookies combine rich, buttery shortbread with the refreshing crunch of peppermint baking chips. Perfectly pale and tender, they offer a delightful blend of classic shortbread flavor with a festive minty twist, ideal for holiday treats or any time you crave a sweet, crumbly cookie with a refreshing bite.

Ingredients

Scale

Shortbread Dough

1 cup (2 sticks) salted butter, at room temperature
2/3 cup white sugar
1 tsp vanilla powder (or vanilla extract or vanilla paste)
2 cups all purpose flour
3/4 cup Andes Peppermint Crunch Baking Chips

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugar: In a mixing bowl, cream together the softened salted butter and white sugar along with the vanilla powder until the mixture is well combined and smooth. Scrape down the sides of the bowl as necessary to incorporate all ingredients.
Add Dry Ingredients: Gradually add the all-purpose flour and peppermint baking chips. If using a stand mixer, reduce the speed to low and mix until no dry flour remains and the dough begins to clump together.
Form and Chill Dough: Turn the dough onto a floured surface and gently bring it together with your hands into a smooth mass. Pat it into a flat disk shape, wrap tightly in plastic wrap, and chill in the refrigerator for at least one hour or up to overnight to firm up for easier rolling.
Roll Dough: On a lightly floured surface, roll out the dough to a 1/4 inch thickness. If the dough is too cold and stiff, allow it to soften slightly at room temperature before rolling. Using a sheet of plastic wrap on top can help prevent sticking.
Cut Cookies: Use cookie cutters to cut the dough into desired shapes and place them onto the prepared parchment-lined baking sheet, spaced slightly apart.
Bake: Bake in the preheated oven for 10-12 minutes, depending on the thickness of your cookies. The shortbread should remain pale when done. For crunchier cookies, bake a little longer but watch carefully to avoid browning.
Cool: Let the cookies cool completely on the baking sheet before transferring to avoid breakage, as shortbread is delicate when hot.
Store: Store cooled cookies in an airtight container or wrapped in foil at room temperature. For longer storage, freeze in an airtight container or freezer bag with parchment layers separating cookies, removing as much air as possible before sealing.

Notes

Vanilla powder can be substituted with equal amounts of vanilla extract or vanilla paste for similar flavor.
Chilling the dough helps improve texture and makes it easier to roll out without sticking.
Shortbread cookies will remain pale even when fully baked; avoid overbaking to prevent dryness.
Use parchment paper to line baking sheets to prevent sticking and for easy cleanup.
Store cookies properly to maintain freshness and prevent them from becoming too hard or stale.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peppermint shortbread, holiday cookies, peppermint cookies, shortbread recipe, peppermint crunch cookies, buttery cookies