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peppermint shortbread cookie recipe

Peppermint Shortbread Cookies

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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Rolling Pin optional
  • 2 Cookie cutter round or desired shape
  • 1 wire cooling rack
  • 1 plastic zip bag or mortar and pestle

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 cup all-purpose flour sifted
  • 1/4 teaspoon fine sea salt
  • 1/2 cup crushed peppermint candies divided
  • 4 ounce white chocolate chopped or chips
  • 1 teaspoon neutral oil optional, for thinning chocolate

Instructions
 

  • Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, beat the softened butter and powdered sugar with a mixer until light and creamy, about 2 minutes.
  • Mix in the vanilla extract and peppermint extract until combined.
  • In a separate bowl whisk together the flour and salt, then add to the butter mixture and mix on low just until a soft dough forms.
  • Fold in half of the crushed peppermint candies with a spatula.
  • Chill the dough in the refrigerator for 20 to 30 minutes to firm slightly for easier shaping.
  • On a lightly floured surface, roll the dough to 1/4-inch thickness or pat it out by hand to an even thickness.
  • Cut cookies with a round or festive cutter and place them 1 inch apart on the prepared baking sheet.
  • Bake for 10 to 12 minutes until the edges are set and just barely turning pale golden.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Melt the white chocolate with the neutral oil in short bursts in the microwave or over a double boiler until smooth.
  • Dip or drizzle the cooled cookies with white chocolate and immediately sprinkle with the remaining crushed peppermint.
  • Allow the chocolate to set at room temperature or refrigerate briefly until firm.

Notes

For the most tender shortbread, avoid overmixing once the flour is added to prevent gluten development. If the dough feels crumbly, squeeze it together with your hands; the warmth will help it come together without extra moisture. Crushing peppermint in a zip bag with a rolling pin minimizes sticky dust; sift out very fine powder if you prefer distinct candy bits. Keep dough thickness consistent for even baking and rotate the pan halfway through if your oven has hot spots. If using salted butter, omit the added salt. The white chocolate drizzle can be replaced with dark chocolate for contrast, and the cookies keep well in an airtight container for up to a week or can be frozen (undecorated) for 2 months.
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