Shortbread Peppermint Cookies Recipe
Peppermint shortbread cookies! Buttery, slice-and-bake cookies studded with bits of peppermint candy and dipped in chocolate for a stunning finish!
Equipment
- Measuring cups or kitchen scale
- Measuring Spoons
- Handheld or stand mixer
- Mixing bowls
- Parchment Paper
Ingredients
- 16 tablespoons (220 grams) salted butter room temperature (add an extra ½ teaspoon kosher salt if you do not have salted butter)
- ¾ cup (88grams) powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon peppermint extract
- 2 cups (260 grams) all purpose flour
- ¼ teaspoon kosher salt
- ¼ cup (60 grams) crushed peppermint candies (do not add more or else the cookies will spread) Place the peppermint candies in a plastic bag and use a mallet or the bottom of a sturdy pan to gently crush them into fine pieces.
Instructions
- The dough needs to chill in the refrigerator for 2 hours before baking.
- Place the butter, peppermint extract, vanilla, and powdered sugar in a medium bowl.
- Using beaters or the paddle attachment, beat until fluffy, about 2-3 minutes.
- Mix together the flour and kosher salt (add ½ teaspoon extra of kosher salt if you do not have salted butter)
- Add to the butter mixture.
- Mix until the dough is shaggy. Add the crushed peppermint candies, mix until well combined and a dough forms.
- Place a large piece of plastic wrap on the counter, or parchment paper, place half of the dough on top. Repeat with the other half. Form the dough into 8 inch logs, roll it a bit to make it round. Wrap it tightly.
- You can place the logs in tall glasses to prevent the round log from getting a dent on the bottom to maintain the round shape.
- Refrigerate for 2 hours or until thoroughly cold.
- Preheat the oven to 350°F. Cut the log into ⅓ of an inch discs. Slice the log cleanly with a sharp knife using a straight downward motion. Avoid using a serrated knife, which can tear the dough. You should get 35 cookies.
- Place on a parchment lined baking sheet. Bake one sheet at a time, and keep the remaining dough discs or log in the refrigerator until ready to bake. You don’t want them warming up.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 13-15 minutes or until the edges are just golden brown. You can go longer if you want them super crispy! Let cool on the baking sheet.
- They will be crisp when completely cooled down. Dip half of the cookie in white or dark melted chocolate, top with crushed peppermint candies. Place in the refrigerator to set the chocolate quickly, take out once set.
- See storage in notes below.
Notes
Use Tall Glasses for Chilling Logs: Place the dough logs in tall glasses while chilling to prevent them from getting a flat side.
Don’t Over mix: Over mixing the dough can result in tough cookies. Mix until just combined.
Make Candy Pieces Small: Crush the peppermint candies into small pieces to distribute them evenly and avoid large chunks when slicing.
Use a Sharp Knife: When slicing the dough log, a sharp knife ensures clean, uniform cuts, I don't recommend a serrated knife.
Refrigerator
Refrigerate the dough logs for up to 2 days in the refrigerator, just slice and bake when you want to enjoy. I don't recommend refrigerating the baked cookies, as it can alter the texture and dry the cookies out.
Room Temperature
Store the baked cookies in a cookie tin for up to four days.
Freezer
Keep the cookies in an airtight container for up to two months; thaw at room temperature before serving. Also, you can freeze the dough logs in an airtight container for up to 2 months, thaw in the refrigerator before slicing and baking.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.