Introduction

These Peppermint Shortbread Cookies are a delightful twist on a classic treat, combining buttery richness with refreshing peppermint crunch. Perfect for the holidays or any time you want a cool, sweet snack.

A stack of six round cookies with a light beige color and bits of bright red candy scattered throughout each cookie. The cookies are neatly piled on top of each other, tied together with a thin, white and red striped string in a bow on the top cookie. The stack sits on a metal wire rack, all placed on a white marbled surface. Soft lighting highlights the crumbly texture of the cookies and the shiny finish of the string. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: Cream the butter and sugar together with the vanilla until well combined, scraping down the bowl as needed for even mixing.
Step 3: Add the flour and peppermint chips to the mixture. If using a stand mixer, set it to low speed. Blend until no dry flour remains and the dough starts forming large clumps.
Step 4: Turn the dough onto a floured surface and gently bring it together with your hands until relatively smooth. Pat it into a flat disk, wrap in plastic wrap, smooth the surface over the wrap, and chill for at least an hour or overnight.
Step 5: Roll the chilled dough out to 1/4 inch thickness on a lightly floured surface. If dough feels too cold to roll easily, let it sit briefly to soften. Use a sheet of plastic wrap over the dough while rolling to prevent sticking.
Step 6: Cut out cookies with your preferred cutter and place them on the prepared baking sheets. Bake for 10 to 12 minutes. The shortbread will appear pale when done; bake longer for a crunchier texture, testing timing with one or two cookies first.
Step 7: Let the baked cookies cool completely on the baking sheet before moving them. Cooling on the sheet helps them firm up and prevents breaking.
Step 8: Store cooled cookies at room temperature in an airtight container or wrapped in foil. For longer storage, freeze in an airtight container or freezer bag with layers separated by parchment or waxed paper, removing as much air as possible before sealing.

Tips & Variations

Substitute vanilla powder with vanilla extract or paste for a slightly different flavor depth.
If Andes Peppermint Crunch Baking Chips are unavailable, chopped peppermint candies or crushed candy canes can be used instead.
For a festive touch, drizzle melted chocolate over cooled cookies before serving.

Storage

Store these peppermint shortbread cookies at room temperature in an airtight container for up to one week. For longer storage, freeze them in an airtight container or heavy-duty freezer bag with parchment paper between layers. To enjoy after freezing, thaw at room temperature and if desired, warm slightly before serving.

How to Serve

The image shows round, thin cookies with small red chunks evenly mixed throughout, placed on a metal cooling rack. The cookies have a light beige color and a slightly rough texture. In the background, partially blurred, there are a few red and white candy canes standing upright and leaning on the rack. The whole scene is set on a white marbled surface that reflects soft light, giving a clean and fresh feeling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add a pinch of salt to the dough to balance the flavors.

How do I prevent the cookies from sticking while rolling the dough?

Rolling the dough between sheets of plastic wrap or lightly dusting the surface and rolling pin with flour helps prevent sticking. Letting the dough soften slightly if very cold also makes rolling easier.