Description
Delightfully crisp and buttery Peppermint Shortbread Cookies infused with festive Andes Peppermint Crunch Baking Chips. These easy-to-make cookies combine classic shortbread richness with a refreshing peppermint twist, perfect for holiday celebrations or any time you crave a sweet, minty treat.
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/paste)
- 2 cups all-purpose flour
- 3/4 cup Andes Peppermint Crunch Baking Chips
Instructions
- Preheat and prepare baking sheet: 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, sugar, and vanilla: In a bowl, cream together the room temperature butter, white sugar, and vanilla powder until the mixture is light, fluffy, and well combined. Scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
- Add flour and peppermint chips: Gradually add the all-purpose flour to the butter mixture on low mixer speed, then fold in the Andes Peppermint Crunch Baking Chips until there is no dry flour remaining and the dough begins to clump together.
- Form dough disk and chill: Transfer the dough onto a lightly floured surface and gently bring it together with your hands until smooth. Pat the dough into a flat disk, wrap tightly with plastic wrap, smooth the surface, and refrigerate for at least one hour or up to overnight to firm up.
- Roll out dough: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. If the dough is too cold and stiff, allow it to sit briefly to soften. Optionally, lay a sheet of plastic wrap over the dough while rolling to prevent sticking.
- Cut out cookies: Use cookie cutters to cut the dough into desired shapes and place them on the prepared parchment-lined baking sheet with some space apart.
- Bake cookies: Bake in the preheated oven for 10 to 12 minutes, adjusting baking time according to cookie thickness and desired crispness. Note that shortbread cookies remain pale when done; for crunchier texture, bake slightly longer and test with a sample cookie.
- Cool cookies: Allow the cookies to cool completely on the baking sheet before transferring them. This resting period lets the delicate cookies firm up and reduces the risk of breakage.
- Store cookies: Keep cooled cookies at room temperature in an airtight container or wrapped in foil to maintain freshness. For longer storage, freeze cookies in an airtight container or freezer bag, separating layers with parchment or wax paper and removing air before sealing.
Notes
- Using vanilla powder is recommended for better texture, but vanilla extract or paste can be substituted.
- If Andes Peppermint Crunch Baking Chips are unavailable, substitute with finely chopped peppermint candy or peppermint baking chips.
- Ensure butter is at room temperature to achieve proper creaminess.
- Chilling the dough is important to prevent spreading during baking and for easier handling.
- Shortbread cookies are delicate when hot; always allow them to cool fully on the baking sheet.
- Baking times may vary depending on oven and cookie size—adjust accordingly.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint shortbread cookies, peppermint cookies, holiday cookies, shortbread recipe, peppermint crunch, Christmas cookies
