Peppermint Shortbread cookies
Tender, buttery shortbread cookies flecked with peppermint baking chips and dipped in chocolate. These peppermint shortbread cookies are a holiday favorite!
Servings: 36
Calories: 128kcal
Ingredients
- 1 cup unsalted butter room temperature
- 3/4 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp peppermint extract
- 1/2 tsp kosher salt
- 1/2 cup peppermint baking chips more for decoration
- 2 cups white or dark chocolate melting wafers or both
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl with a hand mixer), cream butter for 1 minute. Add powdered sugar and beat for 4 minutes on medium speed until pale and fluffy. Add extracts, mix until combined.
- With mixing speed on low, add flour and salt. Mix until a few streaks of flour are left, then add baking chips and mix until combined.
- Divide dough into two even portions. Place each portion of dough onto a large sheet of plastic wrap. Form a log 2 inches in diameter. Roll in plastic wrap and place in the refrigerator to chill for 2 hours or more.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or silicone baking mat.
- Cut the logs into 1/4-inch thick slices. Place onto the prepared baking sheet. Bake for 12-14 minutes or until crisp on the edges. Remove from the oven and cool on the baking sheets for 3 minutes before transferring to a wire rack to cool completely.
- Melt wafers in a double boiler or in a microwave-safe glass bowl. Dip or drizzle the cookies, sprinkle with additional baking chips, if desired. Allow chocolate to set before storing.
Nutrition
Calories: 128kcal | Carbohydrates: 10g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 65mg | Fiber: 1g | Sugar: 8g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg