Buttery peppermint shortbread cookies are easy to make with only 6 ingredients. They are a festive addition to any holiday cookie platter and your family will love the peppermint candy bits in each bite!
1teaspoonvanilla or peppermint flavoring (optional)
1½cupsall purpose flour (at least 11% protein)
½cupcornstarch
1pinchsalt*
¼cuppeppermint candy bits
*If using unsalted butter then add ¼ teaspoon of salt.
Instructions
In a large bowl sift the flour, then the cornstarch, add the salt and whisk together. Set aside.
In the mixing bowl beat the butter and sugar for 4 minutes, add the flavoring if using. Beat together.
Add the dry ingredients to the creamed butter, beat on low until almost combined then add the peppermints bits, beat to combine. Cover and refrigerate for one hour.
Remove from the fridge and roll into 1 inch balls, place on parchment paper lined cookie sheets, lightly flatten with a fork. Chill 15-20 minutes while the oven is pre-heating.
Pre-heat oven to 300F (150C).
Bake for approximately 15-18 minutes. Let cool on baking sheet 8-10 then move to a wire rack to cool completely. Enjoy!
Notes
These Peppermint Shortbread cookies can be stored in a tightly covered container at room temperature for up to a week or in the freezer for up to a month. You can also freeze unbaked cookie dough in the freezer for up to a month.After rolling your dough into balls, freeze on a parchment lined baking sheet before transferring to a freezer safe container or bag. Thaw slightly, flatten with a fork, and proceed with instructions.