Peppermint Shortbread Cookies
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!
Ingredients
- 1 cup butter (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla or peppermint flavoring (optional)
- 1½ cups all purpose flour (at least 11% protein)
- ½ cup cornstarch
- 1 pinch salt*
- ¼ cup peppermint 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.
Nutrition
Calories: 125kcalCarbohydrates: 12gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 62mgPotassium: 11mgFiber: 0.2gSugar: 4gVitamin A: 227IUCalcium: 7mgIron: 0.4mg
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