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Peppermint Shortbread Cookies

Delightful peppermint shortbread cookies with a buttery texture and refreshing mint flavor, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter, softened Best to use at room temperature
  • 1/2 cup powdered sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Sifted if possible
  • 1/2 teaspoon salt Regular table salt
  • 1/4 teaspoon peppermint extract Adjust for stronger flavor
  • to taste Crushed peppermint candies for topping Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, powdered sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
  3. Stir in the vanilla and peppermint extracts until well combined.
  4. Gradually mix in the flour and salt until just combined, being careful not to overmix.
  5. Form the dough into a log shape, wrap it in plastic wrap, and refrigerate for about 30 minutes.
Baking
  1. Once firm, slice the dough into 1/4-inch thick cookies.
  2. Place cookies on a baking sheet lined with parchment paper and add crushed peppermint candies on top if desired.
  3. Bake for 12-15 minutes or until the edges are lightly golden.
  4. Let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to one week or freeze for up to three months. For a Halal option, substitute butter with coconut oil or plant-based butter.