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–+ servings
Stacked cookies on a white plate
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Peppermint Shortbread Cookies

Course Dessert
Cuisine American
Keyword christmas, cookies, Dessert
Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 30 cookies

Ingredients

  • ½ lb unsalted butter, softened at room temperature (2 sticks)
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 ⅓ cups flour
  • ¾ cup Andes peppermint crunch baking chips
US Customary - Metric

Instructions

  • Using a stand mixer, cream butter, powdered sugar, vanilla, and salt until smooth. 
  • Mixing on low speed, slowly, add flour until combined. Add baking chips and mixing on low until combined.
  • Remove dough from mixer and place on parchment paper. Form into a 12- to 14-inch log. It is easier to get a uniform log is you start the dough at one side of the paper, form, and then roll it into a log.  freeze at least 30 minutes or until firm. Note: If you freeze the dough for longer than 30 minutes let it sit for 20-30 minutes so you are able to cut it and get even slices.  If your slices are not even rounds the cookies will not cook evenly.
  • When ready to bake the cookies, preheat oven to 350°F. Cut the shortbread dough into ⅓ -½-inch slices and bake for 12-13 minutes on parchment lined or slip-mat lined baking sheets. 

Notes

Adapted from Rachel Cooks