Peppermint Shortbread Cookies: A Festive Slice-and-Bake Treat
Enjoy the irresistible charm of these buttery and rich Peppermint Shortbread Cookies! This easy slice-and-bake recipe delivers a delightful combination of textures and flavors that everyone in your family will adore. They’re perfect for any occasion, especially the holidays!
Recipe Overview
Why you’ll love it: This recipe utilizes just six simple ingredients, making it incredibly easy to prepare.
Total Time: Approximately 1 hour, including 30 minutes of chilling time.
Equipment needed: Mixer, baking sheet, and parchment paper.
Yields: Approximately 40 cookies (more or less, depending on slice thickness).
If you’re looking for more delicious cookie ideas, consider checking out other great recipes on rachelcooks.com.
Why You’ll Adore Slice-and-Bake Cookies
One of the best things about these cookies is their convenience:
- Prepare the dough ahead of time. These shortbread cookies are designed as slice-and-bake cookies. Simply whip up the dough, form it into a log, and store it in the refrigerator or freezer. This is a game-changer! Explore more delicious slice and bake cookie recipes for even more inspiration.
- Bake fresh cookies when needed. When unexpected guests arrive, or you just want a fresh treat, just slice off what you need, pop them into the oven, and voila! Freshly baked cookies are ready in minutes. You’ll seem like a baking wizard!
About These Peppermint Shortbread Cookies
The beauty of these cookies lies in their simplicity. A short list of high-quality ingredients (butter, flour, sugar, and salt) allows the flavors of the butter and peppermint to truly shine. These peppermint shortbread cookies pair perfectly with a warm cup of coffee or tea – or even a glass of milk for Santa!
Ingredients for Peppermint Perfection
Here’s what you’ll need to create these amazing cookies:
- Butter: Use good-quality, unsalted butter for the best flavor. Make sure it’s softened to room temperature.
- Powdered Sugar (Confectioner’s Sugar): The fine texture of powdered sugar contributes to the melt-in-your-mouth quality of these cookies.
- All-Purpose Flour: This recipe calls for all-purpose flour; whole wheat flour is not recommended.
- Pure Vanilla Extract: This baker’s secret ingredient adds depth and enhances the flavors in the cookie dough.
- Salt: Salt balances the sweetness and prevents the cookies from tasting flat.
- Andes Peppermint Crunch Baking Chips: These chips are the star of the show, providing the signature peppermint flavor and crunch. See below for substitution options!
How to Make Peppermint Shortbread Cookies
Follow these simple steps to make these delightful cookies:
Step 1: Cream the Ingredients. In a stand mixer with the paddle attachment, cream together the softened butter, powdered sugar, vanilla extract, and salt until light and fluffy.
Step 2: Add Flour and Mix. Gradually add the flour, mixing only until just combined. Be careful not to overmix.
Step 3: Fold in the Peppermint Chips. Gently fold in the Andes Peppermint Crunch baking chips. Make sure they are evenly distributed.
Step 4: Form the Dough into Logs. On a large sheet of parchment paper or waxed paper, form the dough into a log, approximately 12 to 14 inches long (or two logs, each 6 to 7 inches long).
Step 5: Chill the Dough. Wrap the log(s) tightly in the parchment or waxed paper and then place it in the freezer for about 30 minutes to firm up.
Step 6: Bake the Cookies. Preheat your oven to 350°F (175°C). Remove the dough log from the freezer. Unwrap it and slice the dough into ¼-inch thick slices. Arrange the slices on a baking sheet lined with parchment paper. Bake for 13-15 minutes.
Frequently Asked Questions
Shortbread cookies have a higher butter content and a lower sugar content than butter cookies or sugar cookies. They typically lack eggs and have a denser, more crumbly texture, and they are not overly sweet.
Adding eggs will change the texture of the shortbread, making the cookies less crisp and crumbly.
Shortbread is delicious with various beverages: coffee, tea, hot cocoa, or even wine. You can also serve shortbread with homemade eggnog or a vanilla bourbon fizz. They also make great dippers for creamy hot chocolate dip.
Make It Your Own: Customization Ideas
- Chocolate and Mint lovers? If you like the classic pairing of mint and chocolate (like those Thin Mint Girl Scout cookies), try drizzling the baked cookies with melted chocolate chips. You can also add these amazing peppermint chocolate sugar cookies to your baking list!
- No Andes Peppermint Chips? Try using their Creme de Menthe chips, or substitute English toffee chips for a different flavor profile.
Storage & Make-Ahead Tips
Here’s how to best store and prepare these cookies in advance:
Baked Cookies: Store the baked cookies in an airtight container at room temperature for up to a week, or freeze them for up to a month. Make sure the cookies are completely cool before storing them.
Unbaked Cookie Dough: For longer storage, wrap the unbaked cookie dough tightly and store it in the freezer for up to a month. When ready to bake, remove the dough from the freezer and let it thaw at room temperature for about half an hour. Slice and bake as directed.
More Slice and Bake Cookie Recipes
Mexican Chocolate Shortbread Cookies
Sand Tart Cookies (Slice & Bake Buttery Sugar Cookies)
Windmill Cookies aka Speculoos Cookies (nut free option)
Honey Lemon Shortbread Cookies
Peppermint Shortbread Cookies
Rachel Gurk
15 minutes
18 minutes
30 minutes
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