Description: These Peppermint Shortbread Cookies are a delightful twist on the classic shortbread, perfect for the holiday season or any time you crave a refreshing, minty treat. They combine the buttery, crumbly texture of shortbread with the invigorating flavor of peppermint and a touch of dark chocolate for a truly irresistible combination. The crushed peppermint candies add a festive crunch and vibrant color, making these cookies as beautiful as they are delicious.
Why You Will Love This Recipe:
These Peppermint Shortbread Cookies are more than just a delicious dessert; they’re a celebration of flavor and texture. You’ll adore the way the buttery, melt-in-your-mouth shortbread crumbles in your mouth, followed by the cool, crisp burst of peppermint. The subtle bitterness of the dark chocolate drizzle perfectly complements the sweetness of the cookie and the minty freshness.
Here are a few more reasons why you’ll fall in love with this recipe:
- Simple Elegance: Despite their sophisticated taste and appearance, these cookies are surprisingly easy to make. The recipe requires minimal ingredients and straightforward steps, making it perfect for both beginner and experienced bakers.
- Festive and Fun: The crushed peppermint candies add a touch of holiday magic to these cookies, making them a perfect treat to share with family and friends during the festive season. They are also a great addition to any holiday cookie platter.
- Versatile: While this recipe is perfect as is, you can easily customize it to suit your preferences. Try using different types of chocolate, adding other extracts like almond or orange, or incorporating different types of candies.
- Make-Ahead Friendly: The dough can be prepared in advance and stored in the refrigerator for up to two days, or in the freezer for up to a month. This makes it a great option for busy bakers who want to get a head start on their holiday baking.
- Perfect for Gifting: These cookies are not only delicious but also visually appealing, making them an ideal homemade gift for friends, family, and neighbors. Package them in a festive tin or box for a thoughtful and personalized present.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup confectioner’s (powdered) sugar
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- ¾ cup crushed peppermint candies (about 6-8 standard size candy canes)
- 2 ounces dark chocolate, melted
Preparation:
Step 1: Cream the Butter, Sugar, and Extracts: In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using a hand mixer), combine the softened butter, confectioner’s sugar, vanilla extract, peppermint extract, and salt. Beat on medium speed until light and fluffy, about 4 minutes. This step is crucial for creating a tender and crumbly shortbread.
Step 2: Incorporate the Dry Ingredients: Turn the mixer to low speed and gradually add the flour, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. Once the flour is almost fully incorporated, add the crushed peppermint candies and mix until they are evenly distributed throughout the dough.
Step 3: Shape the Dough: Pat the dough into a ball. On a lightly floured surface, gently form the dough into a log shape, approximately 2 inches in diameter and 16 inches long. Using a dough scraper or a knife can help achieve a uniform shape.
Step 4: Chill the Dough: Wrap the dough log tightly in plastic wrap and refrigerate until firm, about 2 hours or preferably overnight. Chilling the dough is essential for preventing the cookies from spreading too much during baking and for making them easier to slice.
Step 5: Preheat and Prepare: Preheat the oven to 325°F (160°C). Line a cookie sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make cleanup easier.
Step 6: Slice and Bake: Remove the dough from the refrigerator and slice it into ½-inch thick slices. Place the slices on the prepared cookie sheet, spacing them at least 1 inch apart. Bake for 12-15 minutes, or until the bottoms of the cookies just start to turn golden brown. Keep a close eye on them, as ovens can vary.
Step 7: Cool and Decorate: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cool, melt the dark chocolate in a microwave-safe bowl or measuring cup in 30-second intervals, stirring in between, until smooth. Drizzle the melted chocolate over the cooled cookies and let it set at room temperature.
Cooking Rating:
- Ease of Preparation: Easy
- Flavor Complexity: Medium
- Overall Satisfaction: High
Serving Suggestions:
- Enjoy these cookies with a cup of hot cocoa, coffee, or tea.
- Serve them as part of a holiday cookie platter.
- Package them in a festive tin or box for a homemade gift.
- Pair them with vanilla ice cream or a dollop of whipped cream for a simple yet elegant dessert.
- Crumble them over yogurt or granola for a festive breakfast treat.
Tips:
- Use softened butter: Make sure the butter is softened to room temperature for easy creaming.
- Don’t overmix the dough: Overmixing can develop the gluten in the flour, resulting in tough cookies.
- Chill the dough: Chilling the dough is crucial for preventing the cookies from spreading and for making them easier to slice.
- Watch the baking time: Keep a close eye on the cookies while they’re baking, as ovens can vary.
- Melt the chocolate carefully: Melt the chocolate in 30-second intervals, stirring in between, to prevent it from burning.
- Store properly: Store the cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 2 hours 35 minutes (includes chilling time)
Nutritional Information (per cookie):
- Calories: 150
- Protein: 1 gram
- Sodium: 30 mg
Conclusion:
These Peppermint Shortbread Cookies are a delightful treat that perfectly captures the spirit of the holiday season. With their buttery, crumbly texture, refreshing peppermint flavor, and elegant dark chocolate drizzle, they are sure to impress your family and friends. Whether you’re baking them for a holiday party, a homemade gift, or simply to enjoy with a cup of cocoa, these cookies are guaranteed to bring a smile to your face. So gather your ingredients, preheat your oven, and get ready to create a batch of these irresistible Peppermint Shortbread Cookies. You won’t be disappointed!
Questions and Answers:
Q1: Can I use salted butter instead of unsalted butter?
A: While it’s generally recommended to use unsalted butter in baking so you can control the amount of salt in the recipe, you can use salted butter in a pinch. If you do, reduce the amount of salt in the recipe by about 1/4 teaspoon. Keep in mind that the flavor of the cookies may be slightly different.
Q2: Can I use a different type of extract instead of peppermint extract?
A: Absolutely! Feel free to experiment with different extracts to create your own unique flavor combinations. Almond extract, vanilla extract, or even a citrus extract like orange or lemon would all be delicious in these cookies. Just be sure to use a high-quality extract for the best flavor.
Q3: Can I make these cookies ahead of time?
A: Yes, these cookies are perfect for making ahead of time. The dough can be prepared and stored in the refrigerator for up to 2 days or in the freezer for up to 1 month. When you’re ready to bake, simply slice the dough and bake as directed. The baked cookies can also be stored in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.
Q4: Can I use white chocolate instead of dark chocolate for the drizzle?
A: Of course! White chocolate would be a delicious alternative to dark chocolate. You could also use milk chocolate or even a combination of different types of chocolate. Get creative and use whatever you prefer!
Q5: What if I don’t have peppermint candies?
A: If you don’t have peppermint candies on hand, you can use other types of candies, such as crushed candy canes or peppermints. Alternatively, you can simply omit the candies altogether and add a bit more peppermint extract to the dough for a stronger peppermint flavor.
