Peppermint Candy Cane Shortbread Cookies
These Peppermint Candy Cane Shortbread Cookies are buttery, minty, flakey, and crispy, making them the best holiday cookies!
Servings: 24 Cookies
Calories: 71.02kcal
Ingredients
- ½ cup unsalted butter room temperature
- ⅓ cup cane sugar
- ½ tsp vanilla extract
- ½ tsp peppermint extract
- 1 cups all-purpose flour
- ¼ tsp sea salt
- 1 dark chocolate bar chopped and melted
- 1 peppermint candy cane crushed into pieces
Instructions
- Mix Wet Ingredients. Cream the butter in the bowl of an electric mixer or in a medium bowl with a hand mixer. Add the sugar, peppermint, and vanilla extract and beat until fluffy.
- Add in Dry Ingredients. To the same bowl, add all-purpose flour and salt and mix until combined.
- Chill Dough. Add the dough to a floured surface and flatten it into a 1″ disk. If it’s sticky, wrap it up and chill it for 15 to 30 minutes, or until it’s firm.
- Roll Out Dough & Cut Out Cookies. Roll out the dough to be about 1/4″ thick. Use cookie cutters to cut out any shapes you like. Transfer the cut outs to parchment lined baking sheets, and re-roll the scraps to make more cookies.
- Bake. Preheat the oven to 350°F and transfer the cookies to bake for 10-15 minutes, or until the edges turn light brown. Transfer them to a wire cooling rack to cool completely.
- Melt Chocolate. Chop up the chocolate and melt in small bowl, stirring in increments. Dip half the cookie, or drizzle chocolate on top of the cookies.
- Enjoy. Sprinkle with crushed peppermint candy and enjoy.
Nutrition
Serving: 1g | Calories: 71.02kcal | Carbohydrates: 7.3g | Protein: 0.67g | Fat: 4.39g | Saturated Fat: 2.72g | Polyunsaturated Fat: 0.18g | Monounsaturated Fat: 1.15g | Trans Fat: 0.16g | Cholesterol: 10.2mg | Sodium: 25.12mg | Potassium: 15.36mg | Fiber: 0.27g | Sugar: 3.09g | Vitamin A: 118.64IU | Calcium: 2.83mg | Iron: 0.38mg