Peppermint Shortbread Cookies
Peppermint Shortbread Cookies are little bites of Christmas-y heaven. Melt-in-your-mouth shortbread cookies are studded with candy pieces then coated with powdered sugar.
Servings 36 cookies
Calories 126kcal
Equipment
- Parchment Paper or Silicone Mat
Ingredients
- 1 cup unsalted butter at room temperature
- 1 ½ cups powdered sugar divided
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 cup Andes Peppermint Crunch Baking Chips
Instructions
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone mat. Set aside.
- In a large mixing bowl, beat together the butter, 1/2 cup of powdered sugar, and the vanilla until light and fluffy, about 3 minutes.
- Add in flour and salt and mix until combined. Then stir in the Andes peppermint baking chips until just incorporated.
- You can chill the dough for about an hour, if you want a more ball-like shape to the cookies. (If you don't chill the dough, your cookies will be flatter.) Portion the cookie dough into 1-inch balls. Place the cookie dough balls 1 ½ inches apart on the prepared baking sheets.
- Bake for 9 -10 minutes, or until set, watching carefully so bottoms do not burn.
- Remove from oven and allow cookies to cool on the baking sheet for about 10 minutes. Don't move them - this helps keep the cookies from falling apart.
- While the cookies are still warm, roll them in the remaining 1 cup of powdered sugar until coated. Then place the coated cookies on a wire rack to cool completely.
Nutrition
Calories: 126kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 31mg | Potassium: 8mg | Sugar: 8g | Vitamin A: 160IU | Calcium: 12mg | Iron: 0.3mg
