Best 3 Peppermint Shortbread Cookies Recipes
Indulge in the delightful symphony of flavors with our exquisite collection of Peppermint Shortbread Cookies recipes. These delectable treats are a harmonious blend of sweet and minty notes, perfect for any occasion. From classic shortbread cookies infused with the refreshing essence of peppermint to festive variations adorned with colorful sprinkles and drizzled with rich chocolate, our recipes cater to every taste and preference. Embark on a culinary journey as we guide you through the steps of creating these irresistible cookies, ensuring a delightful baking experience and leaving your taste buds tantalized.
Here are our top 3 tried and tested recipes!
PEPPERMINT SHORTBREAD COOKIES
A festive shortbread cookie with a touch of peppermint. A great use for broken and left over candy canes! As posted by BakedChicago.typepad.com on 12/05/07.
Provided by Amy in Kansas
Categories Dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Mix butter, sugar, crushed candy and vanilla -- gradually blending in flour and corn starch.
- Form 1-inch balls and place on parchment paper-lined baking sheets. Gently press down on each cookie to flatten.
- Bake in 300°F oven for 25 to 30 minutes or until bottoms start to brown.
- Cool and remove to a wire rack.
- Combine confectioners' sugar, milk and vanilla until frosting is smooth. Drizzle on cookies and sprinkle with crushed candy.
Nutrition Facts : Calories 93.3, Fat 5.2, SaturatedFat 3.3, Cholesterol 13.7, Sodium 45.8, Carbohydrate 10.9, Fiber 0.2, Sugar 4.7, Protein 0.8
PEPPERMINT CANDY SHORTBREAD COOKIES
I found this cookie recipe in my Sunday paper while I was clipping coupons. Haven't tried yet, but they look really yummy!
Provided by bricookie55
Categories Dessert
Time 50m
Yield 42 cookies, 42 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F
- Cream butter, sugar, crushed candy, and vanilla thoroughly using an electric mixer. Gradually blend in flour and cornstarch.
- Form dough into 1-inch balls and place on a parchment paper-lined baking sheets. Gently press down on each cookie to flatten, either using fingers or a flat-bottomed drinking glass that has been dipped in sugar to prevent sticking.
- Bake for 25 to 30 minutes, or until bottoms begin to brown.
- Cool for 5 minutes before removing to a wire rack to cool completely.
- For frosting: combine powdered sugar, milk, and vanilla. Mix thoroughly until frosting is smooth. Drizzle cookies with frosting and sprinkle with crushed candy.
Nutrition Facts : Calories 79.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.7, Sodium 31.5, Carbohydrate 9.3, Fiber 0.2, Sugar 4, Protein 0.7
CHOCOLATE PEPPERMINT SHORTBREAD COOKIES RECIPE - (4.5/5)
Provided by á-9642
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in large bowl. Beat at medium speed until creamy. Reduce speed to low. Add flour; beat until mixture forms a dough. Stir in 1 cup mini chocolate chips by hand. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten each ball to 1 1/2-inch circle with bottom of glass dipped in flour. Bake for 5 to 7 minutes or until set. (DO NOT OVER BAKE.) Let stand 2 minutes; remove from cookie sheets. Cool completely on wire rack. Combine all frosting ingredients in small bowl. Beat at low speed until smooth. (Add additional milk, one teaspoonful at a time, for desired frosting consistency.) Frost cooled cookies. Place cookies onto waxed paper. Place 1/2 cup mini chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth (60 to 90 seconds). Drizzle thin lines of chocolate over frosting with teaspoon. Let stand until chocolate is set (at least 30 minutes). Tip: If desired, place melted chocolate in small resealable plastic food bag. Cut tiny tip off one corner of bag to drizzle chocolate.
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your cookies.
- Make sure your butter and cream cheese are cold before you start baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough before you bake it. This will help the cookies hold their shape even more.
- Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before you frost them. This will help the frosting set properly.
- Store the cookies in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for up to 2 months.
Conclusion:
Peppermint shortbread cookies are a delicious and festive holiday treat. They are easy to make and can be customized with different shapes and colors. With a little planning, you can make these cookies ahead of time and enjoy them all season long.
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