Best 3 Peppermint Shortbread Cookies Recipes

Indulge in the delightful symphony of flavors and textures presented by our carefully curated article on baking delectable peppermint shortbread cookies. With a backdrop of rich history and culinary expertise, we'll guide you through the steps of creating these festive treats that blend the refreshing essence of peppermint with the buttery goodness of shortbread. Embark on a culinary journey as we explore various recipes and techniques, ensuring you achieve the perfect balance of flavors and textures in every bite.

Let's cook with our recipes!

PEPPERMINT SHORTBREAD COOKIES

Peppermint Shortbread Cookies image

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

Ingredients

1 cup butter, softened
1/4 cup sugar
1/4 cup crushed peppermint candy
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon pure vanilla extract
2 tablespoons crushed peppermint candies

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

Peppermint Candy Shortbread Cookies image

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

Ingredients

1 cup butter, softened (no substitutes)
1/4 cup granulated sugar
1/4 cup peppermint candy, crushed
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1 cup powdered sugar
1 -2 tablespoon milk
1/2 teaspoon vanilla extract
2 tablespoons peppermint candies, crushed

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)

Chocolate Peppermint Shortbread Cookies Recipe - (4.5/5) image

Provided by á-9642

Number Of Ingredients 16

Ingredients

SHORTBREAD COOKIES:
3/4 cup LAND O LAKES® Butter, softened
1/2 cup powdered sugar
1/4 teaspoon peppermint extract
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
1 1/2 cups all-purpose flour
1 cup mini real semi-sweet chocolate chips
CHOCOLATE PEPPERMINT FROSTING:
1 cup powdered sugar
2 tablespoons LAND O LAKES® Butter, softened
1 tablespoon milk
1/4 teaspoon peppermint extract
1 drop green food color
CHOCOLATE DRIZZLE:
1/2 cup mini real semi-sweet chocolate chips
1/2 teaspoon vegetable shortening

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:

For perfectly shaped cookies, chill the dough for at least 1 hour before baking.
Use high-quality peppermint extract for the best flavor.
Don't overmix the dough, as this will make the cookies tough.
Bake the cookies until the edges are just beginning to brown.
Let the cookies cool completely on a wire rack before storing them in an airtight container.

Conclusion:

These peppermint shortbread cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be decorated with a variety of toppings, such as sprinkles, nonpareils, or crushed candy canes. These cookies are sure to be a hit with everyone who tries them.