Description
Delight in Peppermint Shortbread Cookies that celebrate the holiday season with a buttery texture and refreshing flavor.
Ingredients
Scale
- 1 cup salted butter (room temperature)
- 2/3 cup white sugar (can substitute with confectioner’s sugar)
- 1 tsp vanilla powder (or vanilla extract)
- 2 cups all-purpose flour (proper measurement is essential)
- 3/4 cup Andes Peppermint Crunch Baking Chips (do not substitute with crushed candy canes)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the salted butter and white sugar until light and fluffy.
- Add vanilla powder and mix until combined.
- Gradually incorporate the all-purpose flour until the dough comes together.
- Fold in the Andes Peppermint Crunch Baking Chips.
- Shape the dough into a disk, wrap in plastic, and refrigerate for at least one hour.
- Roll out the dough to 1/4 inch thickness and cut into shapes.
- Transfer to the baking sheets and bake for 10-12 minutes.
- Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg