Peppermint Shortbread Cookies Recipe
These Peppermint Shortbread Cookies are a delightful holiday treat that combines the buttery richness of shortbread with the festive flavor of peppermint. Topped with a decadent white chocolate glaze and crushed candy canes, these cookies are perfect for gifting or enjoying with a cup of hot cocoa.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Shortbread Cookies:
- 4 ounces (114 grams) granulated sugar
- 8 ounces (227 grams) unsalted butter (room temperature)
- 1/2 teaspoon pure vanilla extract
- 3/4 teaspoon kosher salt
- 12 ounces (340 grams) unbleached all-purpose flour
- 10 mini (40 grams) candy canes, crushed
White Chocolate Ganache Glaze:
- 4 ounces white chocolate, chopped
- 2 ounces (1/4 cup) heavy cream
- 1/4 teaspoon vanilla extract
- 5 mini (20 grams) candy canes, crushed
Instructions
- Shortbread Cookies: Place butter, sugar, vanilla, and salt in a stand mixer. Mix until smooth. Add flour and mix until combined. Add crushed candy canes and mix. Roll out dough, cut into cookies, and chill. Bake at 300°F for 18-20 minutes.
- White Chocolate Ganache Glaze: Melt white chocolate. Heat cream and pour over chocolate. Stir to combine. Add vanilla extract. Let ganache cool slightly. Spread on cookies and sprinkle with crushed candy canes.
Notes
- Chill the dough before baking to help cookies hold their shape.
- Store cookies without glaze in an airtight container for up to 2 weeks.
- Once glazed, store cookies at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://cookedbysarah.com/peppermint-shortbread-cookies-recipe/
