Peppermint Shortbread Cookies
This Peppermint Shortbread Cookie recipe is buttery with a wonderful peppermint flavor. My recipe combines my delicious shortbread cookie recipe with crushed peppermint candy canes for the perfect holiday cookie.
Servings: 22 cookies
Calories: 187kcal
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
White Chocolate Ganache Glaze
- 4 ounces white chocolate
- 2 ounces (1/4 cup) heavy cream
- 1/4 teaspoon vanilla extract
Candy Cane Topping
- 5 mini (20 grams) candy canes
Instructions
Make the Cookie Dough
- Place the butter, sugar, vanilla extract, and salt in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth, about 2 minutes.
- Stop the mixer, scrape down the bowl, and add all the flour at once. Turn the mixer to low speed and mix until all the flour is just combined. The dough will be crumbly at this point. Increase the mixer speed to medium and mix until the dough has completely come together.
- Place the candy canes in a freezer bag and use a rolling pin to crush the candy canes into small pieces. Add the candy canes to the dough and mix on low speed until the candy bits are evenly distributed throughout the dough.
- Turn the cookie dough out onto a lightly floured surface. Don't add too much flour, otherwise you risk adding too much flour to the dough. Knead the dough until it comes together into a smooth ball of dough.
- Lightly flour the work surface again and the top of the dough. Roll the dough out to 1/2-inch thick. Use a 2-inch round cookie cutter to cut out the cookies. Place the cookies on a parchment-lined board or cookie sheet about 1/4-inch apart. Prick each cookie in the center with a fork. Pricking the cookies will ensure the steam is released as the cookies bake and that the cookies remain flat on top.
- Chill the unbaked cookies in the refrigerator for at least 20 minutes. Chilling the dough will help the cookies hold their shape when baking. If chilling the dough for more than 2 hours cover the cookies with plastic wrap so they don't dry out.
Bake the Cookies
- Preheat the oven to 300°F. Lined a half baking sheet with parchment paper. Place the 12 cookies on the baking sheet evenly spaced apart.
- Bake the cookies for 18-20 minutes. The bottom of the cookies will be lightly golden brown. The pieces of candy cane will melt as the cookies bake causing them to spread.
- Take the cookies out of the oven. The cookies may spread a little because of the candy cane pieces. If that happens, as soon as they come out of the oven, take a cookie cutter larger than the cookies, place it around the cookie, and use a swirling motion to mold the edges of the cookies from uneven to perfectly round
- Allow them to cool for about 5 minutes on the cookie sheet before moving them to a wire rack to completely cool.
- At this point the cookies are ready to eat. The white chocolate glaze is optional.
White Chocolate Ganache Glaze
- Break or cut the white chocolate into small pieces and place it in a heat-proof bowl.
- Over medium-high heat bring a saucepan of water to a simmer. There should be steam rising from the water, but it shouldn’t be boiling. Reduce the temperature to low and place the bowl of chocolate over the hot water.
- Melt the chocolate until it’s smooth and creamy. Place the heavy cream in a 1-cup measuring cup and heat it in the microwave until boiling.
- Remove the bowl of melted chocolate from the water, and pour the hot cream over the chocolate. Let the mixture sit for 30 seconds. Use a whisk to slowly stir the ingredients together. Stir in the vanilla extract.
- Let the chocolate ganache cool for about 10 minutes. Use a spoon to spread some of the chocolate glaze on top of the cookie.
- Crush the 5 candy canes and sprinkle pieces of the candy cane on top of the chocolate.
Storage
- The cookies can be stored for up to 2 weeks in an airtight container without the white chocolate glaze. Once the white chocolate glaze is added the cookies can be stored at room temperature for up to 3 days. The sugar in the white chocolate keeps the cream from spoiling.
Notes
Candy Canes. If you can, buy candy canes that are flavored with real peppermint oil such as Brach's Peppermint Candy Canes.
Weigh the Ingredients. Use a kitchen scale to weigh the ingredients. The ratio of flour, butter, and sugar is the key to the cookies keeping their shape. Too much flour will result in a dry, crumbly cookie and too little flour will result in a cookie that spreads.
Chill the Dough. Don't skip this step. Chilling the dough solidifies the butter and helps ensure the cookies won't spread.
Nutrition
Calories: 187kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 86mg | Potassium: 36mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 297IU | Vitamin C: 0.04mg | Calcium: 17mg | Iron: 1mg