Description
Delightful shortbread cookies with a festive peppermint twist, perfect for holiday gatherings or cozy treats.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 ½ cups all-purpose flour
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Cream the softened butter and powdered sugar together in a mixing bowl until light and fluffy, about 3-5 minutes.
- Add the vanilla extract and salt, mixing until combined.
- Gradually add the all-purpose flour, mixing on low speed until just combined.
- Gently fold in the crushed candy canes, reserving some for topping.
- Roll the dough into balls and place on the prepared baking sheets with space between each ball.
- Flatten each ball with the back of a fork and sprinkle with reserved crushed candy canes.
- Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool briefly on trays before transferring to a wire rack to cool completely.
Notes
Ensure butter is at room temperature for the best texture. Adjust the amount of candy canes to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: cookies, holiday, peppermint, shortbread, dessert