Whether you’re mixing up a new recipe for Santa or looking for something new for the next cookie exchange, these Peppermint Shortbread Cookies are perfection in every bite.  With just 6 ingredients, it’s easy, too!  

Peppermint Shortbread Cookies

{Recipe courtesy of Rachel Gurk}

Prep time: 15 minutes, plus 30 minutes freeze time
Cook time: 15 minutes
Servings: 40

  •  2-2 1/2 sticks unsalted butter, softened
  • 3/4       cup powdered sugar
  • 1          teaspoon pure vanilla extract
  • 1          teaspoon salt
  • 2 1/3     cups all-purpose flour
  • 3/4       cup peppermint crunch baking chips

 

In a stand mixer fitted with a paddle attachment, cream the butter, powdered sugar, vanilla, and salt until smooth. Gradually add the flour and mix on low until combined. Add baking chips and continue mixing on low until fully combined.

On wax paper or parchment paper, form the dough into a 12-14-inch log and freeze  for at least 30 minutes, or until firm.

Cut shortbread dough into 1/4-inch slices; bake 13-15 minutes at 350° F on parchment-lined baking sheets.  Cool on a wire baking rack.  

Need more recipe ideas?  You can find more recipes for the holidays at milkmeansmore.org.