Frosted Peppermint Shortbread Cookies
Print RecipePeppermint candies and extract on a frosted shortbread cookie. The result is a delicious and festive cookie.
Servings: 34 cookies
equipment (affiliate links
Ingredients
Cookie
- 1 c. (227 g) butter room temperature
- ¼ c. (50 g) granulated sugar
- ¼ c. (42 g) peppermint candies crushed (or candy canes)
- 1 tsp. vanilla extract
- 2 c. (250 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- ¼ c. (32 g) cornstarch
- ¼ c, (50 g) granulated sugar for pressing cookies down before baking
Frosting
- 1 c. (120 g) powdered sugar sifted
- ½ tsp. vanilla extract
- ¼ tsp. peppermint extract
- 1 tbsp. milk + more as needed
- peppermint candies crushed (or candy canes)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
To Make Cookies
- Mix together the butter and sugar.
- Add the peppermint candies and vanilla.
- In a separate bowl, mix the flour and cornstarch together.
- Add the flour/cornstarch mixture to the mixing bowl, and thoroughly combine.
- Drop the cookie dough on a cookie sheet with a cookie scoop.
- Roll the dough into a ball and press flat with a glass dipped in granulated sugar.
- Bake for 10 to 12 minutes until the edges are very light brown.
To Make Frosting
- In a shallow bowl, mix powdered sugar, vanilla extract, peppermint extract, and milk.
- Add enough milk to have a consistency to dip/glaze cookie tops.
To Assemble
- Dip tops of cookies in frosting and flip over to dry.
- Quickly after dipping the cookies, sprinkle them with crushed peppermint candies/candy canes.
Notes
These shortbread cookies are even better on the 2nd day.
Serving: 1cookie | Calories: 156kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 46mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 175IU | Calcium: 4mg | Iron: 1mg
