Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ½ teaspoon peppermint extract
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ¼ teaspoon peppermint extract (for glaze)
- Crushed peppermint candies (optional)
Instructions
- In a large bowl, cream together butter, sugar, and salt until light and fluffy.
- Mix in peppermint extract.
- Gradually add flour, mixing until just combined.
- Form dough into a disc, wrap, and refrigerate for at least 1 hour.
- Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
- Roll out dough to ¼-inch thickness and cut into desired shapes.
- Place cookies on baking sheets and bake for 12-15 minutes until edges are lightly golden.
- Cool completely before glazing.
- Whisk together powdered sugar, milk, and peppermint extract to create a smooth glaze.
- Drizzle glaze over cookies and sprinkle with crushed peppermint candies if desired.
- Let glaze set before serving.
Notes
For a festive touch, drizzle with melted chocolate or dip one side of the cookies in chocolate before adding peppermint sprinkles. Store in an airtight container for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Peppermint Shortbread Cookies, holiday cookies, mint shortbread, Christmas cookies, buttery shortbread