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Peppermint Shortbread Cookies are melt-in-your-mouth buttery deliciousness.
This cookie is such a tender little bite of yumminess.” I’d have to agree. I’ve never actually had a Mexican Wedding Cake/Cookie before, but these are pretty dang delicious! The raw dough is even pretty good… because you know… I can never make a cookie without trying the raw dough! 🙂
Peppermint Shortbread Cookies
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- Total Time: 25
Ingredients
Scale
1 cup unsalted butter, at room temperature
1 1/2 cup powdered sugar, divided
1 tsp. pure vanilla extract
2 cups all-purpose flour
1/2 tsp. salt
1 cup Andes® Peppermint Crunch Baking Chips
Instructions
- Preheat oven to 375 degrees F.
- Line cookie sheet(s) with parchment.
- In large mixing bowl, with electric mixer, combine the butter, 1/2 cup powdered sugar, and vanilla until light and fluffy. (about 3 – 5 minutes)
- Add in flour and salt and mix until combined. Stir in chips.
- You can chill the dough for about an hour, if you want a more ball-like shape to the cookies, or you can just go ahead and portion into 1″ balls without chilling. If you don’t chill the dough, your cookies will be flatter.
- You can place the cookies about an 1 1/2″ apart on the prepared cookies sheets, as they will not spread much.
- Bake in preheated oven for 9 -10 min, or until set, watching carefully so bottoms do not burn.
- Remove from oven and allow cookies to cool on baking sheet without removing them for about 10 minutes so they don’t fall apart.
- While still warm “roll” in 1 cup powdered sugar and place on wire rack to cool completely.
Notes
**I chilled my dough for an hour… half of the cookies, after they were baked, I immediately used a spatula to “flatten” the cookie a little more**
- Prep Time: 10
- Cook Time: 15
