Peppermint Shortbread Cookies
These peppermint shortbread cookies are buttery and minty and decorated with sweet peppermint royal icing.
Servings: 24 cookies
Equipment
Ingredients
For shortbread cookies:
- 1 cup salted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2-¾ cups all-purpose flour
For royal icing:
- 3-½ cups sifted powdered sugar
- ¼ cup water
- 2 tablespoons meringue powder
- ½ teaspoon peppermint extract
Instructions
For shortbread cookies:
- Add the softened butter, powdered sugar, vanilla extract, and peppermint extract to the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed until light and fluffy, about 1 minute. Make sure to scrape down the sides of the bowl.
- Next add the flour and mix on low speed, just until the flour is incorporated and the dough begins to come together in large clumps. We don’t want to overwork the dough.
- Dump the dough onto a lightly floured surface and shape it into a disc. Wrap it tightly with plastic and place it in the fridge to chill for 30 minutes.
- When the dough has chilled, place it on a lightly floured surface and roll it to ¼ inch thick. This dough may look dry while you are rolling but trust me, it will be a deliciously soft and tender cookie! Just keep rolling and pushing it back together if it cracks.
- Use a cookie cutter to out your desired shapes and transfer the cookies to a parchment lined baking sheet.
- Place the cookies in the freezer to chill for 30 minutes. While the cookies chill, preheat the oven to 350 degrees F.
- Bake the chilled cookies for 13-15 minutes, or just until they are light brown on the bottom. Allow the cookies to cool completely on the pan before decorating.
For royal icing:
- Add powdered sugar, water, meringue powder, and peppermint extract to the bowl of a stand mixer fitted with the whisk attachment.
- Beat on low speed until the powdered sugar is completely incorporated. Then turn the speed to medium-high and beat until the icing is smooth, about 2 minutes.
- The icing should be thick but pipable. If it is too thin, add another tablespoon of powdered sugar. If it is too thick, add a teaspoon of water. If needed, continue to adjust the icing until you achieve your desired consistency.
- Transfer the icing to a piping bag fitted with a small round tip (I’m using a Wilton #3) and decorate your cookies as desired.
- Allow the icing to set completely, about 15 minutes. Then transfer the cookies to an airtight container.
Nutrition
Serving: 1 cookie | Calories: 189kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 62mg | Potassium: 19mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 236IU | Calcium: 5mg | Iron: 1mg