These little peppermint shortbread cookies are just 6 ingredients and little moist bites of Christmas heaven! The perfect cookie for a cookie exchange, or to brighten up a treat plate!
You can make this dough ahead and store in refrigerator so it's ready to slice and bake! Perfect to keep handy for last minute needs during the holiday season when you need to show up with festive treats!
I'm using my 3 great sponsors in this recipe!: Adams Extracts and Colors: Pure Peppermint Extract, as well as their food colors which are free from artificial dyes! I'm also using Sprinkle Pop's adorable little candy sprinkles in the shape of candy canes! they are so cute! and I couldn't get through my holiday baking without this great Silpat silicone baking mat. (and that it comes with a ring that helps it stay rolled up when I'm done?.. oh yea).
Let's get baking!
Chocolate Dipped Peppermint Cookies
These little peppermint shortbread cookies are just 6 ingredients and little moist bites of Christmas heaven! The perfect cookie for a cookie exchange, or to brighten up a treat plate!
ingredients:
- 2½ cups flour
- ¾ cups sugar
- 1 cup butter, cold and cubed small
- 1¼ cups Andes peppermint crunch chips
- 1 tsp peppermint extract
- Chocolate canding coating white or milk chocolate (or both)
- red food coloring (optional)
- Candy Sprinkles (optional)
instructions:
- Combine flour and sugar in a large bowl.
- Use a pastry blender to cut in butter. You want to work it till it is very fine crumbs.
- Stir in extract, food coloring, and peppermint crunch chips.
- Place dough on counter and with your hands to knead the dough until it comes together and forms a ball.
- Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours. (If wanting to freeze dough for baking later, after wrapping in plastic wrap, also wrap in foil or seal in zip lock bag. Store in freezer up to 3 months. then thaw before proceeding.)
- Preheat oven to 325 degrees F.
- Line a baking sheet with silicone baking mat or parchment paper baking sheets.
- Cut slices of cookie dough about ¼ inch thick and place on baking sheet. Bake for 10-12 minutes or just until cookies are set. Do not over bake.
- Let cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
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GIVEAWAY:
For a list of our generous sponsors and their wonderful prize packages that are being offered in the giveaway head over to my : Welcome Post.
Now: time to enter!:
Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.
