Peppermint Shortbread Cookies

These peppermint shortbread cookies are made with cornstarch for an extra tender melt-in-your-mouth texture. Perfect for a cookie exchange! The added crunch and sweetness from the candy canes make this recipe a crowd-pleaser during the holidays.

Prep Time: 20

Cook Time: 15

Chilling Dough 30

Servings: 24

Ingredients

Cookie Ingredients

1 cup butter softened
½ cup confectioners' sugar
½ teaspoon peppermint extract
1-¼ cups all-purpose flour
½ cup cornstarch

Frosting Ingredients

2 tablespoons butter softened
2 tablespoons milk
¼ teaspoon peppermint extract
2 drops red food coloring optional
1½ cups confectioners' sugar
½ cup crushed peppermint candies

Instructions

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle.
Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread or pipe over cookies; sprinkle with crushed candies. Store in an airtight container.

Heather's Helpful Hints

Refrigerate the dough for 30 minutes before shaping the cookies into balls. This will help them retain their shape and prevent spreading in the oven. Add the milk to your frosting last and incorporate one teaspoon at a time. This way you can determine how “stiff” you want your frosting. I like mine to be a little less runny, which helps when piping onto the cookies.

Nutrition

This recipe was found on My Sweet Precision. Thank you for visiting!