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Peppermint Shortbread Cookies
- 2 sticks unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 2 1/3 cups all-purpose flour
- 3/4 cup peppermint crunch baking chips
In a stand mixer fitted with the paddle attachment, cream butter, powdered sugar, vanilla, and salt until smooth. Gradually add flour and mix on low until combined. Add baking chips and continue mixing on low until fully combined.
On wax paper or parchment paper, form dough into a 12- to 14-inch log and freeze at least 30 minutes or until firm.
When ready to bake, preheat oven to 350° F. Cut the shortbread dough into 1/4-inch slices and bake for 13 to 15 minutes on parchment lined baking sheets.
If desired, dip cookies halfway into melted chocolate and sprinkle with crushed candy canes.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.