Peppermint Butter Shortbread Cookies
Melt-In-Your-Mouth…..absolute Heaven! These cookies are buttery soft with the perfect amount of peppermint!
This is Kade’s FAVORITE Christmas cookies…..he loves ALL THINGS minty! You could roll these cookies in sugar before baking BUT, I highly recommend that you do not. I fully believe texture can create a foodie experience…..and all the crunchy texture you need in these cookies is from the peppermint flecks in the Hershey’s Candy Cane Kisses! That little crunch pairs so well with the smooth buttery texture of the cookie itself…..very serendipitous, if you will.
To begin, unwrap the Hershey’s Candy Cane Kisses and preheat your oven to 350 degrees Fahrenheit. Using a stand mixer (with a paddle attachment), beat the butter, extracts, egg and confectioners’ sugar until the mixture is fluffy. In a large mixing bowl, whisk the flour, salt and baking powder until combined. Slowly add the dry ingredients to the stand mixer 1/2 cup at a time (on low speed) to prevent a flour bomb in your face.
Shape the dough in your palms into 1-inch balls and place on a parchment lined baking sheet.
Bake for 10 minutes. Remove from oven; cool for 2 minutes. Add one candy cane kiss per cookie and transfer to cooling rack. The kisses will melt into the cookie. Allow for the cookies to cool completely, store in an airtight container.
XOXO,
Kendallraye
Peppermint Butter Shortbread Cookies
Equipment
- Stand Mixer
- Large Mixing Bowl
- Baking Sheets
Ingredients
- 1 ½ cups Confectioners' Sugar
- 1 ¼ cups Butter Salted; At Room Temperature
- 1 Egg Large
- 1 teaspoon Pure Vanilla Extract
- 1 ¼ teaspoons Peppermint Extract
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 45 Hershey's Candy Cane Kisses Unwrapped
Instructions
- Unwrap Hershey's Candy Cane Kisses.
- Preheat of to 350°F.
- Using a stand mixer (with a paddle attachment), beat the butter, extracts, egg and confectioners' sugar until the mixture is fluffy.
- In a large mixing bowl, whisk the flour, salt and baking powder until combined.
- Slowly add the dry ingredients to the stand mixer 1/2 cup at a time (on low speed) to prevent a flour bomb in your face.
- Shape dough in your palms into 1-inch balls and place on a parchment lined baking sheet.
- Bake for 10 minutes. Remove from oven; cool for 2 minutes. Add one candy cane kiss per cookie and transfer to cooling rack. The kisses will melt into the cookie. Allow for the cookies to cool completely, store in an airtight container.
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