slice and bake peppermint candy shortbread

Name: Slice and Bake Peppermint Candy Shortbread
Prep time: 1 h 20 min
Cook time: 10 min
Yield: 16
Cuisine: American
Ingredients: 3/4 cup(s) butter, room temperature; 3/4 cup(s) sugar; 1 large egg yolk; 1 3/4 cup(s) all-purpose flour, spooned and leveled (NOT scooped); 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1 ounce(s) white chocolate, finely chopped; 1/2 teaspoon(s) peppermint extract; red food coloring; 2 tablespoon(s) whole milk

(1 rating)

review

By Kitchen Crew

@justapinch

These Peppermint Candy Slice and Bake Cookies offer alternating flavors of creamy white chocolate and bright peppermint within a classic shortbread. Each melt-in-your mouth treat features an adorable design inspired by those classic peppermint candies. We recommend wrapping your cookies in cellophane with a small ribbon for the perfect gift!

Blue Ribbon Recipe

This peppermint shortbread is such a fun take on the classic, crumbly cookie. They are buttery and not too sweet, as you want a good shortbread to be, but with bits of white chocolate and the perfect dose of peppermint throughout. Make these for the family over the holiday season or stack a few up and wrap them in a bit cellophane for a cute gift with a nod to nostalgia.

— The Test Kitchen @kitchencrew

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(1 rating)

yield 16 -18 cookies

prep time 1 Hr 20 Min

cook time 10 Min

method Bake

Ingredients For slice and bake peppermint candy shortbread

3/4 c

butter, room temperature
3/4 c

sugar
1 lg

egg yolk
1 3/4 c

all-purpose flour, spooned and leveled (NOT scooped)
1 1/2 tsp

baking powder
1/2 tsp

salt
1 oz

white chocolate, finely chopped
1/2 tsp

peppermint extract
red food coloring
2 Tbsp

whole milk

How To Make slice and bake peppermint candy shortbread

Test Kitchen Tips

We highly recommend taking the extra time to make these cookies perfectly round, as the end of the recipe suggests. The drinking glass trick works like a charm for adorable mint candy replicas everyone will enjoy.

If dividing and combining the dough in this way seems daunting, you can always make them swirled instead. Just roll out both the white and red halves of the dough into equal rectangles, lay them on top of each other, and roll them up. Then chill and slice in the same manner.

1
Add the butter and sugar to a stand mixer fitted with the paddle attachment and mix on medium speed until light and fluffy, about 4-5 minutes.

2
Add the egg yolk and mix until incorporated.
3
In a separate mixing bowl, combine the flour, baking powder, and salt.
4
Add the dry ingredients to the butter mixture, and mix until a dough is formed.
5
Split the dough in half. Leave one half in the mixer bowl and transfer the other half to a new bowl. To the new bowl, add the white chocolate and knead it into the dough by hand until evenly distributed. To the half in the mixer, add the peppermint extract and red food coloring and mix until the desired shade of red.
6
Split each half into thirds, and press each portion into a triangle shaped log, 6 inches long. (A dough scraper or surface of a chef's knife will help to create smooth, flat edges to the triangles.)
7
Brush the flat sides of each log with milk.
8
Assemble into one large log, alternating the white and red. Wrap in plastic wrap and refrigerate for at least an hour.
9
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Unwrap the log and slice it into ¼ inch disks.
10
Place the cookies 2 inches apart on the prepared baking sheet and bake for 10-12 minutes, until just set. (Cookies will continue to firm up while cooling.) Place on a wire rack to cool before enjoying.
11
For perfectly round cookies to more accurately represent the candies, gently coax them into perfect circles. Place a glass or mug large enough to fit the cookie inside rim-side down over each cookie while it's still warm and give it a couple of swirls. Repeat with the remaining cookies.
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