It’s Christmas time! And Christmas is all about festivities and delicious food. One of the best ways to spread cheer and joy on this merry occasion is by baking delicious Christmas cookies. As the holiday season officially starts, the search for the perfect holiday cookies recipe begins! And while everyone loves the traditional chocolate chip cookies, gingerbread cookies, and the all-time favorite sugar cookies, I decided to try peppermint drizzle cookies this year.
Why We Love Peppermint Drizzle Cookies?
Peppermint cookies are a great addition to your holiday cookie tray. And why shouldn’t they be? With their crispy, buttery texture, drizzled with mint chocolate, and a subtle hint of peppermint these shortbread cookies are easy to bake and super delicious to eat!
You need only 5 ingredients to bake these shortbread cookies. And do you know what the best part is? It takes only 15 minutes to bake them, and they are ready to be devoured!
I make shortbread peppermint cookies at home for my family as a quick snack, a post-dinner dessert, or on special occasions like birthdays, Easter, or Christmas parties. However, as you can store them for almost a week or more, they also make for a great school lunch idea! Plus, you can bake a batch of these peppermint cookies and give them away as a decadent holiday gift.
Peppermint drizzle cookies are an instant crowd-pleaser because of their crumbly buttery texture, making them utterly tempting. Moreover, the peppermint and shortbread duo makes the perfect combination.
So, if you’re looking to light up your Christmas feast table with something sweet and delectable, I recommend trying this oh-so-easy peppermint drizzle cookie recipe.
Ingredients of Peppermint Drizzle Cookies Recipe
You need only 5 simple ingredients to make these peppermint drizzle cookies:
● Butter: Butter is the main ingredient in shortbread cookies because, without butter, they won’t get the buttery texture that makes them an all-time favorite. However, ensure the butter is softened at room temperature for easy mixing.
● All-Purpose Flour: I used all-purpose flour for this recipe because that’s the best kind of flour for shortbread cookies. But you can also use whole-wheat flour, almond flour, or coconut flour if you’re following a certain diet.
● Granulated Sugar: Granulated sugar makes the cookies chewy and crumbly. However, if you’re looking for soft melt-in-the-mouth cookies, you can switch it with powdered sugar.
● Peppermint Extract: We’re making peppermint drizzle cookies here, so we can’t leave out the peppermint extract! It gives your shortbread cookies a distinct peppermint flavor, but you can also use peppermint baking chips for added flavor and crunch.
● Andes Peppermint Chocolate: I used Andes Peppermint Chocolate to drizzle on the cookies before serving. You can use your choice of toppings, like peppermint chips, sprinkles, or white chocolate.
Tips and Tricks
Here are some tried and tested tips to make the best peppermint drizzle cookies:
1. Always preheat your oven before popping in the cookies.
2. Refrigerate the dough for about half an hour before rolling it into 1-inch cookie balls.
3. Rub the bottom of the glass with flour before pressing down the cookie balls to avoid the dough from sticking to it.
4. Do not grease the pan before placing the cookies on it to bake; use parchment paper instead.
5. Let the peppermint cookies cool down before drizzling melted peppermint chocolate.
Frequently Asked Questions (FAQs)
I get many queries from the readers; therefore, I answered some common ones to help you with the recipe:
Q. How will I know that the peppermint drizzle cookies are ready?
When the cookies turn golden at the bottom and sides, it’s time to take them out of the oven. Usually, shortbread cookies are ready after 13 to 15 minutes of baking, but you should still check for the color to change.
Q. Are shortbread cookies the same as butter cookies?
Shortbread cookies are not the same as butter cookies, as they have a higher amount of butter and a lower sugar. They don’t taste overly sweet, and as the recipe does not include eggs, the cookies turn out crispy and crumbly.
Q. How to store peppermint drizzle cookies?
You can store peppermint drizzle cookies in an airtight container for up to 7 days; however, they can also last a couple of days longer. You can freeze the cooked cookies by placing them in an airtight container and separating each cookie with parchment paper.
Q. Can I freeze the shortbread cookie dough?
Yes, you can freeze shortbread cookie dough in the freezer by covering it in plastic wrap and placing it in an airtight container.
Q. What to serve the peppermint drizzle cookies with?
Peppermint drizzle cookies go well with all sorts of hot beverages, including tea, coffee, hot chocolate, and eggnog, to name a few. You can also dip these cookies in a chocolate dip to make a quick sweet, and minty snack.
How to Make Peppermint Drizzle Cookies?
This shortbread peppermint cookie recipe is extremely easy to make! It is a simple mix-and-bake recipe that requires you to combine all the ingredients together and whisk them up to make the soft cookie dough.
Now all that’s left is to roll the dough into 1-inch balls, place them on a cookie sheet, and bake them to perfection for 15 minutes. Yes, 15 minutes is all it takes to make these buttery cookies!
As for the decoration, I melted Andes peppermints in the microwave and drizzled the creamy, minty chocolate on the cookies. Pretty basic! However, you can be as creative as you want with the decoration and icing.
For example, you can add peppermint baking chips to add a bit of crunch to your cookies. Or, you can add red food coloring to give the cookies a pepperminty color, ideal for your Christmas cookie tray. Or better, dip the cookies in melted white or milk chocolate, and add some sprinkles to give them a fun and festive look.
Peppermint drizzle cookies
- 1 cup butter softened
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tbsp peppermint extract
- 10 Andes peppermints
- Preheat the oven to 325 degrees and line your baking sheets with parchment paper.
- Combine the butter and sugar in the mixing bowl and beat until mixed well. Add the flour and peppermint extract and mix until the dough pulls together and is smooth.
- Roll into 1-inch balls, place balls on a cookie sheet, press down on top of each ball with a bottom of a glass ( rub the bottom of the glass in flour prior to pressing down to avoid the dough from sticking)
- Sprinkle sugar on the top of each cookie, bake for 13-15 minutes, they should be golden on the bottom. Let cool before adding chocolate drizzle to the top
- Melt the Andes mint chocolate in the microwave doing 20 second intervals and take out to mix each 20 seconds until fully melted. Using a small spoon make a zig-zag starting at the top of each cookie and work your way to the bottom. Let cool to harden before removing from the cookie sheet. These cookies are delicious fresh and warm out fo the oven!