Peppermint drizzle cookies
These shortbread cookies are buttery and delicious. The chocolate mint drizzle finishes them off nicely, it will be hard to eat just 1!
Ingredients
- 1 cup butter softened
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tbsp peppermint extract
- 10 Andes peppermints
Instructions
- 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!
Tried this recipe?Let us know how it was!