Description
Festive and buttery, these Striped Peppermint Shortbread Cookies combine a classic shortbread base with bright peppermint stripes and a sparkle of sugar for the perfect holiday treat.
Ingredients
Units
Scale
- 12 tablespoons (170g) unsalted butter
- 1/2 cup (99g) granulated sugar
- 1/4 teaspoon plus 1/8 teaspoon table salt
- 1 large egg yolk
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 2 cups (240g) all-purpose flour
- 1 packet natural red food coloring
- 1/4 teaspoon water
- 1/8 teaspoon peppermint oil
- 1/4 cup (57g) coarse sparkling sugar
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter, sugar, and salt until light and fluffy. Add egg yolk and vanilla. Mix until combined.
- Add flour and mix just until a dough forms.
- Divide dough in half. To one half, add food coloring, water, and peppermint oil. Mix until evenly colored.
- Shape each half into rectangles of equal size. Stack alternating layers and press gently together.
- Slice into striped cookies using a sharp knife. Roll edges in coarse sparkling sugar.
- Place on prepared baking sheet and bake 10–12 minutes, or until edges begin to turn golden.
- Cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.
Notes
- Chill dough before slicing for clean, sharp layers.
- Use peppermint extract if oil is unavailable—just adjust the quantity.
- Store cookies in an airtight container for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg