Peppermint Shortbread Cookies – a delicious recipe with u00bc, Coconut Sugar, Vanilla, Flour, Salt, Semi-Sweet Chocolate Chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat toaster oven to 350u00b0F.
2
In a small bowl, use a wooden spoon to cream together butter, coconut sugar and peppermint oil or vanilla extract until light and fluffy. You can accomplish this quicker with a hand mixer if you like.
3
Stir in flour, sea salt and 1 tablespoon of the crushed peppermint. Mix until a dough forms.
4
Shape dough into twelve 1-inch sized balls and place on a greased or silpat-lined cookie sheet.
5
Bake cookies 12-15 minutes. The cookies will be ready when their tops are firm to the touch. Allow cookies to cool on the sheet for 3-4 minutes and then transfer to a baking rack to cool completely around 30 minutes.
6
Once cookies have cooled, melt chocolate chips and coconut oil in the microwave, stirring every 8 to 10 seconds until smooth. Dip the top of each cookie into the chocolate or drizzle chocolate onto cookies and sprinkle with remaining tablespoon of crushed peppermint candy cane. Allow chocolate to set, about 20 minutes.
208
kcal
Calories
13
g
Fat
21
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cups Unsalted Butter, Softened, 2 Tablespoons Coconut Sugar (or Organic Cane Sugar), 1/8 teaspoons Food-grade Peppermint Oil Or 1/4 Teaspoon Vanilla Extract, 1/2 cups White Whole Wheat Flour (or Sub All-purpose Flour), and more.
Yes, Peppermint Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
