What's the difference between a shortbread cookie and a sugar cookie?

Unlike traditional sugar cookies, shortbread cookies typically do not contain eggs or leavening agents. They have a higher ratio of butter to flour, which leads to that beautiful crumbly texture we all know and love.

u003cstrongu003eu003cstrongu003eDoes butter temperature matter when making shortbread cookies? u003c/strongu003eu003c/strongu003e

To get the best cookies, I highly recommend using softened butter (not melted butter). If the butter is too hard, the dough can get overworked, but if you use melted butter, the cookies can become too tough. I like to pull the butter from the fridge a few hours before baking so it gets to the perfect temperature.

Should you chill shortbread dough?

To get the best cookies possible, I recommend chilling your shortbread dough for at least 30 minutes. This helps prevent the cookies from spreading too much and helps keep them nice and tender.

u003cstrongu003eu003cstrongu003eCan you prepare the shortbread cookie dough ahead of time?u003c/strongu003eu003c/strongu003e

Yes, absolutely! Whip up a batch of the cookie dough and keep it in the fridge for several days. However, I would recommend waiting to make the chocolate glaze until the day you bake the cookies.

Chocolate Peppermint Shortbread Cookies

Author: Leslie Jeon
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 9 cookies 1x
Category: Dessert
Method: Bake
Cuisine: Scottish

Description

Light, buttery, peppermint shortbread cookies topped with a chocolate glaze! Sprinkle some candy canes on top for an added crunch.

Ingredients

Scale

Peppermint Shortbread Cookies:

1/2 cup (113g) unsalted butter, softened
1/2 cup (60g) powdered sugar
1 teaspoon (4g) vanilla extract
1 1/2 teaspoons (4g) peppermint extract
3 tablespoons (45g) milk
1 1/2 cups (180g) all-purpose flour
1/2 teaspoon (3g) salt

To finish:

1/2 cup (80g) dark chocolate chips
1/2 tablespoon (7g) coconut oil
Candy canes, finely crushed

Instructions

Make the peppermint shortbread cookies: In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), cream together the softened butter and powdered sugar until light and fluffy, about 3-5 minutes. Add in the vanilla extract, peppermint extract, and milk, and mix until combined. Add in the all-purpose flour and salt and mix until the dough just starts to come together.
Shape the dough into a disk and refrigerate until firm (or at least 30 minutes).
Preheat the oven to 350°F (176°C). Line a sheet tray with parchment paper and set aside.
Roll the chilled dough between two sheets of parchment paper to a 3/8-inch thickness. Cut out the cookies using your desired cutter, then transfer them to the prepared baking sheet. You can also re-roll the dough several times to get as many cookies as possible.
Bake the cookies for 12-18 minutes, or until the edges are lightly browned. Let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
To finish: Combine the dark chocolate chips and coconut oil in a small bowl, then microwave in 30-second increments until fully melted. Dip or decorate the cookies with the chocolate glaze, then sprinkle crushed candy canes on top. Let the chocolate harden before serving.
Store any leftover cookies in an airtight container at room temperature for 3-5 days. Alternatively, you can freeze the undecorated cookies for up to two months.

Equipment

Circle Cookie Cutters

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Pure Peppermint Extract

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French Rolling Pin

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Notes

Make sure to let the cookies cool completely before decorating! If they are still warm, the chocolate glaze will just melt off.

Nutrition

Serving Size: 1 cookie
Calories: 256
Sugar: 10.2 g
Sodium: 134.2 mg
Fat: 14.6 g
Carbohydrates: 27.6 g
Protein: 3 g
Cholesterol: 27.7 mg

Keywords: shortbread, shortbread cookies, peppermint, chocolate peppermint shortbread

Find it online: https://thebakersalmanac.com/chocolate-peppermint-shortbread-cookies/