Description
Festive, buttery, peppermint-swirled shortbread cookies shaped into charming wreaths. Perfect for cookie trays, gifting, and cozy winter nights.
Ingredients
1 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
0.5 teaspoon peppermint extract
2.5 cups all-purpose flour
Red gel food coloring
Superfine sugar, for dusting
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together softened butter and powdered sugar until fluffy.
3. Add vanilla and peppermint extracts and mix well.
4. Gradually add flour and mix until dough forms.
5. Divide dough in half. Tint one half with red gel food coloring and knead until evenly colored.
6. Roll small pieces of each dough into thin ropes. Twist one red and one plain rope together and form into a wreath shape.
7. Place wreaths on prepared baking sheet and chill for 30 minutes.
8. Bake for 10–12 minutes, or until just set with a pale golden bottom.
9. While still warm, sprinkle with superfine sugar.
10. Cool completely on a wire rack and store in an airtight container.
Notes
Use softened, not melted, butter to prevent greasy dough.
Gel food coloring works best to avoid bleeding.
Chill shaped cookies before baking for crisp definition.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: holiday cookies, candy cane cookies, peppermint cookies