Minty Whipped Shortbread Cookies

READY IN: 27minsYIELD: 48 Cookies


  • 1cupsalted butter
  • 18 teaspoonpeppermint oil
  • 1 12 cupsall-purpose flour
  • 12 cupicing sugar
  • 12 cupwhite chocolate chips (or regular)
  • 14 cupcandy sprinkles (optional)

    Serving Size: 1 (11) g

    Servings Per Recipe:48

    Calories: 62.5

    Calories from Fat 39 g 64 %

    Total Fat 4.4 g 6 %

    Saturated Fat 2.8 g 13 %

    Cholesterol 10.5 mg 3 %

    Sodium 35.5 mg 1 %

    Total Carbohydrate5.3 g 1 %

    Dietary Fiber 0.1 g 0 %

    Sugars 2.3 g 9 %

    Protein 0.6 g 1 %


  • Preheat oven to 325°F and line two large cookie sheets.
  • In a large bowl, or (preferably) the bowl of a stand mixer, beat together the butter and mint oil (see note) until fully softened.
  • Add the flour and icing sugar and, starting on low, begin to combine everything. Beat for 8-10 minutes (yes, really), gradually increasing the speed. It will go from crumbly to resembling fluffy buttercream.
  • In the last minute of beating, add a couple of tablespoons of sprinkles, if using, and the chocolate chips.
  • Scrape down the bowl and with a small disher or teaspoon, drop balls of dough onto the lined pans, a couple of inches apart. Top with remaining sprinkles, if desired. .
  • Bake one pan at a time for 12 minutes, or until the bottoms are just brown.
  • Let the cookies cool on the pan for a few minutes before carefully transferring them to a wire rack.
  • Store between sheets of wax paper in an airtight container for up to a couple of weeks.
  • NOTE – Make sure you use peppermint oil for this recipe and not extract. Oil is far more concentrated and will not add moisture (which would be detrimental to the outcome).
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