Peppermint Shortbread Cookies, a quick and easy toaster oven cookies recipe. Just one bowl, eight ingredients including a melted chocolate glaze and crushed candy cane topping!
Last week we dominated the office potluck with a super moist White Chocolate Cranberry Orange Snack Cake.
This week let’s use our holiday baking powers to spread cheer and build a little neighborly goodwill. Because nothing says “we’re friends so please call me at work if you see I left my garage door open” like a small batch of toaster oven baked Peppermint Shortbread Cookies.
These simple toaster oven shortbread cookies (butter, sugar, flour) have a subtle hint of minty coolness courtesy of peppermint oil.
Peppermint oil is essentially the oil from the peppermint plant usually mixed with sunflower oil. It has a much stronger, cleaner and sharper mint flavor than peppermint extract. Because it’s so potent, use care when measuring.
To keep your peppermint oil fresh it’s best to store it in the refrigerator.
If you’re not a big mint fan you can easily substitute pure vanilla extract or just skip an added flavoring all together.
Whatever you do though don’t ditch the crushed peppermint candy cane. The tiny flecks peppered throughout the cookies bring added color, crunch and a touch of sweetness.
The whole recipe needs about one regular sized peppermint candy cane. To easily crush a candy cane without making a powdery sugar mess place the candy cane in a zip top bag, seal well and smash the candy cane with the base of a metal measuring cup or a rolling pin.
I like to aim for peppermint chunks that are somewhere between a mini-chocolate chip and a sprinkle. They don’t all need to be the same size, it really depends on how much texture you want to add to your cookie.
When baking, don’t let browning be your test for readiness with these cookies. Although they will have lightly browned caramelized bottoms, the cookies are actually done once they feel firm to the touch. If you wait for all-over browning, they will be overcooked.
Now that you’ve got your buttery shortbread cookies nice and cooled add a few finishing touches with melted semi-sweet chocolate and the remaining crushed peppermint candy cane. Give the chocolate about 20 minutes to firm up (it will turn from shiny to matte).
Once the chocolate sets, steal a cookie for yourself 🙂 and pack the rest of these tasty peppermint shortbread cookies into a mason jar or cookie box. Slap on a nice bow or ribbon and go brighten your neighbors day!
Nutritional Information is an estimate for 1 of 12 cookies
This post was shared on Buns In My Oven What’s Cookin’ Wednesday.