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Peppermint Wreath Cookies
Buttery, crumbly, and packed with cool mint flavor, these shortbread wreaths practically melt on your tongue. You'll divide the simple dough, tinting half red and half green, before rolling it into tiny balls that press together into festive holiday rings. They're a stunning addition to any winter cookie tin or dessert spread. You won't believe how easy it is to create such a bakery-worthy treat right at home.
Ingredients
- 1¼ cups unsalted butter, softened
- ¾ cup powdered sugar, sifted
- 2½ cups all-purpose flour
- ¼ tsp. kosher salt
- ¾ tsp. peppermint extract
Instructions
- 1Preheat the oven to 375°F and arrange the racks in the top and bottom positions. Line two large baking sheets with parchment paper.
- 2In a large bowl, beat the softened butter and powdered sugar with an electric mixer on high speed for about 2 minutes until creamy and smooth. Aerating the butter ensures a tender, melt-in-your-mouth texture.
- 3Lower the mixer speed and gradually blend in the flour and kosher salt for about 1 minute. Mix in the peppermint extract, then divide the dough evenly into two separate bowls.
- 4Add red food coloring to one bowl of dough and mix until you reach your preferred shade. Add green food coloring to the second bowl and mix well.
- 5Scoop and roll the dough into small half-teaspoon balls. Arrange six balls in a circle on the lined baking sheet, alternating the red and green colors so they touch slightly.
- 6Gently press down on the dough balls to flatten them slightly. This helps them fuse together into a solid wreath shape as they bake.
- 7Continue this process with the rest of the dough to create around 28 cookies, leaving about 2 inches of space between each wreath on the baking sheets.
- 8Bake the cookies in batches for about 8 minutes, or until the tops appear dry. Rotate the baking sheets between the top and bottom racks halfway through the cooking time.
- 9Allow the baked cookies to cool on the pans for 10 minutes. Shortbread is fragile when hot and needs time to set before moving. Transfer them to wire racks to cool completely for another 15 minutes.
Notes
- Storage: Pack the fully cooled cookies into an airtight container and keep them at room temperature for up to 5 days.
- Make ahead: You can prepare the dough, wrap it tightly in plastic wrap, and chill it for up to 2 days before rolling and baking.
- Tip: Use gel food coloring instead of liquid drops for more vibrant red and green shades without altering the dough's consistency.