Mint Chip Shortbread Sugar Cookies
No-spread mint chip cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.
Servings: 15 cookies
Calories: 263kcal
Equipment
- measuring spoons and cups
- mixing bowls
- whisk
- spatula
- cling wrap
- cookie cutters
- large knife
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- ¼ cup powdered sugar
- green food coloring optional
- 1 large egg egg room temperature
- 1 ½ teaspoons crème de menthe extract
- ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup chocolate chips finely chopped
- 1 tablespoon cornstarch
Instructions
- Place chocolate chips into a food processor and process for about 30 seconds until the size of cacao nibs.
- Whisk dry ingredients (flour, cornstarch, and chocolate chips) together and set aside.
- Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
- Add egg, extracts, and green food coloring (if using), and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
- Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
- Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
- Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.
- Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.
- Remove from oven and allow to fully cool on cookie sheet before handling.
Notes
- Whenever you are baking with mint, be careful when you open the oven door, so you don’t get a face full of steamy mint extract! Probably not the aromatherapy experience you want.
- The reason for adding 1-2 tablespoons of cornstarch to your dough is to prevent your cookies from shrinking or spreading during baking.
- You want to grind all add-ins (chocolate chips) as fine as possible, comparable to the texture of almond meal or coarse sand. Larger pieces will leave you with jagged cookie edges.
- If making slice-and-bake cookies, split dough in half, roll into logs, wrap tightly in cling wrap or parchment paper, and refrigerate before slicing and baking.
Nutrition
Serving: 1cookie | Calories: 263kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 27mg | Potassium: 49mg | Fiber: 1g | Sugar: 11g | Vitamin A: 466IU | Calcium: 16mg | Iron: 1mg