It’s December, which means it’s officially the holiday season. Along with the beautiful twinkle lights one of my favorite things about this time of year is the holiday baking! Today I’m sharing a recipe for one of my favorite holiday mini cookie cups, which entails shortbread cookie dough and is topped with cream cheese frosting and crushed peppermint garnish!
White Chocolate & Peppermint Cookie Cup with Cream Cheese Frosting Serving Size: 6 Mini Sugar Cookie Cups
RECIPE
White Chocolate & Peppermint Shortbread Cookie Cups with Cream Cheese Frosting (Adapted from: add a pinch’s shortbread crust recipe) –
1/2 cup (1 stick) salted butter (I only had unsalted butter so i just added 1/4 teaspoon of salt to my butter), softened
1 cup all-purpose flour
1/4 cup confectioner’s sugar
1/4 teaspoon peppermint extract (optional)
2 tablespoon of white chocolate chips
1/4 cup of crushed peppermint
Store-bought cream cheese frosting or your favorite homemade cream cheese frosting
Crushed peppermint, garnish
INSTRUCTIONS
1. Preheat oven to 350º F
2. Mix together butter, flour, confectioner’s sugar, and peppermint extract in a medium size bowl to make shortbread cookie dough. Once throughly combined add white chocolate chips and crushed peppermint to dough
3. Grease 6 cavities of a mini muffin tin (I like to use spray vegetable oil to grease the pan)
4. Put 1.5 heaping tablespoons of shortbread cookie dough into each of the 6 mini muffin cavities. Form dough in each cavity into a cup shape
5. Bake for 12-15 minutes or until cookies are golden brown
6. Let cool for around 15 minutes than remove cookie cups from mini muffin tin
7. Frost cookie cups with cream cheese frosting (I like to add 1/4 teaspoon of peppermint extract to my store-bought frosting) and garnish with extra crushed peppermint
