minty shortbread cookies

Sprinkles make my world go ’round.

minty shorbread cookies |

So do shortbread cookies. So this is a winner in my book.

minty shorbread cookies |

These shortbread cookies are super versatile. And easy. And kind of impressive looking, if I do say so myself. Ahem.

It’s the sprinkles.

minty shorbread cookies |

These actually taste like Thin Mint girl scout cookies. I wasn’t expecting that but I’m definitely not mad about it.

minty shorbread cookies |

The toppings are more for good looks than good eats. Can’t taste them at all. So every night that Kyle sat trying to decide which one to take? Drove me nuts. JUST CLOSE YOUR EYES, you’ll never know the difference between them!


minty shorbread cookies |

minty shortbread cookies

2 sticks plus 2 tablespoons salted butter at room temperature
1 cup sugar
2 cups all-purpose flour
1 cup (scant) cornstarch
1 teaspoon vanilla
1 cup chopped andes candies (like the stuff you find in bags next to the chocolate chips)
toppings of your choice (nuts, coconut, sprinkles, flaked salt, more andes candies…)


In large bowl, cream the butter and sugar. Add the vanilla.

Sift in the flour and cornstarch and cut in with a pastry cutter or fork. I ended up doing the last of it with my fingers. It’s supposed to be pretty crumbly, but if you can’t even make it into a ball, add another tablespoon of butter.

Form a ball and wrap it in plastic wrap. Stick it in the fridge for about an hour.

Preheat your oven to 325 degrees.

Flour a surface and roll out the dough. I used my baking mat and could only handle about a third of the dough at a time. Just keep rolling and cutting until you don’t have any dough left.

Bake on a lined baking sheet for 18-20 minutes, until the edges have just turned brown. Don’t overcook though! And undercooking causes them to lack flavor. Allow to cool for a couple minutes and transfer them to a cooling rack.

After the cookies have cooled, melt the andes candies either in the microwave or on the stove. Dip the tops of cookies in, letting the excess drip off for a second, and return to the cooling rack. Top with desired garnish and let them cool until hardened, about 20 minutes.


shortbread cookies adapted from the Pioneer Woman



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2 Comments on minty shortbread cookies

  1. Dianna
    March 15, 2013 at 1:28 pm (12 months ago)

    How thick do you roll out your dough? These really look and sound delicious!

    • cogsandcupcakes
      March 15, 2013 at 1:38 pm (12 months ago)

      Great question :) thanks for pointing out that missing info! Roll to about a quarter inch thickness. Enjoy!


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