Grammy's Kitchen · Shortbread · Peppermint Shortbread Cookies
One of 67 shortbread recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 84% | 86% |
| total sugar | 56% | 56% |
| salt | 1% | 1% |
| mix-ins | 122% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1 cup unsalted butter (softened to room temperature) |
| 150 g | 3/4 cup powdered sugar |
| 4 g | 1 teaspoon vanilla extract |
| 270 g | 2 1/4 cups all-purpose flour |
| 3 g | 1/2 teaspoon salt |
| 1/2 teaspoon red food coloring | |
| 1/2 teaspoon green food coloring | |
| 255 g | 1 1/2 cups semi-sweet chocolate chips |
| 75 g | 1/2 cup crushed candy canes |
Method: 10 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.