Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the salted butter and white sugar until light and fluffy.
- Add vanilla powder and mix until combined.
- Gradually incorporate the all-purpose flour until the dough comes together.
- Fold in the Andes Peppermint Crunch Baking Chips.
- Shape the dough into a disk, wrap in plastic, and refrigerate for at least one hour.
- Roll out the dough to 1/4 inch thickness and cut into shapes.
- Transfer to the baking sheets and bake for 10-12 minutes.
- Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.
Nutrition
Notes
For optimal results, chill the dough to facilitate easier rolling and cutting. Store in an airtight container at room temperature for up to 1 week.