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Peppermint Shortbread Cookies

12tomatoes.com · Yields 30 cookies

Against 433 shortbread recipes

More starch than 95% of recipes and more butter than 88%.

See how all 433 shortbread recipes compare →

Get the method at 12tomatoes.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.

  • More starch than 95% of recipes: 29% of the flour weight against the typical recipe's 0%.
  • More butter than 88% of recipes: 104% of the flour weight against the typical recipe's 81%.
  • Less sugar than 87% of recipes: 27% of the flour weight against the typical recipe's 40%.
Butter: 104%, 90th percentileSugar: 27%, 11th percentileStarch: 29%, 96th percentileSalt: 0.7%, 65th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 1 3/4 cup all-purpose flour≈ 219 g
  • 1/2 cup cornstarch≈ 64 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 1 cup (2 sticks) unsalted butter, softened≈ 227 g
  • 1/2 cup powdered sugar≈ 60 g
  • 1 cup crushed candy canes≈ 237 g
  • 1 teaspoon peppermint extract≈ 4.2 g

flour 219 gbatter 813 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 433 recipes. Shaded: the middle half. Tick: the median.

  • Butter104% · 90th percentile
  • Sugar27% · 11th percentile
  • Starch29% · 96th percentile
  • Salt0.7% · 65th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
10 to 12 minutes
median 18 minutes

Keep exploring

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Nearest by baker's percentages: butter, sugar, starch, salt.

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