Peppermint Shortbread Cookies

Why You’ll Love This Recipe

Peppermint Shortbread Cookies bring together the best of both worlds: the richness of buttery shortbread with the cool, minty zing of peppermint. These cookies are incredibly easy to make and come together in just a few simple steps. The melt-in-your-mouth texture paired with the burst of peppermint makes them an irresistible treat, perfect for gifting or enjoying alongside a cup of hot cocoa. With their festive appeal, they make the ideal addition to your holiday cookie platter!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 1/2 cups all-purpose flour

• 1 cup unsalted butter, softened

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon peppermint extract

• 1/4 teaspoon salt

• 1/2 cup crushed peppermint candies or candy canes (plus extra for topping)

• Optional: 1/2 cup white chocolate chips for dipping (if desired)

Directions

1. Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats.

2. In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.

3. Add the vanilla extract, peppermint extract, and salt to the butter mixture, and continue to beat until combined.

4. Gradually add the flour to the mixture, stirring until just combined. The dough will be slightly crumbly, but it should come together when pressed.

5. Stir in the crushed peppermint candies or candy canes, distributing them evenly throughout the dough.

6. On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Use a cookie cutter to cut the dough into your desired shapes, such as circles or squares.

7. Place the cookies onto the prepared baking sheets, spacing them about 1 inch apart.

8. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them, as shortbread can burn quickly.

9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

10. (Optional) If desired, melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth. Dip the cooled cookies halfway into the melted white chocolate and then sprinkle with extra crushed peppermint candies for added flair.

11. Let the chocolate harden before serving or storing.

Servings and timing

This recipe makes approximately 24-30 cookies, depending on the size of the cookie cutter. Preparation time is about 15 minutes, and baking time is 12-15 minutes, with cooling time included.

Variations

• Add Chocolate: For an even richer flavor, dip the cookies in dark or milk chocolate instead of white chocolate.

• Use Almond Extract: For a different flavor twist, swap the peppermint extract for almond extract to make almond shortbread cookies.

• Shape Variations: Instead of using traditional cookie cutters, try rolling the dough into logs, chilling them, and slicing them into rounds for a simple and easy shape.

• Add Sprinkles: Top your cookies with festive sprinkles or colored sugar before baking for a more colorful appearance.

Storage/reheating

Store the Peppermint Shortbread Cookies in an airtight container at room temperature for up to 1 week. If you want to keep them fresh for longer, you can store them in the fridge for up to 2 weeks. These cookies do not require reheating; they’re best enjoyed at room temperature. If you’ve dipped them in chocolate, allow the chocolate to set completely before storing them.

FAQs

1. Can I use salted butter for these cookies?

It’s best to use unsalted butter, as this gives you more control over the amount of salt in the dough. However, if you only have salted butter, reduce the added salt to 1/8 teaspoon.

2. Can I make these cookies without peppermint extract?

Yes, if you’re not a fan of peppermint, you can omit the peppermint extract and use more vanilla extract, or try another extract like almond or orange for a different flavor.

3. Can I freeze the dough?

Yes, you can freeze the dough. After preparing the dough, wrap it in plastic wrap and freeze for up to 3 months. When ready to bake, thaw the dough in the refrigerator overnight, then roll it out and bake as directed.

4. Can I use a different type of candy for the peppermint pieces?

You can use any type of peppermint candy, including hard candies or pre-crushed peppermint bark. Just be sure to crush them into small pieces before adding them to the dough.

5. Do I need to chill the dough before baking?

Chilling the dough is optional, but it can help the cookies hold their shape better during baking. If your dough feels too soft, you can chill it for 30 minutes before rolling and cutting.

6. Can I make these cookies ahead of time?

Yes! These cookies can be made ahead of time and stored in an airtight container for up to 1 week. They also make great gifts when packaged in festive tins or boxes.

7. Can I use a different type of flour?

For a gluten-free version, try using a 1:1 gluten-free flour blend. Be aware that the texture may be slightly different from traditional shortbread.

8. How do I get the cookies to keep their shape while baking?

If your cookies tend to spread while baking, you can chill the dough before baking or place the cookie shapes on a chilled baking sheet to keep them from spreading too much.

9. Can I add more peppermint flavor to the dough?

If you want a stronger peppermint flavor, you can add additional peppermint extract to taste, but be careful not to overpower the dough.

10. How can I make these cookies more festive?

You can decorate the cookies with colored sugar or sprinkles before baking, or dip them in white or milk chocolate and top with more crushed peppermint candies for a truly festive treat.

Conclusion

Peppermint Shortbread Cookies are the perfect holiday treat, offering the classic buttery flavor of shortbread with a refreshing peppermint twist. They’re easy to make, full of festive flavor, and sure to be a hit at any holiday celebration. Whether you’re baking them for a party, a gift, or just to enjoy with a cup of hot cocoa, these cookies will bring a touch of holiday cheer to your table.

Peppermint Shortbread Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 30 minutes
• Yield: 24-30 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

Peppermint Shortbread Cookies combine buttery shortbread with a refreshing peppermint flavor, making them the perfect holiday treat. With a melt-in-your-mouth texture and a festive touch of crushed peppermint candies, these cookies are ideal for gifting or enjoying with a cup of cocoa.

---

Ingredients

For the Crust:

• 2 ½ cups all-purpose flour

• 1 cup unsalted butter, softened

• ½ cup powdered sugar

• 1 tsp vanilla extract

• ½ tsp peppermint extract

• ¼ tsp salt

• ½ cup crushed peppermint candies or candy canes (plus extra for topping)

Optional:

• ½ cup white chocolate chips for dipping (if desired)

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats.

• Make the Dough: In a large bowl, beat softened butter and powdered sugar together until light and fluffy (about 2-3 minutes).

• Add vanilla extract, peppermint extract, and salt to the butter mixture. Mix until combined.

• Gradually add flour, mixing until just combined. The dough will be slightly crumbly but should come together when pressed.

• Stir in crushed peppermint candies until evenly distributed.

• Shape the Cookies: On a lightly floured surface, roll the dough out to about ¼-inch thickness. Use a cookie cutter to cut into desired shapes (circles, squares, etc.).

• Place the cookies onto the prepared baking sheets, spacing them about 1 inch apart.

• Bake for 12-15 minutes, or until edges are lightly golden.

• Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.

• Optional Step: For added flair, melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth. Dip the cooled cookies halfway into the melted white chocolate, and sprinkle with extra crushed peppermint. Allow the chocolate to harden before serving.

---

Notes

Variations: Dip the cookies in dark or milk chocolate instead of white chocolate for a richer flavor.Flavor Twist: Swap peppermint extract for almond or orange extract for a different holiday flavor.Shape Variations: Roll the dough into logs, chill, then slice into rounds for an easy alternative to cookie cutters.