If you’re looking for a way to add a merry twist to a classic treat, Peppermint Shortbread Cookies are the answer. These buttery, delicate cookies shimmer with crushed peppermint candies and a subtle aroma that instantly transports you to festive gatherings. Each bite marries melt-in-your-mouth shortbread with a wintry kick of peppermint—perfect for holiday cookie exchanges, gifting, or simply spoiling yourself with a seasonal indulgence. You’ll love how easy they are to make, yet how impressive they look and taste on any dessert table!
Ingredients You’ll Need
The true beauty of Peppermint Shortbread Cookies lies in their simplicity: just a handful of ingredients come together to create pure magic. Each component plays a starring role in the taste, texture, and irresistible festive flair of these cookies.
- Unsalted Butter (1 cup, softened): This is the heart of authentic shortbread flavor and gives the dough its tender, melt-in-your-mouth texture.
- Granulated Sugar (1/2 cup): Adds sweetness and encourages a delicate, tender crumb—a must for truly good shortbread.
- Peppermint Extract (1/2 teaspoon): Just the right amount for a cool, refreshing flavor without overpowering the buttery base.
- All-Purpose Flour (2 cups): Provides structure and that signature sandy shortbread bite.
- Salt (1/4 teaspoon): Enhances the flavors and keeps the sweetness perfectly balanced.
- Finely Crushed Peppermint Candies or Candy Canes (1/2 cup): For festive crunch and pops of color—crushing them finely ensures pretty flecks in every bite.
- Optional White Chocolate (for drizzling): Melted and drizzled, it adds a luscious finish and extra sparkle—perfect if you want to make your cookies truly show-stopping!
How to Make Peppermint Shortbread Cookies
Step 1: Cream the Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Beat with an electric hand mixer or stand mixer on medium speed until the mixture is light, fluffy, and pale in color—this usually takes 2-3 minutes. Creaming these ingredients well is the secret to shortbread that’s both tender and flaky.
Step 2: Add Peppermint Extract
Once your butter and sugar mixture is fluffy, add the peppermint extract. Mix until just incorporated—this ensures the cool minty flavor is evenly distributed throughout every batch of Peppermint Shortbread Cookies.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt. This quick step helps the salt disperse evenly, so every bite is perfectly seasoned, not just salty in spots.
Step 4: Mix and Fold In Peppermint Candies
Gradually add the flour mixture to the creamed butter and sugar. Mix on low just until the dough begins to come together—resist the urge to overmix! Gently fold in the crushed peppermint candies so they’re speckled through the dough, adding a pop of color and a merry crunch.
Step 5: Shape and Chill the Dough
Turn the dough out onto a sheet of plastic wrap and gently shape it into a log approximately 2 inches in diameter. Wrap the log tightly and refrigerate for at least 1 hour, or until firm. Chilling makes the dough easier to slice and helps the cookies hold their lovely, crisp edges.
Step 6: Slice and Bake
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Once the dough is fully chilled, use a sharp knife to slice it into 1/4-inch rounds. Arrange the slices on your prepared sheets, leaving about 2 inches between them. Bake for 10-12 minutes, until the edges are just turning golden and your kitchen smells like a winter wonderland.
Step 7: Cool and Optional White Chocolate Drizzle
Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. If you like, melt some white chocolate and use a fork or piping bag to drizzle it in zigzags over the cookies. Let the chocolate set before packaging or serving.
How to Serve Peppermint Shortbread Cookies
Garnishes
A handful of extra crushed peppermint candies sprinkled over still-wet white chocolate turns these cookies from pretty to show-stopping. You could even add a dusting of edible glitter or a sprinkle of coarse sugar for shimmer and crunch.
Side Dishes
Peppermint Shortbread Cookies shine alongside a mug of hot chocolate, a cup of robust coffee, or festive teas. They’re delightful on a holiday cookie platter, paired with chocolate truffles, spiced nuts, or citrusy treats for a sweet-salty spread everyone will love.
Creative Ways to Present
Try stacking a few cookies and tying them together with a ribbon for the cutest edible gift, or arrange them in decorative tins with tissue paper for neighbors and coworkers. For a party, serve them as a cookie sandwich with peppermint ice cream in the center!
Make Ahead and Storage
Storing Leftovers
Pack the fully cooled Peppermint Shortbread Cookies into an airtight container, layering with parchment paper to prevent sticking. They’ll stay fresh and buttery for up to a week at room temperature—just long enough for sneaky nibbles or impromptu guests.
Freezing
If you want to get ahead on holiday baking, these cookies (or the dough logs) freeze beautifully. Wrap unbaked dough logs tightly and freeze for up to 2 months—just thaw in the fridge before slicing and baking. Baked cookies can be frozen too; let them cool completely, then layer in a sealed container and freeze for up to a month.
Reheating
Shortbread traditionally doesn’t need reheating, but if you’d like to enjoy that just-baked aroma, pop a couple of cookies onto a lined baking sheet and warm in a 275°F (135°C) oven for 5 minutes. They’ll taste fresh from the oven with that irresistible aroma wafting through your kitchen!
FAQs
Can I use other extracts instead of peppermint?
Absolutely! While the cool tingle of peppermint is ideal for the holidays, you can swap in vanilla, almond, or even orange extract for a fun flavor twist on your shortbread base.
How do I crush peppermint candies easily?
Place the candies or candy canes in a sealable plastic bag and crush them using a rolling pin or mallet. Just be sure to crush them finely so they blend into the dough and don’t create large, hard chunks.
My cookies are spreading too much in the oven—what happened?
If your Peppermint Shortbread Cookies are spreading, it’s likely that the dough wasn’t chilled long enough. Make sure your log is cold and firm before slicing and baking for neat, crisp rounds every time.
Can I make these cookies gluten-free?
Yes, simply swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. The cookies may be slightly more delicate, but the flavor will remain just as festive and delicious.
How do I make the white chocolate drizzle look neat?
Melt the white chocolate gently, then transfer it to a small piping bag or a zip-top bag with a tiny corner snipped. Drizzle in quick zigzag motions, then let the chocolate set before moving or storing the cookies.
Final Thoughts
Baking Peppermint Shortbread Cookies is one of those simple joys you’ll want to return to every year. With minimal fuss and maximum flavor, these cookies enchant everyone who tries them. Go ahead—gather your ingredients and let your kitchen fill with peppermint magic. You’re just a batch away from sharing a little extra holiday sparkle!
Print
Peppermint Shortbread Cookies Recipe
- Total Time: 1 hour 30 minutes (including chill time)
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Peppermint Shortbread Cookies are a delightful holiday treat perfect for Christmas gatherings or as a sweet gift. The buttery shortbread base is infused with a hint of peppermint and topped with a drizzle of white chocolate for a festive touch.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely crushed peppermint candies or candy canes
Optional for Decoration:
- White chocolate for drizzling
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy. Mix in the peppermint extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Add Peppermint Candies: Gently fold in the crushed peppermint candies.
- Shape and Chill: Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
- Bake: Preheat the oven, slice the chilled dough, and bake until lightly golden.
- Cool and Decorate: Cool the cookies on a wire rack and drizzle with melted white chocolate, if desired.
Notes
- Store cookies in an airtight container for up to a week.
- Freeze dough logs for up to 2 months.
- For extra crunch, sprinkle with coarse sugar before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
