If you're looking for a holiday cookie recipe you can count on, these Peppermint Shortbread Cookies are it! I’ve been baking for years and tested this recipe repeatedly, so I know it works every time!
The dough is reliable, the flavor is festive, and the process is simple enough for any home baker. Whether you're prepping for a holiday party or sharing cookies with friends, this is a recipe you can trust to deliver. Check out my chocolate orange shortbread!
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Why you'll love this recipe
- Easy to Make: The slice-and-bake method is straightforward and hassle-free.
- Festive and Beautiful: The combination of peppermint candies dark and white chocolate makes these cookies look as good as they taste. Peppermint hot cocoa cookies are super gorgeous as well!
- Melt-in-Your-Mouth Texture: Thanks to the powdered sugar in the dough, these cookies have an irresistibly tender texture like my cinnamon shortbread cookies.
- Perfect for Gifting: They’re elegant and hold up well, making them great for sharing during the holidays.
Equipment
Precision is key in baking, and a kitchen scale ensures you measure your ingredients accurately, especially flour. Scooping flour with a measuring cup can lead to packing, resulting in too much flour and a denser cookie. By using a scale, you’ll get consistent results every time, and your shortbread will turn out light, tender, and perfectly balanced.
Ingredients for this Peppermint Cookies Recipe
What you'll need for peppermint shortbread cookies:
- Peppermint Candies: Adds bursts of peppermint flavor and a festive touch.
- Butter: The foundation of any good shortbread; use high-quality butter for the best flavor.
- Vanilla Extract: Enhances the overall flavor profile.
- Peppermint Extract: Intensifies the minty taste. Make sure you measure this, a little goes on long way!!
- Powdered Sugar: Creates a tender, melt-in-your-mouth texture because it has cornstarch in it. Cranberry and pistachio shortbread also have powdered sugar.
- Dark & White Chocolate: Perfect for dipping, adding a rich and slightly bitter contrast to the sweetness of the cookies. White chocolate makes them taste like peppermint bark!
See recipe card below for quantities.
Substitutions
- Add White Chocolate: Drizzle or dip the cookies in white chocolate for a different flavor profile. If you love white chocolate, my white chocolate cranberry muffins are divine.
- Sprinkle with Crushed Candy Canes: Add a festive touch by sprinkling crushed candy canes on the chocolate before it sets.
- Use Milk Chocolate: Substitute dark chocolate with milk chocolate if you prefer a sweeter flavor.
This recipe has not been tested with other substitutions. These are just suggestions.
How to Make Shortbread Peppermint Cookies
Let's make peppermint Christmas cookies!
Step 1. Place the peppermint candies in a plastic bag and use a mallet or the bottom of a sturdy pan to gently crush them into fine pieces.
Step 2. Place the butter, peppermint extract, vanilla, and powdered sugar in a medium bowl.
Using beaters or the paddle attachment, beat until fluffy, about 2-3 minutes. Mix together the flour and kosher salt (add ½ teaspoon extra of kosher salt if you do not have salted butter)
Step 3. Add to the butter mixture.
Mix until the dough is shaggy. Add the crushed peppermint candies,
Step 4. Mix until well combined and a dough forms. Place a large piece of plastic wrap on the counter, place half of the dough on top. Repeat with the other half.
Step 5. You can place the logs in tall glasses to prevent the round log from getting a dent on the bottom to maintain the round shape. Refrigerate for 2 hours or until thoroughly cold.
Step 6. Preheat the oven to 350°F. Cut the log into ⅓ of an inch discs. Place on a parchment lined baking sheet. Bake for 13-15 minutes or until the edges are just golden brown. Let cool on the baking sheet. They will be crisp when completely cooled down. Dip half in white or dark melted chocolate, top with crushed peppermint candies.
Hint: If dipping in chocolate, add a small amount of vegetable oil (½ tsp) to the chocolate, it keeps it shiny and helps it set up.
Peppermint Cookie Recipe Tips
- Use Tall Glasses for Chilling Logs: Place the dough logs in tall glasses while chilling to prevent them from getting a flat side.
- Don’t Over mix: Over mixing the dough can result in tough cookies. Mix until just combined.
- Make Candy Pieces Small: Crush the peppermint candies into small pieces to distribute them evenly and avoid large chunks when slicing.
- Use a Sharp Knife: When slicing the dough log, a sharp knife ensures clean, uniform cuts, I don't recommend a serrated knife. I use this method in my chocolate orange shortbread cookies.
FAQ
What is the difference between shortbread and butter cookies?
Shortbread and butter cookies differ in texture and ingredients. Shortbread uses more butter, with no eggs or leavening, giving it a crumbly, melt-in-your-mouth texture. Butter cookies include eggs and sometimes leavening, and different ratios.
What can I serve these shortbread with?
I'd serve them with hot chocolate or coffee!! Peppermint hot cocoa and peppermint mocha are heavenly flavors.
Why should I use salted butter for shortbread?
I love using salted butter in baking, some people disagree, but salted butter in my opinion has more flavor! Always add more salt if you do not have salted butter.
Storage
Refrigerator
Refrigerate the dough logs for up to 2 days in the refrigerator, just slice and bake when you want to enjoy. I don't recommend refrigerating the baked cookies, as it can alter the texture and dry the cookies out.
Room Temperature
Store the baked cookies in a cookie tin for up to four days.
Freezer
Keep the cookies in an airtight container for up to two months; thaw at room temperature before serving. Also, you can freeze the dough logs in an airtight container for up to 2 months, thaw in the refrigerator before slicing and baking.
Related
Looking for other recipes like this? Try these:
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📖 Recipe
Shortbread Peppermint Cookies Recipe
Equipment
- Measuring cups or kitchen scale
- Measuring Spoons
- Handheld or stand mixer
- Mixing bowls
- Parchment Paper
Ingredients
- 16 tablespoons (220 grams) salted butter room temperature (add an extra ½ teaspoon kosher salt if you do not have salted butter)
- ¾ cup (88grams) powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon peppermint extract
- 2 cups (260 grams) all purpose flour
- ¼ teaspoon kosher salt
- ¼ cup (60 grams) crushed peppermint candies (do not add more or else the cookies will spread) Place the peppermint candies in a plastic bag and use a mallet or the bottom of a sturdy pan to gently crush them into fine pieces.
Instructions
- The dough needs to chill in the refrigerator for 2 hours before baking.
- Place the butter, peppermint extract, vanilla, and powdered sugar in a medium bowl.
- Using beaters or the paddle attachment, beat until fluffy, about 2-3 minutes.
- Mix together the flour and kosher salt (add ½ teaspoon extra of kosher salt if you do not have salted butter)
- Add to the butter mixture.
- Mix until the dough is shaggy. Add the crushed peppermint candies, mix until well combined and a dough forms.
- Place a large piece of plastic wrap on the counter, or parchment paper, place half of the dough on top. Repeat with the other half. Form the dough into 8 inch logs, roll it a bit to make it round. Wrap it tightly.
- You can place the logs in tall glasses to prevent the round log from getting a dent on the bottom to maintain the round shape.
- Refrigerate for 2 hours or until thoroughly cold.
- Preheat the oven to 350°F. Cut the log into ⅓ of an inch discs. Slice the log cleanly with a sharp knife using a straight downward motion. Avoid using a serrated knife, which can tear the dough. You should get 35 cookies.
- Place on a parchment lined baking sheet. Bake one sheet at a time, and keep the remaining dough discs or log in the refrigerator until ready to bake. You don’t want them warming up.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 13-15 minutes or until the edges are just golden brown. You can go longer if you want them super crispy! Let cool on the baking sheet.
- They will be crisp when completely cooled down. Dip half of the cookie in white or dark melted chocolate, top with crushed peppermint candies. Place in the refrigerator to set the chocolate quickly, take out once set.
- See storage in notes below.
Gaby says
Love the little chewy bites of peppermint candy in the cookie
Amanda says
my fave part too!
Tony says
This has the perfect amount of mint! Absolutely loved them!
Amanda says
I'm so glad!!