Peppermint Shortbread Cookies

If you're looking for a festive and delicious treat that’s easy to make, look no further than these Peppermint Shortbread Cookies! These buttery, slice-and-bake cookies are studded with bits of peppermint candy and dipped in rich dark chocolate for a stunning finish. White chocolate dip is also amazing! The perfect peppermint cookies for Christmas!

The addition of powdered sugar in the dough ensures that they melt in your mouth, and the simple shortbread ratio is tried-and-true for perfect cookies every time. Whether you’re baking for the holidays or just want a sweet indulgence, these cookies are a must-try!Love bakes like this? Check out my chocolate orange shortbread!

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

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.

Instructions

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.

Pro 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

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

Peppermint Shortbread Cookies

Amanda Valsamis

Peppermint shortbread cookies! Buttery, slice-and-bake cookies studded with bits of peppermint candy and dipped in chocolate for a stunning finish!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 30 cookies

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 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, 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. 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 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.

Notes

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.

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.