There’s something incredibly festive and comforting about the combination of mint and buttery shortbread, and this Peppermint Shortbread Cookies Recipe perfectly captures that cozy vibe. These cookies are crisp, melt-in-your-mouth delicious, and that little pop of peppermint sparkle just makes them unforgettable.
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Why You'll Love This Recipe
This recipe brings together the classic softness of shortbread with the cool zest of peppermint in such a fun, easy way. I’ve made these for holiday parties and cozy nights in, and they’ve always been a hit, not to mention ridiculously simple to put together.
- Easy Slice-and-Bake: No rolling or fancy shaping—just slice and bake for perfect, uniform cookies every time.
- Festive Flavors: Peppermint pieces and chocolate chips create that classic holiday cookie combo you’ll find impossible to resist.
- Buttery and Crisp: The texture hits the perfect spot between tender and crunch, thanks to the rich salted butter and powdered sugar.
- Customizable Sugar Coating: The sparkling peppermint sugar on the outside adds just the right amount of sparkle and crunch—and you can tweak it however you like!
Ingredients & Why They Work
These ingredients pair beautifully to create a cookie that’s crisp yet tender, with bursts of peppermint and chocolate you can taste in every bite. Here’s why each component makes this Peppermint Shortbread Cookies Recipe so special, plus a few pointers for shopping and prepping.
- Salted Butter: Using salted butter balances the sweetness and adds depth to the cookie’s flavor.
- Granulated Sugar: A bit of granulated sugar adds structure and a slight crunch inside the cookie.
- Powdered Sugar: This keeps the shortbread melt-in-your-mouth soft and adds smooth sweetness.
- Pure Vanilla Extract: Vanilla enriches the flavor and complements the peppermint perfectly.
- Peppermint Extract: Just a splash enhances the minty kick without overpowering.
- All Purpose Flour: The foundation for that tender crumb; I sift mine for a finer texture.
- Coarsely Crushed Peppermint Candies: Adds festive crunch and a burst of peppermint flavor.
- Mini Chocolate Chips: Mini size means chocolate in every bite without overwhelming the cookie.
- Sparkling Sugar: This coarse sugar sprinkled on top adds a delightful shimmer and texture.
- Finely Crushed Peppermint Candies: Mixed with sparkling sugar to coat the outside—super festive and delicious.
- Semisweet Chocolate Chips: Melted and drizzled as a finishing touch for that rich chocolate contrast.
- Refined Coconut Oil (or Butter): Helps the chocolate drizzle melt smoothly and set beautifully.
Make It Your Way
One of my favorite things about this Peppermint Shortbread Cookies Recipe is how easy it is to tweak. I love adding little personal touches depending on the occasion or who I’m baking for—you can definitely make it your own without losing that beloved peppermint charm.
- Variation: When I want a little extra texture, I’ll add chopped toasted nuts like pecans or almonds—gives such a nice crunch without competing with the peppermint flavor.
Step-by-Step: How I Make Peppermint Shortbread Cookies Recipe
Step 1: Cream the Butters and Sugars
Start by softening the salted butter until it’s smooth and pliable—I usually let mine sit at room temp for an hour. Then, cream together the butter with the granulated sugar and powdered sugar until it’s light, fluffy, and slightly pale in color. This step is crucial because it sets the tender texture you want in shortbread.
Step 2: Flavor It Up
Next, mix in the vanilla and peppermint extracts. It’s easy to go overboard with peppermint, so just a quarter teaspoon of extract really makes the flavor pop without becoming overpowering.
Step 3: Add Flour, Peppermint, and Chocolate Chips
Slowly add the flour in batches, mixing just until combined—over-mixing can make your cookies tough. Then fold in the coarsely crushed peppermint candies and mini chocolate chips. This is where your cookies start looking and tasting wonderfully festive.
Step 4: Shape into Logs and Chill
Form the dough into two logs about 2 inches in diameter. Wrap them tightly in plastic wrap and refrigerate for at least an hour. Cooling solidifies the butter and makes slicing neat and easy while keeping the cookies their perfect shape.
Step 5: Prepare Peppermint Sugar Coating
Mix the sparkling sugar with the finely crushed peppermint candies in a bowl. After chilling, generously roll each log in this peppermint sugar mixture for that beautiful festive sparkle and crunch on the outside.
Step 6: Slice and Bake
Preheat your oven to 325°F (160°C). Using a sharp knife, slice each log into ¼-inch thick rounds, then place them on a parchment-lined baking sheet an inch apart. Bake for about 15 minutes or until the edges are turning lightly golden. Let them cool on the sheet before transferring—they firm up as they cool.
Step 7: Chocolate Drizzle Finish
Melt the semisweet chocolate with the coconut oil gently over a double boiler or in short bursts in the microwave. Use a spoon or piping bag to drizzle the chocolate over cooled cookies for that irresistible finishing touch.
Top Tip
Through my many batches of these peppermint shortbread cookies, I’ve learned a few tricks that really help the cookies come out perfect every time—whether it’s about dough consistency, slicing, or baking times.
- Dough Chill Time: Don’t skip the chilling! It’s key to getting neat slices and prevents the cookies from spreading too much.
- Sharp Knife Slicing: Use a very sharp knife and wipe it between slices for clean, pretty rounds without crumbling.
- Even Baking: Rotate your baking sheet halfway through the timer to ensure even cooking and prevent browning on one side.
- Cooling Time: Let cookies cool fully on the baking tray before moving them; they’re fragile right out of the oven.
How to Serve Peppermint Shortbread Cookies Recipe
Garnishes
I usually keep it simple with extra crushed peppermint on the side for dipping or a sprinkle of flaky sea salt to contrast the sweetness. If I want to go all out, a little edible glitter adds just the right festive sparkle.
Side Dishes
These cookies pair wonderfully with a warm mug of hot cocoa or a steaming cup of coffee. For holiday gatherings, I love serving them alongside peppermint bark or gingerbread for a festive cookie plate that impresses every time.
Creative Ways to Present
One year, I arranged these peppermint shortbread cookies in a circular “wreath” shape on a platter, adding fresh pine sprigs and red berries for a stunning centerpiece. Wrapping a set of cookies in cellophane tied with a red ribbon also makes a sweet handmade gift.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layering parchment paper between the layers to keep them from sticking or breaking. They stay fresh and crisp for up to a week—perfect for nibbling through the holidays.
Freezing
If you want to freeze them, slice the dough logs first and freeze the slices in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or bag. You can bake straight from frozen—just add a couple extra minutes to the baking time.
Reheating
I gently reheat leftover cookies in a warm (not hot) oven for 5 minutes to bring back some crispness. Avoid microwaving—they tend to get too soft that way, and you lose that perfect shortbread texture.
Frequently Asked Questions:
Yes! If you prefer a milder flavor or don’t want the minty kick, you can omit the peppermint extract and stick with the vanilla. The crushed peppermint candies still add peppermint flavor, so the cookies won’t lose their festive charm entirely.
Place the peppermint candies or candy canes in a sealed plastic bag and use a rolling pin or a meat mallet to gently crush them. This keeps the pieces contained and prevents a sticky mess while giving you the right size for mixing into dough and sugar coating.
Absolutely! Just swap the all-purpose flour for a gluten-free blend that’s suited for baking. The texture might be slightly different—gluten-free shortbread tends to be a little more crumbly—but the flavor will still shine.
Stored properly in an airtight container at room temperature, these Peppermint Shortbread Cookies are best enjoyed within a week. For longer storage, freezing is your best bet to maintain freshness and texture.
Final Thoughts
Making this Peppermint Shortbread Cookies Recipe brings back the warmest holiday memories for me—the smell filling the kitchen, the first bite of buttery cookie with cool fizzing peppermint, and that little drizzle of chocolate that feels like a gift. I hope you enjoy making and sharing these as much as I do—they’re a joyful, simple way to add a little sparkle to your holiday baking.
Print
Peppermint Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These peppermint shortbread cookies are crisp, buttery, and packed full of peppermint pieces and chocolate chips. Rolled in a homemade peppermint sugar before baking, these slice and bake cookies are easy to prepare and perfect for the holidays.
Ingredients
Cookie Dough
- 1 cup salted butter (softened)
- ⅓ cup granulated sugar
- 1 cup powdered sugar
- 1 tablespoon pure vanilla extract
- ¼ teaspoon peppermint extract
- 2 ½ cups all purpose flour (300g)
- ¼ cup coarsely crushed peppermint candies (or candy canes)
- ½ cup mini chocolate chips
Coating and Topping
- ¼ cup sparkling sugar (coarse or sanding sugar)
- ¼ cup finely crushed peppermint candies (or candy canes)
- 1 cup semisweet chocolate chips
- 1 teaspoon refined coconut oil (or butter)
Instructions
- Prepare the Dough: In a large bowl, cream together the softened salted butter, granulated sugar, and powdered sugar until light and fluffy. Mix in the pure vanilla extract and peppermint extract until fully combined.
- Add Dry Ingredients and Mix-ins: Gradually add the all-purpose flour, stirring just until incorporated. Fold in the coarsely crushed peppermint candies and mini chocolate chips evenly throughout the dough.
- Shape and Chill: Divide the dough into logs approximately 2 inches in diameter. Roll the logs in a mixture of sparkling sugar and finely crushed peppermint candies to coat. Wrap the logs in plastic wrap and refrigerate for at least 1 hour until firm, making slicing easier.
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or silicone mats.
- Slice and Bake: Remove the chilled dough logs from the refrigerator and slice them into ¼-inch thick rounds. Place the rounds on the prepared baking sheets, spaced evenly.
- Bake the Cookies: Bake the cookies in the preheated oven for 15 minutes or until the edges just start to turn a light golden color. Remove from the oven and allow to cool completely on the baking sheets.
- Melt Chocolate and Dip: In a microwave-safe bowl, combine the semisweet chocolate chips and refined coconut oil (or butter). Microwave in 20-second increments, stirring in between, until smooth and melted.
- Dip Cookies: Dip half of each cooled cookie into the melted chocolate, allowing excess to drip off. Place dipped cookies on parchment paper and let the chocolate set at room temperature or in the refrigerator.
Notes
- Use either crushed candy canes or peppermint candies for the peppermint pieces depending on availability and preference.
- Be sure to chill the dough well before slicing to ensure clean, even cookie shapes.
- The cookies can be stored in an airtight container for up to one week.
- For a dairy-free version, substitute butter with vegan butter and use dairy-free chocolate chips.
- If you prefer a stronger peppermint flavor, you can add an additional ¼ teaspoon peppermint extract to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
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