Name: Peppermint Shortbread Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 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)

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.

A single round cookie with a rough light beige base, spotted with small dark chocolate bits and red candy pieces, is half dipped in dark shiny chocolate coating with crushed white and red peppermint candy sprinkled on top; the cookie sits on a soft white marbled surface next to two small candy canes, one touching the edge of a white plate with another similar cookie and candy canes partially visible; in the background, there is a blurred glass jar on a dark wooden plate filled with crushed peppermint candies. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peppermint Shortbread Cookies Recipe
Top Tip
How to Serve Peppermint Shortbread Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Shortbread Cookies Recipe

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.

Flat lay of a large slab of pale yellow salted butter, a small white ceramic bowl filled with granulated white sugar, another small bowl with fine white powdered sugar, a tiny white bowl holding clear amber vanilla extract, a tiny white bowl with clear peppermint extract, a simple mound of all-purpose flour, a small pile of coarsely crushed red and white peppermint candies, a neat heap of shiny mini dark chocolate chips, a small white bowl containing sparkling coarse white sanding sugar, a small heap of finely crushed red and white peppermint candies, a small pile of glossy semisweet chocolate chips, and a tiny white bowl with clear refined coconut oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows a small stack of four shortbread cookies with colorful bits inside, placed on a white marbled surface. The bottom cookie is half dipped in dark chocolate and sprinkled with crushed white and red peppermint pieces. The stack includes three plain shortbread cookies with red and green specks inside. Next to the stack, there is one cookie half dipped in dark chocolate with peppermint bits on top and a curved candy cane with red and green stripes. In the background, several more similar cookies are blurred, arranged on a white plate, all featuring the same colorful specks and chocolate peppermint topping. photo taken with an iphone --ar 2:3 --v 7

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

peppermint shortbread - Serving Suggestion

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:

Can I make these cookies without peppermint extract?

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.

How do I crush peppermint candies without a mess?

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.

Can I use gluten-free flour?

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.

How long can I keep these cookies fresh?

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.