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); 1/3 cup granulated sugar; 1 cup powdered sugar; 1 tablespoon pure vanilla extract; 1/4 teaspoon peppermint extract; 2 1/2 cups all purpose flour (300g); 1/4 cup coarsely crushed peppermint candies (or candy canes); 1/2 cup mini chocolate chips; 1/4 cup sparkling sugar (coarse or sanding sugar); 1/4 cup finely crushed peppermint candies (or candy canes); 1 cup semisweet chocolate chips; 1 teaspoon refined coconut oil (or butter)

There’s just something magical about that first bite of crisp, buttery peppermint goodness—the perfect balance of cooling mint and rich chocolate in every crumb. This Peppermint Shortbread Cookies Recipe is my go-to when I want a festive treat that’s both simple and irresistibly delicious. Let me show you why it’s a holiday favorite and how easy it is to make.

A single round cookie lies on a white marbled surface, partly dipped in glossy dark chocolate on one side, topped with small white and red candy pieces. The other side shows a light beige cookie texture with dark brown bits and red berry pieces embedded. Three red, white, and green striped candy canes are scattered around, with part of a white plate visible on the left edge. In the background, a glass container holds crushed candy pieces on a dark wooden coaster. 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

I adore this recipe because it hits that perfect nostalgic note of peppermint shortbread cookies with some delightful chocolate chips added in. It feels fancy but is so straightforward to make, and honestly, the peppermint sugar coating gives it that special sparkle you don’t expect but absolutely crave.

Effortless Prep: Skip messy rolling—these cookies are slice-and-bake, which means no fuss and perfectly uniform shapes every time.
Minty-Chocolate Combo: Crushed peppermint pieces and mini chocolate chips are mixed right into the dough for bursts of flavor in every bite.
Golden Crisp Texture: The shortbread base creates that tender yet crumbly texture that melts in your mouth.
Festive Sparkle: Rolling the dough logs in sparkling sugar before baking adds a subtle crunch and pretty shimmer that makes these cookies holiday-ready.

Ingredients & Why They Work

Each ingredient in this Peppermint Shortbread Cookies Recipe plays a crucial role, from providing that buttery base to layering in peppermint and chocolate flavors. Here’s the rundown and why they matter.

Flat lay of a small square of salted butter, a small white bowl filled with granulated sugar, a small white bowl filled with powdered sugar, a small white bowl with clear vanilla extract, a small white bowl with clear peppermint extract, a small mound of all purpose flour, a small white bowl with coarsely crushed bright red and white peppermint candies, a small white bowl with mini semisweet chocolate chips, a small white bowl with sparkling coarse sugar, a small white bowl with finely crushed red and white peppermint candies, a small white bowl with semisweet chocolate chips, and a small white bowl with clear refined coconut oil placed 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: Softened for easy mixing; it adds richness and the tender crumb classic to shortbread.
Granulated Sugar: Adds subtle sweetness and helps cut through the buttery texture without being overpowering.
Powdered Sugar: Gives the dough a smooth texture and contributes to that melt-in-your-mouth feel.
Vanilla Extract: Balances the peppermint flavor and gives a warm undertone.
Peppermint Extract: A little goes a long way to enhance the minty aroma and flavor without being too strong.
All-Purpose Flour: The structure of the cookie; make sure to spoon and level your flour to keep the texture just right.
Coarsely Crushed Peppermint Candies: Provides crunchy bursts of candy goodness throughout the cookie.
Mini Chocolate Chips: For pockets of melty chocolate that complement the mint perfectly.
Sparkling Sugar: Gives the outside of the cookie a shiny, festive finish and a delicate crunch after baking.
Finely Crushed Peppermint Candies: Used in the sugar coating to deepen the peppermint flavor on the surface.
Semisweet Chocolate Chips & Coconut Oil: Melted together to drizzle over the tops, adding an elegant finishing touch of chocolate.

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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

I love how versatile this peppermint shortbread recipe is. You can tweak the peppermint intensity, swap out chocolate for white chips, or even make it dairy-free by using vegan butter. Go ahead—make this cookie recipe truly yours!

Variation: One year, I swapped peppermint extract with almond and added slivered almonds instead of peppermint candies; it was a cozy twist my family adored.
Dietary Tip: To make these gluten-free, try a 1-to-1 gluten-free flour blend—just be sure to check the texture, and add a touch more powdered sugar if needed for binding.
Seasonal Change: During spring, I replace peppermint with lemon zest and white chocolate chips for a fresh, sunny vibe.

Step-by-Step: How I Make Peppermint Shortbread Cookies Recipe

A stack of four round cookies is shown, with the bottom cookie dipped halfway in dark chocolate and sprinkled with small white and red crushed peppermint pieces, creating a cracked texture. The other three cookies above are plain with visible red and green bits inside the light brown dough. In the foreground, a candy cane with red, white, and green stripes lies beside the cookie stack on a white marbled surface. In the blurry background, more cookies of similar style are arranged on a white plate. The colors include light brown, dark chocolate brown, red, green, and white, with a soft focus effect. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Creaming the Butter and Sugars

Start by beating your softened salted butter with both granulated and powdered sugars until it’s pale, fluffy, and creamy—this usually takes about 3 to 5 minutes with a stand mixer or hand mixer. This step is key for that melt-in-your-mouth texture.

Step 2: Add the Flavors

Mix in the vanilla and peppermint extracts. Trust me, the peppermint extract gives a subtle but unmistakable holiday flair, so don't skip it.

Step 3: Incorporate the Dry Ingredients

Gradually add in the all-purpose flour and stir just until it comes together. Overmixing can toughen the dough, so pause once you don’t see any flour streaks.

Step 4: Fold in Peppermint Candies and Chocolate Chips

Gently fold in the coarsely crushed peppermint candies and mini chocolate chips. You’ll see bright spots of white red peppermint and little chocolate gems dotted throughout the dough—so pretty and festive!

Step 5: Form Dough Logs and Coat with Peppermint Sugar

Divide the dough in half and shape each into a log about 2 inches in diameter. Roll each log in the mixture of sparkling sugar and finely crushed peppermint candies. This is where that magical sparkle happens!

Step 6: Chill Before Baking

Pop the logs in the fridge for at least 1 hour, or even overnight if you plan ahead. Chilling firms up the dough so the cookies slice cleanly and bake more evenly.

Step 7: Slice and Bake

Preheat your oven to 350°F (175°C). Slice the logs into roughly ¼-inch thick rounds and place them on a parchment-lined baking sheet. Bake for 12 to 15 minutes until the edges are just turning golden. Cool the cookies on a rack—they firm up beautifully.

Step 8: Optional Chocolate Drizzle

For an elegant finish, melt the semisweet chocolate chips with a teaspoon of refined coconut oil or butter, then drizzle over cooled cookies. It adds shine and a luscious chocolate note that sets these cookies apart.

Top Tip

After making this Peppermint Shortbread Cookies Recipe multiple times, I’ve found a few little tricks that make all the difference between good cookies and unforgettable ones. These tips really helped me perfect texture and flavor.

Use Real Peppermint Extract: Not all peppermint extracts are created equal. Buy a high-quality one, or tincture from crushed candy canes for natural flavor that really shines.
Don’t Skip Chilling: I’ve tried baking without chilling before, and the cookies spread too much. Chilling helps them hold shape and develop better flavor.
Crush the Candies by Hand: Instead of using a food processor, gently crush peppermint candies in a zip bag with a rolling pin to avoid turning them into powder—this preserves lovely texture chunks.
Slice with a Sharp Knife: Keep your knife clean and sharp to cut even rounds without squashing the dough.

How to Serve Peppermint Shortbread Cookies Recipe

peppermint shortbread - Serving Suggestion

Garnishes

I usually serve these with a sprinkle of extra crushed peppermint candies on top after the chocolate drizzle sets—it adds a pretty touch and a fresh crunch every time. Sometimes a dollop of whipped cream alongside makes them feel extra special for dessert.

Side Dishes

Pair these cookies with a steaming cup of hot cocoa or peppermint tea to complement the minty flavors. I also like serving them next to a creamy cheesecake or vanilla ice cream for an indulgent holiday treat.

Creative Ways to Present

For parties, I arrange the cookies on a platter lined with evergreen sprigs and fairy lights—it instantly feels festive. Wrapping a handful in cellophane tied with red ribbon makes charming homemade gifts, and the chocolate drizzle gives them that boutique bakery look everyone admires.

Make Ahead and Storage

Storing Leftovers

I like to keep leftover cookies in an airtight container layered with parchment paper at room temperature. They stay crisp and fresh this way for about a week—perfect for nibbling throughout the holidays without worry.

Freezing

If I bake a big batch, I freeze the unbaked dough logs wrapped tightly in plastic wrap and foil. When I’m ready for cookies, I just thaw and slice as usual. The baked cookies themselves freeze well too—just thaw at room temp before serving.

Reheating

To refresh the crispness of leftover cookies, I pop them in a 300°F oven for 5 minutes. It’s like bringing them back to freshly baked glory without drying them out.

Frequently Asked Questions:

Can I use candy canes instead of peppermint candies?

Absolutely! Crushed candy canes work beautifully and give a wonderful crunch and authentic peppermint flavor to the cookies. Just crush them coarsely to avoid turning into powder.

How do I prevent my cookies from spreading too much?

Chilling the dough logs before slicing and baking is essential. It firms up the dough, reducing spreading and helping the cookies keep their perfect round shape.

Can I make these cookies dairy-free?

Yes, substitute salted butter with your favorite vegan butter or margarine. The texture may be slightly different, but they’ll still taste amazing and keep that buttery crumb.

What’s the best way to crush peppermint candies?

Place the candies in a zip-top bag and gently tap with a rolling pin or meat mallet. Avoid a food processor as it can pulverize them into powder. Coarse chunks create better texture and visual appeal.

Final Thoughts

This Peppermint Shortbread Cookies Recipe holds a special place on my holiday baking list because it’s simple enough to throw together last minute yet always impresses with its festive flavors and pretty presentation. I hope you’ll find it as joyful and rewarding to make as I do—it’s truly a cozy, minty hug in cookie form. So go ahead, grab those candy canes, and let’s bake some merry magic!