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.
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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.
- 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.
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
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
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:
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.
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.
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.
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!
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 filled with crushed peppermint candies and chocolate chips. Rolled in sparkling peppermint sugar before baking, they offer a perfect festive treat for the holidays. Easy slice-and-bake cookies with a delightful peppermint and chocolate flavor combination.
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 Decoration
- 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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Make the Dough: In a large bowl, cream together the softened salted butter, granulated sugar, and powdered sugar until light and fluffy. Stir in the pure vanilla extract and peppermint extract until combined. Gradually add the all-purpose flour, mixing until just incorporated. Fold in the coarsely crushed peppermint candies and mini chocolate chips evenly throughout the dough.
- Form Dough Logs: Shape the dough into two equal logs about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour to firm up, making slicing easier.
- Prepare Peppermint Sugar: While dough chills, combine the sparkling sugar and finely crushed peppermint candies in a shallow dish for rolling the cookie slices.
- Slice and Coat Cookies: Remove chilled dough from refrigerator. Unwrap and slice each log into ¼-inch thick rounds. Roll each slice in the peppermint sugar mixture to coat the edges well, then place on the prepared baking sheet about 1 inch apart.
- Bake Cookies: Bake in the preheated oven for 15 minutes or until edges are lightly golden. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt Chocolate for Drizzle: In a small microwave-safe bowl, melt the semisweet chocolate chips with the refined coconut oil (or butter) in 20-second intervals, stirring between each, until smooth.
- Decorate Cookies: Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag. Let the chocolate set at room temperature or place cookies in the refrigerator briefly to harden the drizzle.
Notes
- These slice-and-bake cookies don’t require rolling out, making them easy to shape and uniform.
- You can use crushed candy canes or peppermint candies depending on availability and preference.
- Storing cookies in an airtight container keeps them fresh for up to one week.
- If you prefer, replace semisweet chocolate with dark or milk chocolate chips for a different flavor.
- Refined coconut oil is great for melting chocolate as it helps the drizzle harden nicely at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
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