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 so irresistible about the crisp, buttery texture combined with that cool peppermint zing in my Peppermint Shortbread Cookies Recipe. These cookies bring just the right festive sparkle with chocolate chips and crushed peppermint candies, making them a holiday favorite I keep coming back to.

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

This recipe strikes the perfect balance between simplicity and wow-factor. I adore how easy it is to make but how impressive the results taste—perfect for anyone looking to bake something special without fuss.

Simple slice-and-bake method: You don’t have to fuss with rolling dough out, which saves time and mess.
Festive peppermint flavor: The peppermint extract and crushed candies pack a refreshing holiday punch.
Buttery, crisp texture: Classic shortbread delight that melts in your mouth with every bite.
Perfect for gifting: These cookies store well and look beautiful on any cookie tray.

Ingredients & Why They Work

Each ingredient plays a starring role here to create the classic shortbread feel while layering in peppermint and chocolate joy. Choosing quality basics helps this recipe shine every time.

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 butter gives the cookies their rich, tender crumb plus a perfect buttery flavor.
Granulated sugar: Adds just the right amount of sweetness and helps give a delicate crunch.
Powdered sugar: Blends smoothly into the dough for a melt-in-your-mouth texture.
Pure vanilla extract: Enhances all the other flavors with a warm, familiar aroma.
Peppermint extract: Provides that crisp, cool peppermint note that defines these cookies.
All-purpose flour: The sturdy base that holds everything nicely together.
Coarsely crushed peppermint candies: These add pops of minty crunch and festive flair inside the cookies.
Mini chocolate chips: Tiny pockets of chocolate-sweetness that contrast the peppermint perfectly.
Sparkling sugar: Rolled outside the cookie logs, adds that sparkle and extra texture after baking.
Finely crushed peppermint candies: Used in the peppermint sugar coating to maximize that festive flavor in every bite.
Semisweet chocolate chips and refined coconut oil (or butter): Melted together for a luscious drizzle that finishes the cookies 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

I love tweaking this Peppermint Shortbread Cookies Recipe depending on the season or who I’m baking for. It’s a flexible base that invites creativity, so don’t be shy about making it your own.

Variation: I once swapped the peppermint extract for orange extract and added dried cranberries—totally delicious and festive!
Dietary tweaks: You can use dairy-free butter and vegan chocolate chips if you want to make these allergy-friendly.
Spicing it up: Sometimes I toss in a pinch of ground ginger or cinnamon to warm up the flavor profile.

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: Cream Butter and Sugars Until Fluffy

Start by beating your softened salted butter with both granulated and powdered sugars until the mixture looks pale and fluffy. This fluffiness is key for a tender shortbread texture. If your butter’s too cold, give it a few more minutes at room temp — trust me, it makes all the difference.

Step 2: Add Vanilla and Peppermint Extracts

Next, pour in the pure vanilla and peppermint extracts. I always double-check the peppermint quantity here — too little, and you miss the magic; too much, and it overpowers. Start small, then adjust next time if you want a stronger minty kick.

Step 3: Mix in Flour and Peppermint Candies

Sift your flour into the bowl, then gently fold it in—just enough to bring the dough together. Overmixing can make your shortbread tough, so take it slow. Fold in the coarsely crushed peppermint candies and mini chocolate chips last for even distribution.

Step 4: Form Dough Logs and Roll in Peppermint Sugar

Divide the dough into two equal logs, then roll them in your homemade peppermint sugar (sparkling sugar mixed with finely crushed peppermint candies). This coating adds festive sparkle and an extra burst of peppermint on the outside – it’s what sets these cookies apart!

Step 5: Chill and Slice

Pop the logs in the fridge for at least 30 minutes — this step firms them up so slicing results in clean, pretty cookies. Once chilled, slice into ¼-inch rounds and place on your baking sheet lined with parchment paper.

Step 6: Bake Until Just Golden

Bake your cookies at 325°F (165°C) for roughly 15 minutes or until the edges are lightly golden. Don’t overbake — you're aiming for that perfect crisp shortbread texture without dryness.

Step 7: Drizzle with Peppermint Chocolate

Let the cookies cool completely, then melt semisweet chocolate chips with refined coconut oil or butter and drizzle over the tops. This final touch makes them look and taste extra special — plus, you get a heavenly chocolate-mint combo in every bite.

Top Tip

Having made these cookies multiple times, I’ve learned some tips that really help ensure you nail texture and flavor every batch. Paying attention to these makes baking way less stressful and results so much tastier!

Butter Temperature: Make sure your butter is softened but not melting—too cold or too warm will change your dough’s texture drastically.
Don’t Overmix: Once you add the flour, mixing just enough to combine prevents tough cookies.
Chill the Dough: This step is essential! Slicing cold dough keeps your cookies neat and prevents them from spreading too much.
Crushing Peppermint: I use a ziplock bag and rolling pin to crush candies—it’s easy and gives you control over chunk size for texture and flavor.

How to Serve Peppermint Shortbread Cookies Recipe

peppermint shortbread - Serving Suggestion

Garnishes

I usually top my cookies with just a drizzle of melted chocolate and a tiny sprinkle of crushed peppermint candy afterward. It adds a glittery finish and a hint of visual crunch that guests always comment on. Sometimes, edible silver glitter makes a fun and festive touch!

Side Dishes

Serving these with a hot cup of peppermint tea or a creamy hot chocolate really brings out the minty flavors. For holiday parties, I love arranging them alongside spiced nuts or a fresh fruit platter to balance the richness.

Creative Ways to Present

I once stacked these cookies in clear glass jars layered with festive ribbons as a gift — it was a huge hit! You can also arrange them on a tiered tray with sprigs of fresh rosemary or pine for a natural, cozy holiday vibe.

Make Ahead and Storage

Storing Leftovers

These shortbread cookies keep wonderfully in an airtight container at room temperature for up to a week. To keep their crunch, I recommend layering parchment paper between cookie stacks to prevent sticking and breakage.

Freezing

If you want to freeze the dough logs before baking, wrap them tightly in plastic wrap and place in a freezer bag. When ready, slice and bake straight from the freezer—you might need to add a minute or two to the bake time.

Reheating

I gently warm the cookies in a low oven for about 5 minutes if they’ve lost any crispness. It refreshes the texture without melting the chocolate drizzle, which is a nice treat.

Frequently Asked Questions:

Can I use candy canes instead of peppermint candies?

Absolutely! Candy canes are perfect for this recipe and can be crushed to add those refreshing peppermint bits and crunchy texture in the same way as peppermint candies.

What’s the best way to crush peppermint candies?

I recommend placing the candies in a sealed plastic bag and gently pounding them with a rolling pin or meat mallet. This lets you control the size of the pieces—small enough to blend into cookie dough but still crunchy.

Can I prepare the dough ahead of time?

Yes! You can prepare the dough and shape it into logs, wrap it tightly, then refrigerate or freeze for later. When ready, just slice and bake for fresh cookies with minimal effort.

Do the cookies keep their peppermint flavor over time?

They do, especially if stored properly in an airtight container. The peppermint flavor stays vibrant for at least a week, but it’s best enjoyed within a few days for maximum freshness and crisp texture.

Final Thoughts

These Peppermint Shortbread Cookies Recipe have become a cozy staple in my kitchen every holiday season. I love how they combine simplicity with sophisticated flavors that bring smiles at every gathering. I truly believe once you try them, they’ll become one of your go-to festive treats, too—so grab your butter and peppermint candies and start baking!