Buttery shortbread with the refreshing tingle of peppermint, these festive peppermint shortbread cookies might be the only ones you need to make this holiday season!
Peppermint shortbread cookies are the quintessential holiday cookie ~ rich and buttery with that classic peppermint flavor we really don’t get at any other time of the year. It makes these cookies stand out from the rest, and perfect for marking this special season.
peppermint shortbread table of contents
peppermint shortbread cookie ingredients
Just 5 simple ingredients!
- Andes Peppermint Crunch Baking Chips
- salted butter
- all purpose flour
- why do I use vanilla instead of mint extract? Mint flavoring would be overpowering along with the mint baking chips. Vanilla mellows out the peppermint; it makes a delicious combination.
baking peppermint shortbread cookies
You have options for baking times for these cookies, depending on how you like your shortbread…
- Bake it on the shorter side for a soft buttery cookie.
- Bake a little longer, to where it’s just starting to turn golden around the edges, for a classic shortbread texture.
- Take it a little further and wait for a golden top ~ this will give you a crunchy texture.
Just be sure to let your shortbread cool; it will be soft coming out of the oven and firms up as it cools.
make ahead and freeze
Peppermint shortbread cookies freeze beautifully. Here’s how to do it:
- Bake the cookies and let them cool completely.
- Freeze in a single layer in a freezer safe container, separated by sheets of waxed or parchment paper between them to prevent sticking.
- Label and use within 3 months.
peppermint shortbread cookie tips
I don’t recommend using crushed candy canes or crushed peppermint candy in these cookies, it bakes up with an unappealing texture and actually sticks in your teeth. The Andes peppermint baking chips have the perfect consistency for these cookies. If you try something different and have success, let us know in the comments!
Try confectioner’s sugar instead of granulated sugar for a melt-in-your-mouth texture.
European-style butter has a higher fat content compared to regular butter, resulting in a richer taste and smoother texture in your peppermint shortbread cookies.
For a decadent touch, dip a portion of your baked and cooled peppermint shortbread cookies in melted chocolate. Use a good quality chocolate to enhance the overall taste of the cookie. You can sprinkle more peppermint on the wet chocolate, if you like.
Use a small size cookie cutter for peppermint shortbread because peppermint flavor is bold and I think is most appropriate for a small cookie.
You might try using a small candy cane shaped cookie cutter!
To make slice and bake peppermint shortbread cookies: instead of flattening the dough into a disk in step 4, roll it into a log and wrap in plastic wrap. Chill and then slice when ready to bake. Slice and bake cookies tend to be thicker, so a longer baking time might be needed.
You can bake this dough in a an 8 or 9″ round or square pan. The baking time will be around 20-25 minutes.
Peppermint Shortbread Cookies
- 2" cookie cutter
- baking pan
- parchment paper
- 1 cup (2 sticks) salted butter, at room temperature, see how to bring cold ingredients up to temp, here.
- 2/3 cup white sugar
- 1 tsp vanilla powder (you can also use vanilla extract or vanilla paste)
- 2 cups all purpose flour
- 3/4 cup Andes Peppermint Crunch Baking Chips*, buy them here
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Cream the butter and sugar together with vanilla until well combined. Be sure to scrape down the bowl as necessary to get everything evenly incorporated.
- Add the flour (if using a stand mixer turn the mixer down to low) and peppermint chips and blend until there is no dry flour left and the dough starts to come together in large clumps.
- Turn the dough out onto a floured surface and bring together with your hands so it is relatively smooth. Pat into a flat disk and wrap in plastic wrap. I smooth out the wrapped dough with my hands, over the plastic wrap, to get it nice and smooth. Chill for at least an hour, or up to overnight.
- Roll out the dough to 1/4 inch on a lightly floured surface. Note: if the dough is cold let it sit for a bit until it softens enough to roll. I like to lay a sheet of plastic wrap over the dough while I roll to prevent sticking.
- Cut out your cookies and place on your parchment lined baking sheets. Bake for 10 -12 minutes, depending on how thick they are. Shortbread will still be pale when done. If you like your shortbread more on the crunchy side you can bake longer. I suggest doing a test cookie or two to determine the baking time that is best for you and your cookies.
- Allow your baked shortbread cookies to cool completely on the baking sheet before transferring them. Shortbread is delicate when hot and can break easily. Cooling on the sheet allows them to firm up slightly, making them easier to handle.
- Store your cooled cookies at room temperature in an airtight container or wrapped in foil. Freeze cookies for longer storage in an airtight container or heavy duty freezer bag with layers separated by sheets of parchment or waxed paper. Force any air out before zipping closed.
more shortbread recipes to try
- Maple Oat Nut Shortbread
- Cranberry Orange Shortbread Cookies
- Chocolate Dipped Orange Shortbread Cookies
- Scottish Shortbread
- Lemon Shortbread
- Fresh Strawberry Shortbread Cookies
- Butter Pecan Shortbread