Peppermint Shortbread Cookies

Name: Peppermint Shortbread Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 387 min
Ingredients: 2¼ cups all-purpose flour; ¼ teaspoon salt; 1 cup unsalted butter, (softened to room temperature); ¾ cup granulated sugar; ¾ teaspoon peppermint extract; ¾ cup Andes Peppermint crunch candies, (finely chopped (4.67-ounce box))

These peppermint shortbread cookies have the perfect buttery texture and hints of peppermint, making them the ideal addition to your holiday festivities.

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Table of Contents

Peppermint Shortbread Cookies Ingredients
Shortbread Cookie Substitutions And Additions
How To Make This Peppermint Shortbread Cookies Recipe
How To Serve Peppermint Shortbread
How To Store Peppermint Shortbread Cookies
Why This Peppermint Shortbread Cookie Recipe is the Best
Peppermint Shortbread Cookies Frequently Asked Questions
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Peppermint shortbread cookies are the ultimate holiday treat, combining the buttery richness of traditional shortbread with a festive peppermint twist. This recipe is straightforward yet elegant, creating cookies that are both visually appealing and deliciously satisfying. Every bite is a blend of crisp texture and minty freshness, making these cookies a favorite to share and enjoy.

What You Need To Know

MAIN INGREDIENTS: All-purpose flour, salt, unsalted butter, granulated sugar, peppermint extract, Andes Peppermint crunch candies.
QUICK STEPS: Combine flour and salt, cream butter and sugar, add peppermint extract, mix in dry ingredients, incorporate peppermint candies, shape dough, chill, slice, and bake.
TOTAL TIME AND YIELD: 6 hours 30 minutes (including chilling), yields 24 cookies.

Why This Recipe

Our recipe is carefully crafted with just the right amount of peppermint extract to enhance, not overwhelm, the rich, buttery flavor of the shortbread. This ensures each cookie has a refreshing hint of peppermint that perfectly complements its indulgent texture.
Adding Andes Peppermint crunch candies to the mix not only infuses the cookies with a minty flavor but also dots them with festive colors, making these treats a standout choice for holiday celebrations and gift-giving.

Peppermint Shortbread Cookies Ingredients

Peppermint Shortbread Cookie raw ingredients that are labeled

These Christmas cookies combine the classic flavor of buttery shortbread with an unmistakable hint of peppermint, creating a delightful winter-time treat.

With pops of color from the pieces of peppermint candy in every bite, these sweet cookies will have you dreaming of the holidays.

You’ll need:

2¼ cups of all-purpose flour
¼ teaspoon of salt
1 cup of unsalted butter, softened to room temperature
¾ cup of granulated sugar
¾ teaspoon of peppermint extract
¾ cup (4.67-ounce box) of Andes Peppermint crunch candies, finely chopped

PRO TIP: Make sure you are using peppermint extract and not one labeled as just mint. The mint extract tastes like spearmint (think chewing gum or toothpaste flavor). The peppermint extract is the kind that tastes like candy canes, making it perfect for this shortbread recipe.

Peppermint Extract: Instead of peppermint extract, you can experiment with vanilla extract for a classic flavor profile. For a festive twist, consider using almond extract to complement the buttery richness of the shortbread.

Andes Peppermint Crunch Candies: If you can’t find Andes Peppermint Crunch candies, try using Andes Peppermint Crunch Baking Chips. You can also use crushed mini candy canes or peppermint candies.

Cocoa Powder: Add up to a ½ cup of cocoa powder to the cookie batter to give the cookies a rich chocolatey flavor.

Melted Chocolate Chips: Dip the edges or one side of your cookies into melted chocolate to make chocolate dipped mint shortbread cookies.

How To Make This Peppermint Shortbread Cookies Recipe

STEP ONE: In a medium bowl, stir together the all-purpose flour and salt. Set aside.

STEP TWO: In the bowl of a stand mixer with a paddle attachment on medium speed, beat the softened butter and sugar for two to three minutes or until light and fluffy.

You will need to stop the mixer halfway through and scrape down the bowl and paddle attachment to ensure that you get a nice, smooth mixture.

STEP THREE: Add the peppermint extract to the beaten butter and beat for 30 seconds to incorporate.

STEP FOUR: Next, combine butter with half of the dry ingredients in the bowl of the stand mixer.

Mix on medium-low speed just until the flour mixture has been incorporated into the butter.

STEP FIVE: Scrape down the sides of the bowl and the paddle attachment and add the remaining half of the dry ingredients.

Mix again just until the flour has been incorporated.

STEP SIX: Lastly, add the finely chopped Andes Peppermint crunch candies. Mix the peppermint pieces into the dough on medium speed for 30-45 seconds or just until fully incorporated, and the dough forms a rough ball and pulls away from the sides of the bowl.

peppermint candies added to the ingredients in the bowl

STEP SEVEN: Form your cookie dough into a log that measures approximately 12 inches long by two inches in diameter.

STEP EIGHT: Wrap your shortbread cookie dough log tightly in plastic wrap and refrigerate it for at least six hours or up to overnight.

PRO TIP: You want your shortbread dough to be really cold before slicing and baking your cookies. This helps minimize the spreading of your cookies when they bake. You can chill your dough in the refrigerator for up to three days before baking them.

STEP NINE: Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

STEP TEN: Slice your chilled dough into ½ inch thick slices. Place your sliced cookie dough two inches apart on the prepared baking sheet.

PRO TIP: If your room temperature is on the warm side, then you will want to keep the remaining dough in the refrigerator between baked batches of cookies.

STEP ELEVEN: Bake for 12 minutes or just until the center is set and the edges are just barely starting to get a light golden brown.

You do not want to overbake your cookies.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.

cookies before and after being baked on a cookie sheet

STEP TWELVE: Allow the cookies to cool on the baking sheet for five minutes before transferring them to a cooling rack to cool completely.

How To Serve Peppermint Shortbread

When the holidays come around, it’s cookie season! If you’re wondering what to make to go along with your Peppermint Shortbread, here are some excellent ideas:

To make a holiday cookie spread, serve your Mint Shortbread Cookies with easy M&M Christmas Cookies, our pretty Christmas Pinwheel Cookies, and soft Sugar Cookie Bars.

Take this delicious cookie recipe to your holiday cookie swaps or office parties. To complement the peppermint flavor of these cookies, serve on holiday cookie trays with our addictive peppermint bark and rich and dreamy peppermint brownies.

A tall glass of cozy homemade eggnog, a cup of coffee, or a warm mug of homemade hot chocolate will be just the thing to wash them down. Our chocolate chip shortbread cookies, butter cookies, and millionaire shortbread are more delectable buttery treats that you’ll love.

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How To Store Peppermint Shortbread Cookies

Whether you’re planning ahead or dealing with leftovers, here’s your guide on how to store these festive treats:

MAKE AHEAD: If you want to get a head start on your holiday baking or simply plan for a busy week, you can make the shortbread cookie dough in advance.

After preparing the dough, shape it into a log, wrap it tightly in plastic wrap, and store it in the fridge for two to three days or in the freezer for two to three months. When you’re ready to bake, simply slice and bake the cookies as directed in the original recipe.

ON THE COUNTER: These peppermint shortbread cookies can be stored in an airtight container at room temperature for up to one week.

IN THE FRIDGE: We don’t recommend storing this cookies in the fridge as they become too hard and lose their moisture. If you can’t finish them up within a week, freeze them instead.

IN THE FREEZER: You can freeze the cookie dough log for up to two months, tightly wrapped, in two layers of plastic wrap.

You will need to thaw the dough in the refrigerator overnight once you are ready to slice and bake your cookies.

When it’s time to bake holiday cookies, you want a no-fail recipe that’s going to bake up easily and perfectly every time. This is one of our favorite cookies, and here’s why:

HOLIDAY CHEER: The refreshing combination of buttery shortbread and holiday-inspired peppermint creates a festive and cheerful treat that’s perfect for the holiday season.

BUTTERY PERFECTION: The rich, buttery texture of the shortbread is melt-in-your-mouth delicious. Each bite is tender and crumbly, making these cookies a true indulgence.

PEPPERMINT TWIST: The addition of peppermint extract provides a subtle, minty flavor that’s not overpowering. It adds a refreshing contrast to the sweetness of the shortbread without being too strong.

Peppermint Shortbread Cookies Frequently Asked Questions

Can I use cookie cutters with these cookies?

This shortbread cookie recipe will be too soft to create shapes with cookie cutters. Our no-spread sugar cookies are perfect for cookie cutters.

Do I have to chill the dough?

To achieve soft cookies and prevent them from spreading in the oven, the dough needs time to chill in the fridge.

Can I freeze the unbaked cookies?

The best way to make these cookies ahead of time is to make the dough and then freeze it. Thaw and bake them when you are ready to enjoy them.

Peppermint shortbread cookies are the ideal blend of sweet and minty, offering a festive crunch that captivates at any holiday gathering. Simple yet elegant, these cookies promise to dazzle your guests and warm your home with seasonal cheer.

Peppermint Shortbread Cookie piled on a plate

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Peppermint Shortbread Cookies

5 from 22 votes

These peppermint shortbread cookies have the perfect buttery texture and hints of peppermint, making them the ideal addition to your holiday festivities.

Prep Time 15

Cook Time 12

Total Time 6 27

Servings

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Ingredients

2¼ cups all-purpose flour
¼ teaspoon salt
1 cup unsalted butter, softened to room temperature
¾ cup granulated sugar
¾ teaspoon peppermint extract
¾ cup Andes Peppermint crunch candies, finely chopped (4.67-ounce box)

Instructions

In a medium bowl, stir together the all-purpose flour and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, on medium speed, beat together the unsalted butter and granulated sugar for 2 to 3 minutes or until light and fluffy. You will need to stop the mixer halfway through and scrape down the bowl and paddle attachment to ensure that you get a nice smooth mixture.
Add the peppermint extract to the beaten butter and beat for 30 seconds to incorporate.
Add half of the dry ingredients to the bowl of the stand mixer and mix on medium-low just until the flour has been incorporated into the butter.
Scrape down the sides of the bowl and the paddle attachment, add the remaining half of the dry ingredients and mix again just until the flour has been incorporated.
Add the finely chopped Andes Peppermint crunch candies and mix on medium speed for 30 to 45 seconds or just until the candies are fully incorporated, and the dough comes together in a rough ball and pulls away from the sides of the bowl.
Form your cookie dough into a log that measures approximately 12 inches long by 2 inches in diameter.
Wrap your cookie dough log tightly in plastic wrap and refrigerate it for at least 6 hours or up to overnight.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Slice your chilled dough into ½-inch thick slices. Place your sliced cookie dough 2 inches apart on the prepared baking sheet.
Bake for 12 minutes or just until the center is set and the edges are just barely starting to get a light golden brown. You do not want to overbake your cookies.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Notes

Make sure you are using peppermint extract and not one labeled as just mint. The mint extract tastes like spearmint (think chewing gum or toothpaste flavor). The peppermint extract is the kind that tastes like candy canes making it perfect for this shortbread recipe.
You want your shortbread dough to be really cold before slicing and baking your cookies. This helps minimize the spreading of your cookies when they bake. You can chill your dough in the refrigerator for up to 3 days before baking them.
If your room temperature is on the warm side, then you will want to keep the remaining dough in the refrigerator between baked batches of cookies.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.

Nutrition

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