Candy Cane 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, (or (4.67-ounce box) finely chopped)

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

Jump to Recipe

Table of Contents

Peppermint Shortbread Cookies Ingredients
Substitutions And Additions
How To Make This Candy Cane Shortbread Cookies Recipe
How To Serve
Storage
Why We Love This Recipe
Frequently Asked Questions
More Recipes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

If you’re looking for a delicious and festive cookie to add to your holiday spread, look no further than these peppermint shortbread cookies. They’re soft and melt-in-your-mouth with a delicious peppermint flavor.

Peppermint Shortbread Cookies Ingredients

Candy Cane Shortbread Cookies raw ingredients that are labeled

These festive treats combine the classic flavor of buttery shortbread with an unmistakable hint of peppermint, creating a delightful winter-time confectionary.

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

To make these cookies, 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.

Substitutions And Additions

PEPPERMINT EXTRACT: For a more intense peppermint flavor, you can use peppermint oil instead of peppermint extract.

Be cautious, as peppermint oil is potent, so start with a small amount (1-2 drops) and adjust to taste.

Alternatively, you can use crushed candy canes for a natural peppermint kick, adding a delightful crunch.

PEPPERMINT CRUNCH CANDIES: If you can’t find the candies, Andes peppermint crunch baking chips could also be used.

How To Make This Candy Cane Shortbread Cookies Recipe

Once the dough is made for this easy cookie recipe, you’ll add the peppermint candy and food coloring before forming the dough into a log and chilling it up to overnight.

The next day, you will be able to slice the cookies and bake them for a peppermint-flavored treat.

To make a batch of these peppermint shortbread cookies, follow our step-by-step directions:

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 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.

butter and sugar combined in a measuring cup

STEP THREE: Add the peppermint extract to the beaten butter. Beat for an additional 30 seconds to fully incorporate the food color with the butter.

You want your beaten butter to be uniform in color.

peppermint extract and food coloring added to the butter mixture in a measuring cup

STEP FOUR: Next, add half of the dry ingredients to the bowl of the stand mixer.

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

dry ingredients added to the peppermint extract in a bowl

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 on medium speed for 30-45 seconds or just until the candies are fully incorporated, and the dough forms a rough ball and pulls away from the sides of the bowl.

andes candies added to the dry ingredients in a bowl

STEP SEVEN: Form your cookie dough into a log that measures approximately 12 inches long by 2 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.

OUR RECIPE DEVELOPER SAYS

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.

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.

using a knife slice chilled dough and place on cookie sheet

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.

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

For an array of festive desserts, pair the cookies with eggnog pie or a yule log cake for a holiday feast everyone will remember.

Don’t forget to add these sweet treats to your holiday cookie plates this year, along with our Christmas pinwheels and Christmas sugar cookies.

A tall glass of delicious homemade eggnog or a warm mug of homemade hot chocolate will be just the thing to wash them down.

Our chocolate chip shortbread cookies and shortbread cookies recipes are two more delectable buttery cookies that you will love.

MORE COOKIE RECIPES

Cookie Recipes

Peppermint Patty Cookies

Cookie Recipes

White Chocolate Chip Cookies

Storage

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 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.

Why We Love This Recipe

HOLIDAY CHEER: The delightful combination of buttery shortbread and refreshing 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.

a overhead shot of Candy Cane Shortbread Cookies on a cooling rack

This buttery peppermint shortbread cookies recipe adds a perfectly festive hint of peppermint that makes them ideal for the holiday season. This year, they will be a great addition to your cookie trays and gift boxes.

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.

More Recipes You’ll Love

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

Print Recipe Pin Recipe Review Recipe

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, or (4.67-ounce box) finely chopped

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. Beat for an additional 30 seconds to fully incorporate the food color with the butter. You want your beaten butter to be uniform in color.
Next, 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.
Lastly, 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

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Even More Recipes You’ll Love

Dessert Recipes

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Rhadonda Sedgwick Creative Director
Lexus Monroe Editorial Assistant
Angela Sessions Recipe Developer

Peppermint Shortbread Cookies

Peppermint Shortbread Cookies Ingredients

Substitutions And Additions

How To Make This Candy Cane Shortbread Cookies Recipe

How To Serve

Peppermint Patty Cookies

White Chocolate Chip Cookies

Storage

Why We Love This Recipe

Frequently Asked Questions

More Recipes You’ll Love