Peppermint Shortbread Cookies

Peppermint shortbread cookies are a jolly treat! Soft and buttery, with hints of candy cane flavor, these Christmas cookies will make the season merry.

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Melt-in-your-mouth peppermint shortbread cookies are a festive treat with plenty of candy cane flavor. Just like classic, buttery shortbread cookies, but with a delicious peppermint surprise, these cookies are sure to bring Christmas cheer wherever you take them.

Candy cane shortbread cookies are an easy Christmas cookie that looks beautiful and tastes delicious. These yummy cookies have the perfect buttery texture with hints of classic peppermint flavor.

You’ll want to add cheery peppermint shortbread cookies to your holiday cookie platter. Serve them alongside other Christmas cookies like Christmas Pinwheels or Gingerbread Cookies at holiday gatherings, or curl up on the couch and enjoy a few cookies with a warm mug of homemade hot chocolate. 

Don’t forget about cookies for Santa! These candy cane cookies are certain to tickle his boots.

Made with Andes peppermint crunch candies, these holiday cookies will make friends and family feel merry this holiday season. 

• 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)

To get that classic candy cane flavor, 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. Peppermint extract is the kind that tastes like candy canes. The peppermint extract is the flavor you want when making this shortbread recipe.

Help minimize the spreading of your cookies while they bake by ensuring that your shortbread dough is really cold before slicing and baking. You can chill your dough in the refrigerator for up to 3 days before baking it. 

If your house 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, so make sure to keep a close eye on your cookies as the suggested baking time approaches.

This shortbread cookie dough will come together quickly. The secret to getting this dough perfect is to start with softened butter, and DO NOT skip the refrigeration time!

Let's get started.

FIRST STEP: Stir together the all-purpose flour and salt. Set the bowl aside.

SECOND STEP: Beat together the butter and sugar for 2 to 3 minutes, or until it's light and fluffy. Make sure you stop the mixer halfway through to scrape down the bowl and paddle attachment.

THIRD STEP: Add the peppermint extract to the mixture and beat for 30 seconds to incorporate.

FOURTH STEP: Add half of the dry ingredients and mix on medium-low just until the flour has been incorporated into the butter.

FIFTH STEP: Scrape down the sides of the bowl and the paddle attachment, add the remaining half of the dry ingredients, and mix again. Don't overmix! Just mix until the flour has been incorporated.

SIXTH STEP: 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. The dough should come together in a rough ball, and pull away from the sides of the bowl.

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

EIGHTH STEP: Wrap your cookie dough log tightly in plastic wrap and refrigerate it for at least 6 hours or up to overnight.

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

TENTH STEP: Slice your chilled dough into ½-inch thick slices. Place your sliced cookie dough 2 inches apart on the prepared baking sheet.

Baking Instructions

ELEVENTH STEP: 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.

TWELTH STEP: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Can I make these cookies ahead of time? 
Yes! 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. You can also chill the dough in the refrigerator for up to 3 days. 

Can I use cookie cutters with these shortbread cookies? 
This shortbread cookie recipe will be too soft to create shapes with cookie cutters. Shortbread cookies are light, slightly dense, butter cookies. They are typically thicker and more crumbly than a sugar cookie. Our no-spread sugar cookies are perfect for cookie cutters. 

Can I omit the food coloring? 
While it adds festive color to the dough, you can omit the red liquid food coloring in this Christmas cookie recipe. Another option is to use gel food coloring, as you will not need as much as liquid coloring. If you try gel food coloring we recommend you start with 2-3 drops and see what shade of dough you get before adding more gel food coloring. 

ON THE COUNTER: Store leftover peppermint shortbread cookies in an airtight container, at room temperature, for up to 1 week.

IN THE FREEZER: text You can freeze the cookie dough log, tightly wrapped, in two layers of plastic wrap for up to 2 months You will need to thaw the dough in the refrigerator overnight once you are ready to slice and bake your cookies.

You can also freeze baked cookies for up to a month, tightly wrapped in plastic wrap and placed in an airtight bag or container.

Peppermint Shortbread Cookies

Peppermint shortbread cookies are a jolly treat! Soft and buttery, with hints of candy cane flavor, these Christmas cookies will make the season merry.

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5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chill Time 6 hours hrs

Total Time 6 hours hrs 27 minutes mins

Course Dessert

Cuisine American

Servings 24

Calories 175 kcal

Ingredients

  

1x2x3x

• 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))

DIRECTIONS

 

• 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 house 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

Calories: 175kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 30mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 236IU | Calcium: 15mg | Iron: 1mg

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