Peppermint Shortbread Cookies

Picture a plate of buttery, snow-pale cookies edged with the faintest golden blush, their crumbly texture giving way to cooling peppermint and the sweet, creamy aroma of white chocolate.

Imagine the gentle snap of crushed candy under your teeth and the way each bite melts, like a cozy sweater for your taste buds on a brisk afternoon.

These peppermint shortbread cookies matter to me because they’re comfort and celebration in one—nostalgia tucked into tidy rounds that brighten snack plates, office trays, and after-dinner tea alike.

They’re practical, too: the dough mixes quickly, chills while you tidy up, and bakes in minutes—perfect for busy weeknights, Sunday suppers, or last-minute gifting.

Last December, when company arrived early and the dessert wasn’t ready, this recipe saved the day—twenty minutes later, we’d a tin of glistening, candy-flecked cookies that felt festive and thoughtful.

Ready? Let’s cook!

Why You’ll Love It

• Delivers festive peppermint bite with buttery, tender shortbread crumb
• Balances sweetness with cool peppermint and creamy white chocolate
• Uses simple pantry staples and minimal equipment for ease
• Chills and cuts cleanly for neat, uniform cookies
• Freezes beautifully; great make-ahead holiday treat

Ingredients

• 1 cup unsalted butter, softened — room temp for easy creaming (choose high-fat European-style if possible)
• 3/4 cup powdered sugar, sifted — prevents lumps (use pure cane sugar)
• 1 teaspoon vanilla extract — rounds mint flavor (choose pure, not imitation)
• 1/2 teaspoon peppermint extract — cool mint backbone (use a quality bakery-grade)
• 2 cups all-purpose flour, sifted — tender crumb (unbleached preferred)
• 1/4 teaspoon fine sea salt — balances sweetness (skip if using salted butter)
• 1/2 cup crushed peppermint candies, divided — half in dough, half on top (aim for pea-size bits)
• 4 ounces white chocolate, chopped or chips — for dipping/drizzle (use real cocoa butter)
• 1 teaspoon neutral oil, optional — thins chocolate for smoother coating (use grapeseed or canola)

Step-by-Step Method

Cream the Butter and Sugar

Beat softened butter and sifted powdered sugar until light and creamy, about 2 minutes. Use a hand or stand mixer on medium speed. Scrape the bowl as needed to guarantee an even texture. Aim for a pale, fluffy mixture. This creaming step builds structure and guarantees tender, melt-in-your-mouth shortbread.

Add Flavor Extracts

Mix in vanilla extract and peppermint extract until just combined. Keep the mixer on low to avoid overworking the batter. Distribute the flavor evenly through the creamed mixture. Scrape down the bowl to catch any streaks. Stop as soon as the extracts are fully incorporated.

Combine Dry Ingredients

Whisk flour and fine sea salt together in a separate bowl. Add the dry mixture to the butter mixture. Mix on low speed just until a soft dough forms. Avoid overmixing to prevent gluten development. Stop when no dry streaks remain. Shortbread should be tender, not chewy.

Fold in Peppermint Candies

Gently fold in half of the crushed peppermint candies using a rubber spatula. Distribute the pieces evenly without crushing them further. Reserve the remaining candy for topping. Keep folds minimal to maintain a delicate texture. Guarantee the candy pieces aren’t clumped together.

Chill the Dough Briefly

Refrigerate the dough for 20 to 30 minutes to firm slightly. Cover the bowl to prevent drying. Chilling makes shaping easier and minimizes spreading. If the dough seems crumbly, squeeze it together with warm hands. Aim for a cohesive, pliable slab ready for rolling or patting.

Roll or Pat Evenly

Lightly flour your work surface. Roll dough to a 1/4-inch thickness, or pat by hand to an even layer. Dust the rolling pin lightly to prevent sticking. Keep thickness consistent for uniform baking. Rotate the dough as needed. Avoid adding excess flour, which can toughen the cookies.

Cut and Arrange Cookies

Cut shapes with a round or festive cutter. Re-roll scraps gently as needed. Place cookies 1 inch apart on a parchment-lined baking sheet. Keep edges clean for neat lines. Work efficiently to keep dough cool. Transfer any softened dough back to the fridge briefly if necessary.

Bake Until Just Set

Preheat the oven to 325°F (165°C). Bake cookies for 10 to 12 minutes until edges are set and just barely pale golden. Avoid browning for classic shortbread tenderness. Rotate the pan halfway if your oven has hot spots. Let baked cookies rest on the sheet for 5 minutes.

Cool Completely on a Rack

Transfer cookies gently to a wire cooling rack. Cool completely before decorating. Prevent breakage by using a thin spatula. Allow air to circulate under the cookies for even cooling. Guarantee no residual warmth remains, which could melt the chocolate drizzle unevenly.

Melt the White Chocolate

Warm white chocolate with a teaspoon of neutral oil using short microwave bursts or a double boiler. Stir frequently until smooth and fluid. Avoid overheating, which can cause seizing. Keep moisture away. Aim for a glossy, pourable consistency suitable for dipping or drizzling.

Dip or Drizzle and Decorate

Dip cookie edges or drizzle lines of white chocolate across tops. Work in small batches so the chocolate stays wet. Immediately sprinkle with the remaining crushed peppermint. Press lightly if needed to adhere. Shake off excess candy crumbs for a clean finish.

Set and Store Properly

Allow chocolate to set at room temperature or chill briefly to firm. Store cookies in an airtight container once set. Separate layers with parchment to protect decorations. Keep at cool room temperature for up to a week. Freeze undecorated cookies for up to two months.

Ingredient Swaps

• Dairy-free: use vegan butter sticks; check white chocolate is dairy-free or swap with dark chocolate.
• Gluten-free: replace flour with a 1:1 gluten-free baking blend; chill dough a bit longer for easier handling.
• Nut-free as written; always verify candy/chocolate labels.
• No peppermint extract? Use extra vanilla plus finely crushed peppermint candies for flavor, or swap with 1/4–1/2 tsp mint extract (stronger than peppermint).
• No white chocolate? Use dark/semi-sweet chips or skip the dip and dust with powdered sugar.
• Budget/availability: granulated sugar pulsed in a blender can sub for powdered sugar (add 1 tsp cornstarch per cup).
• Use generic candy canes or hard mints for the crushed peppermint.
• If using salted butter, omit added salt.

You Must Know

Doneness • If edges look matte and just turning pale straw at 10–12 minutes, pull the tray; carryover heat finishes them. Waiting for golden tops dries them out and toughens texture.

Troubleshoot • When the dough crumbles after chilling, knead 2–3 gentle presses with warm palms or rest 5–7 minutes at room temp; slight warmth re-bonds fats without adding liquid, keeping that melt-away crumb.

Flavor Boost • For brighter peppermint, add 1/8 teaspoon extra extract or 1–2 drops peppermint oil to the chocolate only; keeps the cookie base balanced while the aroma pops on contact with warmth from your fingers.

Swap • For nutty depth, replace 1/4 cup (30 g) of the flour with almond flour; expect slightly more tenderness and faster coloring—start checking at 9 minutes and look for set edges.

Scale • For double batches, divide dough into 2 disks (~350–375 g each) before chilling; smaller portions chill evenly in 20–30 minutes and roll to consistent 1/4 inch for uniform bake time.

Serving Tips

• Serve with hot cocoa or peppermint mocha; the mint flavors complement beautifully.
• Arrange on a platter with fresh mint sprigs and crushed candy cane dust.
• Pair with vanilla ice cream; crumble cookies on top for a festive sundae.
• Gift in cellophane bags tied with ribbon; include a cocoa packet.
• Offer alongside citrus segments or berries to balance sweetness.

Storage & Make-Ahead

Store cookies in an airtight container at room temperature up to 1 week.

In the fridge, they keep 10–12 days.

Make dough up to 3 days ahead.

Chill well before rolling.

Baked, undecorated cookies freeze 2 months.

Decorated freeze 1 month.

Thaw at room temp.

Add chocolate and peppermint after thawing.

Reheating

Reheat gently: microwave 5–10 seconds to soften, not melt.

Oven at 275°F for 3–5 minutes to refresh crispness.

Stovetop skillet on low 1–2 minutes per side warms without drying.

Candy-Cane Tradition Origins

Once the last cookie’s gently warmed, I always think about why peppermint feels so right this time of year—and that trail leads straight to the candy cane. I picture early European choirs, restless children soothed by bent sugar sticks shaped like shepherds’ crooks.

Over time, stripes appeared—red echoing celebration, white whispering winter purity—while peppermint’s brisk snap cut through heavy holiday sweets. I love how that cool aroma wakes the room, like frost tracing a windowpane.

When I crush candy canes for these cookies, I’m tapping into that lineage: simple sugar, a bright note, a symbol you can taste. The hook shape invites hanging, sharing, snacking.

It’s practical, too—peppermint refreshes the palate, so each buttery bite feels lifted, crisp, and unmistakably festive.

Final Thoughts

Ready to bake a batch? Give these peppermint shortbread cookies a try as written, or make them your own by swapping dark chocolate for the drizzle, changing the cookie cutter shapes, or adjusting the peppermint to taste.

Frequently Asked Questions

How Can I Make These Cookies Gluten-Free or Vegan?

Go gluten-free with a 1:1 baking flour and xanthan if needed; vegan with dairy-free butter, powdered sugar, and white chocolate. I’d chill longer, mix gently, and keep thickness even—crisp edges, tender centers, peppermint sparkle.

What Altitude Adjustments Are Needed for Baking Time and Temperature?

Bake 10–15°F hotter and check doneness 1–2 minutes sooner at 3,000–5,000 feet; above 5,000, add up to 15°F and watch closely. I keep dough slightly thicker, avoid overbrowning, and cool on-sheet briefly for structure.

Can I Ship These Cookies Without Melting the Chocolate?

Yes. I’d set the chocolate firmly, then pack layers with parchment. I’d add a cold pack, choose fast shipping, and avoid heat waves. I’d cushion well, seal airtight, and label “fragile—keep cool” for safe arrival.

How Do I Avoid Candy Pieces Melting and Bleeding Color?

Chill the dough and candies; I fold in larger sifted bits last. I bake just until set, cool completely, then drizzle chocolate. I avoid humid kitchens, use gel colors only, and store airtight to prevent bleeding.

Are There Kid-Friendly Decorating or Classroom Allergy-Safe Variations?

Yes—I’d swap crushed candies for allergy-friendly sprinkles or colored sanding sugar, and use dairy-free chocolate. I’d offer plain versions, too. For classrooms, I’d label ingredients, avoid nuts, and set up simple drizzle-and-dip stations.