Peppermint Shortbread Cookies Recipe

If you’re looking to capture all the merry magic of the holidays in a single bite, these Peppermint Shortbread Cookies are your ticket to cookie bliss. With a buttery crumb, crisp edges, fresh pops of peppermint, and a layer of glossy white chocolate, they manage to feel nostalgic and irresistible at the same time. Whether you’re gifting tins to friends or pairing with mugs of cocoa by the fire, this recipe is a surefire way to bring festive cheer to any cookie platter.

Ingredients You’ll Need

It’s wonderful how the most joyful cookies can come together with pantry basics and a few special touches. Each ingredient in these Peppermint Shortbread Cookies plays a crucial role, either by building rich flavor, adding delicate texture, or giving that signature holiday sparkle.

• Granulated sugar (4 ounces, 114 grams): Provides sweetness and ensures a classic shortbread crunch while allowing the buttery flavor to shine.
• Unsalted butter (8 ounces, 227 grams, room temperature): The soul of any shortbread, butter creates the tender, melt-in-your-mouth crumb these cookies are known for.
• Pure vanilla extract (1/2 teaspoon): Rounds out the flavors with warmth and sweetness, balancing the cool peppermint.
• Kosher salt (3/4 teaspoon): Just the right hint of salt intensifies both the sweet and minty notes.
• Unbleached all-purpose flour (12 ounces, 340 grams): Brings structure and the familiar sandy bite of a perfect shortbread.
• Mini candy canes (10, 40 grams): Crushed and folded into the dough for pops of red, white, and unmistakable peppermint crunch.
• White chocolate (4 ounces): For the luscious ganache glaze, bringing creamy, sweet balance to the bright peppermint.
• Heavy cream (2 ounces, 1/4 cup): Turns the white chocolate into a rich, spreadable ganache for the finishing touch.
• Extra vanilla extract (1/4 teaspoon): Infuses even more depth into the silky ganache topping.
• Extra mini candy canes (5, 20 grams): Crushed and sprinkled as a vibrant, crunchy finish atop the chocolate glaze.

How to Make Peppermint Shortbread Cookies

Step 1: Cream Butter, Sugar, and Vanilla

To kick things off, add the room temperature butter, granulated sugar, vanilla extract, and salt to your stand mixer fitted with the paddle attachment. Beat on medium for about 2 minutes, until the mixture is creamy and smooth. This step ensures your shortbread starts with a light, buttery base that holds together beautifully.

Step 2: Mix in the Flour

Pause the mixer to scrape down the bowl, then add all the flour in one go. Mixing on low speed, let the flour just combine — the dough will seem a bit crumbly at first, but a quick mix on medium will pull it all together into a cohesive ball. Don’t overmix; you want a tender, classic shortbread texture!

Step 3: Add Crushed Candy Canes

Tuck 10 mini candy canes into a zip-top bag and break out the rolling pin. Crush them into small, sparkly bits and pour them into the mixer. Let it run on low until you see peppermint shards flecked evenly through the dough — now you’re in holiday cookie territory!

Step 4: Knead and Shape the Dough

Lightly flour your countertop and tumble out the dough. Knead it a few times with gentle hands until everything comes together smoothly. Keep flouring only as much as needed — too much, and you risk tough cookies.

Step 5: Roll, Cut, and Prick

Sprinkle a tiny bit of flour over both your dough surface and rolling pin. Roll the dough to 1/2-inch thickness. Use a 2-inch round cutter for classic shortbread shapes, spacing the cookies about 1/4 inch apart on a parchment-lined baking sheet. Don’t forget to poke a few holes in the center of each with a fork; this will help them bake flat and evenly.

Step 6: Chill Before Baking

Slide your tray of cookies into the fridge for at least 20 minutes to keep their edges crisp during baking. If you end up chilling for more than two hours, tightly cover with plastic to prevent the cookies from drying out.

Step 7: Bake the Cookies

Preheat your oven to 300 degrees F and line a baking sheet with parchment. Arrange your cookies spaced apart and bake for 18 to 20 minutes, watching for the bottoms to turn just slightly golden. The melting peppermint creates pretty dots and a hint of spread.

Step 8: Trim and Cool

Once out of the oven, gently use a larger cookie cutter to swirl around each cookie, rounding any uneven edges for a bakery-worthy look. Let the cookies rest for 5 minutes on the sheet, then transfer to a wire rack to cool completely.

Step 9: White Chocolate Ganache Glaze (Optional, but Divine!)

If you’re feeling extra festive, it’s time to whip up a quick ganache. Melt finely chopped white chocolate in a heatproof bowl set over gentle simmering water. In a measuring cup, microwave the heavy cream until just boiling, then pour it over the melted chocolate. Let it sit for half a minute, then whisk until smooth, adding the extra vanilla for depth.

Step 10: Glaze and Decorate

After about 10 minutes of cooling, spoon the ganache over each cookie, then immediately sprinkle with more crushed candy canes. Let the chocolate set, and your Peppermint Shortbread Cookies are ready to dazzle.

How to Serve Peppermint Shortbread Cookies

Garnishes

For that extra holiday sparkle, top each cookie with a scatter of extra crushed candy canes right after glazing. A tiny sprinkle of edible glitter or a delicate dusting of powdered sugar adds even more magic, especially if you’re assembling a festive cookie plate for gatherings or gifts.

Side Dishes

Serve these cookies alongside mugs of hot cocoa or spiced tea for the coziest afternoon treat. If you’re planning a dessert spread, arrange the cookies with fudgy brownies, chocolate-dipped strawberries, or a bowl of fresh, tart berries for a balanced, colorful platter.

Creative Ways to Present

These cookies stack beautifully in holiday tins surrounded by parchment, making them perfect for gift giving. Try threading a festive ribbon through a tiny hole cut at the edge to create edible ornaments, or wrap a few in cellophane with a handwritten tag for a sweet party favor.

Make Ahead and Storage

Storing Leftovers

Once baked, plain Peppermint Shortbread Cookies can be stored in an airtight container at room temperature for up to two weeks. If you’ve glazed them, they’ll stay fresh for about three days — the white chocolate helps protect the cookies from drying out while keeping the peppermint flavor vibrant.

Freezing

To get ahead on holiday prep, you can freeze both the unbaked dough and baked cookies without the glaze. Just wrap tightly in plastic and tuck into a freezer-safe bag or container. Thaw overnight in the fridge and bring to room temperature before rolling, cutting, or decorating.

Reheating

While these cookies are delightful at room temperature, if you want a bakery-fresh snap, you can gently rewarm unglazed cookies in a low oven (about 250 degrees F) for 4–5 minutes. Let cool slightly before glazing or serving, so they regain just the right texture.

FAQs

Can I use peppermint extract instead of candy canes?

You can add a small amount of peppermint extract to the dough, but crushed candy canes provide both festive color and a crunchy texture that makes Peppermint Shortbread Cookies really special. Start with no more than 1/4 teaspoon if you do want to try the extract, as it’s very potent!

Do I have to use a stand mixer?

A stand mixer makes this recipe easy, but you can absolutely use a handheld electric mixer or even mix by hand if you’re willing to put in a bit of elbow grease. The key is to make sure your butter is soft so everything blends smoothly.

Can I double the recipe?

Yes! This dough can be doubled (or even tripled) for big batch baking. Just be sure not to overcrowd the mixer, and work in batches if needed when rolling and cutting the cookies.

What if I don’t have white chocolate?

You can skip the glaze entirely — these Peppermint Shortbread Cookies are delicious all on their own — or substitute with dark or milk chocolate for a twist. Just melt gently and spread on top before topping with candy cane pieces.

Why do my cookies spread in the oven?

Some spreading is normal as the candy canes melt, but chilling the dough thoroughly prevents too much expansion. Be sure to keep the dough cold and avoid overworking it with extra flour for the best shape and texture.

Final Thoughts

If you’re ready to bring the holiday spirit straight to your kitchen, this Peppermint Shortbread Cookies recipe is pure joy in a bite. Nothing beats the aroma of butter and crushed peppermint baking together—and that first taste always gets people smiling. So go ahead, whip up a batch, and make this cheerful cookie tradition your own!

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