Peppermint Shortbread Cookies
The Peppermint Shortbread Cookie That Feels Like Home
I’ll never forget the first time I bit into one of these peppermint shortbread cookies. It was a chilly December afternoon, and my kitchen was filled with the scent of butter and vanilla—the sort of aroma that immediately sings “holidays.” There’s something irresistible about classic shortbread, but when you add peppermint? Suddenly, you’ve got a treat that transports you straight into the magic of winter celebrations, even if you’re still wearing your fuzzy slippers and sipping coffee in July.
From that first batch, peppermint shortbread cookies became my go-to cookie for festive gatherings (and cozy solo nights with a good book). These cookies aren’t just a treat—they’re like a little memory you can taste. Whether you’re baking for a cookie exchange or just craving a sweet pick-me-up, this easy, homemade peppermint shortbread will lift your spirits every single time.
Why You’ll Adore This Peppermint Shortbread Cookie Recipe
Let’s be honest: there are a lot of Christmas cookies in the world. But here’s why I think you’ll absolutely love this peppermint shortbread cookie recipe:
- Simple ingredients, huge payoff: The recipe calls for pantry staples and comes together in under 30 minutes—no fancy equipment needed.
- Festive yet fuss-free: The crushed peppermint candies give each cookie a cheerful holiday flair without the hassle of piping bags or complicated decorations.
- Melt-in-your-mouth texture: Thanks to plenty of butter (and a little powdered sugar), you get that signature tender crumb you crave in homemade shortbread cookies.
- Crowd-pleaser: Every time I set out a plate of these peppermint shortbread cookies, the whole batch disappears faster than you can say "save one for Santa."
Ingredients You’ll Need for Peppermint Shortbread Cookies
Here’s your grocery list—with a few kitchen tips I’ve picked up over the years:
- 1 cup unsalted butter, at room temperature: Room-temperature butter is the secret to creamy, soft dough—don’t rush this step!
- 1/2 cup powdered sugar: This gives your peppermint shortbread that melt-away texture. Don’t substitute granulated sugar—it changes everything.
- 2 cups all-purpose flour: Stick to classic all-purpose for just the right crumb.
- 1/2 teaspoon salt: I recommend fine sea salt for even distribution.
- 1/2 teaspoon peppermint extract: Use a good-quality extract—just a little goes a long way.
- 1/4 teaspoon vanilla extract: Vanilla rounds out the peppermint, making these holiday cookies extra fragrant.
- Crushed peppermint candies for decoration: You can use candy canes or starlight mints. Pop them in a zip-top bag and give them a whack with your rolling pin (hello, stress relief!).
Step-by-Step Guide: Making the Perfect Peppermint Shortbread Cookies
Ready to bake? Here’s how I make this peppermint shortbread cookie recipe, with my personal tips thrown in:
- Preheat your oven to 350°F (175°C).
I always let the oven warm up as I gather my ingredients. - Cream together butter and powdered sugar.
Use your hand mixer or a sturdy wooden spoon. The goal? Buttery, smooth, and pale—don’t rush this part! - Mix in flour and salt.
I add these gradually so nothing goes flying across the kitchen. Stir until just combined; overworking can make cookies tough. - Add peppermint and vanilla extracts.
Give the dough a final mix—at this stage, that peppermint smell will tell you you’re on the right track. - Roll dough into 1-inch balls.
I use a small cookie scoop for even cookies, but eyeballing works too. - Place on a parchment-lined baking sheet and flatten.
Press down gently with a glass—it’s how you get that classic shortbread look. - Bake for 10-12 minutes, until edges are just golden.
Shortbread is supposed to be pale so don’t let the edges brown too much. - Sprinkle with crushed peppermint candies while warm.
The heat helps the candies stick—plus, you get the prettiest sparkling tops. - Cool completely.
I leave mine on the sheet for a few minutes, then transfer to a wire rack.
My Secret Tips and Tricks for Peppermint Shortbread Cookie Success
Baking peppermint shortbread cookies has taught me a few tricks:
- Don’t overmix: Once the flour’s in, go gentle. Overworking equals tough cookies.
- Chill the dough if needed: If your kitchen is warm or the dough is sticky, pop it in the fridge for 10 minutes before shaping.
- Use parchment paper: Not only does it prevent sticking, but it makes clean-up a breeze—especially handy for all those candy shards.
- Keep an eye on the bake time: Every oven is a little different (I found out the hard way—aka slightly overbaked cookies). Check at 10 minutes for barely golden edges.
These little tweaks make sure your homemade peppermint shortbread turns out perfectly every time.
Creative Variations and Ingredient Swaps
Let’s mix things up! Here are some variations and swaps for your peppermint shortbread cookies:
- Chocolate-dipped: Dip cooled cookies halfway in melted dark or white chocolate, then sprinkle with extra peppermint candy (hello, chocolate peppermint magic!).
- Gluten-free: Try a cup-for-cup gluten-free baking blend—shortbread is so forgiving.
- Different extracts: Swap peppermint for almond extract for a whole new vibe.
- Add-ins: Toss in mini chocolate chips or drizzle with a simple powdered sugar glaze for extra decadence.
Simple tweaks—same comforting homemade cookie experience!
How to Serve and Store Your Peppermint Shortbread Cookies
Wondering how to enjoy (and preserve) your festive homemade shortbread cookies?
- Serving: These cookies are adorable on holiday platters, perfect for gift tins, or as a sweet surprise with coffee or tea.
- Storing: Cool your peppermint shortbread cookies completely, then keep them in an airtight container at room temp for up to 5 days (if they last that long).
- Freezing: They also freeze beautifully. Stack in layers with parchment in between, then stash in a freezer bag for up to 2 months. Thaw at room temp for a fresh-from-the-oven taste.
They’ll keep their signature buttery crunch and subtle peppermint flavor—even after a few days (or weeks) tucked away.
FAQs: Your Top Questions About Peppermint Shortbread Cookies Answered
Can I make peppermint shortbread cookies ahead of time?
Absolutely! You can bake and freeze them, or prep the dough in advance, chill, and bake fresh. It’s perfect for stress-free holiday baking.
How fine should I crush the peppermint candies?
I like some variety—smaller bits melt slightly, while bigger pieces add a lovely crunch and sparkle. Just avoid powdering them completely.
Can I use salted butter instead of unsalted?
You can, but cut the added salt in half. I prefer unsalted butter for more precise control of flavor in baking (classic homemade shortbread trick).
Why do my cookies spread too much?
If your dough is too warm, cookies might over-spread. Just chill the dough for 10-15 minutes before baking—problem solved!
What’s the best way to package these for gifting?
Layer your peppermint shortbread cookies between sheets of parchment in a festive tin or box, tie it with a ribbon, and you’ve got a homemade gift that’s always a hit.
The next time you’re craving something buttery, festive, and almost impossibly easy, I hope you’ll give these peppermint shortbread cookies a try. Whether you’re starting a new holiday tradition or simply in the mood for a comforting treat, these little cookies are sure to warm your heart and bring a smile to anyone lucky enough to snatch one off the plate. Happy baking, friend!
