Peppermint Shortbread Cookies

These buttery Peppermint Shortbread Cookies are so simple to make and will melt in your mouth.  The top of the shortbread is decorated with dark chocolate and crushed candy canes for a festive holiday look that everyone will love.

Baking Christmas cookies soon? Add these peppermint Oreo cookies and these peanut butter cup cookies to your list!

I love baking Christmas cookies and holiday treats this time of year. We have our tried and true favorites that we always make, and then I usually pick a few new ones to try out.

One cookie that makes our holiday list every year are these peppermint snowball cookies.  You can roll the dough into balls, or if you want to save time, you can press the dough onto a pan and make cookie sticks.

To give these peppermint shortbread cookies some holiday flair, I dipped them in dark chocolate and added some crushed candy canes and sprinkles. These are the perfect cookie to enjoy with a steaming cup of coffee.

Why You Will Love These Cookies

• This peppermint shortbread is one of the easiest holiday cookies you will make this year.
• The buttery shortbread melts in your mouth.
• Peppermint candies add some Christmas cheer to the cookie sticks.
• Perfect cookie to add to your holiday cookie trays and cookie exchanges.

Key Ingredients

These candy cane shortbread cookies come together in minutes with just a few simple pantry items. Don't forget the peppermint bits on top. They add just enough crunch and peppermint flavor.

• Butter - We prefer to use unsalted butter and then add a little bit to balance out the sugar. Salted butter also works, just make sure to reduce the salt in the recipe.
• Powdered Sugar - Using confectioners sugar to sweeten the dough makes the shortbread melt in your mouth.
• Extracts - A mixture of vanilla extract and peppermint extract gives this shortbread a Christmas flavor.
• Egg - Provides moisture and binds the ingredients together.
• Flour - Do you use the spoon and sweep method when you measure flour? We have a post on how to measure flour if you want to learn how to do it correctly.
• Toppings - I like to use dark chocolate chips or Ghirardelli melting wafers to spread on top of the peppermint cookies. White chocolate would also be pretty. Candy canes and sprinkles are a fun way to add color. 

How to Make Peppermint Shortbread Cookies

Make your holiday parties even more delicious with this fun twist on shortbread cookies. Everyone will love the flavor and texture, and you will love how quickly they come together.

Make the Dough

1. Mix the butter and sugar in a large mixing bowl until creamy.
2. Add the egg and extracts and mix again.
3. Slowly mix in the flour and salt until a dough forms.
4. Roll into a ball.

Bake and Cool

1. Line a cookie sheet with parchment paper or foil and spray with nonstick baking spray.
2. Press the cookie dough out to a 9x11 rectangle, keeping the dough as even as possible.
3. Place in the oven and bake.
4. As soon as they come out of the oven, use a knife or pizza cutter to cut the warm cookies into 20 smaller rectangles.

Decorate

1. Once the cookies are cool, melt the dark chocolate in the microwave.
2. Dip or spread the tops of the cookie sticks with the melted chocolate.
3. Sprinkle with crushed peppermint candy and holiday sprinkles. 
4. Let the shortbread set before placing in a container.

Recipe Tips

•  Line your baking sheets with foil or parchment paper for quick and easy clean up.  
• When you are rolling or patting out cookie dough, spray your hands with baking spray to keep the shortbread dough from sticking to your hands. 
• Cut the hot cookies into sticks as soon as they come out of the oven.
• Let the peppermint shortbread cool completely before adding the dark chocolate and candy. 
• To crush candy, place in a freezer bag and cover with a towel. Pound with the flat side of a wooden spoon or a rolling pin.
• Store soft cookies and hard cookies in different containers, otherwise the moisture from the soft cookies will make everything soft.
• Want to give a sweet gift? Place cookie sticks in a coffee mug. Wrap in cellophane, then add a ribbon and tag.

Storage Info

Keep the finished peppermint shortbread in a tightly sealed container on the counter for 5-6 days.

Freeze undecorated cookies in freezer bags for one month. Thaw overnight and let the cookies come to room temperature before adding the toppings.

Freeze pre-made cookie dough for up to one month. Wrap the dough ball in plastic wrap and place in a freezer bag. Thaw in fridge overnight, the bake on a sheet pan.

Other Easy Christmas Cookies

• Mint Chocolate Pudding Cookies
• Candy Cane Kiss Cookies
• Mint Truffle Kiss Cookies
• Cherry Chip Cake Mix Cookies
• Churro Cookies
• Peppermint Meltaways

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Peppermint Shortbread Cookies Recipe

Yield: 20 bar cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

These buttery Peppermint Shortbread Cookies are so simple to make and will melt in your mouth.  The top of the shortbread is decorated with dark chocolate and crushed candy canes for a festive holiday look that everyone will love.

Print

Ingredients

• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• ¼ teaspoon salt
• 2 ½ cups all-purpose flour
• ½ cup dark chocolate chips
• 1 teaspoon vegetable shortening
• ¼ cup crushed peppermint candy canes
• 3 tablespoons holiday sprinkles

Instructions

1. Preheat oven to 350°.
2. Beat the butter and powdered sugar in a mixing bowl. Add the egg and extracts and beat again. Slowly add the flour and salt until the dough comes together. Roll into a ball.
3. Line a baking sheet with foil. Spray the foil with non stick baking spray. Place the ball in the center of the pan. Gently press the dough into a 9x11 inch rectangle. Keep the dough as even as possible.
4. Bake 10-12 minutes. Remove from the oven and immediately cut into 20 smaller rectangles. Let them cool completely.
5. Place the chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds and stir. Repeat. Stir until melted.
6. Spread on top of each cookie bar. Top with peppermint candies and sprinkles. Store in sealed container. Makes 20 bar cookies.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 33mgCarbohydrates: 24gFiber: 1gSugar: 10gProtein: 2g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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