Name: Peppermint Shortbread Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup salted butter (softened); ⅓ cup granulated sugar; 1 cup powdered sugar; 1 tablespoon pure vanilla extract; ¼ teaspoon peppermint extract; 2 ½ cups all purpose flour (300g); ¼ cup coarsely crushed peppermint candies (or candy canes); ½ cup mini chocolate chips; ¼ cup sparkling sugar (coarse or sanding sugar); ¼ cup finely crushed peppermint candies (or candy canes); 1 cup semisweet chocolate chips; 1 teaspoon refined coconut oil (or butter)

There’s something magical about the crisp snap and buttery melt of a truly excellent shortbread cookie, especially when you add that cool, refreshing hit of peppermint. This Peppermint Shortbread Cookies Recipe doubles down on festive flavors with crushed peppermint candies and chocolate chips folded right in, then rolled in sparkling peppermint sugar for that extra sparkle. It’s a win for any holiday cookie tray or just a cozy afternoon treat.

A single round cookie lies on a white marbled surface, partly dipped in glossy dark chocolate on one side, topped with small white and red candy pieces. The other side shows a light beige cookie texture with dark brown bits and red berry pieces embedded. Three red, white, and green striped candy canes are scattered around, with part of a white plate visible on the left edge. In the background, a glass container holds crushed candy pieces on a dark wooden coaster. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peppermint Shortbread Cookies Recipe
Top Tip
How to Serve Peppermint Shortbread Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Shortbread Cookies Recipe

Why You'll Love This Recipe

Honestly, I’m a sucker for any cookie that’s buttery and has that nostalgic peppermint punch. What makes this Peppermint Shortbread Cookies Recipe so special is the combination of textures and flavors that come together effortlessly—and trust me, it’s easier than it looks.

Easy slice-and-bake method: You don’t have to fuss with rolling out dough and cutting shapes—just slice and pop in the oven.
Perfect balance of peppermint and chocolate: The crushed candy gives a refreshing bite, complemented by melty chocolate chips inside and out.
Lovely texture contrast: Crunchy peppermint sugar coating meets crisp, buttery shortbread softness.
Great for gifting or parties: These cookies hold up well and have that classic festive look everyone loves.

Ingredients & Why They Work

This recipe uses simple pantry staples but each ingredient plays an important role to deliver that dream texture, flavor, and festive crunch. Knowing why helps you see how small tweaks can adjust the final cookie if you want to experiment.

Flat lay of a small square of salted butter, a small white bowl filled with granulated sugar, a small white bowl filled with powdered sugar, a small white bowl with clear vanilla extract, a small white bowl with clear peppermint extract, a small mound of all purpose flour, a small white bowl with coarsely crushed bright red and white peppermint candies, a small white bowl with mini semisweet chocolate chips, a small white bowl with sparkling coarse sugar, a small white bowl with finely crushed red and white peppermint candies, a small white bowl with semisweet chocolate chips, and a small white bowl with clear refined coconut oil placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salted butter: Provides a rich, creamy base and tenderness while adding just enough salt to balance the sweetness.
Granulated sugar & powdered sugar: The combo gives structure and that delicate shortbread crumb texture.
Vanilla extract: Adds warm depth and complexity, keeping flavors rounded.
Peppermint extract: This is the secret ingredient for that fresh holiday kick—don’t skip it!
All-purpose flour: The backbone of the dough, creating that crumbly but sliceable consistency.
Crushed peppermint candies/candy canes: For crunchy, cooling bursts inside and outside the cookies.
Mini chocolate chips: Tiny pockets of melty chocolate scattered throughout that cozy up the flavor.
Sparking sugar (coarse/sanding sugar): Coats the cookies to create a festive sparkle plus subtle crunch.
Semisweet chocolate chips & refined coconut oil (or butter): Melted together to drizzle over for a glossy, delicious finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Peppermint Shortbread Cookies Recipe is how easy it is to tailor to your taste. I love to tweak the peppermint and chocolate amounts depending on the mood—sometimes a little extra chocolate drizzle makes all the difference. Don’t hesitate to experiment a bit!

Variation: For a less intense peppermint flavor, skip the peppermint extract and just use crushed candy, which gives a more subtle peppermint bite.
Dietary swap: I’ve successfully made these gluten-free by swapping all-purpose flour for a 1-to-1 gluten-free baking blend without losing that tender texture.
Seasonal twist: Around Valentine’s Day, I mixed in red sanding sugar with the peppermint sugar for a fun pop of color.
Chocolate type: Dark chocolate chips work beautifully if you want a richer, less sweet cookie.

Step-by-Step: How I Make Peppermint Shortbread Cookies Recipe

A stack of four round cookies is shown, with the bottom cookie dipped halfway in dark chocolate and sprinkled with small white and red crushed peppermint pieces, creating a cracked texture. The other three cookies above are plain with visible red and green bits inside the light brown dough. In the foreground, a candy cane with red, white, and green stripes lies beside the cookie stack on a white marbled surface. In the blurry background, more cookies of similar style are arranged on a white plate. The colors include light brown, dark chocolate brown, red, green, and white, with a soft focus effect. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butters and Sugars

I start by beating the softened salted butter with both granulated and powdered sugars until it’s fluffy and pale. This step is crucial—it helps the cookies get that tender yet crisp texture. Make sure your butter is truly softened (but not melted!). Use a hand mixer or stand mixer on medium speed for about 3–4 minutes.

Step 2: Add Vanilla and Peppermint Extracts

Next, I mix in the vanilla and peppermint extracts so the dough has that lovely aromatic foundation. Be careful not to add too much peppermint extract—just a quarter teaspoon is enough to avoid overpowering the cookies.

Step 3: Incorporate Flour and Mix-ins

Then, I gently fold in the all-purpose flour until the dough just begins to come together. Overmixing here can make the shortbread tough, so I keep it light. Once the flour is in, I carefully fold in the crushed peppermint candies and mini chocolate chips—those little bursts of crunch and melty chocolate are the heart of the cookie.

Step 4: Shape and Chill the Dough Logs

I divide the dough in half, shape each into a rough log about 2 inches in diameter, then roll them in the sparkling peppermint sugar so every cookie ends up with that pretty glittery coating. Then they chill in the fridge for at least an hour or overnight; this step is key to slicing perfect cookies and preventing spreading during baking.

Step 5: Slice and Bake

Once chilled, I slice the logs into ¼-inch thick rounds and arrange them on a parchment-lined baking sheet a little apart because they won’t spread much. Bake at 325°F (163°C) for about 15 minutes until the edges just start to turn golden. The cookies will still be soft when warm but firm up as they cool.

Step 6: Melt Chocolate Drizzle

While the cookies cool, I melt the semisweet chocolate chips with the coconut oil over a double boiler or in short bursts in the microwave, stirring often until smooth. I drizzle this over the cooled cookies for that finishing touch of decadence.

Top Tip

From making these cookies multiple holidays in a row, a few things have really saved me from stress and improved results. Keeping the dough well chilled stops spreading, and the peppermint sugar roll keeps them looking festive and professional. Also, slicing the logs with a sharp knife—dipped in hot water and dried off between cuts—makes neat, even cookies every time.

Butter temperature: Soft but not greasy—that’s the texture you want for creaming.
Chilling time: Don’t rush this—refrigerating dough overnight makes slicing easier and shapes neater.
Knife care: Warm, dry the knife between slices to get clean cuts without squashing the dough.
Don’t overbake: The edges turning faintly golden means you’re done; the centers set as they cool.

How to Serve Peppermint Shortbread Cookies Recipe

peppermint shortbread - Serving Suggestion

Garnishes

I usually stick with scattering some crushed peppermint candies over the chocolate drizzle right after it’s applied, while it’s still soft. This adds crunch, color, and extra peppermint bloom that’s so pretty and delicious. For a party, a light dusting of powdered sugar can add a snowy look.

Side Dishes

These cookies pair wonderfully with a hot cup of cocoa or peppermint-spiked coffee to amplify the minty theme. I also like serving them alongside a bowl of fresh fruit or even a scoop of vanilla ice cream for a simple dessert spread.

Creative Ways to Present

For holiday gatherings, I love arranging them in a festive tin lined with parchment and tied with a striped ribbon. You can also stack a few on a pretty plate dusted with cinnamon sticks and fresh holly sprigs for an inviting centerpiece display.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to a week. The peppermint sugar coating helps keep them crisp, and the flavors actually meld nicely with a day or two of rest.

Freezing

You can freeze the shaped dough logs wrapped tightly in plastic wrap for up to 3 months. When you want fresh cookies, just thaw in the refrigerator overnight before slicing, then bake as usual. I’ve found freezing fully baked cookies can make the chocolate drizzle a bit dull, so I prefer freezing dough.

Reheating

To refresh day-old cookies, I warm them gently in a 300°F oven for 3–4 minutes. The chocolate drizzle softens just enough to perk up without melting off, and the cookie regains a bit of that fresh-baked crispness.

Frequently Asked Questions:

Can I use regular sugar instead of powdered sugar in this recipe?

Powdered sugar is key here as it dissolves smoothly into the butter creating that tender, crumbly texture shortbread is known for. Using only granulated sugar will give you a crunchier, less tender cookie, so I recommend following the recipe for the best results.

What’s the best way to crush peppermint candies for this recipe?

I like to put candy canes or peppermint candies in a zip-top bag and gently bash with a rolling pin or meat mallet until you get coarse and fine pieces. Avoid crushing them too finely unless you want a more uniform flavor rather than crunchy bursts.

Can I make this recipe dairy-free?

Yes! Use a dairy-free butter substitute that works well for baking, and swap the coconut oil drizzle with the same. Keep in mind the texture might be slightly different, but it still tastes delicious.

How long do these cookies stay fresh?

Stored properly in an airtight container at room temperature, these peppermint shortbread cookies stay fresh and delicious for up to one week.

Final Thoughts

This Peppermint Shortbread Cookies Recipe brings me right back to cozy winter afternoons baking with family. I love how the peppermint and chocolate flavors feel like a warm holiday hug, and yet the recipe is so straightforward that anyone can nail it. Trust me, once you try these cookies you’ll find yourself making them again and again—as I do. So grab your mixing bowl and try a batch; I promise you’ll enjoy the festive joy baked right into every crumb.