Buttery & Crisp Peppermint Shortbread Cookies: Your Ultimate Holiday Slice and Bake Recipe
Get ready to embrace the festive spirit with these incredibly simple yet utterly delightful peppermint shortbread cookies! Imagine a cookie that’s wonderfully crisp, exquisitely buttery, and bursting with the cool, refreshing crunch of peppermint pieces, all balanced by pockets of melty mini chocolate chips. What makes them even better? They’re designed as a slice and bake recipe, meaning no fussy rolling out of dough to achieve perfectly circular shapes. Just form a log, chill, slice, and bake!
These peppermint shortbread cookies are also coated in a homemade peppermint sugar before baking, adding an extra layer of sweetness, sparkle, and intense minty flavor. Whether you choose classic crushed candy canes or your favorite peppermint candies, these cookies are the epitome of an easy, impressive, and truly irresistible holiday treat that will disappear from your cookie platter in no time.
If you’re looking for more holiday baking inspiration, these soft gingerbread men cookies are another fantastic addition to your seasonal repertoire.
Why You’ll Adore This Easy Peppermint Shortbread Recipe:
- Effortless Make-Ahead Convenience: The holiday season is busy enough, so why not get a head start on your baking? This shortbread dough can be prepared well in advance. Simply form your logs, chill them, and then slice and bake fresh cookies whenever a craving strikes or guests arrive. This flexibility ensures you always have warm, homemade cookies ready to enjoy, whether it’s the day of or even weeks later if you freeze the dough!
- Irresistible Chocolate Chips: While classic shortbread is delicious on its own, the addition of mini chocolate chips takes these peppermint cookies to an entirely new level of indulgence. The rich chocolate perfectly complements the vibrant peppermint, creating that beloved flavor combination. While optional, these tiny morsels add depth and a delightful texture that truly elevates each bite, making them a festive favorite.
- Perfectly Buttery, Crisp & Tender Texture: These aren’t just any shortbread cookies; they boast the ideal texture that defines exceptional shortbread. Each cookie is wonderfully buttery, tender to the bite, yet crisp enough to hold its shape and offer a satisfying snap. This signature texture is achieved through a thoughtful blend of powdered and granulated sugars, ensuring a melt-in-your-mouth experience that keeps you reaching for more.
- No Fuss, No Mess Slice and Bake Method: Say goodbye to sticky countertops, endless flour dusting, and the tedious process of rolling and cutting individual cookies. This recipe utilizes the incredibly convenient slice and bake technique. You simply shape the dough into logs, chill, and then effortlessly slice them into uniform cookies. This method not only minimizes mess and reduces dough waste but also guarantees consistently shaped cookies with minimal effort, making holiday baking a breeze.
The Iconic Duo: Chocolate and Peppermint
There’s a reason why chocolate and peppermint remains one of the most celebrated flavor combinations, especially during the holiday season. The cool, invigorating essence of peppermint perfectly contrasts with the rich, slightly bitter notes of chocolate, creating a symphony of tastes that is both comforting and exciting. These peppermint shortbread cookies showcase this iconic pairing beautifully.
I find that mini chocolate chips are particularly excellent in shortbread, providing just the right amount of chocolatey goodness without overwhelming the delicate cookie base. Their smaller size ensures even distribution throughout the dough and allows for easier slicing. For an extra touch of indulgence, consider dipping your cooled cookies into melted chocolate – a completely optional step that adds another layer of decadent flavor and a beautiful visual appeal, making them even more irresistible.
Achieving That Perfect Buttery, Crisp, Melt-in-Your-Mouth Texture
The hallmark of an outstanding shortbread cookie lies in its texture, and these peppermint shortbread cookies deliver on every front. They boast a distinctly buttery, crisp, and truly melt-in-your-mouth quality that sets them apart. This desirable texture is meticulously crafted using a blend of both powdered and granulated sugar. The powdered sugar contributes to the tender, melt-away sensation, while the granulated sugar ensures that delightful crispness we all love in a good shortbread.
Beyond the buttery base, the texture is further enhanced by the inclusion of tiny bits of crushed peppermint candy throughout the shortbread dough. These fragments add a subtle, satisfying crunch and an intense burst of minty flavor with every bite. When combined with the miniature, melty morsels of chocolate chips, these cookies offer a complex and delightful textural experience that will undoubtedly charm everyone gathered at your holiday table. For an added layer of crunch and sparkle, the cookie dough logs are rolled in a vibrant mixture of finely crushed peppermint candies and coarse sparkling sanding sugar. This outer coating not only provides a beautiful festive finish but also amplifies the cookie’s texture and overall peppermint flavor.
The Ultimate Convenience: Slice and Bake Holiday Cookies
When it comes to easy baking, nothing quite compares to the simplicity and efficiency of slice and bake cookies. This method is a game-changer, especially during the busy holiday season. Instead of the traditional rolling out and cutting individual shapes with cookie cutters, which can be time-consuming and sometimes messy, this recipe streamlines the entire process. The prepared cookie dough is shaped into neat logs, which are then chilled to firm up before being effortlessly sliced into perfectly uniform cookies.
The slice and bake approach means there’s no wasted dough and significantly less mess to clean up. It’s also incredibly versatile: you can easily freeze the cookie dough logs, allowing you to cut off a few slices and bake a small batch of fresh cookies whenever the mood strikes. This makes them ideal for spontaneous treats, last-minute guests, or simply enjoying the aroma of freshly baked cookies without committing to a full baking session. It truly is the simplest way to enjoy delicious homemade cookies with minimal fuss.
Essential Ingredients for Perfect Peppermint Shortbread
While the full steps and ingredients are detailed in the recipe card below, take a moment to read through these key ingredient tips for guaranteed success and the best possible flavor!
Peppermint Candy: The star of these cookies! You can absolutely use traditional candy canes, as seen in the photos, or opt for other similar peppermint candies such as peppermint sticks or classic round peppermints. The key is to crush them to the right consistency. For the dough, coarsely crushed pieces provide a pleasant crunch, while for the exterior sugar coating, ensure they are very finely crushed to prevent excessive melting pools.
Sparkling Sugar: This ingredient isn’t just for looks; it adds an extra textural dimension and a beautiful sparkle to the cookies. Coarse or sparkling sugar can typically be found in the baking aisle of most grocery stores or at specialty craft stores. If you can’t find sparkling sugar, a coarse sugar (like turbinado or demerara) will work as a good alternative, providing a similar crunch and rustic charm.
Salted Butter: For shortbread cookies, which rely heavily on butter for their signature flavor and texture, using high-quality salted butter is highly recommended. The salt content in the butter amplifies all the other flavors, giving the cookies a richer, more complex taste. If you only have unsalted butter on hand, simply add ½ teaspoon of fine sea salt to the butter and sugar mixture when creaming them together.
Peppermint Extract: This is a crucial component for achieving that bright, unmistakable peppermint flavor that truly shines through. While the crushed peppermint candies contribute flavor, the extract ensures a consistent and robust minty note throughout the cookie. If you prefer a more subtle peppermint essence, you can reduce the amount or omit it entirely, relying solely on the candies for flavor, but for a true “peppermint” cookie, it’s highly recommended.
Mini Chocolate Chips: These tiny chips are essential for the perfect chocolate-to-cookie ratio and ease of slicing. They infuse the peppermint shortbread with delightful pockets of rich chocolate, enhancing the overall flavor profile. I strongly advise against using regular-sized chocolate chips as they are too large and will make slicing the dough much more difficult, potentially causing the logs to crumble. Mini chips melt beautifully and distribute evenly, ensuring a perfect bite every time.
All-Purpose Flour: Precision in measuring flour is vital for shortbread, as too much or too little can drastically alter the texture. For the most accurate results, always weigh your flour using a kitchen scale. If you don’t have a scale, measure properly by first stirring the flour in its bag or container to aerate it. Then, gently spoon the flour into a measuring cup until it’s overflowing. Level off the excess with the flat edge of a knife, without packing the flour into the cup. This method prevents over-measuring, which can lead to dense, dry cookies.
Baking Guide: Easy Peppermint Shortbread Cookies
Follow these detailed steps to create perfectly crisp and flavorful peppermint shortbread cookies. Precision is key for shortbread, so take your time with each stage for the best results.
Step 1 – Creaming the Wet Ingredients. In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, combine your softened salted butter, granulated sugar, powdered sugar, and a pinch of sea salt. Beat these ingredients together on medium speed until the mixture becomes incredibly light, fluffy, and pale in color. This creaming process incorporates air, which is essential for the shortbread’s tender texture. Remember to stop and scrape down the sides of the bowl a few times to ensure everything is evenly combined.
Step 2 – Infusing Flavor and Incorporating Dry Ingredients. Once the butter mixture is light and fluffy, add the pure vanilla extract and peppermint extract. Continue beating until these extracts are fully incorporated, distributing their wonderful aromas throughout the mixture. Next, sift the all-purpose flour directly into the same bowl. Mix on low speed, just until the flour is barely combined and you no longer see streaks of dry flour. Be careful not to overmix at this stage, as overworking the dough can lead to tough cookies. Finally, gently fold in the coarsely crushed peppermint candies and mini chocolate chips until they are evenly distributed. The dough might appear crumbly, but rest assured, this is the correct consistency for shortbread.
Step 3 – Preparing the Peppermint Sugar Coating. In a separate small bowl, combine the sparkling sugar and the finely crushed peppermint candies. Ensure the peppermint candies are crushed very finely for this coating; larger pieces can melt unevenly and create “pools” around your cookies during baking. This vibrant mixture will provide an extra layer of flavor, sparkle, and crunch to the exterior of your cookies.
Step 4 – Forming the Dough Logs. Turn the crumbly dough mixture out onto a clean, flat surface. Gather it together and divide the dough evenly into two portions. Working with one half at a time, press and roll the dough into a compact log, aiming for a thickness of about 2 inches (approximately 5 cm). The goal is a uniform log that will yield consistent cookie shapes.
Step 5 – Coating and Chilling the Logs. Once you have shaped each dough log, roll them thoroughly in the prepared peppermint sugar mixture. Make sure all sides are well coated, gently pressing the sugar into the dough if necessary to ensure it adheres. This coating not only adds flavor but also helps to create that beautiful crisp edge. Wrap each coated log tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling is crucial as it allows the butter to firm up, making the dough much easier to slice cleanly and helping the cookies maintain their shape during baking.
Step 6 – Preheat and Prepare for Slicing. While your dough logs are chilling, preheat your oven to 180°C (355°F). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking. Once chilled, remove one log from the fridge. For neat edges, you can trim a small slice from each end of the log to create perfectly straight sides.
Step 7 – Slicing the Cookies. Using a large, sharp knife, carefully cut the chilled dough log into ½-inch (approximately 1.25 cm) thick slices. A sharp knife is essential for clean cuts, especially with the chocolate chips and peppermint pieces. Arrange each sliced cookie on your prepared baking sheet, leaving about 2 inches of space between each cookie to allow for slight spreading.
Step 8 – Baking to Golden Perfection. Bake the peppermint shortbread cookies for 12-15 minutes. Keep a close eye on them; you’re looking for the bottoms to be just barely golden. Shortbread should remain pale on top. Over-baking can lead to dry cookies. The baking time may vary slightly depending on your oven, so watch them closely after the 10-minute mark.
Step 9 – Cooling. As soon as the cookies are out of the oven, use a spatula to immediately transfer them to a wire cooling rack. This prevents them from continuing to cook on the hot baking sheet and ensures they cool evenly, maintaining their crispness. Allow the cookies to cool completely before handling or decorating.
Step 10 – Melt Chocolate (Optional, but highly recommended!). If you’re opting for the decadent chocolate dip, prepare a double boiler setup. Bring a small saucepan with a few inches of water to a gentle simmer. Find a heat-safe bowl that fits snugly on top of the saucepan without touching the simmering water. Place your semisweet chocolate chips and a teaspoon of refined coconut oil (or butter) into this bowl. Stir the chocolate frequently as it melts, ensuring it becomes completely smooth and glossy. The coconut oil helps achieve a perfectly dippable consistency and a lovely shine.
Step 11 – Dip and Decorate. Once your cookies are completely cool, dip one half (or the entire cookie, if you prefer!) into the melted chocolate. Allow any excess chocolate to drip off, then place the dipped cookies onto a parchment-lined baking sheet. While the chocolate is still wet, sprinkle the tops with more peppermint sugar or festive sprinkles for extra flair. The quick-setting chocolate will hold them in place beautifully.
Step 12 – Set and Serve. To help the chocolate set quickly, transfer the baking sheet with the dipped cookies to the refrigerator for about 10 minutes. Once the chocolate is firm to the touch, your gorgeous peppermint shortbread cookies are ready to be served and enjoyed!
Frequently Asked Questions About Peppermint Shortbread
The safest and easiest way to crush peppermint candies or candy canes is to place them in a thick, freezer-safe zippered bag. Remove as much air as possible, then use a rolling pin or the bottom of a heavy saucepan to gently but firmly crush them. Avoid cutting them with a knife, as this can cause sharp pieces to fly around and poses a risk of the knife slipping.
Shortbread cookies inherently have a very high butter content, making the butter a dominant flavor. Using salted butter significantly enhances the overall depth and richness of the cookie’s taste. The subtle saltiness balances the sweetness and brings out the nutty notes of the butter. If you’re using unsalted butter, compensate by adding ½ teaspoon of fine sea salt when you cream the butter and sugars together.
Absolutely! These cookies will still be wonderfully delicious if you choose to omit the chocolate chips. They’ll simply be pure peppermint shortbread, which is a fantastic treat on its own. The recipe is versatile enough to accommodate your preferences.
I highly recommend sticking to mini chocolate chips for slice and bake cookies. Regular-sized chocolate chips are much larger and will be very difficult to cut through when slicing the chilled dough logs, often causing the cookies to crack or crumble. Additionally, mini chocolate chips provide a much better distribution of chocolate throughout the cookie, ensuring a more balanced and delightful flavor in every bite.
This typically happens if the peppermint candies used in the exterior sugar coating are not crushed finely enough. Larger candy pieces tend to melt and spread during baking, creating small pools. To avoid this, ensure your peppermint candies for the coating are very finely crushed, almost to a powder-like consistency. If you do end up with these melted candy pools, don’t worry! As soon as the cookies come out of the oven, while they are still hot, you can gently push the melted candy back into the cookies with the back of a small spoon, and they will firm up as they cool.
More Festive Holiday Cookie Recipes to Explore:
- Soft Gingerbread Cookies
- Lemon Shortbread Cookies
- Marshmallow Cookies
- Buttercream Frosted Sugar Cookies
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterestto save and for more recipe ideas.
📖 Recipe
Peppermint Shortbread Cookies
Mary
Pin Recipe
Shop Ingredients
Equipment
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large cookie sheet
Ingredients
Cookies
- 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
Peppermint Sugar
- ¼ cup sparkling sugar coarse or sanding sugar
- ¼ cup finely crushed peppermint candies or candy canes
Chocolate Coating (Optional)
- 1 cup semisweet chocolate chips
- 1 teaspoon refined coconut oil or butter
Shop Ingredients on Jupiter
Instructions
Cookies
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In a large bowl or stand mixer, combine butter, granulated sugar, powdered sugar, and sea salt. Beat with a paddle attachment until very light and fluffy. Scrape down the sides of the bowl a few times so that everything mixes evenly.1 cup salted butter, ⅓ cup granulated sugar, 1 cup powdered sugar
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Add vanilla and peppermint extract into the butter mixture, beating well until combined.1 tablespoon pure vanilla extract, ¼ teaspoon peppermint extract
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Sift flour right into the same bowl and mix together well, just until you stop seeing streaks of dry flour. Don’t overmix.2 ½ cups all purpose flour
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Add crushed peppermint candies and chocolate chips, fold just until combined. The dough will be crumbly and that’s ok.¼ cup coarsely crushed peppermint candies, ½ cup mini chocolate chips
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Combine the sugar and crushed peppermint candies to make the peppermint sugar.¼ cup finely crushed peppermint candies, ¼ cup sparkling sugar
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Pour out the dough and any pieces onto a flat clean surface. Divide the dough into two. Press and roll each half into a log, about 2” thick.
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Roll each log into the peppermint sugar, coating the sides well and pressing the sugar in if needed.
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Wrap and refrigerate the rolls for about 30 minutes so that they solidify.
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Preheat oven to 180°C (355°F). Line a large baking sheet with parchment paper.
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Remove one log from the fridge and trim the edges so they’re straight. Using a large sharp knife, cut ½” slices all the way down the log.
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Arrange each slice on the lined baking sheet, leaving 2” of space between each cookie.
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Bake the cookies for 12-15 minutes, or until the bottoms are barely golden.
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Remove from oven and use a spatula to transfer to a cooling rack immediately. Let cool completely.
Chocolate Coating (optional)
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Bring a saucepan with a few inches of water at the bottom to a simmer. Find a heat safe bowl that fits right on top of the saucepan.
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Place chocolate chips and coconut oil into the bowl and put on top of simmering water. Make sure the bowl isn’t touching the water.1 cup semisweet chocolate chips, 1 teaspoon refined coconut oil
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Stir the chocolate frequently until completely melted and smooth.
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Dip the baked and cooled cookies in the chocolate and place onto parchment lined baking sheet. Sprinkle the tops with more peppermint sugar and sprinkles (optional).
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Let the dipped cookies set in the fridge for about 10 minutes and serve!
Notes
Make sure to eat the cookies at room temperature so they become a little softer!
Make ahead: Make the cookie dough logs and wrap them tightly so they don’t dry out in the fridge. Refrigerate for up to 4 days or freeze for up to 3 months (wrapped and in an airtight container or bag).
To slice and bake from frozen, take out the frozen log and let it sit at room temperature for 15-20 minutes so that it’s hard enough to cut. Use a large, sturdy knife to cut off pieces.