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 truly magical about the crispness of a well-made shortbread cookie, especially when it’s kissed with refreshing peppermint and dotted with melty chocolate chips. This Peppermint Shortbread Cookies Recipe is one of my favorite festive treats to bake around the holidays. They’re buttery, crunchy, and delightfully minty—plus, they’re surprisingly easy to whip up!

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

I absolutely adore this Peppermint Shortbread Cookies Recipe because it combines the classic, buttery shortbread texture with the refreshing zing of peppermint and the cozy sweetness of chocolate. The sprinkle of crushed candies on the outside adds such a delightful crunch and sparkle, making every bite a festive celebration.

Simplicity: These cookies come together quickly without complicated steps or ingredients, perfect when time’s tight.
Perfect Texture: The crisp, buttery shortbread contrasts beautifully with the crunch of peppermint and mini chocolate chips.
Versatility: You can slice and bake — no rolling out required — which means less mess and fuss in the kitchen.
Festive Touch: The sparkling sugar and crushed peppermint make these cookies look as pretty as they taste.

Ingredients & Why They Work

Each ingredient in this Peppermint Shortbread Cookies Recipe plays a key role in balancing flavor, texture, and that irresistible mint-chocolate combo. Here are a few pointers to help you get the best results.

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: Softened and rich, it gives the shortbread its classic buttery crumb and moisture.
Granulated Sugar & Powdered Sugar: The blend creates both sweetness and that tender, melt-in-your-mouth texture.
Vanilla & Peppermint Extracts: They add layers of flavor; peppermint lends that refreshing kick without overpowering.
All-Purpose Flour: Provides the structure while keeping the cookies tender and crumbly.
Crushed Peppermint Candies: Adds pops of minty crunch throughout and on the outside for texture and festive flair.
Mini & Semisweet Chocolate Chips: The chocolate bits melt in your mouth and pair perfectly with peppermint.
Sparkling Sugar: Used for rolling the dough logs before baking, it creates a gorgeous shimmer and subtle crunch.
Refined Coconut Oil or Butter: Mixed with the melted chocolate for drizzling to add shine and smoothness.

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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

I love how forgiving this Peppermint Shortbread Cookies Recipe is when it comes to customization. There are so many little tweaks you can try to make them truly your own without sacrificing that classic shortbread charm.

Variation: One of my favorite tweaks is swapping half the semisweet chocolate chips for white chocolate chips—they add a creamy, buttery contrast that really amps up the indulgence.
Dietary Mod: You can substitute the butter for dairy-free margarine to make these cookies vegan-friendly, though the texture shifts slightly.
Seasonal Spin: Try adding a dash of cinnamon or nutmeg for a cozy twist during the holidays.
Texture Boost: For extra mint crunch, stir in a handful of finely chopped peppermint bark or mint-infused white chocolate chunks.

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 Butter and Sugars

Start by beating the softened salted butter with both the granulated and powdered sugars until the mixture is light, fluffy, and pale in color. This usually takes about 3-5 minutes with a mixer on medium speed. It’s key to not skip this step because properly creamed butter means your cookies will spread nicely and have that tender crumb everyone loves.

Step 2: Add The Extracts

Stir in the pure vanilla extract and peppermint extract. Peppermint extract can be strong, so a little goes a long way—just enough to give a refreshing hint without overpowering the cookie’s buttery base.

Step 3: Mix In Dry Ingredients and Add-ins

Slowly incorporate the all-purpose flour until just combined. Then toss in the coarsely crushed peppermint candies and mini chocolate chips. Don’t overmix—the dough should hold together but still look slightly crumbly. This keeps the cookies tender and not too dense.

Step 4: Shape and Roll in Sparkling Sugar

Divide dough into two equal portions and roll each into a log about 2 inches in diameter. Roll these logs into the sparkling sugar so they get a nice coating all around. Then wrap tightly in plastic wrap and chill for at least 30 minutes—this chill time is crucial for slice-and-bake cookies to hold their shape during baking.

Step 5: Slice and Bake

Preheat your oven to 350°F (175°C). Remove the cookie logs from the fridge and slice them into ¼-inch thick rounds using a sharp knife. Place the cookies on parchment-lined baking sheets with a little space in between as they won’t spread much. Bake for 12-15 minutes or until the edges have the slightest golden hue.

Step 6: Melted Chocolate Drizzle

While the cookies cool, melt the semisweet chocolate chips with the refined coconut oil gently in a double boiler or microwave in short bursts. Drizzle the melted chocolate over the cooled cookies using a fork or piping bag. Sprinkle with finely crushed peppermint candies for an extra festive touch.

Top Tip

Over the years, I’ve learned a few things about perfecting peppermint shortbread cookies that I want to share with you. These tips make a real difference in texture and flavor, so you’ll get cookie perfection every time.

Chill the Dough Properly: Don’t skip the refrigeration step after rolling the dough logs. Chill allows the butter to firm up and keeps cookies from spreading too much.
Use Fresh Peppermint Extract: Old or artificial extracts can dull the flavor; the fresh ones give that crisp, bright bite.
Slice with a Sharp Knife: A clean cut helps the cookies keep their pretty round shape without crumbling.
Don’t Overbake: Shortbread continues to harden as it cools; take them out when edges turn just a bit golden.

How to Serve Peppermint Shortbread Cookies Recipe

peppermint shortbread - Serving Suggestion

Garnishes

I keep garnishes simple and seasonal. A sprinkle of finely crushed peppermint candies on top of the chocolate drizzle adds festive sparkle and that extra minty crunch I love. Sometimes, I'll dust a few with a tiny pinch of powdered sugar for a snowy look when serving at a winter party.

Side Dishes

These cookies pair beautifully with a warm cup of hot chocolate, peppermint tea, or even a robust coffee. During holiday gatherings, I often serve them alongside gingerbread or classic chocolate chip cookies for a seasonal cookie platter that’s sure to impress.

Creative Ways to Present

For gifting or parties, I like to arrange these peppermint shortbreads on decorative trays lined with festive napkins, then tie them up in cellophane bags with a pretty ribbon. Another fun idea is stacking them with a layer of wax paper in between inside a cookie tin—makes for a gorgeous homemade gift!

Make Ahead and Storage

Storing Leftovers

I store leftover peppermint shortbread cookies in an airtight container at room temperature. They stay crisp and delicious for about a week, which makes them great for making ahead for holiday cookie swaps or weekend treats.

Freezing

If you want to keep them longer, freezing is your best friend. Freeze the unbaked dough logs wrapped tightly in plastic wrap, then thaw in the fridge before slicing and baking. You can also freeze baked cookies in an airtight container for up to 2 months without losing flavor or texture.

Reheating

To refresh the cookies after storage or freezing, I pop them in a warm oven for just a few minutes to revive that crisp edge and gently melt any chocolate drizzle. Just be careful not to overheat or they’ll dry out.

Frequently Asked Questions:

Can I use regular sugar instead of powdered sugar in this Peppermint Shortbread Cookies Recipe?

Powdered sugar is essential for shortbread because it dissolves nicely and creates a tender, crumbly texture. Using only granulated sugar will give a crunchier and less delicate cookie.

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

Place peppermint candies or candy canes in a sealed plastic bag and gently crush them with a rolling pin or heavy pan until you achieve the desired size—coarse chunks for mixing in and finely crushed for topping and decoration.

Can I double this Peppermint Shortbread Cookies Recipe?

Absolutely! This recipe scales up beautifully. Just remember to chill the dough logs thoroughly before slicing, and you may need to bake on multiple trays in batches.

How do I prevent these cookies from spreading too much while baking?

Chilling the dough logs well before slicing and baking is key to preventing spreading. Also, don’t over-soften your butter—softened, not melted. Baking at the right temperature (350°F) and slicing cookies evenly helps them keep their shape perfectly.

Final Thoughts

This Peppermint Shortbread Cookies Recipe holds a special place in my kitchen, not only because of its festive flavors but because it brings friends and family together with minimal fuss and maximum joy. I hope you’ll enjoy baking and sharing these crisp, minty delights as much as I do—they really are the perfect holiday treat to make new memories with.