Peppermint Shortbread Cookies

Name: Peppermint Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup salted butter, at room temperature; 2/3 cup white sugar; 1 tsp vanilla powder; 2 cups all-purpose flour; 3/4 cup Andes Peppermint Crunch Baking Chips

by Joudia Elise

Published on: December 19, 2025

Peppermint shortbread cookies arranged on a festive plate

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Peppermint Shortbread Cookies are a crisp, buttery treat kissed with cool peppermint and studded with chocolatey crunch. These cookies smell of warm butter and mint, and they break with a clean snap that gives way to a melt-in-your-mouth center. Perfect for holiday platters, cozy afternoons, or last-minute party trays, this recipe is seasonal, easy to scale, and uses pantry-friendly staples—try a riff with other classics like shortbread recipes for more ideas.

Table of Contents

Why You’ll Love This Recipe

This Peppermint Shortbread Cookies recipe shines at holiday gatherings, cookie swaps, and anytime you want a simple, festive bake. It’s ideal when you want something that looks special but is deceptively easy to make—just buttery dough, a hint of vanilla, and peppermint for brightness. The texture is satisfyingly tender with a delicate crunch from the peppermint chips, and the flavor balances sweet, minty, and rich butter notes. If you’re craving a mint-chocolate twist, explore related ideas like chocolate peppermint cookies to expand your spread.

Seasonal Ingredients Spotlight

This recipe benefits from fresh, high-quality pantry ingredients that feel seasonal and comforting. Look for pale, creamy butter for the best aroma and gloss; the butter’s golden aroma during creaming brings a warm, homey note. Bright white granulated sugar keeps the crumb fine and tender, while vanilla powder adds an intense, aromatic backbone—vanilla paste or extract works too. Peppermint chips (or crushed candy canes) add ruby flecks and a crisp, cooling crunch that contrasts the soft shortbread. The finished cookies display lovely pale-golden edges, speckled with peppermint red, and they give off a gentle mint-sweet scent that evokes winter celebrations. Choosing local, sustainably produced butter and organic vanilla supports freshness and a smaller footprint while delivering richer textures and cleaner flavors.

What You’ll Need

1 cup salted butter, at room temperature — Fresh butter gives the recipe its rich finishing touch; it should be soft enough to press a finger into but not greasy.
2/3 cup white sugar — Creates a fine, tender crumb and bright sweetness.
1 tsp vanilla powder — Or use vanilla extract or vanilla paste for a floral, warm aroma.
2 cups all-purpose flour — For a classic shortbread crumb; measure by spooning into the cup and leveling.
3/4 cup Andes Peppermint Crunch Baking Chips — Can substitute with crushed candy canes for a coarser texture and more peppermint shards.

Substitutions and sensory notes:

For vegan: use 1 cup vegan butter (solid, not margarine) and add a pinch of salt if using unsalted.
For gluten-free: replace all-purpose flour with a 1:1 gluten-free baking blend; expect a slightly crumblier texture.
For less sweetness: reduce sugar to 1/2 cup and increase vanilla for depth.
For extra chew: stir in 2 tbsp light corn syrup or an extra yolk for a slightly denser, chewier finish.

How to Make This Recipe

Preparation — Preheat and prep. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper; this prevents sticking and promotes even browning. Keep butter at room temperature so it creams smoothly.
Prepare the Base — Cream the butter and sugar. In a bowl, beat the room-temperature butter with the sugar until pale and fluffy, about 2–3 minutes. The mixture should look light and aerated and smell rich and buttery.
Mix the Ingredients — Add vanilla and flour. Stir in vanilla powder, then add the flour in two additions, mixing until just combined; don’t overwork. The dough will come together into a soft, slightly crumbly mass that holds when pressed.
Shape or Cook — Form the cookies. Scoop tablespoon-sized portions and roll into smooth balls; press slightly to flatten, or for classic shortbread, roll dough into a log, chill, and slice 1/4-inch rounds. If pressing, the tops should appear matte and smooth; if slicing a log, edges should be neat.
Finish or Garnish — Add peppermint chips. Gently press Andes Peppermint Crunch chips into the tops or sprinkle crushed candy canes over half the cookies right before baking so pieces adhere. The chips should glint against the dough.
Bake — Watch for color cues. Bake 12–15 minutes until the edges are faintly golden and centers set. The cookies will be soft warm but firm as they cool; overbaking will dry them out.
Serve and Enjoy — Cool and taste. Transfer to a rack to cool completely; the aroma of butter and peppermint intensifies as they cool. Serve with milk or coffee; the contrast between crisp edge and tender center is delightful.
Storage — Keep them fresh. Store in an airtight container at room temperature for up to 5 days, or freeze cooled cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months.

H3: Step Examples

Prepare the Base — Soften and cream butter with sugar until pale; smell the buttery aroma and see the mixture lighten.
Mix the Ingredients — Fold in flour briefly; dough should be cohesive but not sticky.
Shape or Cook — Use a cookie scoop for even cookies; flatten gently so edges bake evenly.
Finish or Garnish — Press peppermint chips on top while dough is pliable so they bake in place.
Serve and Enjoy — Bite into a cookie to experience brittle peppermint, a buttery crumb, and lingering vanilla.

Essential Tools

Mixing bowls (one large)
Hand mixer or stand mixer (for creaming)
Spatula and wooden spoon
Measuring cups and spoons (accurate measuring keeps texture consistent)
Baking sheets and parchment paper
Wire cooling rack
Optional: cookie scoop for uniform size, silicone mat for even browning. If you use affiliate or local kitchenware, choose sturdy, oven-safe pans for the most even heat and browning.

Meal Prep & Storage Tips

Make-ahead: Prepare dough up to 48 hours before baking — wrap tightly and refrigerate to develop flavor. For longer storage, shape into a log, wrap in plastic, and freeze; slice frozen for straight-to-bake convenience. Food safety: cooled cookies go into airtight containers; avoid stacking warm cookies to prevent condensation. Freezing guidance: freeze baked cookies in a single layer until firm, then pack in freezer-safe containers with parchment between layers. Thaw at room temperature for 20–30 minutes; reheating briefly (10–15 seconds in microwave or 3–4 minutes in a 300°F oven) refreshes texture.

Perfect Pairings

These peppermint shortbread cookies pair beautifully with warm drinks and light desserts. Try them with a frothy hot chocolate (the mint complements cocoa’s richness) or a simple black coffee to cut the sweetness. For a festive platter, arrange alongside dark chocolate truffles and citrus marmalade to introduce bright, acidic contrast. If serving a sit-down dessert course, plate a cookie with a small scoop of peppermint or vanilla ice cream and a drizzle of dark chocolate sauce for a harmonious mint-chocolate crescendo. For visual appeal, present cookies on a white platter garnished with fresh rosemary sprigs and scattered crushed peppermint for color and texture, and consider adding a seasonal touch with a small bowl of spiced nuts. Also see a mint-chocolate riff like peppermint chocolate chip cookies for pairing inspiration.

Nutrition Facts

Estimated per cookie (one medium cookie):

Calories: ~180 kcal
Fat: 8 g
Carbohydrates: 24 g
Protein: 3 g
Fiber: 1 g
Sugar: 14 g

Nutrition will vary with exact portions, substitutions (vegan butter, sugar swaps), and whether you use crushed candy canes or baking chips.

Avoid These Common Pitfalls

Dough Too Dry — If crumbly and won’t hold, add a splash of milk or a teaspoon of melted butter and gently knead until pliable.
Chocolate or Peppermint Chips Break — When melting chips for drizzle, use low power in short bursts and stir often; if chips seize, add a little vegetable oil or butter to smooth.
Unevenly Shaped Cookies — Use a cookie scoop or chill the dough log before slicing for uniform rounds.
Overbaking — Shortbread should be pale with slightly golden edges; remove when centers are set to avoid dry, hard cookies.
Sticky Dough — If dough is sticky, chill 15–30 minutes; cold dough is easier to handle and yields cleaner shapes.

Pro Tips for Best Results

Cream butter and sugar until very light for an airy shortbread crumb and pronounced buttery aroma.
Use vanilla powder or paste for intense vanilla notes that stand up to peppermint.
Chill the dough briefly if your kitchen is warm; this prevents spreading and preserves shape.
Press chips lightly into the tops instead of stirring them in for prettier cookies and an appealing crunch.
For faster prep, roll into a log, freeze, then slice and bake directly from frozen—this keeps rounds uniform and saves time.

Recipe Variations to Explore

Double Chocolate Peppermint: add 1/4 cup cocoa powder to the flour and swap half the chips for mini chocolate chips.
Lemon-Peppermint: replace peppermint chips with lemon zest and a white chocolate drizzle for a bright contrast.
Spiced Shortbread: add 1/4 tsp ground ginger and a pinch of cinnamon for a warm, holiday spice lift.
Sandwich Cookies: sandwich two cookies with peppermint buttercream or dark chocolate ganache for an elegant treat.
Gluten-Free: use a 1:1 gluten-free flour and add 1–2 tbsp ground almond meal for structure and a toasty aroma.

Dietary Adaptations & Safety Info

Allergens: contains dairy and gluten by default; add nuts if desired but label accordingly. Vegan option: swap butter for vegan butter and use a plant-based baking chip. Gluten-free option: use a tested 1:1 gluten-free flour blend and check chips for cross-contamination. Food safety: cool fully before storing to avoid moisture buildup and potential mold; freeze within 5 days for best quality.

Frequently Asked Questions

Q: Can I substitute unsalted butter for salted?
A: Yes — use 1 cup unsalted butter and add 1/4 tsp fine salt to the dough to balance flavors.

Q: How do I stop peppermint chips from sinking?
A: Press chips gently into the dough surface before baking rather than folding them in; this helps them stay visible and prevents sinking.

Q: Can these be made ahead for parties?
A: Absolutely. Bake up to 5 days in advance and store airtight, or freeze baked cookies for up to 3 months. Thaw at room temperature before serving.

Q: Why did my shortbread turn out tough?
A: Overmixing after adding flour develops gluten. Mix just until combined and avoid excessive handling to keep cookies tender.

Q: What’s the best way to crush candy canes?
A: Place wrapped candy canes in a towel and use a rolling pin to crush them to varied sizes; larger shards give crunch, finer dust sticks to dough.

Q: Can I pipe the dough for shapes?
A: The dough is typically too crumbly for piping, but you can press into molds or use a rolled log to slice neat rounds if you prefer shaped cookies.

Q: How can I make these less sweet?
A: Reduce sugar to 1/2 cup and balance with a touch more vanilla or a pinch of fine sea salt to sharpen flavors.

Final Thoughts & Next Steps

These Peppermint Shortbread Cookies are simple enough for a weekday bake yet festive enough for holidays—tiny touches like high-quality butter and a careful press of peppermint chips make all the difference. Try a test batch, tweak one variable (like chilling time or chip count), and share your favorite variation in the comments or on social with #MyShortbreadMoment.

Conclusion

For another trusted take and extra visuals, try the detailed recipe at Peppermint Shortbread Cookies Recipe – Rachel Cooks®.