I adore the holidays when the kitchen smells like warm butter, sweet peppermint, and rich chocolate. This Peppermint Shortbread Cookies Recipe is a cozy twist on classic shortbread, bursting with festive flavor and perfect for any seasonal celebration. You'll love how easy and delightful these cookies are to make from start to finish.

A single round cookie with a rough light beige base, spotted with small dark chocolate bits and red candy pieces, is half dipped in dark shiny chocolate coating with crushed white and red peppermint candy sprinkled on top; the cookie sits on a soft white marbled surface next to two small candy canes, one touching the edge of a white plate with another similar cookie and candy canes partially visible; in the background, there is a blurred glass jar on a dark wooden plate filled with crushed peppermint candies. 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

This Peppermint Shortbread Cookies Recipe quickly became a holiday staple in my house. It hits that perfect balance of buttery crunch and refreshing peppermint with a chocolatey finish—plus, you don’t have to fuss with rolling out dough, which makes it super approachable.

Slice-and-Bake Convenience: You shape a log, chill, slice, and bake—no rolling pin required, which is a real time-saver during busy holiday baking sessions.
Double Peppermint Impact: Crushed peppermint candies inside the dough and sparkling peppermint sugar on top create layers of festive flavor and crunch.
Chocolate Chips Galore: Mini and semisweet chocolate chips pack in a luscious sweetness that everyone raves about.
Beautiful Presentation: The sparkling sugar and crushed peppermint make each cookie look like a winter wonderland—perfect for gifting and party platters.

Ingredients & Why They Work

This recipe uses simple, classic ingredients with a peppermint and chocolate twist. Each one plays a crucial role in nail that perfect shortbread texture and flavor. Here’s why I love these particular picks and a couple tips for shopping smart.

Flat lay of a large slab of pale yellow salted butter, a small white ceramic bowl filled with granulated white sugar, another small bowl with fine white powdered sugar, a tiny white bowl holding clear amber vanilla extract, a tiny white bowl with clear peppermint extract, a simple mound of all-purpose flour, a small pile of coarsely crushed red and white peppermint candies, a neat heap of shiny mini dark chocolate chips, a small white bowl containing sparkling coarse white sanding sugar, a small heap of finely crushed red and white peppermint candies, a small pile of glossy semisweet chocolate chips, and a tiny white bowl with clear refined coconut oil, all arranged 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: Butter is the backbone of shortbread. Using salted butter balances the sweetness and gives richer flavor.
Granulated sugar: Adds just enough bite and helps with the cookie’s crisp edges.
Powdered sugar: This keeps the texture tender and melt-in-your-mouth soft – a shortbread must-have.
Vanilla extract: Deepens flavor and rounds out the peppermint, so it’s never overpowering.
Peppermint extract: Just a tiny splash adds that unmistakable cool, festive burst.
All-purpose flour: The base that holds everything together, providing sturdiness to the tender dough.
Coarsely crushed peppermint candies: Adds festive crunch and mighty peppermint punch literally baked in.
Mini chocolate chips: These tiny morsels melt slightly for sweet surprise bursts in every bite.
Sparkling sugar: The coarse sugar coating creates a shimmering, crispy top for a pretty final touch.
Finely crushed peppermint candies: Mixed with sparkling sugar for a dazzling sugary crust.
Semisweet chocolate chips: Melted and drizzled over the cooled cookies for elegant finishing and extra chocolate love.
Refined coconut oil (or butter): Helps the chocolate glaze set with a nice sheen and smooth 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 make your own. I usually stick with the original, but I’ve found simple tweaks that make it feel special depending on the occasion or what I have on hand.

Variation: Sometimes I swap peppermint extract for orange zest to switch up the flavor profile—still festive, but a little brighter. It’s fun to experiment and personalize!
Dietary tweak: You can easily swap butter for vegan butter to make these dairy-free without losing that buttery texture.
Gluten-free option: Using a 1-to-1 gluten-free flour blend works well for this dough.
Spiced addition: Adding a pinch of cinnamon or nutmeg pairs beautifully with the peppermint, especially if you want a cozy vibe.

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

The image shows a small stack of four shortbread cookies with colorful bits inside, placed on a white marbled surface. The bottom cookie is half dipped in dark chocolate and sprinkled with crushed white and red peppermint pieces. The stack includes three plain shortbread cookies with red and green specks inside. Next to the stack, there is one cookie half dipped in dark chocolate with peppermint bits on top and a curved candy cane with red and green stripes. In the background, several more similar cookies are blurred, arranged on a white plate, all featuring the same colorful specks and chocolate peppermint topping. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter & Sugars Until Light and Fluffy

This is where the magic starts. I use softened salted butter and beat it together with granulated and powdered sugars until it’s pale and fluffy. It usually takes about 3-5 minutes with a hand mixer. Don’t rush this step — the fluffier the mixture, the lighter your cookies!

Step 2: Add Vanilla and Peppermint Extracts

Once the butter and sugars are perfect, I stir in the vanilla and just a splash of peppermint extract. This combo gives a warm, holiday aroma without being too minty. It’s all about balance here.

Step 3: Mix in the Flour Gently

Next, I fold in the all-purpose flour slowly to keep the dough tender. Overmixing can make shortbread tough, so I stop as soon as the flour disappears. This is where that buttery crumb forms.

Step 4: Stir in Peppermint Candies and Mini Chocolate Chips

Here’s the fun part—adding the coarsely crushed peppermint candies and mini chocolate chips. These give each bite festive crunch and pockets of melty chocolate. I like to mix it all evenly so every slice has a beautiful mix.

Step 5: Shape into Logs and Chill

I divide the dough into two logs and wrap them tightly in plastic wrap. Then, it’s time to chill — at least an hour or overnight if you can. Chilling solidifies the butter, making slicing a breeze and keeps the cookies from spreading too thin while baking.

Step 6: Prepare Peppermint Sugar Coating

While the dough chills, I mix sparkling sugar with finely crushed peppermint candies. This amazing sugar coating will cover each cookie slice and add a frosty, crunchy finish after baking.

Step 7: Slice Logs, Roll in Sugar, and Bake

Once chilled, I slice the logs into about ½-inch thick rounds. Then, roll each cookie in the peppermint sugar before placing it on a baking sheet lined with parchment paper. Bake at 325°F (165°C) for 14-16 minutes until the edges just start to turn golden. Keep a close eye — shortbread can go from perfect to overbaked quickly.

Step 8: Cool and Drizzle with Chocolate

After the cookies cool completely on a wire rack, I melt the semisweet chocolate chips with a teaspoon of refined coconut oil to thin it out just enough for a shiny drizzle. Using a fork, I drizzle the chocolate over the cookies—it’s such a simple way to make them look extra special and add that silky chocolate finish.

Top Tip

I’ve baked these Peppermint Shortbread Cookies many times, and a handful of tips have really made the difference between good cookies and fantastic ones. These tweaks will help you get it just right!

Chill the dough properly: I can’t stress this enough — chill the dough at least an hour. It firms up the butter so slices hold their shape beautifully while baking.
Don’t overbake: The edges should be lightly golden. Remember, the cookies will continue to firm up as they cool.
Use fresh peppermint extract: Peppermint can vary in strength. I always taste-test before adding more to make sure it’s balanced and not overpowering.
Mix sugar coatings by hand: Crushing candy canes finely but not to dust helps the sugar coat stick and gives the best sparkly crunch on top.

How to Serve Peppermint Shortbread Cookies Recipe

peppermint shortbread - Serving Suggestion

Garnishes

I often sprinkle a few extra crushed peppermint pieces on the chocolate glaze before it sets for a festive look. A dusting of powdered sugar on top can also mimic a fresh snowfall effect, which is just so charming for holiday gatherings.

Side Dishes

These cookies are a dream with a hot cup of peppermint tea, classic cocoa, or even an espresso if you want a sophisticated twist. They also pair beautifully with creamy eggnog to round out a holiday dessert platter.

Creative Ways to Present

For parties, I love arranging these cookies on a rustic wooden board surrounded by fresh pine sprigs and a few candy canes. Wrapping them up in little cellophane bags tied with red ribbon makes for a lovely homemade gift everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature for up to a week. They keep their crisp edges and tender crumb surprisingly well, though I always recommend tucking them away early to resist temptation!

Freezing

If I make extra dough, I wrap it tightly in plastic wrap and freeze the logs before slicing. You can bake cookies straight from frozen by adding a couple extra minutes to baking time—super handy when you want fresh cookies quickly.

Reheating

To refresh leftovers, I pop cookies in a 300°F oven for 5 minutes. This revives that just-baked crispness without drying them out. Just make sure not to melt any chocolate drizzle if rewarming—so I avoid the glaze if I plan to reheat.

Frequently Asked Questions:

Can I use regular sugar instead of powdered sugar?

Powdered sugar is essential in this recipe because it creates that tender, melt-in-your-mouth texture that granulated sugar alone can’t achieve. Using only granulated sugar might make the cookies gritty and less delicate.

What’s the best way to crush peppermint candies?

For the perfect texture, place peppermint candies or candy canes in a sealable plastic bag and gently crush them with a rolling pin or meat mallet. Avoid pulverizing them into powder—small chunks deliver the best crunch and pretty sparkle.

Can I skip the peppermint extract?

You can, but the peppermint extract adds a bright, refreshing flavor that elevates the cookies beyond simple chocolate shortbread. Without it, the cookies will still be delicious but less festive.

How long do these cookies keep fresh?

Stored in an airtight container at room temperature, these cookies stay fresh and delicious for up to one week. For longer storage, freezing the dough before baking or freezing baked cookies wrapped tightly works well.

Final Thoughts

This Peppermint Shortbread Cookies Recipe is one of those cherished finds that turns the holiday bustle into something cozy and fun. There’s something so satisfying about slicing a dough log and watching those sweet peppermint crystals sparkle as they bake. I hope when you try it, these cookies bring your kitchen warmth, smiles, and lots of happy taste buds—just like they did for me!