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)

Imagine biting into a crisp, buttery cookie with a refreshing hint of peppermint and bursts of melty chocolate—that's exactly what this Peppermint Shortbread Cookies Recipe delivers every time. It’s the kind of treat that wraps up cozy winter vibes in a perfect little circle, ready to remind you why holiday baking is so beloved.

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

I've made a lot of holiday cookies over the years, but these peppermint shortbread cookies hold a special place in my heart. They’re fuss-free and yet full-flavored—and the peppermint-chocolate combo feels both nostalgic and festive without being overpowering.

Simplicity: You don’t have to fuss with rolling or cutting—just slice and bake for evenly shaped cookies every time.
Flavor Balance: The gentle peppermint pairs beautifully with buttery shortbread and chocolate chips, creating layers of flavor in each bite.
Festive Sparkle: Rolling the cookie logs in peppermint sugar adds a wonderful crunch and twinkle that feels like the holidays on your plate.
Perfect for Gifting: These cookies travel well and make a stunning addition to any holiday cookie platter or gift box.

Ingredients & Why They Work

Each ingredient plays a key role in crafting the perfect texture and flavor. The buttery base creates that classic shortbread crumb, while the peppermint and chocolate come together for a festive twist you'll savor. I always recommend using good-quality vanilla and peppermint extracts for the best aroma.

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: Softened butter adds richness and helps the cookies hold their shape without spreading too thin.
Granulated sugar: Provides structure and a subtle crunch inside the cookies.
Powdered sugar: Keeps the shortbread tender and melt-in-your-mouth soft.
Pure vanilla extract: Complements the peppermint and deepens the flavor.
Peppermint extract: Adds that signature fresh, minty kick that’s just right—not too strong but definitely noticeable.
All purpose flour: The base for structure; make sure to measure properly by spooning into your cup and leveling off for consistent results.
Coarsely crushed peppermint candies: Adds tiny pockets of sweet, crunchy peppermint throughout each cookie.
Mini chocolate chips: They melt beautifully and disperse easily, giving chocolate bursts in every bite.
Sparkling sugar: Used to coat the logs, it adds a pretty sheen and subtle texture.
Finely crushed peppermint candies: For rolling—this helps the sugar stick better and intensifies the peppermint sparkle.
Semisweet chocolate chips: Melted and drizzled atop for an extra chocolate finish.
Refined coconut oil: Or butter, used in the chocolate drizzle to keep it smooth and glossy when set.

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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 that you can easily put your own spin on this Peppermint Shortbread Cookies Recipe. Whether you're looking to dial up the chocolate or keep it simple for little ones, there’s flexibility built into every step.

Chocolate-Free Version: When my nephew visited, I skipped the chocolate chips and just added extra crushed peppermint candies—he loved having slices that were crunchy without any added chocolate.
Mint Intensity Boost: If you’re a peppermint fanatic like me, a few more drops of peppermint extract up the flavor punch just right.
Gluten-Free Swap: I’ve tried this with a 1-to-1 gluten-free flour blend; the texture is slightly different but still delicious.
Add Nuts: Finely chopped toasted almonds or pecans can add a lovely crunch and nutty note, great if you want a bit more texture.

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 and Sugars until Fluffy

Start by softening your butter—not melted, just soft enough that your finger leaves a slight indent. I use my stand mixer on medium speed, creaming together the butter with both sugars until the mixture is pale and fluffy, about 3-4 minutes. This step is crucial for a light texture, so don’t rush it!

Step 2: Add Vanilla and Peppermint Extracts

Next, add your vanilla and peppermint extracts. Stir just until combined so the fragrance is well distributed—this is when the kitchen starts smelling like your favorite holiday spot!

Step 3: Mix in the Flour, Peppermint Pieces, and Chocolate Chips

Slowly add your sifted flour to the wet ingredients, mixing on low to keep it from getting tough. Then fold in the coarsely crushed peppermint candies and mini chocolate chips by hand, so they don’t break down too much—seeing those pockets of chunks in your dough is so satisfying.

Step 4: Shape into Logs and Roll in Peppermint Sugar

Divide the dough into two equal parts and shape each into a log about 2 inches in diameter. Mix your sparkling sugar with the finely crushed peppermint candies, then gently roll each log in this mixture until fully coated. Don’t worry if some bits stick more than others; that sparkle translates to crisp edges when baked.

Step 5: Chill and Slice

Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or overnight if you can plan ahead. Chilling firms up the dough, making slicing neater and preventing the cookies from spreading too thin.

Step 6: Bake the Cookies

Preheat your oven to 350°F (175°C). Slice the chilled logs into ¼-inch thick rounds and space them on a parchment-lined baking sheet. Bake for about 12-15 minutes, rotating halfway through, until they’re just turning golden at the edges. Let them cool completely on the baking sheet so they firm up.

Step 7: Drizzle with Melted Chocolate

Finally, melt your semisweet chocolate chips with the coconut oil in a microwave or double boiler until smooth. Use a spoon or piping bag to drizzle the chocolate over cooled cookies. Let the chocolate set at room temperature or pop them in the fridge briefly if you’re impatient like me.

Top Tip

I’ve found that chilling the dough logs thoroughly is the secret to those clean, perfect cookie slices that hold their shape and texture beautifully. Plus, rolling them in peppermint sugar right before chilling adds an irresistible crunch and festive look that wow guests every time.

Don’t Skip Chilling: I once tried slicing right away, and the dough squished and stuck—making your life harder and the cookies less pretty.
Use Fresh Extracts: Peppermint extract can lose potency over time, so fresh extracts give you the truest flavor burst.
Gentle Folding: When mixing in peppermint candies and chocolate chips, fold gently by hand to keep chunks intact, giving those delightful textured bites.
Even Slices: Use a sharp knife and wipe it clean between slices for uniform cookies—you’ll get consistent baking and beautiful presentation.

How to Serve Peppermint Shortbread Cookies Recipe

peppermint shortbread - Serving Suggestion

Garnishes

I like to keep it simple here. A few tiny fresh peppermint leaves or a sprinkle of crushed peppermint candies on the serving platter add a nice touch without overpowering the cookie itself. Plus, they’re visually delightful for guests!

Side Dishes

These cookies pair wonderfully with a steaming cup of hot chocolate or a mug of creamy peppermint mocha. I’ve also enjoyed them alongside a cozy bowl of spiced apple cider during winter nights.

Creative Ways to Present

For holiday parties, I like to stack these cookies in a mason jar tied with red and white twine or arrange them on a tiered dessert tray with fresh pine sprigs and mini ornaments nestled between. It turns a simple treat into festive decor.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, layered between sheets of parchment or wax paper to prevent sticking. They stay perfectly crisp and fresh for up to a week—perfect for snacking over a few days.

Freezing

One of the best things? You can freeze the unbaked cookie logs! Just wrap tightly in plastic wrap and foil, then freeze for up to 3 months. When you’re ready, thaw in the fridge overnight before slicing and baking. This has saved me more than once during busy holiday weeks.

Reheating

If you want warm cookies, pop them in a preheated 300°F oven for 5 minutes. Avoid microwaving, since that can make them soft or chewy instead of crisp and buttery.

Frequently Asked Questions:

Can I make these cookies vegan?

You can substitute the butter with a vegan butter alternative that’s firm and suitable for baking. Use vegan chocolate chips and ensure your extracts are alcohol-free if that matters to you. The texture will be similar, just a touch less rich.

What if I don’t have peppermint extract?

If you don’t have peppermint extract, you can use a few drops of peppermint oil (be careful not to overdo it since it’s more concentrated) or omit it entirely, relying on the crushed peppermint candies to provide flavor. The cookies will still be delicious!

How do I prevent the chocolate drizzle from hardening?

Adding a small amount of refined coconut oil or butter to the melted chocolate keeps it smooth and glossy and helps prevent it from hardening too stiffly. Let the drizzle set at room temperature for best results.

Can I prepare the dough ahead of time?

Absolutely! This slice and bake dough can be made days or even weeks in advance. Simply keep the rolled logs tightly wrapped in the fridge or freezer until you’re ready to slice and bake them fresh.

Final Thoughts

Honestly, this Peppermint Shortbread Cookies Recipe has become one of my go-to holiday staples. They’re easy enough to whip up during hectic weeks but taste like you spent hours baking. The peppermint-chocolate blend feels both classic and refreshing, and I always find myself sneaking more than a few. I’m excited for you to make these and add your own touch to what I promise will become a seasonal favorite in your kitchen, just like it is in mine.