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slice and bake peppermint shortbread cookies

Peppermint Shortbread Cookies

Mary
These peppermint shortbread cookies are crisp, buttery, and packed full of peppermint pieces and chocolate chips! They’re rolled in a homemade peppermint sugar before baking. They’re slice and bake cookies so you don’t actually have to roll them out to get pretty circle shapes. You can use crushed candy canes or peppermint candies. They’re the perfect easy holiday cookie!
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Chill Time 30 mins
Total Time 35 mins
Course Baking, Cookies, Dessert
Cuisine American
Servings 36 cookies

Equipment

  • large cookie sheet

Ingredients
 
 

Cookies

  • 1 cup salted butter softened
  • 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

Instructions
 

Cookies

  • 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
  • Add vanilla and peppermint extract into the butter mixture, beating well until combined.
    1 tablespoon pure vanilla extract, ¼ teaspoon peppermint extract
  • 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
  • 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
  • Combine the sugar and crushed peppermint candies to make the peppermint sugar.
    ¼ cup finely crushed peppermint candies, ¼ cup sparkling sugar
  • 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.
  • Roll each log into the peppermint sugar, coating the sides well and pressing the sugar in if needed.
  • Wrap and refrigerate the rolls for about 30 minutes so that they solidify.
  • Preheat oven to 180°C (355°F). Line a large baking sheet with parchment paper.
  • 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.
  • Arrange each slice on the lined baking sheet, leaving 2” of space between each cookie.
  • Bake the cookies for 12-15 minutes, or until the bottoms are barely golden.
  • Remove from oven and use a spatula to transfer to a cooling rack immediately. Let cool completely.

Chocolate Coating (optional)

  • 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.
  • 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
  • Stir the chocolate frequently until completely melted and smooth.
  • 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).
  • Let the dipped cookies set in the fridge for about 10 minutes and serve!

Notes

The baked cookies will keep well refrigerated in an airtight container for up to 3 days or in the freezer for up to 2 months.
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.
Keyword candy cane shortbread, peppermint candy shortbread cookies, peppermint shortbread, slice and bake shortbread
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