These peppermint shortbread cookies are a perfect Christmas cookie recipe to make that's not only easy, but also no-chill. They're filled with crushed candy canes and topped with a melted chocolate drizzle!
These candy cane shortbread cookies are perfect to make for the holiday season and would go nicely on your holiday cookie trays.
This crumbly dough comes together so quickly and I used a circle cutter to make perfect circles. The best part? They can be baked right away!
Looking for more peppermint recipes? Then check out these: candy cane brownies, white chocolate peppermint cupcakes, and candy cane chocolate chip cookies.
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WHY YOU'LL LOVE THESE Christmas COOKIES
- They take less than 30 minutes to make.
- They are a no-chill cookie dough.
- Both peppermint candies and peppermint extract are used.
- Melted dark chocolate is drizzled over the top.
- They're crumbly, super buttery, and perfect for cookie season!
Buttery shortbread cookies are the best! They're super soft and each bite just melts in your mouth.
These cookies feature no leavening agents or eggs either, and includes powdered sugar instead of granulated sugar.
INGREDIENTS NEEDED
Here are some notes on the basic ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Unsalted Butter: Room temperature butter is what we need.
- Powdered Sugar: Instead of granulated sugar, we'll use powdered. This gives the cookies a softer texture. No need to sift the powdered sugar either.
- Candy Canes: In a food processor I crushed up 22 mini candy canes in order to get a ½ cup. You could also buy a bag of crushed candy canes.
- Peppermint Extract: Using just a ½ teaspoon of peppermint extract helps to enhance the minty flavor.
INSTRUCTIONS
Here are the step by step instructions on how to make these chocolate peppermint shortbread cookies.
Step 1: Beat the butter. In the bowl of an electric mixer using the paddle attachment, beat the butter on med-high speed until smooth and creamy.
Step 2: Wet ingredients. Add the powdered sugar, vanilla extract, and peppermint extract and mix on low speed until combined.
Step 3: Dry ingredients: Add the all-purpose flour and salt, mixing on low speed until crumbly. Then mix in the peppermint candy and milk, mixing just until combined.
Step 4: Roll out the dough. On a lightly floured surface, knead the shortbread dough a few times using your hands until the dough is firm and solid. Roll the dough out with a rolling pin to ¼ inch thickness.
Step 5: Cut the dough. Use a round cookie cutter or whatever shape you like and place the cookies on the prepared baking sheet.
Step 6: Bake. Bake the cookies for 8-10 minutes, or just until the edges have turned lightly brown. Allow them to cool on the cookie sheet for 10 minutes before transferring them over to a wire rack.
Step 7: Chocolate drizzle. Melt ⅓ cup of chocolate chips in a microwaveable-safe small bowl in 20 second intervals, mixing with a spoon each time, until melted and smooth.
Add another ⅓ cup of chocolate chips to the melted chocolate and mix until smooth.
Decorating The Cookies
Place the chocolate in a sandwich bag or piping bag and cut a small hole in the corner.
Then drizzle over the cooled cookies. You could even sprinkle on some extra candy cane bits over the melted chocolate!
Storage Tips
Keep any leftover cookies in an airtight container at room temperature for up to 7 days.
You could also cover the cookies with plastic wrap if they're sitting on a cookie tray.
EXPERT BAKING TIPS
- Baking Sheet: I recommend this specific baking sheet. Line each pan with parchment paper.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Dough: Roll the cookie dough out on a lightly floured surface to about ¼-inch in thickness. That way the cookies will more evenly bake. Also, be sure to lightly flour your rolling pin.
- Cookie Cutters: I used these round cookie cutters (specifically, the 2.5 inch). They're not only perfect for cookies, but also biscuits, donuts, and so much more.
Recipe FAQs
Yes they can. Freeze the cookies on a baking sheet for about an hour and then transfer them to a freezer bag. You can keep them frozen for up to 2 months.
The edges of the cookies should be lightly brown and the cookies are overall pale in color.
If you would rather slice the cookies rather than use cookie cutters, feel free to roll the dough into an even log shape. Wrap the log in plastic wrap and chill in the refrigerator for at least 2 hours and then slice into circles.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy baking!
More Christmas Cookies
📖 Recipe
Peppermint Shortbread Cookies
Equipment
- Baking Sheets
- Silicone Baking Mats
- Electric Stand Mixer
- Cookie Cutter
- Rolling Pin
Ingredients:
Peppermint Shortbread Cookies
- 1 cup unsalted butter, room temperature (2 sticks)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup crushed candy cane pieces (22 minis)
- 1 tablespoon milk
Chocolate Drizzle
- ⅔ cup semi-sweet chocolate chips, divided
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
Peppermint Shortbread Cookies
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on med-high speed until smooth and creamy (about 1 minute). Scrape down the bottom and sides of the bowl.
- Add the powdered sugar, vanilla extract, and peppermint extract and mix on low speed until combined. Scrape the sides and bottom of the bowl again. Add the flour and salt, mixing on low speed until crumbly. Then mix in the crushed candy cane pieces and milk, mixing just until combined.
- Lightly flour a clean, flat surface and place the shortbread dough on it (the dough will be slightly crumbly). Knead the dough against the surface a few times using your hands until the dough is firm and solid. Roll the dough out with a lightly floured rolling pin to ¼ inch thickness. Use a round cookie cutter (mine was 2.5 inches in diameter) or whatever shape you like and place the cookies on the prepared baking sheet (about 2 inches apart).
- Bake the cookies for 8-10 minutes, or just until the edges have turned lightly brown (the cookies should look pretty pale in color) and allow them to cool on the baking sheet for 10 minutes before transferring them over to a wire rack.
Chocolate Drizzle
- Melt ⅓ cup of chocolate chips in a microwaveable-safe bowl in 20 second intervals, mixing with a spoon each time, until melted and smooth. Add another ⅓ cup of chocolate chips to the melted chocolate and mix until smooth. Place the chocolate in a sandwich bag, cutting a small hole in the corner, and drizzle over the cooled cookies.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
-
- Baking Sheet: Line each pan with parchment paper.
-
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
-
- Cookie Dough: Roll the cookie dough out on a lightly floured surface to about ¼-inch in thickness. That way the cookies will more evenly bake. Also, be sure to lightly flour your rolling pin.
-
- Cookie Cutters: I used these round cookie cutters (specifically, the 2.5 inch). They're not only perfect for cookies, but also biscuits, donuts, and so much more.
I included these in my cookie boxes this past Christmas and they were well loved!