These Peppermint Shortbread Cookies are a no-chill Christmas cookie that are filled with crushed candy canes and topped with a chocolate drizzle. Each bite just melts in your mouth from the sweet flavors of butter and peppermint, making these the perfect holiday treat!
These shortbread cookies couldn't be any simpler to make, needing just 8 ingredients. Typically, these types of cookies are rolled into a log and placed into the refrigerator to chill in order to be sliced before baking (which you can do), but I chose to roll out the dough.
The cookie dough is crumbly and comes together so nicely, allowing me to use a cookie cutter to cut out the rolled dough, and then bake right away. So, no need to chill the dough before baking!
Craving even more peppermint desserts? Then check out these recipes: candy cane brownies and mint chocolate chip cookies.
Why You'll Love These Shortbread Cookies:
- They take less than 30 minutes to make.
- They are a no-chill cookie dough.
- Both peppermint candies and peppermint extract are used.
- A chocolate sauce is drizzled over the top.
- They're crumbly, super buttery, and tastes like Christmas!
Shortbread cookies are known for being crumbly in texture because of the ratio of flour to butter. These cookies feature no leavening agents or eggs either, and includes powdered sugar instead of granulated sugar.
Once the dough comes together and you roll it out, feel free to use any cookie cutter shape you like. I chose circles and love the way they turned out!
Baking Tips:
- Baking Sheet: I recommend this specific baking sheet because it perfectly fits 12 cookies on the pan. I use them for all of my cookie recipes! Then I line my baking sheets with silicone baking mats.
- 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 1/4-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.
Ingredients Needed:
Let's take a look at some of the ingredients we'll need.
- Butter: Unsalted 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 1/2 cup. You could also buy a bag of crushed candy canes.
- Peppermint Extract: Using just a 1/2 teaspoon of peppermint extract helps to enhace the minty flavor.
How To Make These Peppermint Cookies:
Here are the step by step instructions.
- Wet Ingredients: In the bowl of an electric stand mixer using the paddle attachment, beat the butter on med-high speed until smooth and creamy. Add the powdered sugar, vanilla extract, and peppermint extract and mix on low speed until combined. Scrape the sides and bottom of the bowl as needed.
- Dry Ingredients: 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.
- Cookie Dough: On a lightly floured surface, knead the dough a few times using your hands until the dough is firm and solid. Roll the dough out with a lightly floured rolling pin to 1/4 inch thickness. Use a round cookie cutter or whatever shape you like and place the cookies on the prepared baking sheet (about 2 inches apart).
- Bake: 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. Roll out the rest of the dough scraps to make a total of 30 cookies.
- Chocolate Drizzle: Melt 1/3 cup of chocolate chips in a microwaveable-safe bowl in 15 second intervals, mixing with a spoon each time, until melted and smooth. Add another 1/3 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.
Frequently Asked Questions:
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.
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
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 share a photo with me of your creation on either Facebook, Instagram, or Pinterest. It brings me so much joy to see you make my recipes. 🙂
Happy baking!
More Christmas Cookies:
- Christmas Sprinkle Cookies
- Gingersnap Cookies
- Snickerdoodle Cookies
- Triple Chocolate Cookies
- Red Velvet Crinkle Cookies
Peppermint Shortbread Cookies
Equipment
- Baking Sheets
- Silicone Baking Mats
- Electric Stand Mixer
- Cookie Cutter
- Rolling Pin
Ingredients:
- 1 cup unsalted butter, room temperature (2 sticks)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup crushed candy cane pieces (22 minis)
- 1 tablespoon milk
Optional Topping:
- 2/3 cup semi-sweet chocolate chip cookies, divided
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Set aside.
- 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 1/4 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. Roll out the rest of the dough scraps to make a total of 30 cookies.
- Optional: Melt 1/3 cup of chocolate chips in a microwaveable-safe bowl in 15 second intervals, mixing with a spoon each time, until melted and smooth. Add another 1/3 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.
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