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Home » Dessert » Cookies » Peppermint Holiday Shortbread Cookies

Peppermint Holiday Shortbread Cookies

5 from 1 vote
Rate this Recipe
Total 1 hr 22 mins
Cook Time 12 mins
Serves 18 cookies

By: Mariam Ezzeddine  |  December 14, 2021This post may contain affiliate links, read my disclosure policy for details

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These Easy Peppermint Holiday Shortbread Cookies are super simple and super delicious. They make the perfect addition to your holiday cookie trays! These slice and bake cookies are crispy and buttery, and only need a few ingredients and can be made in no time!

stacked peppermint short bread cookies.

These Shortbread Peppermint Cookies are the easiest holiday cookies to make! They are great with a cup of coffee, tea or simply dipped into a glass of milk. Great for the family or as an easy holiday gift, or cookie exchange parties.

If you’re looking for more cookie recipes, why not also try my Danish Butter Cookies Recipe and my Cranberry Orange Shortbread Cookies!

Why you’ll love these Holiday Shortbread Cookies

  • Delicious homemade shortbread. Buttery, crumbly and utterly delicious!
  • Mint cookies. Made with peppermint chips, these cookies have a pop of peppermint they works perfectly with the buttery shortbread.
  • Easy shortbread cookies. These are slice and bake cookies, made with only six ingredients, easy to whip up. Perfect for a hectic holiday kitchen!

Shortbread Cookie Ingredients

ingredients of the short bread cookies
  • Butter– shortbread cookie cannot be shortbread cookies without all the buttery goodness.
  • Confectioner Sugar-gives cookies a smoother texture and easier to mix.
  • Vanilla Extract-add flavor to the cookies.
  • Flour- I used all purpose flour. Sift and measure well.
  • Salt-balances the sweetness.
  • Peppermint Baking Chips-use any kind, just as long as they are chip sizes.

How to Make Easy Shortbread Cookies

  • Make the shortbread dough. With a stand mixer, mix butter, vanilla, powdered sugar until creamy.
  • Mix the dough: Add in your flour/salt mixture. Finally add in the mint baking chips.
dough and peppermint chips in a mixing bowl
  • Knead: Lightly knead the dough with your hand and form a log shaped dough.
hand kneading the cookie dough
  • Roll: Roll the dough into a long with equal thickness from one end to another.
hand rolling the dough in parchment paper
  • Chill the dough. Roll the dough into a log, cover in parchment paper and refrigerate for at least 3hrs.
  • Make the cookies. Slice the log into 1/4″ discs. Place on a baking sheet.
  • Bake. In an oven at 350 F, bake for 10-13 mins or right until the bottom and edges start browning.
  • Allow to cool, serve and enjoy!

Tips to Make these Butter Shortbread Cookies

  • Use a preheated oven.
  • Roll dough evenly sized from one end to another.
  • Refrigerate the dough for at least 3 hours, ideally overnight.
  • Use a sharp knife to cut the cookies from the dough log.
  • Make sure the log is cold not soft before cutting, as well as bake while the cut out cookies are cold.
  • Do not grease the pan before adding the cookies on it to bake.
  • Bake the cookies on a sheet lined with parchment paper, for easy removal and clean up.
  • Let cool on the baking sheet for a few minutes and then transfer into the cooling rack.
  • If you want to make these even more festive, dip cookies halfway into melted chocolate and cover with Christmas sprinkles.
peppermint short bread cookies in a tray with greenery around it

Frequently Asked Questions

Should shortbread be soft when cooked?

Shortbread should usually have a tender, melting texture, but be slightly crisp when you bite into them. Shortbread should not generally be damp or soggy underneath. Shortbread cookies should be light golden brown which isn’t much different to the color of the dough.

How to store shortbread cookies?

Let cool completely. Store in an airtight container for up to 5-7 days at it’s best but they can last longer.

How to freeze shortbread cookies?

You can prepare and freeze the dough for up to a month in advance. Be sure to wrap well with food plastic wrap and keep in an airtight container.
If you are freezing cooked cookies, allow the cookies to cool completely and stack in layers in an air tight container, separated with parchment paper.

How do you know when shortbread cookies are cooked?

The cookies will be starting to change color on the bottom and sides when they ready to be taken out of the oven. The longer they cook, the crispier they will be.

Is shortbread cookies the same as butter cookies?

Butter cookies are actually better than shortbread cookies! The main difference between the two is the amount of sugar and the baking temperature. 

Shortbread Cookies Variation

  • Use almond extract to give the cookies a different flavor.
  • Add zesty flavors like lemon zest or orange zest.
  • Try mixing in finely chopped nuts instead of peppermints.
  • Add sprinkles to the cookie dough.
  • Top with coarse colored sugar.
  • Top with icing sugar and use different toppings to decorate the cookies.
  • Dip the cookies with chocolate.
peppermint short bread cookies in a red palte

Other Delicious Cookie Recipes

  • Gingerbread Christmas Tree Cookies
  • Maamoul Date Cookies
  • Lemon Shortbread Cookies with Lemon Icing
  • Strawberry Jam Linzer Cookies

I hope you enjoy all the recipes I share with you, including this Peppermint Holiday Shortbread Cookies. I hope you try it, enjoy it, rate it and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

stacked peppermint short bread cookies.

Peppermint Holiday Shortbread Cookies

5 from 1 vote
Created by Mariam E.
These Easy Shortbread Peppermint Cookies are super simple and super delicious. Slice and bake cookies that are crisp and buttery
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Prep Time 10 mins
Cook Time 12 mins
Total Time 1 hr 22 mins
Course Dessert
Cuisine American
Servings 18 cookies
cookies

Ingredients

  • 1 cup butter room temperature
  • ½ cup confectioner sugar
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour sifted
  • ½ tsp. salt
  • 1 cup peppermint baking chips

Instructions

  • Preheat oven to 350 F.
  • Use paddle attachment for this. In a bowl of a stand mixer at the medium speed beat together butter, vanilla, and powdered sugar until light and creamy. About 5 minutes. Scrape the bowl a few times so everything is incorporated well.
  • In a separate bowl whisk together all-purpose flour and salt.
  • Turn the mixer to its lowest speed and gradually star adding the flour and salt to the beaten butter mixture. Let it incorporate.
  • Add peppermint baking chips. Mix either with the help of the spatula or with the mixer on its lowest speed.
  • The dough will be firm but pliable.
  • Transfer the dough onto a large sheet of parchment paper sprinkled lightly with some flour. Roll the dough into 10” log, about 2-3 inch thick. Wrap the dough in parchment paper and refrigerate for about 3 hours, or overnight. Once the dough is firm cut it with a sharp knife into slices. About ¼” thick.
  • Place cookies onto the baking sheet lined with parchment paper about 1 inch apart. Bake in a preheated oven to 350 F for about 10-13 minutes or until lightly golden on the edge.
  • Let cool on the baking sheet for a few minutes and then transfer into the cooling rack.
  • Let cool completely. Store in an airtight container for up to 5-7 days.
  • You can make double batch and freeze the dough or already ready baked cookies for up to a month. If decided to freeze, make sure to wrap well with food plastic wrap or keep in an airtight container.

Notes

  • Use a preheated oven.
  • Roll dough evenly sized from one end to another.
  • Refrigerate the dough for at least 3 hours, ideally overnight.
  • Use a sharp knife to cut the cookies from the dough log.
  • Make sure the log is cold not soft before cutting, as well as bake while the cut out cookies are cold.
  • Do not grease the pan before adding the cookies on it to bake.
  • Bake the cookies on a sheet lined with parchment paper, for easy removal and clean up.
  • Let cool on the baking sheet for a few minutes and then transfer into the cooling rack.
  • If you want to make these even more festive, dip cookies halfway into melted chocolate and cover with Christmas sprinkles.

Nutrition

Calories: 226kcal | Carbohydrates: 22g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 152mg | Potassium: 18mg | Fiber: 1g | Sugar: 11g | Vitamin A: 315IU | Calcium: 25mg | Iron: 1mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.
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  1. Lise Corson says

    December 16, 2021 at 6:49 pm

    Where do I get peppermint baking chips ? Is there a brand name u use?
    Thank you .

    Reply
    • Mariam E. says

      December 25, 2021 at 3:24 pm

      They are usually at the stores. I got mine from tjmaxx once. I can’t remember the brand. I can check and see if I have any more and email you. But you can always get them on amazon.

      Reply
    • JJ says

      December 24, 2022 at 12:02 pm

      I followed the directions to a T. I baked the cookies they didn’t get a gold brown yet the chips melts and that is all that turned brown. Help any suggestions to why?

      Reply
      • Mariam Ezzeddine says

        December 30, 2022 at 10:39 am

        Sometimes the temperature of the room and ovens are different than others, you may need to cook it just a tiny bit more until you get light brown color on the edges. As for the candy, I am not sure how different brands will cook. I got my chips from Homegoods, I can’t really remember the brand but it was pretty good.

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Welcome, I'm Mariam!

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