These Easy Shortbread Peppermint Cookies are super simple and super delicious. Slice and bake cookies that are crisp and buttery with peppermint chips, great for kids of all ages!
Easy Shortbread Peppermint Cookies are the easiest holiday cookies to make! A rich and buttery dough peppered with peppermint chips, so delicious! Great for the family or as an easy holiday gift.
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 Easy Shortbread Peppermint 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!
Ingredients
- Butter
- Confectioner Sugar
- Vanilla Extract
- AP Flour
- Salt
- Peppermint Baking Chips
How to make these Easy Shortbread Cookies
- Make the shortbread dough. With a stand mixer, mix butter, vanilla, powdered sugar until creamy. Then add in your flour/salt mixture. Finally add in the mint baking chips.
- 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 350F, bake for 10-13 mins.
- Allow to cool, serve and enjoy!
Recipe notes and tips
- Use a preheated oven.
- Refrigerate the dough for at least 3 hrs, ideally overnight.
- Use a sharp knife to cut the cookies from the dough log.
- 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.
FAQ’s
Should shortbread by 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 avoid shortbread cookies which are raw in the middle
Cookie dough that is slightly warm or if the dough contains too much butter will cause the cookies to spread too much. This means they’ll bake quickly on the outside but remaining raw in the middle. Be sure to chill your cookies before baking and also keep an eye on the amount of butter used.
How to store these Easy Shortbread Peppermint Cookies
Let cool completely. Store in an airtight container for up to 5-7 days.
You can also 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.
Other delicious cookie recipes
- Maamoul Cookies with Pistachio
- Maamoul Date Cookies
- Santa’s M&M Cookies
- Lemon Shortbread Cookies with Lemon Icing
- Almond Butter Chocolate Chip Cookies
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Easy Shortbread Peppermint 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.
- Refrigerate the dough for at least 3 hrs, ideally overnight.
- Use a sharp knife to cut the cookies from the dough log.
- 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.
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