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Home » Desserts » Cookies » Easy Shortbread Peppermint Cookies

Posted December 22, 2020 By Mariam E. Leave a Comment

Easy Shortbread Peppermint Cookies

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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!

Top down view of shortbread peppermint cookies.

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
Top down view of easy shortbread ingredients.

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.
  • Butter and flour in a bow.
  • Mixing shortbread dough in a bowl.
  • 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.
  • Log of dough.
  • Log of dough in parchment.
  • 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.

Easy shortbread peppermint cookies on a tray.

Other delicious cookie recipes

  • Maamoul Cookies with Pistachio
  • Maamoul Date Cookies
  • Santa's M&M Cookies
  • Almond Butter Chocolate Chip Cookies

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

If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at

Top down view of peppermint shortbread cookies on a red plate.

Easy Shortbread Peppermint Cookies

These Easy Shortbread Peppermint Cookies are super simple and super delicious. Slice and bake cookies that are crisp and buttery
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Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Chilling time: 1 hour
Total Time: 1 hour 22 minutes
Servings: 18 cookies
Calories: 226kcal
Author: Mariam E.

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.

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
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Filed Under: Christmas, Cookies, Seasonal, Thanksgiving

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Welcome to my blog! Cookin' With Mima blog is a place where you can find hundreds of easy and delicious family-friendly recipes that are bound to please even your toughest critics. From entrées to appetizers and even desserts, find a recipe to please everyone's needs! My goal is to make your cooking experience a lot easier and yummier!

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