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!
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
- 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.
- Knead: Lightly knead the dough with your hand and form a log shaped dough.
- Roll: Roll the dough into a long with equal thickness from one end to another.
- 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.
Frequently Asked Questions
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.
Let cool completely. Store in an airtight container for up to 5-7 days at it’s best but they can last longer.
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.
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.
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.
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.
Peppermint Holiday Shortbread 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.
Where do I get peppermint baking chips ? Is there a brand name u use?
Thank you .
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.