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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
Prep Time 10 mins
Cook Time 12 mins
Total Time 1 hr 22 mins
Course Dessert
Cuisine American
Servings 18 cookies


  • 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


  • 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.


  • 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.


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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