There’s something about peppermint shortbread that simply feels like Christmas. I began making this recipe a few winters ago when I wanted a cookie that looked pretty on a tray without any fancy decorating. The dough is buttery and crisp, with just enough candy-cane peppermint to be festive without overwhelming the shortbread’s delicate flavor.
These cookies stand out on a Christmas tray—simple, pretty, and a welcome contrast to richer chocolate and heavily frosted treats.
Table of Contents
- What You’ll Need
- Instructions
- Storage Instructions
- Mixing These in Cookie Tins or Trays
- Printable Recipe
What You’ll Need
You can buy pre-crushed candy canes in stores, usually near chocolate chips or in the holiday candy aisle. They’re convenient but can be pricier than crushing your own.
This recipe scales easily—double or triple in a large bowl or stand mixer. Divide dough into smaller disks before chilling and add a few extra minutes to chill time. Baking time remains the same; rotate sheets halfway through if your oven is full.
Base Dough
• 4 cups all-purpose flour
• 1 cup salted butter, softened (or unsalted + pinch of salt)
• 1 cup granulated sugar
• A tiny drizzle of milk if needed to bring the dough together
Peppermint Add-Ins
• 4 candy canes, roughly chopped (about ½ cup) — crush into small pieces so they aren’t sharp but keep some texture
• 2–3 drops peppermint extract or culinary peppermint essential oil — use sparingly so it doesn’t overpower
For Finishing
• White chocolate, melted (chips, bars, or candy melts) for drizzling
• Additional crushed candy canes for sprinkling while the chocolate is still soft
Instructions
Step 1: Cream the butter and sugar
Use softened butter at room temperature so it gives slightly when pressed. Cream the butter and sugar together until light and fluffy—this creates the tender crumb that defines shortbread.
Step 2: Add the flour
Add the flour gradually. The mixture will look crumbly at first—this is correct. Shortbread should not be soft or sticky.
Step 3: Bring the dough together
If the dough won’t hold when pressed, add a tiny drizzle of milk until it forms a soft ball that isn’t wet. Avoid overmixing, which can make the cookies tough.
Step 4: Add peppermint
Gently fold in the chopped candy canes and 2–3 drops of peppermint extract. If any candy pieces are large, chop them smaller so they distribute evenly and don’t melt into sticky spots while baking.
Step 5: Chill the dough
Shape the dough into a flat disk, wrap it tightly, and chill for at least 1 hour. Chilling firms the butter so the cookies keep their shape and don’t spread.
Step 6: Roll and cut
Roll the chilled dough between sheets of parchment to about ½ inch thick. If it softens, return it to the fridge briefly. Cut into squares, rounds, or festive shapes—keep it simple for neat results.
Step 7: Bake
Preheat oven to 350°F (175°C). Bake on a parchment-lined sheet until the edges are just turning golden—shortbread should remain pale in the center. Rotate pans halfway through if needed for even browning.
Step 8: Cool and decorate
Cool completely on a wire rack. Drizzle with melted white chocolate and immediately sprinkle with extra crushed candy canes so the pieces stick. The drizzle will harden as it cools, making the cookies easy to stack for gifting or trays.
Storage Instructions
Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies for up to three months—skip the white chocolate drizzle until after thawing so it looks its best.
The dough also freezes well. Wrap tightly in plastic and place in a freezer bag. Thaw overnight in the fridge, then roll, cut, and bake as directed.
Mixing These in Cookie Tins or Trays
Peppermint shortbread adds color and brightness to a cookie plate and pairs nicely with other classic holiday cookies.
- Use the same base dough to make marbled or chocolate-swirled shortbread variations.
- They pair well visually with simple cutout sugar cookies and darker spiced cookies like molasses or gingerbread.
- Mix colors and shapes for an inviting and balanced cookie tray.
Printable Recipe
Peppermint Shortbread Cookies
Ingredients
Cookies
- 4 cups all-purpose flour
- 1 cup salted butter, softened (or unsalted + pinch of salt)
- 1 cup granulated sugar
- Milk, as needed (only if dough is too dry)
- 4 candy canes, roughly chopped (about ½ cup)
- 2–3 drops peppermint extract
Decorating
- 4 ounces white chocolate, melted (for drizzling)
- 2–3 tablespoons additional crushed candy canes
Instructions
- Cream butter and sugar. Beat until light and fluffy.
- Add flour and milk. Mix until crumbly; add a little milk only if the dough won’t hold when pressed.
- Add flavorings. Stir in chopped candy canes and peppermint extract gently.
- Chill. Shape into a disk, wrap, and chill 1–2 hours until firm.
- Roll and cut. Preheat oven to 350°F (175°C). Roll dough to ½ inch and cut shapes.
- Bake. Bake on a parchment-lined sheet for about 15 minutes or until edges are lightly golden.
- Decorate. Cool completely, drizzle with melted white chocolate, and sprinkle crushed candy canes.
Notes
Use peppermint extract sparingly so the cookies don’t taste overly minty. Store in an airtight container at room temperature up to one week, or freeze baked cookies up to three months. Freeze dough wrapped tightly and thaw in the fridge before rolling and baking.
Nutrition (per cookie)
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