Peppermint Shortbread Cookies
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Buttery, rich peppermint shortbread cookies that everyone in your family will love. Easy preparation — slice and bake!
Recipe Overview
Why you’ll love it: With only six ingredients, they are easy to whip up.
How long it takes: about an hour but that includes 30 minutes chilling time
Equipment you’ll need: mixer, baking sheet, parchment paper
Servings: makes 40 cookies, more or less
This is a sponsored post on behalf of United Dairy Industry of Michigan.
Monday I gushed about my love for REAL butter and breakfast cookies. Today I’m bringing you more butter love with one of my favorite types of cookies — shortbread.
It might have a little to do with how easy these cookies are to make (SO easy), but it also has a lot to do with the rich buttery taste and the melt-in-your-mouth texture. I really just adore shortbread. I’ve made a lot of fun versions, some even with cream cheese.
Why You’ll Love Slice-and-Bake Cookies
Make the dough ahead of time. These shortbread cookies are slice-and-bake cookies. Simply put, you can whip up a batch of the dough, form it into a log, and throw it in the fridge or freezer. I have a bunch of these convenient slice and bake cookie recipes.
Bake the cookies when you need them. When you happen to have unexpected guests, all you need to do is slice off what you need, stick them in the oven and voila! Fresh cookies. Everyone will think you’re amazing. And you are!
About These Shortbread Cookies
A simple list of ingredients (butter! flour! sugar! salt!) really lets the flavors of both the butter and the peppermint shine. Peppermint shortbread cookies are great with a cup of coffee or tea. Who knows? Santa might even dig a few with his milk.
What You’ll need
- Butter: Use good-quality unsalted butter for these cookies. Make sure it’s softened or at room temperature.
- Powdered Sugar (Confectioner’s Sugar): Because this sugar is so fine, the cookies just melt in your mouth.
- All-Purpose Flour: I haven’t tried whole wheat flour for these cookies because they just aren’t suited for the hearty quality of whole wheat.
- Pure Vanilla Extract: This baker’s friend really enhances the flavor of the cookie dough.
- Salt: Keeps the cookies from tasting flat.
- Andes Peppermint Crunch Baking Chips: These chips are really the star of the show here. Keep reading for substitutions you can make.
How To Make Peppermint Shortbread Cookies
Using a stand mixer with the paddle attachment, cream the butter, powdered sugar, salt, and vanilla until creamy and smooth. Add the flour and mix just until blended. Fold in the peppermint chips.
Now I realize that not everyone has a stand mixer (or it’s stored in the basement and you don’t feel like hauling it out). You can make the cookie dough with a good hand mixer or even by hand. You’ll probably have to stir the flour in by hand anyways because the dough gets pretty stiff.
On a sheet of parchment paper or waxed paper, form a nice even log, about 12 to 14 inches long (or two logs, 6 to 7 inches long). Wrap the paper around the dough and freeze it for thirty minutes.
Meanwhile, get your oven preheating. After thirty minutes, remove the dough log from the freezer, unwrap it, and slice it into quarter-inch slices. Arrange the slices on a baking sheet and bake them.
FAQs
Shortbread cookies have a higher amount of butter and a lower amount of sugar than butter cookies or sugar cookies. They are not overly sweet cookies and are fairly dense in texture. They do not contain eggs.
Adding eggs will change the texture of your shortbread. The cookies won’t be as crisp and crumbly.
Shortbread is perfect with most any beverage: coffee, tea, hot cocoa, or even wine. Serve shortbread with homemade eggnog, microwave hot cocoa, or a vanilla bourbon fizz. Shortbread makes good dippers for creamy hot chocolate dip, too.
Make It Your Own
- Like mint with chocolate? I love those thin mint Girl Scout cookies, don’t you? Try drizzling these peppermint cookies with melted chocolate chocolate chips. Or, if you love the peppermint/chocolate connection, check out these peppermint chocolate sugar cookies. They are the easiest cut-out cookies to roll out.
- Can’t find Andes Peppermint Chips? Try their Creme de Menthe chips or substitute English toffee chips.
Storage & Make-Ahead Tips
Baked cookies can be stored at room temperature for up to a week in a tightly covered container or in the freezer for up to a month. Make sure they are completely cool before covering.
Unbaked cookie dough can be stored in the freezer for up to a month, wrapped thoroughly. To bake, remove log from freezer and allow to warm up for a half hour or so. Slice and bake as directed.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 2 ⅓ cups all-purpose flour
- ¾ cup Andes peppermint crunch baking chips
Instructions
- In a stand mixer fitted with the paddle attachment, cream butter, powdered sugar, vanilla, and salt until smooth. Gradually add flour and mix on low until combined. Add Andes baking chips and continue mixing on low until fully combined.
- On wax paper or parchment paper, form into a 12- to 14-inch log and freeze at least 30 minutes or until firm.
- When ready to bake, preheat oven to 350°F. Cut the shortbread dough into ¼ -inch slices and bake for 13 to 15 minutes on parchment lined baking sheets.
Notes
- If you want to make these even more festive, dip cookies halfway into melted chocolate and sprinkle with crushed candy canes.
- Dough logs can be frozen for up to one month. Wrap well and label. Allow the logs to warm up at room temperature for a half hour before slicing and baking as directed.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Disclosure: This post is a collaboration with United Dairy Industry of Michigan. I was paid to develop and photograph this recipe but my love for butter is 100% the real thing.
JK says
Rachel,
Your cookie recipe is a real keeper!! One of the best and easiest shortbread doughs I have worked with in a long time. I am an avid baker and I can usually tell how the recipe will turn out, no disappointment here.
I finally found the Andes baking chips in Target in their Christmas candy section. Thank you for a great recipe.
Rachel Gurk says
I’m so glad that you liked this recipe! Thank you for taking the time to come back and leave a comment!
Deborah says
I made these but used broken up candy canes, they came out great!!!
Rachel Gurk says
I’m so glad to hear it! Thanks for taking the time to come back and leave a comment!
mel says
I altered this recipe slightly- I used white sugar instead of icing sugar and I used 7 drops of peppermint essential oil (do Terra) into the dough. I sprinkled a dusting of crushed candy cane onto the top just before baking which gave a little color and touch of chewiness. To make even more festive, I also dusted lightly with confectioners (icing sugar) so they look kinda snowy. I am super happy with them!
Rachel Gurk says
Loving your adaptations! I’m so glad you liked these! Thank you so much for taking the time to come back and leave a comment!
Blaire says
I’ve been looking for a recipe like this but am wondering if it’s possible to use cookie cutters?
Rachel Gurk says
I haven’t tried rolling out the dough or using cookie cutters with this recipe so I can’t promise good results. They hold their shape pretty well, so it could work! Let me know if you try it.
KATHY GIORDANO says
I followed the directions exactly as written and my cookies came out delicious. The combination of flavors with the shortbread and Andes peppermint crunch baking chips were fabulous! Thank you for this recipe.
Rachel Gurk says
I’m so glad to hear that! Thanks for taking the time to come back and leave a comment!
Cindi says
These are great, I just made some with the Andes creme de menthe they are just as good thanks for the recipe ❤️
Rachel Gurk says
So glad you liked these cookies, Cindi! I can’t wait to try them with the creme de menthe Andes! Thanks for taking the time to come back and leave a comment!
Kelly says
I just made a small test batch of these by quartering the recipe, and I substituted crushed soft butter mint-type mints instead of the Andes chips. I’ve not tried Andes chips yet so I’m not sure how the crushed butter mints compare, but I thought the soft butter mints worked really well! I did do something else differently: Instead of rolling into a log, freezing, then slicing, I rolled them individually into small balls and baked right away for 14-15 minutes at 325 (I was experimenting with the baking instructions for another shortbread cookie recipe I saw that used a ball shape) and after they cooled I dipped the bottoms of the cookies into melted semi-sweet chocolate. I’ll definitely be including these in the Christmas treat tins I’m making my coworkers. Happy to find this recipe! :) P.S. The quartered recipe made 12 cookies rolled into a ball shape, and I crushed up 5 mints (“Bob’s Sweet Stripes Soft Peppermint Candies”) which weigh 5 grams each, so when I make a full batch I’ll use approximately 20 mints or 100 grams crushed mints. Like some other commenters, I did find the mixture somewhat crumbly, but it held together well when rolled into balls and baked up wonderfully.
Rachel Gurk says
So glad you liked them! Thank you for taking the time to leave such a thoughtful comment!
Meena says
I tried the same recipe…After baking, the cookie expanded and it was flat ..Not sure what mistake I did.
Rachel Gurk says
Sorry to hear you didn’t get good results from this recipe, we love it!
Megan says
These looked so good! Not sure what I did wrong but they are just crumbly. Can I just add water to fix them?
Rachel Gurk says
Hmmm, I’ve never had that problem? Did you roll them into a log and freeze? I don’t think water would remedy the problem, unfortunately. It could be related to how you measured the flour. I always spoon it into my measuring cup, I never scoop. Is that what you did?
ann says
Mixed up and froze these a few days ago, set the roll out for 30 minutes and baked them just now. DELICIOUS! Tender, not overly greasy like some shortbread, minty-zippy!
Rachel Gurk says
YES! So glad you like them! Merry Christmas!
Ellie says
Can I make these using the Andes mint chips instead of the andes peppermint chips?
Rachel Gurk says
Definitely! Yum!
Sara says
I am looking to start my Christmas baking a little early this year by making cookies ahead of time and freezing them.
Freezing cookie dough is kind of new to me… do you have any suggestions on how long the dough will keep in the freezer?
Rachel Gurk says
As long as it is tightly wrapped, it should be great from now until Christmas!
Cindy says
Made these today…they are awesome! Great recipe, will make again.
Rachel Gurk says
So glad you liked them! Thanks for the comment.
Dawn Monge says
I loved the taste of these, and the texture was absolutely melt in your mouth. I did, however, have trouble with the cutting. As I began cutting them, they kind of crumbled, and didn’t really keep their nice, round shape. I had to kind of press them down a little to keep them together. Any suggestions for next time?
Rachel Gurk says
Did you freeze the dough for longer than 30 minutes? If so, you may have to let it set out at room temperature for 30 minutes or so to achieve uniform slices. Hope that helps!
Margo, Thrift at Home says
I think I want to make these this Christmas – do you think I can sub in crushed candy canes for the baking chips??
Rachel Gurk says
I would recommend the Andes mints only because they are a bit softer. Crushed candy canes tend to get pretty hard (and stick in your teeth!) after they are baked.