Cookies
Peppermint Shortbread Cookies
Buttery, rich peppermint shortbread cookies couldn’t be easier to make. Just slice and bake!
At a glance
What stands out: Everyone in your family will love these buttery peppermint shortbread cookies. With only six ingredients, these slice and bake cookies are straightforward to whip up.
How long it takes: 15 minutes prep, 30 minutes chilling time, and 13 minutes per batch to bake
Equipment you’ll need: mixer, baking sheet, parchment paper
Servings: makes about 40 cookies, depending on size
Today we're bringing you more butter love with one of our favorite types of cookies — shortbread.
It might have a little to do with how straightforward these cookies are to make (SO straightforward), but it also has a lot to do with the rich buttery taste and the melt-in-your-mouth texture. We just adore shortbread.
These peppermint shortbread cookies are loaded with sweet peppermint chips. They’re great with a cup of coffee or tea. Who knows? Santa might even dig a few with his milk.
Straightforward 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. We 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 memorable. And you are!
Chris Said:
“Best cookies ever! Love them. We dress them with drizzled dark chocolate and more peppermint chips.”
See More Reader Reviews
What goes in
A simple list of ingredients lets the flavors of both the butter and the peppermint shine.
- 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, pure vanilla extract, salt: These common pantry items are basics in cookie-making.
- Andes Peppermint Crunch Baking Chips: These chips are the star of the show here. Keep reading for substitutions you can make if you aren’t able to find them.
How it comes together
Make dough. 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.
Form dough log. 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.
Bake. 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.
No stand mixer?
We 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.
Ways to serve it
Rich shortbread is reliable with almost any beverage: coffee, tea, hot cocoa, or even wine. These peppermint shortbread cookies may not go well with wine but they are reliable with from-scratch eggnog, microwave hot cocoa, or a vanilla bourbon fizz. Peppermint shortbread makes good dippers for creamy hot chocolate dip, too. (Be sure to try our gingerbread shortbread cookies, too!)
Ways to change it
- Add a finishing touch of chocolate. We love those thin mint Girl Scout cookies, don’t you? Try drizzling these peppermint cookies with melted chocolate chocolate chips. (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 Baking Chips? Try Andes Creme de Menthe chips. English toffee chips can be used instead for a whole different flavor!
Keeping leftovers
Baked cookies: Once the cookies are completely cool, store them at room temperature for up to a week in a tightly covered container, or in the freezer for up to a month.
Unbaked cookie dough: Double-wrap the log of dough, using plastic wrap or foil, then place it in a freezer container or bag. It will keep for up to 3 months. To bake, remove dough from the freezer and allow to warm up for a half hour or so. Slice and bake as directed.
- Yield: 40 cookies
- Prep: 15 minutes
- Cook: 18 minutes
- Total: 1 hour 3 minutes
Ingredients
- 1 cup unsalted butter, softened ( 2 sticks)
- 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
Method
- 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.
- Cool on baking sheet for a couple of minutes, then transfer to a wire rack to cool completely before storing in an airtight container.
Notes
Decorating tips: If you want to make these even more festive, dip cookies halfway into melted chocolate and sprinkle with crushed candy canes.
Freezing dough: Dough logs can be frozen for up to three months. Wrap well and label. Allow the logs to warm up at room temperature for a half hour before slicing and baking as directed.
