Peppermint Shortbread Cookies

This Peppermint Shortbread Cookies recipes makes tender, buttery shortbread cookies flecked with peppermint baking chips and dipped in chocolate – a holiday favorite!

Peppermint Shortbread Cookies |

This year I’m all about simplifying holiday baking. You can probably imagine that baking trays full of goodies is no easy task with a 4 year old, 2 year old and 1 month old. I started prepping back in September by making and freezing 5 kinds of dough including logs of peppermint shortbread cookies. This is a easy recipe to make (it takes minutes to mix up the dough) and even easier to bake. Just slice and place on the sheet!

Peppermint Shortbread Cookies |

These shortbread cookies bake up crisp around the edges with a soft, buttery center. They’re studded with peppermint baking chips, although you could use chopped peppermint bark or crushed candy canes too.

Peppermint Shortbread Cookies |

Once the cookies have cooled, you’ll dip them in white or dark chocolate. I did some of each, and drizzled others with additional chocolate and a sprinkle of candy. You can get really creative or just do a simple dip!

Peppermint Shortbread Cookies |

If you’re looking for a fun and festive recipe to make this holiday season, give these peppermint shortbread cookies a try. They were a big hit with both my kids and parents. The white chocolate takes them to the next level! Enjoy and happy baking.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Peppermint Shortbread Cookies |

Peppermint Shortbread Cookies Recipe

This Peppermint Shortbread Cookies recipes makes tender, buttery shortbread cookies flecked with peppermint baking chips and dipped in chocolate - a holiday favorite!
4.34 from 3 votes
Pin Rate
Course: Cookies
Cuisine: American
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 36 cookies
Calories: 127kcal
Author: Andrea
Print Recipe


  • 1 cup unsalted butter - room temperature
  • 3/4 cup powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp peppermint extract
  • 2 cup all purpose flour
  • 1/4 tsp coarse kosher sea salt
  • 1/2 cup Andes peppermint baking chips - + more for decoration
  • 2 cup white chocolate melting wafers - OR dark chocolate OR half and half


  • In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl with a hand mixer), cream butter for 1 minute. Add powdered sugar and beat for 4 minutes on medium speed until pale and fluffy. Add extracts, mix until combined.
  • With mixing speed on low, add flour and salt. Mix until a few streaks of flour are left, then add baking chips and mix until combined.
  • Divide dough into two even portions. Place each portion of dough onto a large sheet of plastic wrap. Form a log 2 inches in diameter. Roll in plastic wrap and place in the refrigerator to chill for 2 hours or more. 
  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper or silicone baking mat.
  • Cut the logs into 1/4-inch thick slices. Place onto the prepared baking sheet. Bake for 12-14 minutes or until crisp on the edges. Remove from the oven and cool on the baking sheets for 3 minutes before transferring to a wire rack to cool completely.
  • Melt wafers in a double boiler or in a microwave-safe glass bowl. Dip or drizzle the cookies, sprinkle with additional baking chips, if desired. Allow chocolate to set before storing.


Serving: 1cookie | Calories: 127kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 25mg | Potassium: 9mg | Fiber: 1g | Sugar: 8g | Vitamin A: 158IU | Calcium: 8mg | Iron: 1mg

Want more inspiration?

More Recipes You'll Love

About the Author


Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Please click on the Stars below to share your Rating of this Recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I assembled the batter yesterday, and I must say I had a very difficult time getting it to form together. It kept falling apart. Tomorrow, I am going to try to bake, but I don’t hold out much hope. If they fall apart, can they be dropped like a normal cookie?

    1. Hmm..I wish I knew why it was hard to roll. I haven’t had that issue. I’m sorry. I personally haven’t tried baking them as normal cookies. I’m thinking they would still work.