Introduction

Peppermint Shortbread Cookies are a delightful twist on a classic treat, combining buttery richness with a refreshing minty crunch. These cookies are perfect for the holidays or anytime you want a sweet, festive bite. Easy to make and irresistibly tasty, they’re sure to become a favorite in your cookie jar.

A stack of six round, light beige cookies with small bright red and white chunks inside them is tied together with a white string that has red and gold accents, forming a bow at the top. The cookies have a soft, slightly grainy texture with candy-like pieces scattered throughout. They rest on a white wire cooling rack, set against a white marbled surface with a soft-focus pink and white striped cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) salted butter, at room temperature
2/3 cup white sugar
1 tsp vanilla powder (or vanilla extract/paste)
2 cups all-purpose flour
3/4 cup Andes Peppermint Crunch Baking Chips

Instructions

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: Cream the butter and sugar together with the vanilla until well combined. Scrape down the bowl as needed to ensure everything is evenly mixed.
Step 3: Add the flour and peppermint chips. If using a stand mixer, reduce the speed to low. Mix until no dry flour remains and the dough starts to clump together.
Step 4: Turn the dough out onto a floured surface. Bring it together by hand until smooth, then pat into a flat disk. Wrap the dough in plastic wrap, smoothing it out over the surface, and chill for at least an hour or up to overnight.
Step 5: Roll the chilled dough to about 1/4 inch thickness on a lightly floured surface. If the dough is too cold, let it soften slightly. Using a sheet of plastic wrap over the dough while rolling can help prevent sticking.
Step 6: Cut out cookies and place them on the prepared baking sheets. Bake for 10–12 minutes, depending on thickness. The cookies will remain pale when done. For crunchier cookies, bake longer, testing to find your preferred time.
Step 7: Let cookies cool completely on the baking sheet before transferring. This helps them firm up and reduces breakage since shortbread is delicate when warm.
Step 8: Store cooled cookies at room temperature in an airtight container or wrapped in foil. For longer storage, freeze in an airtight container or heavy-duty freezer bag, layering with parchment or waxed paper to prevent sticking. Remove air before sealing.

Tips & Variations

Substitute vanilla powder with an equal amount of vanilla extract or vanilla paste for a similar flavor.
If Andes Peppermint Chips are unavailable, try crushed peppermint candies or mint chocolate chips for a comparable taste.
Chilling the dough not only firms it but also enhances the cookie’s texture and flavor.

Storage

Store peppermint shortbread cookies at room temperature in an airtight container for up to one week. For longer storage, freeze in an airtight container or freezer bag with parchment layers between cookies for up to three months. To reheat, bring them to room temperature before serving; avoid microwaving as it can soften the cookies too much.

How to Serve

The image shows a close-up of round, pale beige cookies dotted with small, bright red peppermint candy pieces. The cookies have a smooth dough texture with a slightly crumbly surface and are arranged evenly on a silver metal cooling rack. In the background, two white and red striped peppermint candy canes are slightly blurred, adding a festive touch. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter, but reduce or omit any additional salt in the recipe to keep the cookies balanced in flavor.

Do I have to use peppermint chips, or can I add other mix-ins?

While peppermint chips give a festive minty crunch, you can substitute with chocolate chips, crushed candy canes, or chopped nuts for different variations.