Peppermint Candy Cane Shortbread Cookies
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These Peppermint Candy Cane Shortbread Cookies are buttery, minty, flakey, and crispy. When dipped in chocolate and crushed candy sprinkled on top, these become delightful holiday cookies to share with others. Y’all are going to love these holiday cookies.
🍪 What are Shortbread Cookies?
Shortbread Cookies are a traditional Scottish biscuit made from one part white sugar, two parts butter, and three to four parts flour. Shortbread also does not contain any leavening, such as baking powder or baking soda. Our shortbread cookies are flavored with peppermint, dipped in chocolate, and topped with crushed candy cane, making them the perfect buttery holiday cookie.
🍫 Ingredients
These peppermint-flavored shortbread cookies require minimal ingredients. To make them more holiday-like, have a peppermint candy cane ready!
- All-Purpose Flour. This flour is always a winner when making shortbread cookies. The only alternative flour would be whole wheat flour.
- Sugar. It adds a nice sweetness to the cookies.
- Salt. Adding little salt rounds all the flavors together.
- Vanilla Extract. A touch of vanilla extract adds a nice contrast to the peppermint flavor.
- Peppermint Extract. Only adding a 1/2 tsp will make these buttery cookies with that fresh minty flavor.
- Room Temperature Butter. It gives these cookies a delicious buttery flavor and that melt-in-your-mouth texture you can’t resist.
- Chocolate Bar. Any bittersweet chocolate bar would do. This is to drizzle or dunk half the cookie to make these extra delicious.
- Peppermint Candy Cane. You will just need one candy cane to crush into tiny pieces to sprinkle on top. If you don’t have any, you can skip them entirely.
🍬 Instructions
These holiday shortbread cookies are simple to make. The two key steps is using room temperature butter and chilling the dough.
- Mix Wet Ingredients. Cream the butter in the bowl of an electric mixer or in a medium bowl with a hand mixer. Add the sugar, peppermint, and vanilla extract and beat until fluffy.
- Add in Dry Ingredients. Add all-purpose flour and salt to the same bowl and mix until combined.
- Chill Dough. Add the dough to a floured surface and flatten it into a 1″ disk. If it’s sticky, wrap it up and chill it for 15 to 30 minutes or until it’s firm.
- Roll Out Dough & Cut Out Cookies. Roll out the dough to be about 1/4″ thick. Use cookie cutters to cut out any shapes you like. Transfer the cutouts to parchment-lined baking sheets, and re-roll the scraps to make more cookies.
- Bake. Preheat the oven to 350°F and transfer the cookies to bake for 10-15 minutes, or until the edges turn light brown. Transfer them to a wire cooling rack to cool completely.
- Melt Chocolate. Chop up the chocolate and melt in a small bowl, stirring in increments. Dip half the cookie or drizzle chocolate on top of the cookies.
- Enjoy. Sprinkle with crushed peppermint candy, and enjoy.
FAQs
Store in an air-tight container at room temperature for up to 5 days.
These Peppermint Candy Cane Shortbread Cookies are buttery, minty, flakey, and crispy, making them the best holiday cookies! We hope you all love our cookie recipe. Enjoy! ♡
Peppermint Candy Cane Shortbread Cookies
- ½ cup unsalted butter room temperature
- ⅓ cup cane sugar
- ½ tsp vanilla extract
- ½ tsp peppermint extract
- 1 cups all-purpose flour
- ¼ tsp sea salt
- 1 dark chocolate bar chopped and melted
- 1 peppermint candy cane crushed into pieces
- Mix Wet Ingredients. Cream the butter in the bowl of an electric mixer or in a medium bowl with a hand mixer. Add the sugar, peppermint, and vanilla extract and beat until fluffy.
- Add in Dry Ingredients. To the same bowl, add all-purpose flour and salt and mix until combined.
- Chill Dough. Add the dough to a floured surface and flatten it into a 1″ disk. If it’s sticky, wrap it up and chill it for 15 to 30 minutes, or until it’s firm.
- Roll Out Dough & Cut Out Cookies. Roll out the dough to be about 1/4″ thick. Use cookie cutters to cut out any shapes you like. Transfer the cut outs to parchment lined baking sheets, and re-roll the scraps to make more cookies.
- Bake. Preheat the oven to 350°F and transfer the cookies to bake for 10-15 minutes, or until the edges turn light brown. Transfer them to a wire cooling rack to cool completely.
- Melt Chocolate. Chop up the chocolate and melt in small bowl, stirring in increments. Dip half the cookie, or drizzle chocolate on top of the cookies.
- Enjoy. Sprinkle with crushed peppermint candy and enjoy.
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