These festive Peppermint Shortbread Cookies are the perfect addition to your holiday cookie trays this year!
With only five ingredients, they are quick and easy to make and look so gosh darn pretty!
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There is something about the holidays that brings out the best in people. We’re happier, friendlier, and full of joy. That’s why it’s the best time of the year. The true spirit of the holiday season is all about giving though. I used to stress about the gifts I gave at Christmas. I mean, talk about pressure. It’s the one time of year when many are expecting gifts and the thought of disappointing someone just doesn’t sit well with me.
As I grow older, and wiser, I’ve learned that giving to others is the best gift I can give myself. Truly. There is nothing that fills with me with thankfulness and joy more than the act of giving selflessly to another. And the holidays are certainly the perfect time to do it.
The boys have been busy working on their Christmas Wish Lists and as much fun as it is to surprise them each year, our focus has always been on the act of giving. Teaching our boys to want to give to others is a top priority in our family. We participate in Operation Bear Hug, Operation Christmas Child, and various other charities to show them how good it feels to give. And it does. There’s no denying the thrill in giving to someone you love or someone in need.
The great thing is that giving doesn’t need to be complicated OR expensive. Anyone can give. It only matters that it comes from your heart. Take these Peppermint Shortbread Cookies. Easy. Easy Easy. Yet totally festive and delicious. And boy oh boy do they look pretty on a platter! Tie it up with a ribbon and you have the perfect holiday gift.
Many people may be like, oh, shortbread, but it’s so dry. No sir. Not if you do it right! These shortbread cookies are delightful and pack a peppermint punch that’s sure to please.
There’s a whopping 5 ingredients in this shortbread. I roll mine in sugar before baking for an extra special sparkle. Come on now! It’s Christmas! We have to have sparkle 🙂
How To Make Peppermint Shortbread Cookies
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- 2½ cups all purpose flour
- ¾ cups sugar
- 1 cup butter, cubed (and cold)
- 1¼ cups Andes peppermint crunch chips (found in baking aisle or here)
- 1 tsp extract (vanilla, almond, or peppermint)
- red food coloring (optional)
- more sugar to coat cookies before baking if desired
- Combine flour and sugar in a large bowl.
- Use a pastry blender to cut in butter. You want very fine crumbs.
- Stir in extract, food coloring, and Andes peppermint crunch chips.
- Use your hands to knead the dough until it comes together and forms a ball.
- Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours.
- Preheat oven to 325F.
- Line a baking sheet with parchment paper.
- Cut slices of cookie dough about ¼ inch thick and place on baking sheet. Bake for 10-12 minutes or just until cookies are set. Do not over bake.
- Let cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
- Store in airtight container for 3 days or freeze for up to 3 months.
More cookies your friends and family will love!
Maple Cinnamon Glazed Peanut Butter Cookies
Reese’s Stuffed Giant Chewy Chocolate Chip Cookies
Dark Chocolate Peppermint Sugar Cookie Cups
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Jenny says
December 27, 2017 at 3:12 PMThese cookies are phenomenal! Mine were not quite as pretty as the picture because I put too much food coloring in, but these cookies are delicious! Definitely my favorite Christmas cookie of the season!
Kath6 says
December 22, 2017 at 11:04 AMI wish I would of read the comments first. I just tried making these and they are so dry and crumbly. I just had to throw it all out, what a waste of money. I was so excited about trying these but it was a bust.
giovanni says
September 14, 2017 at 6:11 AMhi to all!what can i replace no pepperment here in philipines?i want to make this for business.
Chelsy says
December 21, 2016 at 4:03 PMI wish I would have read all the reviews. The ratio is off or something , the dough was way to dry to get into one ball. I was able to make them into “patties” to salvage the recipe. The dough was too yummy to not try to save. Also, not sure how you got the food coloring so uniform, mine are a little ty-dyed looking . I’ll drizzle some white chocolate and all is good, they’re still yummy! But I agree with others, the recipe isn’t quite right .
Trish - Mom On Timeout says
December 22, 2016 at 11:32 AMHi Chelsy! The recipe is correct 🙂 I actually had it tested after a few comments. It seems that when I say “knead the dough”, some people don’t understand the concept of kneading. You need to knead it until it actually forms a solid dough ball. This can take a few minutes. Doing this will properly incorporate the food color as well. If you aren’t sure how to knead dough, you can use a mixer or food processor to do the work for you. Hope that helps!
b says
December 21, 2016 at 11:16 AMThese were yummy! I had the same issue with the dough being very dry and hard to stick together. I feel like I worked it pretty good but it never came together fully enough to make a log. i used the sides of the plastic wrap to help form a log like shape. Some of my cuts came out fine, but many broke. I just smashed the broken ones into cookie shapes and baked. They turned out fine and yummy! We crushed organic candy canes to use and worked fine-enjoyed that slightly chewy spot when you get to those bits. Will try again! Thanks.
Trish - Mom On Timeout says
December 22, 2016 at 11:37 AMNext time try spooning and leveling your flour. It sounds like the dough was a little dry. It could be too much flour or not even kneading of the dough. So glad you enjoyed the cookies!
Aimee B. says
December 16, 2016 at 3:05 PMI just wanted to say that these are really lovely! I did my dough up a little differently though, and I used finely crushed mini candy canes. I used my hand mixer and creamed my butter and sugar together, and then added the extract & food color. Then, I added the flour and mixed on low until it started to form a ball. I stirred the candy cane pieces in with a fork. I turned it out onto plastic wrap, formed it into a log, and put it in the fridge for a couple hours before slicing and baking. Worked out awesome! We really love this recipe. Next time I plan on adding some mini chocolate chips with the candy canes. 🙂
Renee says
November 23, 2016 at 1:05 PMIs there anything I can use in place of the Andes candies chips? I have a bag of candy cane Hershey Kisses. Would those work and if yes how much cups would I need ?
Aimee B. says
December 16, 2016 at 3:00 PMI used finely crushed mini candy canes. I used 12 for a half batch and it was just the right amount for us. 🙂