Peppermint Shortbread Cookies

PRO TIP: Make sure you are using peppermint extract and not one labeled as just mint. The mint extract tastes like spearmint (think chewing gum or toothpaste flavor). The peppermint extract is the kind that tastes like candy canes, making it perfect for this shortbread recipe.

Shortbread Cookie Substitutions And Additions

Peppermint Extract: Instead of peppermint extract, you can experiment with vanilla extract for a classic flavor profile. For a festive twist, consider using almond extract to complement the buttery richness of the shortbread.

Andes Peppermint Crunch Candies: If you can’t find Andes Peppermint Crunch candies, try using Andes Peppermint Crunch Baking Chips. You can also use crushed mini candy canes or peppermint candies.

Cocoa Powder: Add up to a ½ cup of cocoa powder to the cookie batter to give the cookies a rich chocolatey flavor.

Melted Chocolate Chips: Dip the edges or one side of your cookies into melted chocolate to make chocolate dipped mint shortbread cookies.

How To Make This Peppermint Shortbread Cookies Recipe

STEP ONE: In a medium bowl, stir together the all-purpose flour and salt. Set aside.

STEP TWO: In the bowl of a stand mixer with a paddle attachment on medium speed, beat the softened butter and sugar for two to three minutes or until light and fluffy.

You will need to stop the mixer halfway through and scrape down the bowl and paddle attachment to ensure that you get a nice, smooth mixture.

STEP THREE: Add the peppermint extract to the beaten butter and beat for 30 seconds to incorporate.

STEP FOUR: Next, combine butter with half of the dry ingredients in the bowl of the stand mixer.

Mix on medium-low speed just until the flour mixture has been incorporated into the butter.

STEP FIVE: Scrape down the sides of the bowl and the paddle attachment and add the remaining half of the dry ingredients.

Mix again just until the flour has been incorporated.

STEP SIX:  Lastly, add the finely chopped Andes Peppermint crunch candies. Mix the peppermint pieces into the dough on medium speed for 30-45 seconds or just until fully incorporated, and the dough forms a rough ball and pulls away from the sides of the bowl.

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