Peppermint Shortbread Cookies with White Chocolate Drizzle

There’s something about peppermint shortbread that just feels like Christmas to me. I starting making this recipe a few winters ago when I wanted a cookie that looked pretty on a tray but didn’t require any fancy decorating. The dough itself is buttery and crisp, with just enough candy cane flavor to taste like the holidays without being overwhelming.

These peppermint shortbread cookies always stand out on a Christmas cookie tray…simple and pretty, and sometimes a welcome change of pace in a sea of chocolate and super rich treats.

What You’ll Need

You can buy pre crushed candy canes at the grocery store or online; they are usually next to the chocolate chips or in the holiday candy section. But they can be pricey!

You can easily double or triple this recipe. Just use a large mixing bowl or stand mixer, divide the dough into smaller disks before chilling, and add a few extra minutes to the chill time. Baking time stays about the same; just rotate sheets halfway through if your oven is full. Hitting the 2x button in the recipe card will do the math for you.

Base Dough

• 4 cups all-purpose flour
• 1 cup salted butter, softened (unsalted will work too, just add a pinch of salt)
• 1 cup granulated sugar
• Drizzle of milk, as needed (only if the dough feels too dry to come together)

Peppermint Add-Ins

• 4 candy canes, roughly chopped (about ½ cup) (crush small enough that they don’t create sharp pieces, but leave a little texture)
• 2 to 3 drops peppermint extract or culinary peppermint essential oil (go light, peppermint flavor can easily overpower)
• Drizzle of milk, as needed (helps the candy canes blend smoothly into the dough)

For Finishing

• White chocolate, melted (for drizzling; use chips, bars, or candy melts)
• Additional crushed candy canes (for sprinkling while the chocolate is still soft)

Instructions

Step 1: Cream the butter and sugar

Use softened butter. It should give slightly when pressed and be at room temperature.

Cream with the sugar until light and fluffy; this step builds the texture that gives shortbread its delicate crumb.

Step 2: Add the flour

Add the flour a little at a time. The dough will look crumbly at first. Don’t worry, that’s what you want. Shortbread isn’t meant to be soft or sticky.

Step 3: Bring the dough together

Drizzle in a tiny bit of milk only if the dough won’t hold together when pressed in your hand. It should form a soft ball without being wet.

Overmixing can make the cookies tough, so stop as soon as it holds.

Step 4: Add peppermint

Gently stir in the chopped candy canes and peppermint extract.

If your candy pieces are large, give them a quick extra chop so they mix evenly and don’t melt into pools in the oven.

Step 5: Chill the dough

Shape the dough into a flat disk, wrap it well, and chill for at least an hour. This rest time helps the butter firm up and keeps the cookies from spreading as they bake.

Step 6: Roll and cut

Roll the chilled dough on parchment paper about ½ inch thick.

If it starts to soften, pop it back in the fridge for a few minutes. Cut into simple squares, rounds or festive shapes, whatever feels fun.

Step 7: Bake

Bake on a parchment-lined sheet at 350°F until the edges are just golden.

Shortbread should stay pale in the center. Rotate your pans halfway through if your oven browns unevenly.

Step 8: Cool and decorate

Let them cool completely before drizzling with melted white chocolate and a sprinkle of crushed candy canes.

The drizzle hardens as it cools, so they stack nicely for gifting or cookie trays.

Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to 1 week. If you’re making them early for a party or cookie tray, you can bake and freeze them for up to 3 months. (But skip the white chocolate drizzle until after thawing so it stays pretty.)

The dough itself also freezes well. Wrap tightly in plastic, then in a freezer bag. When you’re ready to bake, thaw overnight in the fridge, roll, cut, and bake as usual.

Mixing These in Cookie Tins or Trays

These add a little color and brightness to your cookie plate, so they’re perfect for mixing.

• Marbled shortbread uses the same base
• They look adorable with old-fashioned cutout sugar cookies
• Cherry Christmas cookies will also be cute with red accents.
• And now your tray can handle the brownness of molasses spice cookies.

Printable Recipe

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