Buttery, crisp shortbread cookies lightly flavored with peppermint and topped with crushed candy canes. Simple to make, freezer-friendly, and perfect for Christmas cookie trays or gifting.
Prep Time:20 minutesmins
Cook Time:15 minutesmins
Chill Time:1 hourhr
Total Time:1 hourhr35 minutesmins
Ingredients
Cookies
4cupsall-purpose flour
1cupsalted butter, softenedunsalted butter works too; add a pinch of salt
1cupgranulated sugar
milk, as neededonly if dough feels too dry
4candy canes, roughly choppedabout ½ cup total
2–3dropspeppermint extract or culinary peppermint essential oiluse lightly to avoid overpowering
Decorating
4ounceswhite chocolate, meltedfor drizzling
2-3additional crushed candy canes
Instructions
Cream butter and sugar. In a medium bowl, cream butter and sugar together until light and fluffy.
Add flour and milk. Add flour and mix until crumbly. Drizzle in milk a little at a time until the dough holds together when pressed.
Add flavorings. Stir in chopped candy canes and peppermint extract. Mix gently to combine.
Chill. Shape into a flat disk, wrap in plastic, and chill for 1–2 hours until firm.
Roll and cut. Preheat oven to 350°F (175°C). Roll dough to ½ inch thick on parchment paper and cut into shapes.
Bake Place cookies on a parchment-lined baking sheet, pierce with a fork, and bake for 15 minutes or until edges are lightly golden.
Decorate. Cool on a wire rack. Drizzle with melted white chocolate and sprinkle with extra crushed candy canes.
Notes
More mint extract is not better! You don't want them to taste like toothpaste!Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.To freeze dough, wrap tightly and chill overnight before baking. Nutrition info is per cookie.