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–+ servings

Peppermint Shortbread Cookies

It's cookie season, my people! And these peppermint shortbread cookies are perfect for the holiday season (or any time of year if you ask me). They are buttery, perfectly peppermint-y, and so much fun to decorate! You can top these with royal icing and cute little piped Christmas trees, or crushed up candy canes for an extra crunch. I promise, these will be on repeat in your kitchen this Christmas!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 65 2 inch shortbread cookies

Ingredients
 

Shortbread Cookies

  • 1 cup (226 grams) unsalted butter room temperature
  • 1 cup (200 grams) granulated sugar
  • 2 egg yolks room temperature
  • ½ teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 2 ¼ cups (281 grams) all purpose flour
  • ½ teaspoon salt

Royal Icing (Optional)

  • 2 ⅔ cups (320 grams) powdered sugar plus more for thickening the icing
  • 2 tablespoons meringue powder or 6 egg whites from pasteurized eggs
  • 4-6 tablespoons water room temperature
  • ½ teaspoon vanilla extract
  • food coloring optional
  • crushed candy canes optional

Instructions

Shortbread Cookies

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a medium-sized bowl if using a handheld mixer, beat the butter and sugar together on medium-high speed until light and fluffy.
  • Add the egg yolks, vanilla extract, and peppermint extract, and beat on medium speed until combined, scraping down the bottom and sides of the bowl if necessary.
  • Add the flour and salt and beat on low-medium speed until a dough forms. The dough will be thick. Form the dough into a disc and wrap it in cling wrap and refrigerate the dough for one hour.
  • Once the dough has chilled for an hour, preheat your oven to 350F and line a baking sheet with parchment paper.
  • Unwrap the dough and place it on a lightly floured surface. Roll the dough out until it is about ¼ inch thick. Use a cookie cutter to cut out the cookies, placing them on the baking sheet about an inch apart. I like to use a 2-inch circular cookie cutter, but any size will work. They will not spread much. Repeat this process with the remaining dough.
  • To ensure the cookies really keep their shape while baking, pop the cookie sheet with the cookies on it in the freezer for 5-10 minutes prior to baking.
  • Bake for 9-11 minutes or until lightly golden. Remove from the oven and let them cool for 5 minutes on the pan, then transfer them to a cooling rack to cool completely.

Royal Icing (Optional)

  • To make royal icing using meringue powder: add the powdered sugar, meringue powder, water, and vanilla extract in a bowl of a stand mixer fitted with the whisk attachment, or a large bowl if using a handheld mixer. Mix on low speed for 30 seconds, then turn the mixer up to high speed and mix until combined and smooth. You might need to add more water (to thin) or more powdered sugar (to thicken) depending on desired consistency.
  • To make royal icing using pasteurized egg whites: In the bowl of a stand mixer fitted with the whisk attachment, or a large bowl if using a handheld mixer, beat the egg whites on medium-high speed until frothy. Add the powdered sugar, water, and vanilla extract and mix on low speed for 30 seconds, then turn the mixer up to high speed and mix until combined and smooth. You might need to add more water (to thin) or more powdered sugar (to thicken) depending on desired consistency.
  • Dip the tops of the cookies into the icing and let the excess drip off. Place the cookie on a baking sheet and let it sit at room temperature until the icing hardens.
  • To pipe mini Christmas trees, we need to make the royal icing thicker. First, add your choice of food coloring. Then add more powdered sugar, tablespoon by tablespoon, until thick. Fill a piping bag with the icing and pipe the Christmas trees on the cookies. If you do not have a piping bag, you can also do this with a ziplock bag with the tip cut off.
  • If you don’t want to pipe Christmas trees on the cookies, you can also top with crushed candy canes after dipping the tops of the cookies in royal icing. Enjoy!
  • Store in an airtight container at room temperature.
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