Frosted Peppermint Shortbread Cookies

Peppermint candies and extract on a frosted shortbread cookie. The result is a delicious and festive cookie.

If you love peppermint, you are in for a treat today with these peppermint shortbread cookies!  I’ll be sharing many of my favorite holiday treats this week and next, so stay tuned!

These are not your run-of-the-mill shortbread cookies.  Little candy bits are baked into the shortbread, peppermint extract, and candies sprinkled on top…you can’t miss the peppermint in these babies!

The dough is very quick to mix up and not fussy.  I measure out 1 tablespoon balls to make my cookies uniform in size. Bake them until just a very very light brown on the edges.

Once they are baked you will want to do a quick coat of frosting on the tops.  I let the cookie kiss my frosting and flipped them over to dry.

Make sure you sprinkle your crushed peppermint candy/candy canes on top quickly before your frosting glaze sets.

These cookies are great for a cookie exchange.  Not only are they delicious, but they are also so pretty that you can feast with your eyes before your tastebuds.

Frosted Peppermint Shortbread Cookies

Peppermint candies and extract on a frosted shortbread cookie. The result is a delicious and festive cookie.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: christmas, cookies, peppermint, shortbread
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 34 cookies
Calories: 131kcal



  • 1 c. butter
  • ¼ c. granulated sugar
  • ¼ c. crushed peppermint candies/candy canes
  • 1 tsp. vanilla extract
  • 2 c. all-purpose flour
  • ¼ c. cornstarch


  • 1 c. confectioner's sugar
  • ½ tsp. vanilla extract
  • ¼ tsp. peppermint extract
  • 1 to 2 tbsp. milk
  • crushed peppermint candies/candy canes


  • Preheat the oven to 350°F.

To Make Cookies

  • Mix together the butter and sugar.
  • Add the peppermint candies and vanilla.
  • In a separate bowl, mix the flour and cornstarch together.
  • Add the flour/cornstarch mixture to the mixing bowl, and thoroughly combine.
  • Drop the cookie dough on a cookie sheet by the tablespoonful.
  • Roll the dough into a ball and press flat with a glass dipped in granulated sugar.
  • Bake for 10 to 12 minutes until the edges are very light brown.

To Make Frosting

  • In a shallow bowl, mix confectioner's sugar, vanilla extract peppermint extract, and milk.
  • Add enough milk to have a consistency to dip/glaze cookie tops.

To Assemble

  • Dip tops of cookies in frosting and flip over to dry.
  • Quickly after dipping the cookies, sprinkle them with crushed peppermint candies/candy canes.


These shortbread cookies are even better on the 2nd day.


Serving: 1cookie | Calories: 131kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 53mg | Sugar: 11g

Peppermint Cookies on a Cookie Tray?

So this can be a problem.  There are droves of peppermint Christmas cookies out there, but apparently, not everyone is a fan of mint.  In fact, I stumbled across this cheeky piece written by someone who is fed up with peppermint invading all other goodies on a cookie platter.

I can attest to the fact that it is true…

A.  Not everyone loves peppermint.

B. The mint in these peppermint shortbread cookies will affect the flavors of other cookies if they are stored together.

If you are putting these refreshing little discs of minty goodness with other non-mint goodies, definitely place them in their own freezer-safe baggie.  This will prevent the flavors from permeating and your friends and family can enjoy the mint where it belongs…on these puppies!

If you are a fan of peppermint, you should definitely check out my peppermint hot chocolate recipe!


3 thoughts on “Frosted Peppermint Shortbread Cookies”

  1. Just wondering I see you don’t put the dough or the cut cookies into the fridge before baking. I’ve always thought you needed to get the dough cool again before baking lest they spread or the butter releases. Thanks.

    • I think this may depend on how cool your home is or how softened the butter. I haven’t had a problem with spread. You could always try my lazy way. ?. If they spread too much, you may want to refrigerate.


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