Frosted Peppermint Shortbread Cookies

If you love peppermint, you are in for a treat today!

I’m hoping to post a lot of my favorite holiday treats this week and next so stay tuned and consider subscribing.

But for today, I’m sharing a super delicious frosted peppermint shortbread cookie.

These are not your average shortbread.  There are little candy bits baked into the shortbread, peppermint extract, and candies sprinkled on top…you can’t miss the peppermint.

The dough is very quick to mix up and not fussy.  I measured 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 you frosting glaze sets.

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

Frosted Peppermint Shortbread Cookie Recipe

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cuisine American
Servings 34 cookies
Calories 104.69 kcal

Ingredients
  

Cookie

  • 1 cup butter
  • ¼ cup sugar
  • ¼ cup crushed peppermint candies/candy canes
  • 1 tsp vanilla
  • 2 cups flour
  • ¼ cup cornstarch

Frosting

  • 1 cup confectioner's sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • 1 to 2 tablespoons milk
  • crushed peppermint candies/candy canes

Instructions
 

To Make Cookies

  • Mix together the butter and sugar.
  • Add peppermint candies and vanilla.
  • In a separate bowl, mix flour and cornstarch together.
  • Add flour/cornstarch mixture to mixing bowl, thoroughly combine.
  • Drop cookie dough on a cookie sheet by the tablespoonful.
  • Roll dough into a ball and press flat with a glass dipped in granulated sugar.
  • Bake at 350 degrees for 10 to 12 minutes.

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, (frosting on tops).
  • Shortly after dipping cookies, sprinkle with crushed peppermint candies/candy canes.

Notes

These shortbread cookies have a great peppermint flavor and are even better the 2nd day.

3 thoughts on “Frosted Peppermint Shortbread Cookies”

  1. Pingback: Mint Chocolate No-Bake Cookies - The New Lighter Life

  2. 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.

    1. 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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