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These peppermint shortbread cookies are the perfect holiday cookie. They embody all the flavors of winter and holidays. They use crushed candy canes to give them that pepperminty flavor. Drizzle them with dark chocolate to give it the perfect finish.
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Here is a cold hard secret… I don’t like peppermint flavor. Or should I say, I never really liked peppermint flavor until now. It always tastes like tooth paste and I don’t like that in my treats.
I think I am this way because I never had a good pepperminty anything. This year, I decided to start experimenting a little more with this flavor and guess what?! I actually like some peppermint flavors. This cookie especially because of how crunchy it is!
This is the best peppermint shortbread with chocolate drizzle recipe ever!
So once I discovered that I don’t totally hate peppermint flavor, I started getting peppermint treats everywhere I go. I’m still not 100% in love with it but at least I know it can taste damn good if done well!
Anyways, enough with the peppermint flavor blabber. Let’s get to the recipe.
What’s so special about these candy cane peppermint cookies?
This candy cane cookie recipe is awesome and here is why you need to make it:
- They are the perfect holiday cookie recipe.
- You can get creative with these cookies since they are cutout cookies. Use whatever shape or form you like.
- They have the perfect balance of peppermint flavor.
- The addition of the egg yolk to this shortbread cookie dough makes it crumbly and melt in your mouth at the same time. It’s just perfect.
Table of Contents
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- This is the best peppermint shortbread with chocolate drizzle recipe ever!
- What’s so special about these candy cane peppermint cookies?
- Ingredients for peppermint shortbread cookies
- Ingredients for peppermint shortbread cookies
- How to make homemade Candy cane shortbread cookies
- More holiday recipes you will love!
- How to store these Christmas shortbread cookies?
- Candy cane peppermint shortbread cookies
- Peppermint candy cane shortbread cookies Recipe
- Shop this recipe
- If you enjoyed this Christmas shortbread cookie recipe, make sure to pin it for later!
Ingredients for peppermint shortbread cookies
Here are the ingredients you need for these holiday shortbread cookies:
- Flour– All purpose flour is what you will need for these shortbread cookies.
- Butter– A traditional shortbread is very buttery, hence the butter.
- Egg yolk– Usually shortbread doesn’t have eggs but this one has one egg yolk to increase the fat of these cookies.
- Sugar– A little granulated sugar goes a long way for these shortbread cookies.
- Candy canes– You will need regular candy canes that you can crush and add in to the cookie dough.
- Chocolate chips– Dark chocolate chips or regular dark chocolate would be perfect to melt and drizzle on top of these cookies.
Ingredients for peppermint shortbread cookies
Here are the ingredients you need for these holiday shortbread cookies:
- Flour– All purpose flour is what you will need for these shortbread cookies.
- Butter– A traditional shortbread is very buttery, hence the butter.
- Egg yolk– Usually shortbread doesn’t have eggs but this one has one egg yolk to increase the fat of these cookies.
- Sugar– A little granulated sugar goes a long way for these shortbread cookies.
- Candy canes– You will need regular candy canes that you can crush and add in to the cookie dough.
- Chocolate chips– Dark chocolate chips or regular dark chocolate would be perfect to melt and drizzle on top of these cookies.
How to make homemade Candy cane shortbread cookies
- First, start by preheating the oven to 325F, then line a baking sheet with parchment paper.
- Add the flour and sugar to a large bowl and whisk until incorporated. After that add in the cold cubed butter to the flour mixture and gently work it in using your fingers.
- Add in 1 egg yolk and continue mixing everything with your fingers until a light dough comes together. Now, add in the candy cane and mix one more time to get it incorporated in there.
- Flatten the dough into a disk, wrap it, and place it in the fridge for 30 minutes.
- Unwrap the dough, and gently roll it on a lightly floured surface into a 1/4 inch (.6cm) thick circle or rectangle. Cut the dough using a lightly floured cookie cutter, and place them on the prepared baking sheet. Place in the freezer again for another 10 minutes. This will ensure that the cookies maintain their shape.
- Bake for 14-15 minutes or until the cookies are lightly browned at the edges. Let the cookies cool down on the baking sheet for 10 minutes before transferring them to a cooling rack.
- While the cookies are cooling down, melt the chocolate chips and place them in a ziplock bag. Cut a very small piece of the tip of the bag and drizzle the chocolate onto the cookies when they are fully cool. Sprinkle with extra crushed candy cane and serve.
More holiday recipes you will love!
- Chocolate peppermint crunch slice and bake cookies
- The easiest Chocolate Covered Marshmallows
- Healthy Christmas Reindeer Peanut Butter Balls with Rice Krispies
- Easy Festive Christmas Cake Mix Mug Cake
How to store these Christmas shortbread cookies?
These shortbread cookies can be stored in an airtight container at room temperature for up to 7 days. You can also store them in an airtight container in the freezer for up to 3 months.
I love making these ahead of time, storing them in the freezer, and using them to fill my cookie boxes. Everyone loves these because they look different from the rest!
Candy cane peppermint shortbread cookies
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Peppermint candy cane shortbread cookies
Equipment
Ingredients
- 1 cup flour sifted
- 5 & 1/2 tbsp butter cold and cubed
- 1 Eggland’s Best egg yolk large
- 1/4 cup granulated sugar
- 2 candy canes crushed
- 1 tbsp dark chocolate chips
- Extra crushed candy canes for sprinkling
Instructions
- First, start by preheating the oven to 325F, then line a baking sheet with parchment paper.
- Add the flour and sugar to a large bowl and whisk until incorporated. Add in the cold cubed butter to the flour mixture and gently work it in using your fingers.
- Add in 1 egg yolk and continue mixing everything with your fingers until a light dough comes together. Add in the candy cane and mix one more time to get it incorporated in there.
- Flatten the dough into a disk, wrap it, and place it in the fridge for 30 minutes.
- Unwrap the dough, and gently roll it on a lightly floured surface into a 1/4 inch (.6cm) thick circle or rectangle. Cut the dough using a lightly floured cookie cutter, and place them on the prepared baking sheet. Place in the freezer again for another 10 minutes. This will ensure that the cookies maintain their shape.
- Bake for 14-15 minutes or until the cookies are lightly browned at the edges. Let the cookies cool down on the baking sheet for 10 minutes before transferring them to a cooling rack.
- While the cookies are cooling down, melt the chocolate chips and place them in a ziplock bag. Cut a very small piece of the tip of the bag and drizzle the chocolate onto the cookies when they are fully cool. Sprinkle with extra crushed candy cane and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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