Stack of peppermint shortbread cookies

Candy Cane Peppermint Shortbread Cutout Cookies with chocolate drizzle

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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.
shortbread cookies with egg yolk

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.
overhead shot of the

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 canesYou will need regular candy canes that you can crush and add in to the cookie dough.
  • Chocolate chipsDark 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.
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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!

Peppermint candy cane cookies for Chritmas

If you tried this shortbread cookie recipe with egg yolks and loved it please leave us a rating by clicking on the 5 stars under the title and description.

Candy cane peppermint shortbread cookies

Peppermint candy cane shortbread cookies

These peppermint candy cane shortbread cookies are the perfect holiday cookies. They are buttery, lightly crunchy, and packed with peppermint candy canes!
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
chilling time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 12 cookies
Calories 78 kcal

Equipment

  • Rolling Pin

Ingredients
  

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

Calories: 78kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 17mgSodium: 6mgPotassium: 19mgFiber: 1gSugar: 6gVitamin A: 33IUCalcium: 7mgIron: 1mg
Keyword candy cane, cookies with chocolate drizzle, peppermint, peppermint cookies, peppermint shortbread cookies, shoertbread cookies, shortbread
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