5-Ingredient Peppermint Shortbread Cookies

These 5-ingredient peppermint shortbread cookies are everything a holiday cookie should be: buttery, crisp, and flecked with crunchy bits of candy cane.

They come together in one bowl with simple pantry staples, and a quick chill gives you clean, even slices. No fuss, just a shortbread that tastes like a peppermint bark in cookie form.

What Makes These Cookies So Good

The texture is pure shortbread: dense yet crumbly, with a tender bite that comes from using powdered sugar instead of granulated. It keeps the dough smooth and delicate.

Crushed candy canes add a crisp contrast and a cool peppermint kick that isn’t overpowering. The extract reinforces the mint without turning the cookie into a candy cane itself.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened: Use a good quality brand, the flavor shines through. A tiny pinch of salt can be added if you like, but it’s not necessary.
• 3/4 cup powdered sugar: This dissolves easily and gives a fine, tender crumb.
• 1 3/4 cups all-purpose flour: Spoon into the measuring cup and level it off, don’t pack it.
• 1/2 teaspoon peppermint extract: A little goes a long way, stick with extract not oil.
• 1/4 cup finely crushed candy canes: Plus a bit extra for topping if you want.

Variations / Substitutions

• Swap the extract: Use vanilla or almond extract instead for a different flavor; almond pairs especially well with the buttery base.
• Dip in chocolate: Melt dark chocolate and dip half of each cooled cookie for a peppermint-chocolate combo.
• Make them plain: Omit the candy canes for classic butter shortbread. You’ll still get that great crumb.
• Gluten-free option: Use a 1:1 gluten-free flour blend; the texture may be slightly more delicate but still works.

For a chocolate alternative, try our Chocolate Peppermint Crinkle Cookies.

How to Make 5-Ingredient Peppermint Shortbread Cookies

Step 1: Cream the Butter and Sugar

In a large bowl, beat the 1 cup softened butter with the 3/4 cup powdered sugar using an electric mixer on medium speed. Beat until light and fluffy, about 2 minutes.

The mixture will look pale and creamy. Scrape down the bowl to make sure everything is incorporated.

Step 2: Mix the Dough

Add the 1 3/4 cups flour and 1/2 teaspoon peppermint extract to the butter mixture. Mix on low speed just until the dough starts to clump together.

Then fold in the 1/4 cup finely crushed candy canes with a spatula, distributing them evenly. The dough will be soft but should hold its shape when pressed.

Step 3: Shape and Chill the Dough

Turn the dough out onto a sheet of plastic wrap and use your hands to shape it into a log about 2 inches in diameter. Roll it up tightly and twist the ends.

Refrigerate for at least 30 minutes, or until firm. The chill time prevents the cookies from spreading and makes them easy to slice.

Step 4: Slice and Bake

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment. Unwrap the chilled log and slice it into rounds about 1/4 inch thick. Place them an inch apart on the sheets.

Bake for 12 to 14 minutes, until the edges just start to turn lightly golden. The centers will still look pale.

Step 5: Cool and Serve

Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. As they cool, they’ll firm up into that classic crisp shortbread texture.

Serve once cooled, or scatter a few extra crushed candy cane pieces on top for a festive finish.

A Few Tips for Perfect Shortbread

• For the cleanest slices, chill the dough until it’s very firm—about 1 hour if you have the time. If the log softens while you’re cutting, pop it back in the fridge for 10 minutes.
• To crush candy canes, place them in a zip-top bag and whack with a rolling pin, or pulse a few times in a food processor. Aim for a mix of fine powder and tiny nuggets.
• Don’t swap the peppermint extract for peppermint oil—oil is much stronger and can turn the dough bitter. Stick with extract for a gentle mint flavor.
• For a fancier look, dip the cooled cookies halfway into melted dark or white chocolate and let set on parchment. A sprinkle of extra candy cane on the wet chocolate adds a pretty touch.
• These cookies soften slightly with humidity, so store them in an airtight container with a piece of parchment between layers.

Bake times shift a little depending on how thick you slice the log.

Slice Thickness	Bake Time at 350°F
¼ inch	12–14 minutes
½ inch	15–17 minutes

Storing Leftover Peppermint Shortbread

Keep the baked cookies in an airtight container at room temperature for up to a week. They also freeze well: layer them between parchment in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature.

You can also freeze the unbaked dough log—wrap it tightly and freeze for up to 2 months, then slice and bake from frozen, adding 1–2 minutes to the bake time.

What to Serve With Peppermint Shortbread Cookies

A mug of hot cocoa or a peppermint mocha plays up the mint; the bitterness of coffee also balances the buttery sweetness nicely. For kids, a tall glass of cold milk is classic. If you’re making a holiday cookie tray, pair these with a spiced gingerbread and a dark chocolate crinkle for variety.

Frequently Asked Questions

Can I use granulated sugar instead of powdered sugar?

No, granulated sugar won’t dissolve as well, leaving a gritty texture and causing more spread. Powdered sugar is key for that tender shortbread crumb.

What if I only have peppermint oil?

Use it with caution: peppermint oil is about four times stronger than extract. Start with just 1/8 teaspoon and taste the dough (it’s egg-free).

Can I make these gluten-free?

Yes, a 1:1 gluten-free all-purpose flour blend works well. The cookies may be a bit more crumbly, but they’ll still be delicious.

Why did my cookies spread in the oven?

Most likely the dough wasn’t chilled enough. Shortbread needs cold butter going into the oven; if the dough log warms up, the cookies will lose their shape. Firm them up in the fridge longer next time.