Peppermint Shortbread

by Erin

Peppermint shortbread is a classic melt-in-your-mouth shortbread with a festive twist with the addition of peppermint, red sprinkles and a mini candy cane cookie cutter.

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Sometimes I bake things that I don’t like. Because sometimes I bake what the people want, and I literally let them eat it all. Take these shortbread for example. I may enjoy my fair share of shortbread, but I’m not a fan of peppermint outside of gum.

Thankfully these disappeared like hot cakes so even though I may not fully appreciate them, they certainly pleased the masses. And if you are a part of that mass, you should grab a bottle of Nielsen-Massey peppermint extract (affiliate link)!


Yield: 6 dozen
Nutrition facts: 200 calories 20 grams fat


  • 1 cup butter, softened
  • 1/2 cup confectioners’ sugar
  • 1/2 cup cornstarch
  • 1-1/2 cups all-purpose flour
  • 1/2 tsp peppermint extract
  • Pinch of salt
  • 1/4 cup sprinkles, optional


  1. Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, flour, peppermint, and salt. Beat on low for one minute, then on high for 3 to 4 minutes. Add sprinkles, if desired, and fold in until distributed.
  2. At this point, if the dough is too soft to roll, you can refrigerate for an hour or two.
  3. Preheat the oven to 350 degrees. Line two cookies sheets with silicone baking mats or parchment paper, set aside.
  4. Roll the dough out to approximately 1/4 inch thick and cut into your favorite shape (I used a 1-inch candy cane cookie cutter). Place on prepared cookie sheets and bake for 7-10 until just set and edges have not yet begun to brown. Cool on wire racks.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from my Shortbread Cookies.

Disclosure: I was provided with a complimentary bottle of extract by Nielsen-Massey. I was not otherwise compensated for this post. All thoughts and opinions are my own.

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Colleen - Faith, Hope, Love, & Luck December 4, 2023 - 9:13 am

I’m with you…sometimes peppermint can be just too much. I love it when it is combined with dark chocolate in candy, however, I’m just not a huge fan of it in cookies. However, these look really good and I love that you choose to make them in little candy cane shapes!

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Jolene December 4, 2023 - 7:51 am

I’m with you on the peppermint but my kid loves it so I make them for him. These would be right up his alley!

Wendy Klik December 4, 2023 - 7:28 am

Shortbread are my favorite and peppermint runs a close second so I would be happy to eat these pretty little cookies for you, Erin.

Amanda Morris December 16, 2016 - 1:35 am

I would test out this recipe and maybe try it in some hot chocolate!:) <3

spiffycookie December 16, 2016 - 7:58 am

Hot chocolate would definitely work!

CakeSpy December 14, 2016 - 8:50 am

I love shortbread and this sounds like a good one. But seriously, these mini candy cane shapes are making me coo! So adorable!

spiffycookie December 14, 2016 - 12:30 pm

I love when I can bust out my mini cookie cutters!

Leslie December 12, 2016 - 8:31 pm

I make a giant batch of what most people call “cream cheese mint”s every year. I call them “shower mints,” because in the Midwest they show up at every wedding and baby shower I attend. These mints require good quality mint flavoring, so I would be grateful to win this giveaway.

Bethany December 12, 2016 - 1:49 pm

I think I might like to try the shortbread cookies, but I’d definitely like to do some chocolate peppermint things!


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