When holiday baking begins, I always reach for this peppermint shortbread cookie recipe. These cookies are buttery, tender, and lightly flavored with peppermint extract for a hint of festive cheer. Iced to a glossy finish with a simple royal icing, they look beautiful on a dessert tray and fill the kitchen with a wonderful aroma while baking. Perfect for gifting, cookie swaps, or baking with the family, this recipe uses a five-ingredient shortbread dough that yields crumbly, melt-in-your-mouth cookies in about an hour.
Peppermint Shortbread Cookies with Royal Icing
These peppermint shortbread cookies are straightforward to make and exceptionally tasty. The three-ingredient royal icing dries smooth and glossy, giving the cookies a bakery-quality finish. A small amount of peppermint extract brightens the flavor—if you prefer, swap it for vanilla or almond extract. For extra festive flair, sprinkle crushed candy canes or holiday sprinkles on the icing while it’s still wet.
How to Keep Shortbread Cookies from Spreading
To prevent spreading, chill the dough twice: once after forming the dough and again after cutting the shapes. The first chill firms the butter so the dough rolls cleanly; the second helps the cookies hold their shape in the oven. These steps produce the signature tender, buttery shortbread texture.
Iced Peppermint Shortbread Christmas Cookies Recipe
Equipment
- Kitchen scale (optional)
- Stand mixer
- Rolling pin
- Baking sheet
- Piping tip set
Ingredients
For the Shortbread Cookies
- 1 cup salted butter, room temperature (2 sticks)
- 1 cup powdered sugar*
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure peppermint extract
- 2¾ cups all-purpose flour
For the Royal Icing
- 3½ cups powdered sugar, sifted
- ¼ cup water
- 2 tablespoons meringue powder**
- ½ teaspoon pure peppermint extract
Instructions
For the Shortbread Cookies
- 1. In a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, vanilla, and peppermint on medium speed until light and fluffy, about 1 minute. Scrape down the bowl as needed.
- 2. Add the flour and mix on low speed until the dough just begins to clump together.
- 3. Turn the dough onto a lightly floured surface and shape into a disc. Wrap tightly in plastic and chill for 30 minutes. Line a baking sheet with parchment paper.
- 4. Roll the chilled dough to ¼-inch thickness. Cut shapes with cookie cutters and transfer cookies to the prepared baking sheet.
- 5. Freeze the cut cookies for 30 minutes while you preheat the oven to 350°F (175°C).
- 6. Bake the chilled cookies 13–15 minutes, or until the bottoms are just light brown. Cool completely on the pan before decorating.
For the Royal Icing
- 1. In a clean bowl with the whisk attachment, beat the sifted powdered sugar, water, meringue powder, and peppermint on low speed until incorporated.
- 2. Increase to medium-high and beat until smooth and glossy, about 2 minutes. The icing should be thick but pipeable—adjust with powdered sugar or water as needed.
- 3. Transfer icing to a piping bag fitted with a small round tip and decorate the cooled cookies. Let the icing set completely, about 15 minutes.
Notes
*Use powdered sugar in both the dough and icing for a melt-in-your-mouth texture and smooth frosting—do not substitute granulated sugar in the dough.
**You can substitute 3 fresh egg whites for 2 tablespoons meringue powder; whip the egg whites until foamy before adding powdered sugar. Note that raw egg whites carry a small food-safety risk—use pasteurized egg whites or meringue powder when serving children, the elderly, or immune-compromised guests.
Tips:
- Measure flour using the spoon-and-level method to avoid dry, crumbly cookies.
- If dough cracks while rolling, press it back together and continue; if it becomes too soft, chill 10 minutes and resume.
- Keep cookie thickness consistent (¼ inch) for even baking.
- For a different flavor, replace peppermint with vanilla extract.
- Test icing by piping a line: if it smooths out in 10–12 seconds, it’s ideal for outlining and flooding.
- Add food coloring to the icing or finish with crushed candy canes or sprinkles for a festive look.
Make-Ahead: Dough can be refrigerated up to 1 week or frozen up to 1 month. Thaw, soften slightly, roll, chill, and bake as directed.
Storage: Store iced cookies in an airtight container at room temperature up to 5 days, refrigerated up to 1 week, or frozen up to 1 month. Thaw 15–30 minutes before serving.
What is Meringue Powder (and Why I Use It)
Meringue powder is a shelf-stable blend of pasteurized egg whites, sugar, and stabilizers that produces a smooth, firm royal icing without raw eggs. It’s convenient, safe, and yields consistently pipeable icing. If you don’t have meringue powder, substitute 3 fresh egg whites for every 2 tablespoons of powder but be aware of food-safety concerns with raw egg whites.
How to Make Iced Shortbread Cookies for Christmas Step-by-Step
Prep: Gather ingredients and bring butter to room temperature for 30–60 minutes so it creams evenly into the dough—this helps achieve the ideal shortbread texture.
Cream the Butter: Beat 1 cup room-temperature salted butter, 1 cup powdered sugar, 1 teaspoon pure vanilla extract, and 1 teaspoon pure peppermint extract in a stand mixer until light and fluffy, about 1 minute. Scrape the bowl so all ingredients combine evenly.
Form the Dough: Measure 2¾ cups all-purpose flour using the spoon-and-level method, add to the creamed mixture, and mix on low until the dough forms large clumps. Avoid overmixing to keep cookies tender.
Chill the Dough: Shape the dough into a disc, wrap tightly, and refrigerate 30 minutes. Preheat the oven when the cookies are chilling later.
Shape, Chill, and Bake: Roll to ¼ inch, cut shapes, freeze 30 minutes, and bake at 350°F for 13–15 minutes until the bottoms are lightly browned. Cool completely before icing.
Mix the Icing: Beat 3½ cups sifted powdered sugar, ¼ cup water, 2 tablespoons meringue powder, and ½ teaspoon peppermint on low, then increase speed and beat until smooth, about 2 minutes. Adjust consistency with extra powdered sugar or water as needed.
Ice and Finish: Pipe the icing with a small round tip and decorate. Allow icing to set about 15 minutes before serving.
How to Store and Freeze
Store iced cookies in an airtight container in a single layer or stacked with wax paper between layers. Room temperature: up to 5 days. Refrigerator: up to 1 week. Freezer: up to 1 month. Thaw at room temperature 15–30 minutes before serving.