These sweet little shortbread wedges are super easy, festive, and you can add anything you like to the mix. Baking shortbread in a whole pan together takes away batch baking for cookies too!
Seriously these cookies are super easy, and they make the perfect kickoff to cookie season this year. Let’s get to it!
How to Make Peppermint Shortbread Cookies
We’re starting out with softened butter and sugar, beating together until you’ve got a light fluffy mixture. Then add in some vanilla extract, and finally the flour and salt until you end up with a crumbly dough.
When I say crumbly, I mean it- this dough will be very crumbly. But, if you press it together in your hands, it should hold together. That’s how you get a super tender shortbread that will be perfect once it’s baked.
Finally, we’re tossing in the peppermint crunch bits. I’m actually using some peppermint chips from Andes Mints. These are kind of like softer crushed peppermint candies, and they’re really yummy here. BUT, peppermint candies that have been crushed will work perfectly too.
Once everything is well combined, press the mixture into your prepared pan. i’m using a tart pan here for easy removal, plus you get those pretty ruffled edges. You can also use a cake pan here though, but I recommend lining the pan with parchment paper that has overhanging edges for easy removal.
Bake the whole thing off until everything gets lightly golden brown and completely set, and then cool the cookies completely in the pan before slicing and serving. Enjoy!
Tips and Tricks for Peppermint Shortbread Cookie
Here are all my tips and tricks for the perfect Peppermint Shortbread Cookies:
- Be sure to use softened butter. This is a crumbly dough, but you won’t get it to the right consistency without being sure your butter is room temp.
- Don’t worry if your dough is very crumbly that’s how it should be! Just be sure that your dough holds together when pressed.
- Use any kind of candy bits that you like here- Peppermint or otherwise, there’s tons of yummy options you can put into these shortbread cookies.
- How do I know when the cookies are done baking? You want the cookies to look dry on top, and lightly golden brown around the edges. If you over bake them, they will be more crisp, but still yummy.
- I’m at about 5,000 ft above sea level and I find that most people who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes.
Peppermint Shortbread Cookies
- 1 cup softened butter
- 1/2 cup sugar
- 1 tbs. vanilla extract
- 2 1/2 cups flour
- 1/2 tsp. salt
- 1 cup peppermint crunch bits
Preheat your oven to 325 degrees, and lightly grease a 9 inch tart pan with a removable bottom. Optionally, you can use a 13×9 inch cake pan as well here lined with parchment paper for easy removal.
In a large bowl, beat together the butter and sugar until light and fluffy, about 2 minutes. Then add in the vanilla extract and stir to combine. Add in the flour and salt, and mix until well combined, and a very crumbly dough forms. Stir in the peppermint bits until well distributed.
Press the dough evenly into your prepared sheet pan. Bake for 25-28 minutes, or until the bars look dry on top and set, and the edges are just starting to brown. Cool completely in the pan, then remove and slice completely to serve.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!