When it comes to holiday baking, I always start with a batch of these shortbread Christmas cookies. They’re buttery, soft, and delicately flavored with peppermint extract for the perfect hint of holiday cheer. These iced Christmas cookies look beautiful on any dessert tray and make my kitchen smell amazing while they bake. Ideal for gifting, cookie swaps, or an easy afternoon bake with the family, my peppermint shortbread cookies are quick and easy to make with a five-ingredient dough and a crumbly, melt-in-your-mouth texture.
Peppermint Shortbread Cookies with Royal Icing
These peppermint shortbread cookies are so simple to make for Christmas, and they’re ridiculously delicious. What really makes them shine is the simple 3-ingredient royal icing I use to decorate. It dries to a smooth, glossy finish that makes these iced Christmas cookies look bakery-perfect! A touch of peppermint extract ties the flavor together, giving every bite that fresh, festive finish.
If you’d rather skip the peppermint, you can easily swap it for vanilla or almond extract–this recipe is super flexible! And for a little extra flair, I love sprinkling crushed candy canes or festive sprinkles on top before the icing sets.
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How to Keep Shortbread Cookies from Spreading
I always chill my shortbread peppermint cookies twice–once before rolling and again before baking. The first chill firms up the butter so the dough rolls cleanly without sticking or cracking, and the second helps the cookies hold their shape in the oven. This extra step prevents spreading and gives that signature tender, buttery, melt-in-your-mouth texture that makes shortbread so special.
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
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, vanilla extract, and peppermint extract on medium speed until light and fluffy, about 1 minute. Make sure to scrape down the sides of the bowl.1 cup salted butter, 1 cup powdered sugar, 1 teaspoon pure vanilla extract, 1 teaspoon pure peppermint extract
- Add the flour and mix on low speed, just until the flour is incorporated and the dough begins to come together in large clumps.2¾ cups all-purpose flour
- Dump the dough onto a lightly floured surface and shape it into a disc.
- Wrap it tightly with plastic and place it in the refrigerator to chill for 30 minutes. While the dough chills, line a baking sheet with parchment paper and set aside.
- When the dough has chilled, place it on a lightly floured surface and roll it to ¼-inch thick.
- Use a cookie cutter to out your desired shapes and transfer the cookies to the prepared baking sheet.
- Place the cookies in the freezer to chill for 30 minutes. While the cookies chill, preheat the oven to 350°F.
- Bake the chilled cookies for 13-15 minutes, or just until they are light brown on the bottom.
- Allow the cookies to cool completely on the pan before decorating.
For the Royal Icing
- In the bowl of a stand mixer fitted with the whisk attachment, beat the powdered sugar, water, meringue powder, and peppermint extract on low speed until the powdered sugar is completely incorporated.3½ cups powdered sugar, ¼ cup water, 2 tablespoons meringue powder, ½ teaspoon pure peppermint extract
- Increase the speed to medium-high and beat until the icing is smooth, about 2 minutes.
- Transfer the icing to a piping bag fitted with a small round tip (I’m using a Wilton #3) and decorate your cookies as desired.
- Allow the icing to set completely, about 15 minutes.
Notes
- You can make these cookies with a hand mixer or the dough can be made in a large bowl using a wooden spoon or rubber spatula. The icing can be made in a large bowl using a whisk. But keep in mind that you will need a lot of muscle power!
- Measure the flour with the spoon-and-level method to avoid making these cookies too crumbly or dry.
- Peppermint extract can vary in strength between brands. I recommend starting with ½ teaspoon, tasting, then adding more if needed before baking.
- Don’t want to make these peppermint flavored? Swap the peppermint extract for vanilla extract!
- Don’t panic if the dough looks crumbly; it will come together as you mix it!
- Don’t overmix the dough or the cookies will become tough.
- If the dough looks dry while rolling, don’t panic. Just keep rolling and pushing it back together if it cracks. It will be ok!
- If the dough becomes too soft while rolling or cutting, pop it back in the fridge for 10 minutes. Shortbread dough is sensitive to warmth, so keeping it slightly firm helps the cookies hold their shape.
- Try to keep all cookies the same thickness (¼ inch) so they bake evenly. Uneven cookies can brown too quickly or stay underbaked in the center.
- Instead of cutting out individual cookies, you can roll the dough into a log and slice it into cookies instead. This may change the bake time slightly.
- Feel free to roll the outside of the cookies in granulated sugar before baking for a little extra crunch!
- Before decorating, test your icing by piping a small line. If it disappears back into itself in about 10-12 seconds, it’s perfect for outlining and flooding.
- If the icing is too thick, add another tablespoon of powdered sugar. If it is too thin, add a teaspoon of water. If needed, continue to adjust the icing until you achieve a thick but pipeable consistency.
- Want to decorate your cookies with colorful icing? Add a few drops of your favorite food coloring to the icing.
- Feel free to top these cookies with red and white sprinkles or crushed candy canes for a festive look!
What is Meringue Powder (and Why I Use It)
Meringue powder is a dry, shelf-stable mixture made from pasteurized egg whites, sugar, and stabilizers. It’s what gives royal icing its smooth texture and firm, glossy finish without the need for raw eggs. I love using it because it’s easy to measure, safe to store, and gives me perfectly pipeable icing every time.
If you don’t have meringue powder on hand, you can substitute 3 fresh egg whites for every 2 tablespoons of meringue powder. Whip the egg whites until foamy, then gradually beat in the powdered sugar until thick and shiny.
Just keep in mind that raw egg whites carry a small risk of foodborne illness, so if you’re baking for kids, the elderly, or anyone with a compromised immune system, stick with meringue powder or pasteurized egg whites for peace of mind.
How to Make Iced Shortbread Cookies for Christmas Step-by-Step
Prep: Gather the list of ingredients for this Christmas shortbread cookies recipe. Bring the butter to room temperature for 30-60 minutes before beginning so it’s soft enough to work evenly into the dough. This is key for achieving that wonderful “short” texture these cookies are known for!
Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of room-temperature salted butter, 1 cup of powdered sugar, 1 teaspoon of pure vanilla extract, and 1 teaspoon of pure peppermint extract on medium speed until light and fluffy, about 1 minute. Make sure to scrape down the sides of the bowl so everything gets evenly incorporated. Powdered sugar gives these cookies a melt-in-your mouth texture that granulated sugar just can’t achieve!
Form the Dough: Measure your flour using the spoon-and-level method to avoid making these cookies dry and crumbly. Add 2¾ cups of all purpose flour and mix on low speed, just until the flour is incorporated and the dough begins to come together in large clumps. We don’t want to overwork the dough, or the cookies will turn out tough!
Chill the Dough: Dump the dough onto a lightly floured surface and shape it into a disc. Wrap it tightly with plastic and place it in the refrigerator to chill for 30 minutes. While the dough chills, line a baking sheet with parchment paper and set aside. Do not skip chilling, or your cookies won’t be properly hydrated and buttery!
Shape, Chill, and Bake the Cookies: When the dough has chilled, place it on a lightly floured surface and roll it out to ¼-inch thick. This dough may look dry while you are rolling, but trust me–it will be a deliciously soft and tender cookie! Just keep rolling and pushing it back together if it cracks. Use a cookie cutter to out your desired shapes and transfer the cookies to the prepared baking sheet. If the dough feels too soft during this phase, pop it back in the fridge for 10 minutes to firm it back up. Place the cookies in the freezer to chill for 30 minutes. While the cookies chill, preheat your oven to 350°F. Bake the chilled cookies in the preheated oven for 13-15 minutes, or just until they are light brown on the bottom. Allow the cookies to cool completely on the pan before decorating.
Mix the Icing: In the bowl of a stand mixer fitted with the whisk attachment, beat 3½ cups of powdered sugar, ¼ cup of water, 2 tablespoons of meringue powder, and ½ teaspoon of pure peppermint extract on low speed until the powdered sugar is completely incorporated.
Make it Smooth: Increase the speed to medium-high and beat until the icing is smooth, about 2 minutes. The icing should be thick but pipeable. If it is too thick, add another tablespoon of powdered sugar. If it is too thin, add a teaspoon of water. If needed, continue to adjust the icing until you achieve your desired consistency.
Ice the Cookies: Transfer the icing to a piping bag fitted with a small round tip (I’m using a Wilton #3) and decorate your cookies as desired. Allow the icing to set completely for about 15 minutes before serving.
How to Store and Freeze
Store leftover Christmas cookies with royal icing in a single layer (or stacked with wax paper between to protect the icing) in airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Let thaw at room temperature for 15-30 minutes before enjoying.
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