Iced Peppermint Shortbread Christmas Cookies Recipe

Iced Peppermint Shortbread Christmas Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 25

Cook Time: 15

Chill/Freeze/Set Time: 1 15

Total Time: 1 55

Servings: cookies

Calories: 210kcal

Author: Becky Hardin

These peppermint shortbread cookies are soft, buttery, and delicately flavored, made with a simple royal icing to decorate for Christmas!

Print Recipe

US Customary - Metric

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

*Powdered sugar is key for achieving a melt-in-your mouth texture in the cookies and an ultra-smooth frosting. Do not use granulated sugar.

**In the frosting, you can use 3 fresh egg whites in place of the meringue powder. Whip the egg whites until foamy, then add the powdered sugar and beat until shiny. Stir in the peppermint extract, and only add water if needed to thin the frosting.

Tips:

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!

Make-Ahead Peppermint shortbread cookie dough can be made up to 1 week ahead of time, and stored in the refrigerator until you’re ready to bake it. It can also be stored in the freezer for up to 1 month. Allow the dough to soften at room temperature, then roll out, chill, and bake as directed.

Storage: Store peppermint shortbread cookies in an 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.

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