These light and delicate Whipped Peppermint Shortbread Cookies are melt-in-your-mouth delicious. If you love the mint-chocolate combination, then you will love these!
This peppermint shortbread recipe is a riff from my Whipped Chocolate Chip Shortbread.
I love simple cookies and this one falls into that category. Simple ingredients, simple directions.
These cookies are very delicate and I would not recommend them for shipping or packaging. They are melt-in-your-mouth delicious!!
If you try these cookies out, please let me know how you enjoyed them. I always love hearing from you!
- Butter - use real butter for this recipe, softened at room temperature. If butter is too soft, this will affect the texture of the cookies and they may spread too much. Take butter out of the refrigerator 30 to 60 minutes before you begin the recipe.
- Powdered sugar (icing sugar)
- Peppermint extract
- Mini chocolate chips - you can also use the larger chocolate chips. Finely chopped Andes Mint chocolates would also be delicious in this recipe.
Step by Step Instructions
You can find a full recipe card with instructions at the bottom of this page. Below, I've added a few images with instructions and tips to help you along the way.
I like to use my stand mixer for this recipe. You could also use an electric hand mixer, however I would not recommend mixing entirely by hand because you need high speed for seven full minutes! That would be quite an arm workout :).
Preheat oven to 350°F and line two baking sheets with parchment. paper.
In a large mixing bowl, or bowl from stand mixer, mix butter, flour and powdered sugar for one minute, starting on low speed, then increasing speed once the powdered ingredients are mixed in.
Next, increase speed to medium-high and mix for seven minutes, stopping once halfway through to add in the peppermint extract. That is not a typo - mix for seven minutes.
Add in enough green food coloring, a little at a time to tint the dough a light green color. A little goes a long way. Start with a few drops, stir, then add another drop.
Gently stir in chocolate chips by hand, mixing only until combined.
Use a cookie scoop to measure out and drop the cookie dough (about a heaping tablespoon) onto prepared cookie sheets.
Bake cookies in 350°F oven for 10-12 minutes. The edges will be very light brown.
Cool cookies on baking sheet for five minutes before transferring to wire cooling racks. Keep a close eye on them and if they start to brown too much, carefully remove them. Cool on wire rack, then proceed with storage instructions.
Storage & Freezing Instructions
Store cooled cookies in airtight container for up to five days or in refrigerator for up to ten days.
These cookies freeze well. Place cooled cookies in single layers in an airtight container between layers of parchment paper for up to two months. Thaw completely at room temperature before serving.