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Homemade Peppermint Shortbread Cookies

  • Author: A Cultivated Nest
  • Category: Dessert


These peppermint shortbread cookies have light icing and crushed peppermint on top- the perfect holiday combination!


  • 2 sticks butter, softened
  • ¼ tsp. peppermint extract
  • 1 cup brown sugar, packed
  • 4 ½ cups all purpose flour
  • ½ cup confectioners sugar
  • 13 tsp. milk
  • ½ tsp peppermint extract
  • 23 candy canes


  1. Preheat oven to 325°.
  2. Crush 2-3 candy canes in blender, food processor or coffee grinder until nearly powder.
  3. In the bowl of your stand or hand mixer combine butter, peppermint extract, and brown sugar until well mixed and fluffy.
  4. Incorporate flour until well combined.
  5. Roll out dough onto floured surface to between ¼” and ½” thickness.
  6. Cut out into preferred shapes using a cookie cutter.
  7. Carefully move cut out cookies to baking sheet and bake for 15-18 minutes, until edges are lightly golden.
  8. Remove from oven and cool cookies completely.
  9. Place confectioners sugar in a bowl and add milk 1 tsp. at a time until desired consistency has been reached. Normally I make this icing pretty thick, but if you want a very thin coat on your cookies, it can be looser.
  10. Dip cooled cookies front down into icing.
  11. Immediately sprinkle with crushed peppermint.
  12. Spread out on waxed paper to dry. When dry, enjoy your delicious homemade peppermint shortbread cookies!