Striped Peppermint Shortbread Cookies

Nothing feels more festive than a tray of these Striped Peppermint Shortbread Cookies. With their crisp edges, buttery vanilla base, and bold red peppermint swirls, they’re as beautiful as they are delicious. Lightly sparkling from a sugar dusting and filled with holiday cheer, these cookies are a showstopper for any cookie exchange, dessert table, or cozy afternoon snack with cocoa.

Behind the Recipe

This recipe came from my annual tradition of holiday baking marathons. I wanted something with a classic buttery shortbread feel but dressed up with a seasonal twist. I’d made peppermint cookies before, but when I swirled in red stripes and cut them into crisp-edged rectangles, something magical happened. Not only were they delicious, but they looked like little edible gifts.

Recipe Origin or Trivia

Shortbread is a centuries-old Scottish treat, traditionally made with just butter, sugar, and flour. Over time, this humble cookie evolved to include all sorts of delicious add-ins. Peppermint, often associated with North American holiday flavors, became a natural pairing for winter bakes. In this recipe, we’ve married the simplicity of shortbread with the flair of peppermint and festive colors—no candy canes required.

Why You’ll Love Striped Peppermint Shortbread Cookies

These cookies are a feast for both your eyes and your taste buds.

Versatile: Perfect for gifting, dessert platters, or dipping in hot drinks.

Budget-Friendly: Uses basic pantry staples with one festive twist.

Quick and Easy: No fancy equipment, no chilling required if time is tight.

Customizable: You can switch flavors, change colors, or add chocolate.

Crowd-Pleasing: Eye-catching and full of flavor, they’ll disappear fast.

Make-Ahead Friendly: Dough or baked cookies can be made days in advance.

Great for Leftovers: Store beautifully and keep their crunch.

Chef’s Pro Tips for Perfect Results

Want that bakery-style finish at home? Here’s how:

1. Use room temperature butter: It creams better and blends evenly with sugar.
2. Measure flour carefully: Too much can make your dough dry and crumbly.
3. Don’t overwork the dough: Mix just until combined to keep the texture tender.
4. Chill for cleaner layers: If you want perfect stripes, chill the dough before slicing.
5. Use a sharp knife: A clean cut shows off those beautiful red-and-white layers.

Kitchen Tools You’ll Need

Keep things simple with these tools:

Mixing bowls: One for shortbread dough, one for the peppermint layer.

Hand mixer or stand mixer: For creaming butter and sugar.

Measuring cups and spoons: Accuracy makes better cookies.

Offset spatula: Helpful for layering and smoothing dough.

Plastic wrap or parchment paper: For rolling and layering the dough.

Sharp knife: Essential for cutting crisp slices.

Baking sheet: Lined with parchment for even baking.

Ingredients in Striped Peppermint Shortbread Cookies

Each ingredient adds its own holiday charm and purpose.

1. Unsalted Butter: 12 tablespoons (170g). Creates that rich, melt-in-your-mouth texture.
2. Granulated Sugar: 1/2 cup (99g). Sweetens and helps give the cookies their delicate crumb.
3. Table Salt: 1/4 teaspoon + 1/8 teaspoon. Balances sweetness and deepens flavor.
4. Egg Yolk: 1 large. Adds richness and a bit of binding to the dough.
5. Vanilla Extract or Vanilla Bean Paste: 2 teaspoons. Adds depth and classic shortbread flavor.
6. All-Purpose Flour: 2 cups (240g). The base that brings it all together.
7. Natural Red Food Coloring: 1 packet. Gives that festive peppermint stripe without artificial dyes.
8. Water: 1/4 teaspoon. Helps disperse the color and peppermint oil evenly.
9. Peppermint Oil: 1/8 teaspoon. Packs a punch of cool, minty freshness.
10. Coarse Sparkling Sugar: 1/4 cup (57g). Adds crunch and a festive shimmer.

Ingredient Substitutions

Need to swap? No problem:

Butter: Use plant-based butter for a dairy-free version.

Granulated Sugar: Coconut sugar works but will darken the dough.

Peppermint Oil: Use peppermint extract (increase to 1/4 teaspoon).

Natural Red Food Coloring: Beet powder or gel food coloring are great backups.

Sparkling Sugar: Turbinado or sanding sugar also work well.

Ingredient Spotlight

Peppermint Oil: Just a drop brings a wave of cool, fresh flavor. Unlike extract, the oil is super concentrated, so a little goes a long way.

Vanilla Bean Paste: Adds rich vanilla flecks and a deeper flavor than extract alone, making the shortbread base shine.

Instructions for Making Striped Peppermint Shortbread Cookies

Now comes the fun part—mixing, layering, slicing, and baking your way to holiday cookie bliss.

1. Preheat Your Equipment:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Combine Ingredients:
In a large bowl, cream the butter, sugar, and salt until light and fluffy. Add the egg yolk and vanilla extract or paste, then mix until smooth. Slowly add the flour and mix just until combined.

3. Prepare Your Cooking Vessel:
Divide the dough in half. To one half, add red food coloring, water, and peppermint oil. Knead lightly until color is evenly distributed.

4. Assemble the Dish:
On a sheet of parchment, press each dough half into rectangles of equal size and stack them, alternating colors. Press gently together. Slice into strips or squares, depending on your desired shape.

5. Cook to Perfection:
Roll the edges of each cookie in coarse sparkling sugar. Place on prepared baking sheet and bake for 10–12 minutes, or until the edges just begin to turn golden.

6. Finishing Touches:
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Admire those beautiful stripes.

7. Serve and Enjoy:
Pile onto a festive plate, wrap as gifts, or sneak a few with your coffee.

Texture & Flavor Secrets

These cookies are crisp on the edges and tender in the center. The buttery shortbread contrasts perfectly with the cool, bright zing of peppermint, and the coarse sugar adds a gentle crunch that sparkles both in look and bite.

Cooking Tips & Tricks

Holiday baking just got easier:

• Chill the dough before slicing for sharp, clean layers.
• Use gel food coloring for more intense color if desired.
• Make the dough ahead and freeze it—just slice and bake when ready.

What to Avoid

Here’s how to avoid cookie fails:

• Overmixing the dough—it can make the cookies tough.
• Using too much peppermint oil—it can become overpowering.
• Baking too long—they should stay pale with just golden edges.

Nutrition Facts

Servings: 24 cookies
Calories per serving: 120

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes

Make-Ahead and Storage Tips

This dough can be made up to 3 days ahead and stored in the fridge or frozen for up to a month. Baked cookies keep well in an airtight container at room temperature for about a week. They’re also great for gifting—just stack and tie with ribbon.

How to Serve Striped Peppermint Shortbread Cookies

Serve with hot cocoa, peppermint tea, or a glass of cold almond milk. Add them to a cookie tray or wrap them in clear bags with festive ribbon for instant gifts.

Creative Leftover Transformations

Turn extras into something new:

• Crush for cookie crust: Use in cheesecakes or pie bases.
• Holiday ice cream topping: Crumble over vanilla ice cream.
• Sweet sandwich cookies: Spread chocolate or frosting between two.

Additional Tips

• Want extra shine? Brush cookies lightly with egg white before rolling in sugar.
• Stack and store with wax paper between layers to avoid sticking.
• Add mini chocolate chips to the vanilla dough for a surprise twist.

Make It a Showstopper

Serve stacked high on a festive cake stand or in a vintage tin lined with parchment. Add crushed peppermint candy or edible glitter for a magical finish that screams “holiday.”

Variations to Try

• Chocolate Peppermint Stripes: Replace half the flour with cocoa powder in one layer.
• Lemon Vanilla Stripes: Swap peppermint oil for lemon extract and add yellow food coloring.
• Mint Chocolate Dipped: Dip half of each cookie in melted dark chocolate.
• Candy Cane Crust: Roll edges in crushed candy canes instead of sugar.
• Marble Style: Swirl the doughs together for a tie-dye effect.

FAQ’s

Q1: Can I freeze the dough?
Yes! Shape into a log or layers, wrap tightly, and freeze for up to 1 month.

Q2: Can I use peppermint extract instead of oil?
Yes, use 1/4 teaspoon of extract for similar flavor.

Q3: How do I get sharp stripes?
Chill dough layers before slicing and use a sharp knife.

Q4: Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend and check your food coloring.

Q5: How do I prevent spreading?
Chill the cookies before baking and use a cold baking sheet.

Q6: Can I use other colors?
Absolutely—green, pink, or gold stripes work great too.

Q7: How do I know when they’re done?
Edges will just start to turn golden while centers remain pale.

Q8: Can I use sanding sugar instead of sparkling?
Yes, any coarse sugar works for that finishing sparkle.

Q9: Are these good for shipping?
Yes! Pack tightly in a tin with parchment between layers.

Q10: Can kids help make these?
Definitely! Kids love layering and rolling the dough.

Conclusion

Striped Peppermint Shortbread Cookies are the ultimate holiday cookie—simple to make, beautiful to look at, and full of festive flavor. Whether you’re baking for fun, for gifts, or just to treat yourself, these buttery little bites will bring joy with every crumb. Let me tell you, they’re as fun to make as they are to eat.

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