Santa's Peppermint Shortbread Cookies

These Peppermint Shortbread Cookies could not be simpler to whip up! They start with a mix and are jazzed up with the addition of cool peppermint chips and a healthy drizzle of white chocolate.This recipe is such a cinch to whip together, you guys!

Which is awesome, since the holidays are upon us and no one has any time.

Seriously? All my time is sucked away into never never land. I wake up and it’s practically a new month already, and here we are getting ready for Christmas!? Craziness.

If you’re anything like me, you’re probably already dreaming up your holiday cookies to hand out to neighbors and friends, or looking for a cookie recipe to take to a party or swap. Friends, this couldn’t be an easier recipe for you and it tastes amazing. I know I say that about a lot of recipes, but this truly is and I think you’ll agree.


It starts with Krusteaz Shortbread Cookie Mix, which you can find at any grocery store (I buy mine at Walmart). Simply add butter and peppermint baking chips and you’re good to go. No dough chilling, no measuring ingredients. Simple, fast, wham bam. Bake ’em up and then when they’re cool, decorate them with melted white chocolate and a sprinkling of festive and pepperminty candy cane pieces. Not only do they add a wonderf


Prep time: 15 minutes
Total time: 25 minutes
Servings: 18 cookies


1 package Krusteaz Shortbread Cookie Mix
1 1/2 cups butter, softened
2/3 cup peppermint chips
2 squares white chocolate almond bark
1/2 cup finely chopped candy cane pieces


Preheat oven to 350°F. Line two cookie sheets with silicone liners or spray lightly with cooking spray; set aside.

In a large bowl, combine cookie mix and butter until a soft dough forms; fold in the peppermint chips.

Scoop rounded tablespoons of dough onto baking sheets, about 1" apart. Flatten slightly with the bottom of a glass. Bake 8-10 minutes, rotating pans halfway through baking time to ensure even baking. Cool completely.

Once cool, melt white chocolate almond bark in the microwave until smooth. Drizzle over the tops of the cookies and immediately garnish with the chopped candy cane pieces. Allow chocolate to set before serving.


The Domestic Rebel

Hayley likes to bake… a lot. And she’s fearless in the kitchen. As a completely self-taught baker, she loves easy, no-fuss recipes that taste like you’ve been baking all day but give real people plenty of time outside the kitchen! After all, it’s the thoughtfulness and love of the treat that speaks volumes – not how much time or how many fancy ingredients you’ve used! At just 24, she’s wise beyond her years and knows that using everyday, easily accessible items can still create unique, one-of-a-kind desserts.

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