These gluten free Peppermint Shortbread Cookies are perfect for the Christmas holidays! They're dipped in chocolate ganache and candies.
It doesn't get more festive than these Gluten Free Peppermint Shortbread Cookies when it comes to holiday baking. They're perfectly sweet and melt in your mouth.
When it comes to cookies, it doesn't get any better than shortbread. Shortbread is a rustic cookie that originated in Scotland made with only a few ingredients.
Shortbread cookies have a characteristically light and slightly crumbly texture. They are prepared with flour, sugar, and butter and made without leavening agents like eggs or baking powder.
This version is flavored with peppermint extract and topped with crushed peppermint candies, making it a perfect seasonal dessert for the Christmas baking season.
Once the cookies are baked, they're dipped in a decadent chocolate ganache, creating a simple, but beautiful holiday treat.
Jump to:
- Should Butter Be Cold Or Room Temperature For Shortbread?
- Ingredients For Peppermint Shortbread Cookies
- How To Make Gluten Free Shortbread
- Why Put Shortbread In The Fridge Before Baking?
- How To Roll Out Gluten Free Shortbread Cookies
- How Long Do Shortbread Cookies Take To Bake?
- How To Make Chocolate Ganache
- How Long Does It Take For Ganache To Set?
- What To Serve With Peppermint Cookies
- How To Store Shortbread Cookies
- Can These Cookies Be Frozen?
- Peppermint Shortbread Cookies
Should Butter Be Cold Or Room Temperature For Shortbread?
Shortbread cookies are easy to make, but there are a few tips and tricks that will ensure greater success. This is especially true when making gluten free shortbread like these Peppermint Shortbread Cookies.
One of these tips includes using butter that is room temperature. Room temperature butter holds onto air, which helps to create cookies that are light and crispy.
Melted butter is great for fudgy, dense cookies like chocolate chip, but shortbread benefits from butter that is room temperature.
Ingredients For Peppermint Shortbread Cookies
Here's what you'll need to make them.
- 1 cup Unsalted Butter (room temperature) (equals 2 sticks)
- ¾ cup Powdered Sugar
- 310 grams Gluten Free Flour Blend (equals 2 ½ cups)
- 1 tsp. Peppermint Extract
- ¼ tsp. Kosher Salt
- 3 oz. Semisweet Baking Chocolate
- ½ cup Heavy Whipping Cream
- ¼ tsp. Instant Coffee Granules
- 5-6 Peppermint Candy Canes (crushed)
It's important to use a gluten free flour blend that contains xanthan gum, which works as a binder and will help to hold the cookies together. I love Bob's Red Mill 1 to 1 Flour when making cookies, or baked goods of any kind.
Make sure to choose candy canes or peppermint candies that are gluten free.
How To Make Gluten Free Shortbread
The process of making gluten free shortbread differs slightly from regular shortbread and I recommend preparing this recipe as directed to ensure greater success.
Sometimes, it is possible to swap out regular AP flour for a gluten free flour blend and achieve similar results, but that is not the case when making shortbread.
When I first published this recipe years ago, it was made with regular AP flour and is now gluten free, but I promise you that both versions are equally delicious and your gluten-eating friends and family won't know the difference!
- It's best to combine the shortbread dough with a hand mixer or Kitchen Aid stand mixer for best results. Feel free to use a wooden spoon to combine the dough by hand if needed.
- I recommend using a kitchen scale to measure the gluten free flour. I have found much greater results in gluten free baking when I measure the flour with a kitchen scale versus measuring cups.
This recipe calls for 310 grams of gluten free flour blend. This roughly equals 2 ½ cups gluten free flour blend if you don't have a kitchen scale.
- Start by cutting 1 cup (equals 2 sticks) of room temperature butter into squares. Place the butter into a mixing bowl or into the bowl of a stand mixer.
- Add ¾ cup powdered sugar to the butter and cream the butter and powdered sugar together for 1 minute using the paddle attachment on medium speed, until the mixture is light and fluffy.
- Measure 310 grams of gluten free flour blend and add the flour to the mixing bowl ½ cup at a time. Mix the flour into the dough ½ cup at a time on medium speed. Continue until all of the flour is incorporated and the dough is thick and dense.
- Add ¼ tsp. kosher salt and 1 tsp. peppermint extract to the dough. Combine the dough once again on medium speed for another 30 seconds.
Why Put Shortbread In The Fridge Before Baking?
One trick I've learned throughout the years is to place the dough in the fridge before rolling out the cookies.
Chilling the dough beforehand helps to solidify the butter and prevents the cookies from spreading out while baking.
For this recipe, the dough is chilled before the dough is rolled out and after the cookies are cut into shapes. Chilling the dough twice helps them to maintain their shape and makes for a superior texture after baked.
This process is similar to making gluten free pie crust. Gluten free pie dough and gluten free shortbread dough share some of the same challenges and the key to success is not to take any shortcuts.
- Once the dough is formed, place the bowl (uncovered) in the fridge and allow to chill for 15 minutes.
- After 15 minutes, divide the dough in half. Place one half of the dough on a sheet of parchment paper or waxed paper that has been thoroughly dusted with gluten free flour.
- Form the dough into a disc with your hands and flatten it out slightly.
How To Roll Out Gluten Free Shortbread Cookies
The next step is to roll out the cookie dough. As mentioned, this process is much like rolling out pie dough.
- It's best to make sure that the rolling surface is heavily floured to prevent the dough from sticking.
- I find that it's best to roll the dough onto a sheet of floured parchment paper or wax paper. It makes for easier cleanup.
- It may take a few times to roll out the dough properly. If the dough breaks apart, simply roll it into a ball, form a disc, and repeat the process until the dough cooperates.
- Roll the dough to ⅓ inch thickness.
- Use a biscuit cutter or round cookie cutter for best results.
- Place one half of the shortbread dough onto a floured piece of parchment paper and form it into a disc.
- Flour the top of the disc and roll out the dough until it reaches a ⅓ inch thickness.
- Using a biscuit cutter or round cookie cutter that is 3 inches across, press the dough into circles.
- Carefully transfer the circles onto a baking sheet.
- Roll up the dough and continue the process until it is all formed into cookies.
- Repeat the process with the second half of the shortbread dough. Try to make sure that the dough is a uniform thickness to ensure that the cookies bake evenly.
- Place the unbaked cookies into the fridge and allow to chill for 15 minutes.
How Long Do Shortbread Cookies Take To Bake?
After the cookies have chilled in the fridge for 15 minutes, it's time to bake them. These gluten free shortbread cookies are baked for 16 minutes at 325 degrees Fahrenheit.
Baking the shortbread cookies at a lower temperature ensures that they remain pale in color and do not overcook and become crumbly.
- Place a baking sheet in the oven and bake for 16 minutes at 325 degrees Fahrenheit.
- Remove the baking sheet and allow the cookies to cool completely before transferring to a plate.
- Continue this process until all the cookies are baked.
How To Make Chocolate Ganache
Once the cookies have cooled completely, it's time to dip them into some chocolate ganache.
Chocolate ganache is a decadent mixture made by combining semisweet chocolate and heavy whipping cream over warm heat. I find that it works best to make chocolate ganache using a double boiler.
I love to add a bit of instant coffee granules to chocolate ganache. It amplifies the flavors even more.
- Add some water to a double boiler and heat it just until boiling. Place the top of the double boiler on top of the lightly boiling water.
- To make the chocolate ganache, break 3 oz. of semisweet baking chocolate into squares and place it in the double boiler. (You can also use 3 oz. of good quality semisweet chocolate chips).
- Allow the chocolate to melt slowly and stir with a spatula to prevent burning.
- Slowly add ½ cup heavy whipping cream to the chocolate, stirring to incorporate. It may take a few minutes for the chocolate to fully incorporate into the cream.
- Add ¼ tsp. instant coffee granules to the chocolate and stir until completely combined.
- Remove the double boiler from the heat and set aside.
The mixture should be silky and smooth when finished.
How Long Does It Take For Ganache To Set?
After the chocolate ganache is ready, it's time to dip the cooled shortbread cookies into the mixture.
It's important to remember that chocolate ganache takes a few hours to set and it never fully hardens, like some chocolate coatings.
If you would like the chocolate ganache to set more quickly, place the dipped cookies in the refrigerator for 30 minutes or so.
- Pour the warm chocolate ganache into a bowl and tip the bowl so that all of the ganache moves to one side.
- Dip each of the cookies into the ganache and place them on a piece of parchment paper or wax paper.
- Crush 5-6 candy canes or hard peppermint candies.
- Sprinkle some of the crushed peppermint over the chocolate portion of each cookie.
- Repeat with the remainder of the cookies.
Leaving a portion of the cookie uncoated will make them much easier to eat.
What To Serve With Peppermint Cookies
These cookies go perfectly with a cup of coffee or tea. Maybe this Whiskey and Bailey's Affogato, or some spiked hot chocolate? I mean, it is the holidays.
If you're looking for a festive mocktail, check out this Cranberry Ginger Mocktail. For a drink with some kick, try this Tom and Jerry Christmas Cocktail, Raspberry Mule, or Pomegranate Mojito.
Looking for more Christmas holiday goodies? Check out these recipes!
- Gluten Free Peanut Butter Blossoms
- Crispy Sugar Cookies
- Maple Walnut Baklava Bites
- Pistachio Nut Panna Cotta
How To Store Shortbread Cookies
These cookies should last 2 days stored in an airtight container on the counter at room temperature.
If storing more than 2 days, transfer the cookies to an airtight container and store in the refrigerator.
Be sure to allow them to cool completely before transferring to the fridge for storage.
Can These Cookies Be Frozen?
Yes, these peppermint shortbread cookies may be frozen!
How To Freeze
- Prepare the cookies as directed, omitting the chocolate ganache.
- Allow the cookies to cool completely.
- Place the cooled cookies in a heavy duty freezer bag, label with the date, and store up to 3 months in the freezer.
How To Thaw
- Transfer the cookies to the counter and allow to thaw at room temperature.
- Prepare the chocolate ganache as directed.
- Dip the cookies in the ganache and add the crushed peppermint candies.
Love peppermint? Check out these Peppermint Chocolate Cheesecake Cups!
Love chocolate? Check out these recipes!
- Italian Chocolate Hazelnut Cake
- Chocolate Halloween Cookies
- Cookies & Cream Ice Cream
- Chocolate Peanut Butter Cup Ice Cream
Looking For More Gluten Free Christmas Cookies? Don't Miss These!
Pecan Snowball Cookies
Gluten Free Spritz Cookies
Gluten Free Sugar Cookies
Peppermint Shortbread Cookies
Ingredients
For The Cookies:
- 1 cup unsalted butter equals 2 sticks
- ¾ cup powdered sugar
- 310 grams gluten free flour blend equals roughly 2 ½ cups
- 1 tsp. peppermint extract
- ¼ tsp. kosher salt
For The Ganache:
- 3 oz. semisweet baking chocolate or 3 oz. high quality semisweet chocolate chips, such as Ghirardelli
- ½ cup heavy whipping cream
- ¼ tsp. instant coffee granules optional
- 5-6 peppermint candy canes crushed
Instructions
For The Cookies:
- Cut 1 cup (equals 2 sticks) of room temperature butter into cubes. Place the butter into a mixing bowl or into the bowl of a stand mixer.
- Add ¾ cup powdered sugar to the butter and cream the butter and powdered sugar together for 1 minute using the paddle attachment on medium speed, until the mixture is light and fluffy. Alternately, you can use a hand mixer or mix the dough by hand.
- Measure 310 grams of gluten free flour blend using a kitchen scale (equals 2 ½ cups) and add the flour to the mixing bowl ½ cup at a time. Mix the flour into the dough ½ cup at a time on medium speed. Continue until all of the flour is incorporated. The dough is thick and dense.
- Add ¼ tsp. kosher salt and 1 tsp. peppermint extract to the dough. Combine the dough once again on medium speed for another 30 seconds.
- Once the dough is formed, place the bowl (uncovered) in the fridge and allow to chill for 15 minutes.
- After 15 minutes, divide the dough in half. Place one half of the dough on a sheet of parchment paper or waxed paper that has been thoroughly dusted with gluten free flour to prevent sticking.Form the dough into a disc with your hands and flatten it out slightly.
- Flour the top of the disc and roll out the dough with a rolling pin until it reaches a ⅓ inch thickness. (You may need to repeat this process a few times if the dough cracks. Simply roll the dough into a ball, form it into a disc, and roll it out again if needed).
- Using a biscuit cutter or round cookie cutter that is 3 inches across, press the dough into circles. Carefully transfer the cookie rounds onto a baking sheet, or as many baking sheets as needed.
- Repeat the process with the second half of the shortbread dough. Repeat until all the dough has been rolled out and formed into circles.Continue to roll out the dough and cut into cookies until all the dough has been used.
- Place the unbaked cookies into the fridge and allow to chill for 15 minutes.
- Heat the oven to 325 degrees Fahrenheit.
- Place a baking sheet in the oven and bake for 16 minutes at 325 degrees Fahrenheit. Remove the baking sheets and allow the cookies to cool completely before transferring to a wire rack.Continue this process until all the cookies are baked and cooled.
For The Ganache:
- Add some water to a double boiler and heat it just until boiling. Place the top portion of the double boiler on top of the lightly boiling water.
- Break 3 oz. of semisweet baking chocolate into squares and place it in the double boiler. (You can also use 3 oz. of good quality semisweet chocolate chips). Allow the chocolate to melt slowly and stir with a spatula to prevent burning.
- Slowly add ½ cup heavy whipping cream to the chocolate, stirring to incorporate. It may take a few minutes for the chocolate to fully incorporate into the cream.
- Add ¼ tsp. instant coffee granules to the chocolate and stir until completely combined (optional).
- Continue to cook the mixture over low heat until it is completely combined. The chocolate ganache should be smooth and silky.
- Remove from the heat and tip the pan so that all the chocolate is on one side.
- Dip a little over half of each cookie into the chocolate ganache and place on pieces of parchment paper or wax paper. Continue this process until all of the cookies are dipped in chocolate.
- Smash 5-6 candy canes or hard peppermint candies into pieces (make sure brand is gluten free) and sprinkle the crushed candy over the chocolate portion of each cookie.
- To Serve: The cookies may be served right away. The chocolate ganache will 'set' a bit more after sitting at room temperature for a few hours.
Kelly Asche
I love the peppermint in this recipe. It really brightens up the cookie!
Kristen R.
Your photos are always so dreamy! The recipe for these cookies looks like the perfect mix of simple and creative - can't wait to try them!
Christine
Thank you so much, Kristen - I really appreciate it!
Jessica Robinson
These look beyond delicious! Absolutely perfect for the holidays!
Christine
Thank you, Jessica!
Michelle Strachan
Hello!
I found this recipe by searching for exactly this online. Making them tonight for a cookie exchange at work tomorrow. Thank you!!!
Christine
Awesome - I hope you enjoy! I love these cookies because they're so darn easy. 🙂
Jenna
I'm the same way. I'm not much of a baker and I tell myself I am gonna get it together. But I prefer to experiment and play. And unless you count my new obsession with royal icing creations it just isn't like that when you bake. These cookies though look like the perfect cookies for nonbakers like us that would fool everyone into thinking that we were expert bakers. #winning
Christine
Thanks, Jenna! That's exactly what I was going for. 🙂
Alaina
I put red and green dye seperatly for the chrismas cookies and this is my favorite cookie recipe that I use!
Christine
Awesome - So glad you enjoy it! Love the green and red food coloring idea! 🙂
Le Khanh Nelson
Made this tonight. Disappointing! The cookie isn’t sweet enough. The ganache didn’t turned out for me, not enough chocolate to the amount of cream. No matter the amount combo I tried, the ganache didn’t stick to the cookie.
Christine
Hi Le Khanh - Shortbread cookies are not supposed to be overly sweet. As for the ganache, I have edited the recipe with more detailed instructions and recommendations regarding which type and brand of chocolate to use for the best success. I'm sorry to hear that the ganache did not work out, I should have clearly stated to use a high quality brand of semisweet chocolate chips or a brand of high quality semisweet baking chocolate.