These buttery Peppermint Shortbread Cookies are infused with festive peppermint bits and dipped in silky chocolate, making them perfect for the holiday season or as a delicious homemade gift. With a delightful crunch from the candy canes and a rich chocolate coating, they’re as beautiful as they are delicious!
These Peppermint Shortbread Cookies are a delightful twist on the traditional shortbread. Buttery, crumbly, and full of peppermint flavor, they’re the perfect blend of simplicity and elegance. With their melt-in-your-mouth texture and a sprinkle of crushed peppermint candies, they’re both delicious and beautifully festive.
Whether you’re baking for the holidays, sharing with friends, or enjoying a quiet moment with a cup of tea or coffee, these cookies are sure to bring a touch of cozy sweetness to your day. With just a handful of ingredients and a few easy steps, they’re as effortless as they are irresistible!
For more holiday cookies try my peppermint kiss cookies, Christmas monster cookies or chewy molasses cookies.
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Why You’ll Love This Recipe
- Simple Ingredients: Made with basic pantry staples and a touch of peppermint for a festive twist.
- Buttery and Tender: These peppermint shortbread cookies have a classic buttery texture that melts in your mouth with every bite.
- Festive Flavor: The addition of peppermint flavor and crushed candy cane pieces adds a wonderful festive twist making them the perfect holiday cookie for gifting, or enjoying with a cup of coffee or hot cocoa!
- Easy to Make: No fancy equipment needed—just mix, shape, and bake!
- Freezer-Friendly: Make the dough ahead of time and bake whenever you’re ready.
Ingredient Notes
- Unsalted Butter: The base of any great shortbread, it provides richness and flavor. Make sure it’s softened for easy mixing.
- Powdered Sugar: Powdered sugar or confectioner’s sugar has cornstarch added to it which adds a delicate sweetness and helps create that melt-in-your-mouth texture.You can use regular granulated white sugar in case powdered is not available but keep in mind the texture maybe a little different.
- All-Purpose Flour: The foundation of the cookies, providing structure.
- Pure Peppermint Extract: Adds a refreshing, festive flavor. Adjust to taste for more or less intensity.
- Pure Vanilla Extract: The vanilla extract enhances the butter and peppermint flavor in the cookie.
- Peppermint Bits: I like to use a combination of peppermint bits and crushed candy canes.You can use either or.
- Semi Sweet or dark Chocolate Chips: These are melted to dip the cookies in.
- Extra Virgin coconut oil: Used to thin out the chocolate. You can use butter as well.
- Crushed Peppermint Candy Canes: Sprinkle on top for a decorative touch and added crunch.You can use candy canes or any other similar candies! Peppermint sticks and round peppermint candies will work just as well.
Step-by-Step Instructions
Here is how to make and bake this peppermint shortbread cookie recipe. You can use a stand mixer fitted with a paddle attachment or a large bowl with an electric mixer. Line two large baking sheets with parchment paper.
Step 1. Stir the dry ingredients. In a small bowl mix together the flour and ground cinnamon.
Step 2. Cream the Butter and Sugar: In a large bowl, softened butter and powdered sugar together until light and fluffy.
Step 3. Add the Flavorings: Mix in the vanilla and peppermint extract.
Step 4. Incorporate the Flour mixture: With the mixer on low speed gradually add all-purpose flour and crushed peppermint pieces, mixing until the dough just comes together. Do not overmix.
Step 5. Shape and Chill: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes or up to 1 hour.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Step 6. Roll Out the Dough: On a lightly floured surface, using a rolling pin roll the chilled dough to ¼-inch thickness.
Step 7. Cut into Shapes: Use a cookie cutter and cut dough, placing on a parchment lined baking sheet as you go. Transfer to the prepared baking sheet.
Step 9. Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown. Avoid overbaking to maintain their delicate texture.
Step 10. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Decorate
Step 10.Melt the chocolate. Melt the chocolate and coconut oil in a double boiler, large heatproof bowl placed over a medium saucepan of simmering water or in a microwave in 30 second intervals. Stir the chocolate frequently until completely melted and smooth.
Step 12.Dip cookies. Dip the baked and cooled cookies in the melted chocolate and place onto parchment lined cookie sheet. Sprinkle the tops with more crushed candy canes. Let the dipped cookies set in the fridge for about 10 minutes and serve
Tips & Tricks
- Use high quality butter:The taste of the butter is very prominent once the cookies are baked so make sure your butter tastes great.
- Weigh the ingredients: Use a kitchen scale to weigh the ingredients. The ratio of flour, butter, and sugar is the key to the cookies keeping their shape. Too much flour will result in a dry, crumbly cookie and too little flour will result in a cookie that spreads.
- Don’t Skip Chilling: Chilling the dough makes it easier to roll and cut, and helps the cookies keep their shape.
- Let the cookies cool completely:Ensure that the cookies are completely cooled before dipping in the melted chocolate otherwise the chocolate would not set.
- Measure the peppermint extract carefully: Unlike vanilla extract, peppermint extract has a much stronger flavor, so a little goes a long way. Always measure it before adding to the dough to avoid overpowering the peppermint flavor.
FAQs
Yes, but omit the added salt in the recipe to keep the flavor balanced.
If you don’t have peppermint extract, you can use crushed peppermint candies for flavor, but the extract gives a stronger, more consistent flavor.
Having a crumbly dough has to do with the amount of flour added, add one teaspoon of milk or water, that should bind the dough together.
Chilling the shortbread dough allows the flour to hydrate a bit and ensures the butter is super cold. This keeps your cookies from spreading too much and completely flattening out.
Yes! The dough can be prepared and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Absolutely! The cookies are still delicious without it, or you can add a simple powdered sugar dusting instead.
Absolutely!You can dip or drizzle these cookies in melted white chocolate or even milk chocolate.
Storage & Freezing
Storage:
- Store baked peppermint shortbread cookies in an airtight container at room temperature for up to 1 week.
- If decorated with chocolate or peppermint candies, store in a cool, dry place to prevent melting.
Freezing:
Baked Cookies: Freeze baked cookies in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 2 months. Thaw at room temperature before serving.
Unbaked Dough: Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before rolling and baking.
More Holiday Recipes You Will love
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Recipe
Chocolate Dipped Peppermint Shortbread Cookies
Equipment
- 2 Baking sheets
- 1 Stand Mixer
Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup icing sugar sifted
- 1 ¼ cups all purpose flour
- ¼ cup coarsely crushed peppermint bits or candy canes
- ¾ cup semi sweet chocolate chips
- 1 teaspoon extra virgin coconut oil or butter
- ½ teaspoon Peppermint Extract
- ½ teaspoon Pure Vanilla Extract
Instructions
Prepare the Dough:
- In a mixing bowl, cream the softened butter and icing sugar together until smooth and fluffy. Beat in vanilla and peppermint extract.
- Gradually add the flour and mix until the dough comes together.
- Fold in the crushed peppermint bits or candy canes.
Shape and Chill:
- Roll the dough into a log (about 2 inches in diameter) or shape it into a flat disk.
- Wrap in plastic wrap and refrigerate for at least 1 hour or until firm.
Bake:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into ¼-inch thick rounds or roll out the dough and use cookie cutters for festive shapes.
- Arrange on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool completely on a wire rack.
Dip in Chocolate:
- Melt the semi-sweet chocolate chips and coconut oil (or butter) in a microwave-safe bowl in 30-second increments, stirring between each, until smooth.
- Dip half of each cooled cookie into the melted chocolate, letting any excess drip off.
- Place the dipped cookies on parchment paper and sprinkle with additional crushed peppermint bits if desired.
Set and Serve:
- Allow the chocolate to set completely at room temperature or in the refrigerator before serving or storing
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