Chocolate Peppermint Shortbread Cookies

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Light, buttery, peppermint shortbread cookies topped with a chocolate glaze! Sprinkle some candy canes on top for an added crunch.

Chocolate peppermint shortbread cookies lying on parchment paper as seen from above

Peppermint and chocolate—name a better combo. (I'll wait.)

Peppermint mochas, peppermint bark, peppermint patties... I could go on, but I think you get the idea.

The two flavors just pair so beautifully together, and these chocolate peppermint shortbread cookies are quite possibly the world's best example of that.

And the best part? You can decorate these cookies however you'd like! Keep 'em plain, dunk them in chocolate, or cover every inch of them in crushed candy canes. You do you.

Tips for Making These Cookies

Here are a few tips to get perfect cookies every time:

Make sure to use softened butter—not melted. When mixing together the butter and sugar, make sure your butter is just a little bit soft. If the butter has melted, the dough will be too soft, and you will have to refrigerate the dough for a longer period of time. You can leave the butter at room temperature for a few hours or microwave it for 15-second increments until it's ready.
Make sure to refrigerate the dough before rolling it out. This lets the dough firm up, which makes it easier to roll out later. You can even refrigerate the dough overnight if you want to make the cookies in stages.
Roll the cookies out between two sheets of parchment. Honestly, is there anything worse than cookies that won’t come off the counter? To avoid this, I like to roll the dough out between two sheets of parchment. Works like a charm!

Chocolate peppermint shortbread cookies lying on parchment paper on an overturned baking sheet

Common Questions About Chocolate Peppermint Shortbread Cookies

What's the difference between a shortbread cookie and a sugar cookie?

Unlike traditional sugar cookies, shortbread cookies typically do not contain eggs or leavening agents. They have a higher ratio of butter to flour, which leads to that beautiful crumbly texture we all know and love.

Does butter temperature matter when making shortbread cookies?

To get the best cookies, I highly recommend using softened butter (not melted butter). If the butter is too hard, the dough can get overworked, but if you use melted butter, the cookies can become too tough. I like to pull the butter from the fridge a few hours before baking so it gets to the perfect temperature.

Should you chill shortbread dough?

To get the best cookies possible, I recommend chilling your shortbread dough for at least 30 minutes. This helps prevent the cookies from spreading too much and helps keep them nice and tender.

Can you prepare the shortbread cookie dough ahead of time?

Yes, absolutely! Whip up a batch of the cookie dough and keep it in the fridge for several days. However, I would recommend waiting to make the chocolate glaze until the day you bake the cookies.

Two shortbread cookies lying next to each other in front of a bowl of candy canes

You Might Also Like These Recipes:

Chocolate Peppermint Shortbread Cookies

Author: Leslie Jeon
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 9 cookies 1x
Category: Dessert
Method: Bake
Cuisine: Scottish

Print Recipe

Description

Light, buttery, peppermint shortbread cookies topped with a chocolate glaze! Sprinkle some candy canes on top for an added crunch.

Ingredients

Scale

Peppermint Shortbread Cookies:

½ cup unsalted butter, softened (113 g)
½ cup powdered sugar (60 g)
1 teaspoon vanilla extract (4 g)
1 ½ teaspoons peppermint extract (4 g)
3 tablespoons milk (45 g)
1 ½ cups all-purpose flour (180 g)
½ teaspoon salt (3 g)

To finish:

½ cup dark chocolate chips (80 g)
½ tablespoon coconut oil (7 g)
Candy canes, finely crushed

Instructions

Make the peppermint shortbread cookies: In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), cream together the softened butter and powdered sugar until light and fluffy, about 3-5 minutes. Add in the vanilla extract, peppermint extract, and milk, and mix until combined. Add in the all-purpose flour and salt and mix until the dough just starts to come together.
Shape the dough into a disk and refrigerate until firm (or at least 30 minutes).
Preheat the oven to 350°F (176°C). Line a sheet tray with parchment paper and set aside.
Roll the chilled dough between two sheets of parchment paper to a ⅜-inch thickness. Cut out the cookies using your desired cutter, then transfer them to the prepared baking sheet. You can also re-roll the dough several times to get as many cookies as possible.
Bake the cookies for 12-18 minutes, or until the edges are lightly browned. Let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
To finish: Combine the dark chocolate chips and coconut oil in a small bowl, then microwave in 30-second increments until fully melted. Dip or decorate the cookies with the chocolate glaze, then sprinkle crushed candy canes on top. Let the chocolate harden before serving.
Store any leftover cookies in an airtight container at room temperature for 3-5 days. Alternatively, you can freeze the undecorated cookies for up to two months.