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