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

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

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: 

  • 1/2 cup (113g) unsalted butter, softened 
  • 1/2 cup (60g) powdered sugar 
  • 1 teaspoon (4g) vanilla extract 
  • 1 1/2 teaspoons (4g) peppermint extract 
  • 3 tablespoons (45g) milk 
  • 1 1/2 cups (180g) all-purpose flour 
  • 1/2 teaspoon (3g) salt 

To finish:  

  • 1/2 cup (80g) dark chocolate chips 
  • 1/2 tablespoon (7g) coconut oil 
  • Candy canes, finely crushed

Instructions

  1. 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.
  2. Shape the dough into a disk and refrigerate until firm (or at least 30 minutes).
  3. Preheat the oven to 350°F (176°C). Line a sheet tray with parchment paper and set aside.
  4. Roll the chilled dough between two sheets of parchment paper to a 3/8-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.
  5. 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.
  6. 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. 
  7. 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. 


Notes

  • Make sure to let the cookies cool completely before decorating! If they are still warm, the chocolate glaze will just melt off. 

Nutrition

  • Serving Size: 1 cookie
  • Calories: 256
  • Sugar: 10.2 g
  • Sodium: 134.2 mg
  • Fat: 14.6 g
  • Carbohydrates: 27.6 g
  • Protein: 3 g
  • Cholesterol: 27.7 mg

Keywords: shortbread, shortbread cookies, peppermint, chocolate peppermint shortbread