Chocolate Peppermint Shortbread Cookies

Few cookies capture the spirit of the holidays like Chocolate Peppermint Shortbread Cookies. These buttery, crumbly treats are infused with rich cocoa and the bright, cool flavor of peppermint, making them the perfect addition to any festive spread. Whether enjoyed with a mug of hot cocoa or wrapped up as a gift, they bring joy in every bite.

The first time I made these, I was amazed at how simple ingredients transformed into such a sophisticated cookie. The peppermint drizzle adds a touch of elegance, and the crunch of crushed candy canes makes them undeniably festive.

What I love most about this recipe is how versatile it is—you can dress these cookies up for a party or keep them simple for an afternoon snack. Let’s bake these Chocolate Peppermint Shortbread Cookies and bring a little holiday magic to your kitchen.

Chocolate Peppermint Shortbread Cookies are buttery cocoa-based cookies with a hint of peppermint, finished with a drizzle of white chocolate and crushed candy canes. These festive treats are perfect for holiday gifting or indulgent snacking.

An Exciting Story:

The first time I served Chocolate Peppermint Shortbread Cookies, they stole the show at a holiday cookie swap. My husband loved the balance of rich chocolate and cool peppermint, and the kids couldn’t stop sneaking pieces of the crushed candy canes. Now, they’re a must-have for every holiday season.

Why These Chocolate Peppermint Shortbread Cookies?

• Rich and Buttery: Classic shortbread texture with a chocolate twist.
• Holiday-Inspired: Peppermint and candy canes add festive flavor and crunch.
• Easy to Make: Simple ingredients and straightforward steps.
• Perfect for Gifting: Beautiful, delicious, and universally loved.
• Customizable: Add your favorite toppings or shapes for extra flair.

What You Need for Chocolate Peppermint Shortbread Cookies

• For the Cookies:
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp salt
• For the Decoration:
  • ½ cup white chocolate chips or candy melts
  • ½ cup crushed candy canes or peppermint candies

How to Make Chocolate Peppermint Shortbread Cookies

1. Make the Cookie Dough:
   • In a large mixing bowl, cream the butter and sugar together until light and fluffy.
   • Add the vanilla extract and peppermint extract, mixing well.
   • In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
2. Shape and Chill the Dough:
   • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes, or until firm.
3. Roll and Cut the Cookies:
   • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
   • On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Cut into desired shapes using cookie cutters and place on the prepared baking sheets.
4. Bake the Cookies:
   • Bake for 10-12 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5. Decorate the Cookies:
   • Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
   • Drizzle the white chocolate over the cooled cookies and sprinkle with crushed candy canes. Let the chocolate set before serving or storing.

Tips for Chocolate Peppermint Shortbread Cookies

1. Chill the Dough: Chilling the dough ensures clean cuts and helps the cookies hold their shape during baking.
2. Use Parchment Paper: This prevents sticking and makes cleanup easy.

Substitutions and Variations

• Dark Chocolate Drizzle: Use dark or milk chocolate instead of white chocolate for a richer flavor.
• Gluten-Free Option: Use a 1:1 gluten-free flour substitute.
• No Candy Canes?: Substitute with finely chopped peppermint bark or sprinkles.

Make a Healthier Version

• Use whole wheat pastry flour for added fiber.
• Reduce sugar slightly and enhance flavor with extra vanilla or peppermint extract.
• Replace some butter with coconut oil for a different texture.

Closing for Chocolate Peppermint Shortbread Cookies:

And there you have it—Chocolate Peppermint Shortbread Cookies, a holiday treat that’s as beautiful as it is delicious. Whether you’re sharing them with loved ones or indulging yourself, these cookies are sure to become a seasonal favorite. Let us know how yours turn out, and don’t forget to explore more of our festive recipes!

Frequently Asked Questions for Chocolate Peppermint Shortbread Cookies

1. Can I make these ahead of time?
   Yes, the dough can be made and refrigerated for up to 3 days before baking.
2. How do I store these cookies?
   Store in an airtight container at room temperature for up to 1 week.
3. Can I freeze the dough?
   Absolutely! Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before rolling and baking.
4. What if I don’t have cookie cutters?
   Roll the dough into a log, refrigerate, and slice into rounds for easy shortbread cookies.
5. Can I use store-bought candy canes?
   Yes, crush them finely for the perfect topping.
6. What pairs well with these cookies?
   Enjoy with a hot cup of cocoa, coffee, or peppermint tea.
7. Can I skip the peppermint extract?
   Yes, you can replace it with vanilla extract for a non-minty version.
8. How do I prevent the cookies from spreading?
   Chill the cut-out cookies on the baking sheet for 10 minutes before baking.
9. Can I use a stand mixer?
   Absolutely! A stand mixer makes combining the ingredients quick and easy.
10. What if I don’t have white chocolate?
    Use powdered sugar glaze instead: mix powdered sugar with a splash of milk and drizzle.
11. How do I make them extra festive?
    Add edible glitter or holiday-themed sprinkles for an extra festive touch.
12. Can I double the recipe?
    Yes, this recipe doubles easily for larger batches.

Chocolate Peppermint Shortbread Cookies

0 from 0 votes

Recipe by Alexandra

Servings

4

 

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Cookies:

• 1 cup 1 unsalted butter, softened

• ½ cup granulated sugar

• 1 tsp 1 vanilla extract

• 1 tsp 1 peppermint extract

• 1 1 ¾ cups all-purpose flour

• ¼ cup unsweetened cocoa powder

• ¼ tsp salt

• For the Decoration:

• ½ cup white chocolate chips or candy melts

• ½ cup crushed candy canes or peppermint candies

Directions

• Make the Cookie Dough:
• In a large mixing bowl, cream the butter and sugar together until light and fluffy.
• Add the vanilla extract and peppermint extract, mixing well.
• In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
• Shape and Chill the Dough:
• Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes, or until firm.
• Roll and Cut the Cookies:
• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Cut into desired shapes using cookie cutters and place on the prepared baking sheets.
• Bake the Cookies:
• Bake for 10-12 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Decorate the Cookies:
• Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
• Drizzle the white chocolate over the cooled cookies and sprinkle with crushed candy canes. Let the chocolate set before serving or storing.

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