Description
These Peppermint Shortbread Cookies are crisp and buttery, infused with peppermint extract and studded with crushed peppermint candies and chocolate chips. Rolled in sparkling peppermint sugar, they make a festive and easy slice-and-bake cookie perfect for the holiday season.
Ingredients
Scale
Cookie Dough
- 1 cup salted butter (softened)
- ⅓ cup granulated sugar
- 1 cup powdered sugar
- 1 tablespoon pure vanilla extract
- ¼ teaspoon peppermint extract
- 2 ½ cups all purpose flour (300g)
- ¼ cup coarsely crushed peppermint candies (or candy canes)
- ½ cup mini chocolate chips
Coating and Topping
- ¼ cup sparkling sugar (coarse or sanding sugar)
- ¼ cup finely crushed peppermint candies (or candy canes)
- 1 cup semisweet chocolate chips
- 1 teaspoon refined coconut oil (or butter)
Instructions
- Prepare the Dough: In a large bowl, blend the softened salted butter, granulated sugar, and powdered sugar together until creamy and smooth. Add the vanilla extract and peppermint extract, mixing thoroughly to incorporate the flavors.
- Add Dry Ingredients: Gradually mix in the all-purpose flour until the dough forms and is no longer sticky. Stir in the coarsely crushed peppermint candies and mini chocolate chips evenly throughout the dough.
- Form Logs: Portion the dough into logs, about 2 inches in diameter, ensuring they are tightly packed and smooth. Roll each log in a mixture of sparkling sugar and finely crushed peppermint candies to coat the outside.
- Chill the Dough: Wrap the coated logs in parchment paper and refrigerate for at least 1 hour or until firm enough to slice cleanly.
- Slice and Bake: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the logs from the fridge and slice into ¼ inch thick rounds. Place the slices on a baking sheet lined with parchment paper or a silicone mat, spacing them evenly.
- Bake the Cookies: Bake in the preheated oven for 15 minutes or until the edges are lightly golden. Remove the cookies and allow them to cool completely on a wire rack.
- Melt Chocolate Topping: While the cookies cool, gently melt the semisweet chocolate chips with the refined coconut oil or butter using a double boiler or microwave in short bursts, stirring frequently to prevent burning.
- Dip or Drizzle Chocolate: Dip half of each cooled cookie into the melted chocolate or drizzle the chocolate over the cookies. Place them back on the parchment to set until the chocolate hardens.
- Serve and Enjoy: Once the chocolate has set, your peppermint shortbread cookies are ready to serve. Store any leftovers in an airtight container at room temperature for up to one week.
Notes
- Use crushed candy canes or peppermint candies depending on your preference for peppermint intensity and texture.
- Slicing logs chilled in the refrigerator helps prevent the dough from sticking and maintains the cookie shape.
- For a dairy-free option, substitute salted butter with a plant-based butter and use dairy-free chocolate chips.
- To ensure even baking, cut cookies to uniform thickness and spacing on the baking sheet.
- These cookies are perfect for making ahead during holiday preparations as they store well and maintain flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
