This Peppermint Shortbread Cookies recipes makes tender, buttery shortbread cookies flecked with peppermint baking chips and dipped in chocolate – a holiday favorite!
This year I’m all about simplifying holiday baking. You can probably imagine that baking trays full of goodies is no easy task with a 4 year old, 2 year old and 1 month old. I started prepping back in September by making and freezing 5 kinds of dough including logs of peppermint shortbread cookies. This is a easy recipe to make (it takes minutes to mix up the dough) and even easier to bake. Just slice and place on the sheet!
These shortbread cookies bake up crisp around the edges with a soft, buttery center. They’re studded with peppermint baking chips, although you could use chopped peppermint bark or crushed candy canes too.
Once the cookies have cooled, you’ll dip them in white or dark chocolate. I did some of each, and drizzled others with additional chocolate and a sprinkle of candy. You can get really creative or just do a simple dip!
If you’re looking for a fun and festive recipe to make this holiday season, give these peppermint shortbread cookies a try. They were a big hit with both my kids and parents. The white chocolate takes them to the next level! Enjoy and happy baking.
Peppermint Shortbread Cookies Recipe
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Ingredients
- 1 cup unsalted butter - room temperature
- 3/4 cup powdered sugar
- 1 1/2 teaspoon vanilla extract
- 1 1/2 tsp peppermint extract
- 2 cup all-purpose flour
- 1/4 tsp coarse kosher sea salt
- 1/2 cup Andes peppermint baking chips - + more for decoration
- 2 cup white chocolate melting wafers - OR dark chocolate OR half and half
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl with a hand mixer), cream the butter for 1 minute. Add the powdered sugar and beat for 4 minutes on medium speed until pale and fluffy. Add the extracts and mix until combined.
- With the mixing speed on low, add the flour and salt. Mix until a few streaks of flour are left, then add the baking chips and mix until combined.
- Divide the cookie dough into two even portions. Place each portion onto a large sheet of plastic wrap. Form a log 2 inches in diameter. Roll in plastic wrap and place in the refrigerator to chill for 2 hours or more.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat.
- Cut the logs into 1/4-inch thick slices. Place them onto the prepared baking sheet. Bake for 12-14 minutes or until crisp on the edges. Remove from the oven and cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
- Melt the wafers in a double boiler or in a microwave-safe glass bowl. Dip or drizzle the cookies and sprinkle with additional baking chips if desired. Allow the chocolate to set before storing.
I assembled the batter yesterday, and I must say I had a very difficult time getting it to form together. It kept falling apart. Tomorrow, I am going to try to bake, but I don’t hold out much hope. If they fall apart, can they be dropped like a normal cookie?
Hmm..I wish I knew why it was hard to roll. I haven’t had that issue. I’m sorry. I personally haven’t tried baking them as normal cookies. I’m thinking they would still work.
I like that combination of flavours. Mix of spicy and sweetnes.