Peppermint Shortbread Cookies [Slice and Bake]

Tender, buttery shortbread cookies flecked with peppermint baking chips and dipped in chocolate. These peppermint shortbread cookies are a holiday favorite!

Peppermint Shortbread Cookies | lifemadesimplebakes.com

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!

Peppermint Shortbread Cookies | lifemadesimplebakes.com

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.

Peppermint Shortbread Cookies | lifemadesimplebakes.com

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!

Peppermint Shortbread Cookies | lifemadesimplebakes.com

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 | lifemadesimplebakes.com

Peppermint Shortbread Cookies [Slice and Bake]

Tender, buttery shortbread cookies flecked with peppermint baking chips and dipped in chocolate. These peppermint shortbread cookies are a holiday favorite!
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Course: Cookies
Cuisine: American
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Servings: 36 cookies
Calories: 127kcal
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Ingredients

  • 1 cup unsalted butter - room temperature
  • 3/4 cup powdered sugar
  • 1 1/2 tsp 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 butter for 1 minute. Add powdered sugar and beat for 4 minutes on medium speed until pale and fluffy. Add extracts, mix until combined.
  • With mixing speed on low, add flour and salt. Mix until a few streaks of flour are left, then add baking chips and mix until combined.
  • Divide dough into two even portions. Place each portion of dough 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 oven to 375 degrees. Line a baking sheet with parchment paper or silicone baking mat.
  • Cut the logs into 1/4-inch thick slices. Place 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 sheets for 3 minutes before transferring to a wire rack to cool completely.
  • Melt wafers in a double boiler or in a microwave-safe glass bowl. Dip or drizzle the cookies, sprinkle with additional baking chips, if desired. Allow chocolate to set before storing.

Nutrition

Serving: 36g | Calories: 127kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 25mg | Potassium: 9mg | Fiber: 1g | Sugar: 8g | Vitamin A: 158IU | Calcium: 7mg | Iron: 1mg