Description
Delight in these crisp, buttery Peppermint Shortbread Cookies packed with peppermint pieces and chocolate chips. Rolled in homemade peppermint sugar and perfect as slice-and-bake treats, these festive cookies are an easy holiday favorite with a delicious blend of vanilla and peppermint flavors.
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 mixing bowl, cream together the softened salted butter, granulated sugar, and powdered sugar until light and fluffy. Add the pure vanilla extract and peppermint extract, mixing thoroughly.
- Combine Dry Ingredients: Gradually sift in the all purpose flour, mixing until just combined to form a firm dough. Gently fold in the coarsely crushed peppermint candies and mini chocolate chips evenly throughout the dough.
- Shape the Dough: Form the dough into a log shape, about 2 inches in diameter. Roll the log in a mixture of sparkling sugar and finely crushed peppermint candies until well coated.
- Chill the Dough: Wrap the coated dough log tightly in plastic wrap and refrigerate for at least 1 hour to firm up before slicing.
- Preheat Oven: Preheat your oven to 325°F (163°C) and prepare baking sheets lined with parchment paper.
- Slice and Bake: Remove dough from the refrigerator and slice into ¼-inch thick rounds. Lay cookies on baking sheets spaced about 1 inch apart.
- Bake Cookies: Bake for 15 minutes until the edges are lightly golden. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Chocolate Drizzle: In a small bowl, melt the semisweet chocolate chips with the refined coconut oil over a double boiler or in short bursts in the microwave, stirring frequently until smooth.
- Drizzle Chocolate: Using a spoon or piping bag, drizzle the melted chocolate over the cooled cookies. Allow the chocolate to set completely before serving or storing.
Notes
- Use either crushed candy canes or peppermint candies for the peppermint flavor.
- These are slice-and-bake cookies, so no need to roll out the dough manually for shapes.
- Store cookies in an airtight container at room temperature for up to one week.
- For a dairy-free version, use vegan butter and dark vegan chocolate chips.
- Make sure the dough is well chilled before slicing to keep the cookie shape intact.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
