Chocolate Peppermint Shortbread Cookies

Imagine biting into a buttery, crisp shortbread cookie infused with rich chocolate and refreshing peppermint – that perfect combination that signals the holiday season has arrived. Chocolate Peppermint Shortbread Cookies combine the classic sandy texture of traditional shortbread with the beloved winter flavor pairing that everyone craves during festive gatherings. These elegant cookies strike the perfect balance between sophisticated and nostalgic, with a melt-in-your-mouth texture that’s utterly irresistible. You’ll learn how to create these festive treats that look as stunning as they taste, with simple techniques that guarantee perfect results every time.

Why You’ll Love This Recipe

These Chocolate Peppermint Shortbread Cookies will quickly become a staple in your holiday baking repertoire for so many reasons. The contrast between the buttery, tender shortbread and the smooth chocolate coating creates a textural masterpiece that’s impossible to resist. The hint of peppermint isn’t overpowering but adds that perfect cooling sensation that pairs magnificently with the rich chocolate.

What makes these cookies truly special is their versatility – they’re elegant enough for gift-giving, sturdy enough to ship to loved ones, and simple enough for everyday enjoyment. Unlike many holiday cookies that require elaborate decorating skills, these shortbread beauties rely on quality ingredients and straightforward techniques that even novice bakers can master.

The dough can be made ahead and frozen, allowing you to bake fresh batches whenever needed during the busy holiday season. Plus, these peppermint chocolate cookies maintain their texture for days, making them perfect for holiday cookie platters and exchanges.

Ingredients

For the Chocolate Peppermint Shortbread Cookies, you’ll need:

• 1 cup (226g) unsalted butter, softened but still cool to the touch
• ¾ cup (90g) powdered sugar, sifted to remove lumps
• 1 teaspoon pure vanilla extract
• ¾ teaspoon peppermint extract (adjust to taste preference)
• 2 cups (240g) all-purpose flour
• ¼ cup (21g) unsweetened cocoa powder (Dutch-processed for deeper color)
• ½ teaspoon salt

For the chocolate coating:

• 8 oz (226g) high-quality semi-sweet chocolate, chopped
• 1 tablespoon coconut oil or shortening
• ¼ cup crushed candy canes or peppermint candies for garnish

The quality of butter significantly impacts the final texture—European-style butter with higher fat content creates an exceptionally tender cookie. Similarly, using high-quality chocolate for dipping will elevate these mint chocolate shortbread cookies from good to extraordinary.

Pro Tips

Temperature Matters: The secret to perfect Chocolate Peppermint Shortbread Cookies lies in the butter temperature. It should be cool but pliable—not too soft or melted. If the butter is too warm, the cookies will spread; too cold, and your dough won’t come together properly. When in doubt, slightly cooler is better than too soft.

Don’t Overwork the Dough: Handle the shortbread dough minimally to maintain that characteristic sandy, melt-in-your-mouth texture. Overworking develops gluten, resulting in tough cookies. Mix just until combined, and when rolling out, do so gently with even pressure.

Chill Thoroughly: This dough benefits significantly from chilling—at least 1 hour before cutting shapes and again for 15 minutes before baking. This prevents spreading and helps maintain those clean, sharp edges that make these peppermint shortbread cookies so visually appealing. If your kitchen is warm, work with half the dough at a time, keeping the rest refrigerated.

Instructions

Step 1: Prepare the Dough
In a large bowl, beat the butter until smooth and creamy but not airy—about 30 seconds with an electric mixer. Add the powdered sugar and beat on low until just incorporated, then increase to medium speed for about 1 minute until the mixture looks light. Gently stir in both vanilla and peppermint extracts, being careful not to overbeat.

Step 2: Add Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed until just combined. The dough will look somewhat crumbly but should come together when pressed. If it seems too dry, add 1-2 teaspoons of milk.

Step 3: Shape and Chill
Divide the dough in half and form each portion into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or overnight. This chilling step is crucial for your Chocolate Peppermint Shortbread Cookies, so don’t rush it!

Step 4: Roll and Cut
Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper. On a lightly floured surface, roll one disk of dough to about ¼-inch thickness. Use cookie cutters to create your desired shapes—traditional rounds, squares, or festive shapes all work beautifully. Transfer the cut cookies to the prepared baking sheets, spacing them about 1 inch apart.

Step 5: Bake to Perfection
Before baking, place the cookie sheets with the cut dough in the refrigerator for 15 minutes to firm up again. Bake for 12-15 minutes, just until the cookies are firm around the edges but still slightly soft in the center. They won’t brown much due to the cocoa powder, so be careful not to overbake. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 6: Dip in Chocolate
Once the cookies are completely cool, melt the chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Dip half of each cookie into the melted chocolate, allowing excess to drip off. Place on parchment paper and immediately sprinkle with crushed candy canes before the chocolate sets. Allow the chocolate to fully harden before serving or storing your Chocolate Peppermint Shortbread Cookies.

Variations

White Chocolate Variation: For a striking visual contrast, replace the semi-sweet chocolate coating with white chocolate and add a drop of peppermint extract to the melted white chocolate. The pale backdrop makes the red peppermint pieces pop beautifully, creating a festive snow-covered appearance for your chocolate peppermint cookies.

Chocolate Sandwich Cookies: Transform these treats by creating sandwich cookies. Bake smaller rounds and once cooled, spread a thin layer of peppermint-infused ganache between two cookies. Roll the exposed ganache edges in finely crushed peppermint for an extra festive touch.

Gluten-Free Adaptation: These cookies adapt well to gluten-free baking. Substitute the all-purpose flour with a high-quality gluten-free 1:1 baking flour blend. Add ¼ teaspoon of xanthan gum if your blend doesn’t already include it to help maintain that perfect shortbread texture that makes these Chocolate Peppermint Shortbread Cookies so delightful.

Storage and Serving

These Chocolate Peppermint Shortbread Cookies store exceptionally well, maintaining their texture and flavor for up to 2 weeks when kept in an airtight container at room temperature. Layer them with parchment paper to prevent the chocolate coating from sticking. For longer storage, freeze the undecorated cookies for up to 3 months; thaw at room temperature before dipping in chocolate.

Serve these elegant cookies alongside a steaming cup of hot chocolate for the ultimate winter treat. They make a stunning addition to holiday cookie platters, providing a sophisticated counterpoint to sweeter varieties. For an impressive dessert option, use the cookies to create a festive ice cream sandwich—vanilla or peppermint ice cream works wonderfully—or crumble them over peppermint ice cream for a delightful holiday sundae.

These cookies also make wonderful gifts. Stack them in a decorative tin lined with holiday tissue paper, or place them in cellophane bags tied with festive ribbon for a thoughtful homemade present.

FAQs

Can I make the dough ahead of time?
Absolutely! The dough for Chocolate Peppermint Shortbread Cookies can be refrigerated for up to 3 days or frozen for up to 1 month. If frozen, thaw in the refrigerator overnight before rolling and cutting.

Why did my cookies spread during baking?
Spreading typically occurs when the butter is too warm. Make sure to chill the dough thoroughly before baking, and if your kitchen is warm, return cut cookies to the refrigerator for 15 minutes before baking.

Can I use peppermint oil instead of extract?
Yes, but with caution. Peppermint oil is much more concentrated than extract. Start with just 1-2 drops and adjust to taste.

My chocolate is setting too quickly while dipping. What should I do?
Keep the chocolate warm by placing the bowl over a pot of warm (not simmering) water. If it becomes too thick, add a bit more coconut oil.

The cookies are too soft. What went wrong?
Underbaking is usually the culprit. While these cookies shouldn’t brown much, they need to bake until the edges are firm. They will continue to firm up as they cool.

Conclusion

These Chocolate Peppermint Shortbread Cookies are holiday baking at its finest — perfectly balanced between rich chocolate and cooling peppermint, with that unmistakable melt-in-your-mouth shortbread texture that makes them irresistible. They’re the kind of cookies that create memories, whether shared at family gatherings, packed as heartfelt gifts, or enjoyed quietly with a cup of hot cocoa on a cold winter evening. From their beautiful appearance to their delightful flavor combination, these cookies embody the magic of the holiday season in every bite.

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