Description
These festive chocolate peppermint shortbread cookies combine buttery texture with cool mint flavor for the perfect holiday treat that tastes like Christmas in every bite.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened but still cool
- ¾ cup (90g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- ¾ teaspoon peppermint extract
- 2 cups (240g) all-purpose flour
- ¼ cup (21g) unsweetened cocoa powder
- ½ teaspoon salt
- 8 oz (226g) semi-sweet chocolate, chopped
- 1 tablespoon coconut oil or shortening
- ¼ cup crushed candy canes or peppermint candies
Instructions
- Beat butter until smooth (about 30 seconds), then add powdered sugar and beat until light. Stir in vanilla and peppermint extracts.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add to butter mixture, mixing until just combined.
- Divide dough in half, form into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 325°F (165°C). Roll dough to ¼-inch thickness and cut into desired shapes. Transfer to parchment-lined baking sheets.
- Chill cut cookies for 15 minutes, then bake for 12-15 minutes until edges are firm. Cool on sheets for 5 minutes before transferring to a wire rack.
- Melt chocolate and coconut oil in 30-second microwave intervals. Dip half of each cooled cookie in chocolate and sprinkle with crushed candy canes before the chocolate sets.
- Allow chocolate to fully harden before serving or storing in an airtight container.