Description
These peppermint shortbread cookies are crisp, buttery, and packed full of peppermint pieces and chocolate chips. They are slice-and-bake style cookies rolled in a homemade peppermint sugar before baking, making them easy to prepare and perfect for the holiday season.
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
- ¼ cup sparkling sugar (coarse or sanding sugar)
- ¼ cup finely crushed peppermint candies (or candy canes)
Chocolate Drizzle
- 1 cup semisweet chocolate chips
- 1 teaspoon refined coconut oil (or butter)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together softened salted butter, granulated sugar, and powdered sugar until light and fluffy. Mix in the pure vanilla extract and peppermint extract until combined.
- Add Dry Ingredients: Gradually add the all purpose flour to the butter mixture, mixing until a dough forms. Fold in the coarsely crushed peppermint candies and mini chocolate chips evenly throughout the dough.
- Shape the Dough: Divide the dough into logs or rolls, then tightly wrap them in plastic wrap. Chill the dough logs in the refrigerator for at least 1 hour to firm up for slicing.
- Prepare Coating: Combine the sparkling sugar and finely crushed peppermint candies in a shallow dish to create the peppermint sugar coating.
- Coat and Slice: Remove the chilled dough logs from the refrigerator and unwrap. Roll the logs in the peppermint sugar coating until fully covered. Slice the coated logs into approximately ¼-inch thick round cookies.
- Bake the Cookies: Place cookie slices on a baking sheet lined with parchment paper, spacing them about 1 inch apart. Bake in a preheated oven at 350°F for 15 minutes or until edges are lightly golden.
- Cool the Cookies: Remove cookies from oven and allow them to cool completely on the baking sheet to firm up.
- Prepare Chocolate Drizzle: Melt semisweet chocolate chips with refined coconut oil (or butter) in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Decorate Cookies: Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag for an attractive finish. Allow the chocolate to set before serving.
Notes
- Use crushed candy canes or peppermint candies depending on preference and availability.
- The dough is slice-and-bake, so no rolling out is necessary to get perfect round cookies.
- Ensure the dough is well chilled before slicing to prevent misshapen cookies.
- For a stronger peppermint flavor, adjust the peppermint extract and crushed peppermint candies accordingly.
- The chocolate drizzle is optional but adds a lovely rich contrast to the peppermint.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
