Peppermint Chocolate Shortbread Cookies
These delightful Peppermint Chocolate Shortbread Cookies combine rich chocolate and refreshing peppermint, creating a festive treat perfect for the holiday season.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour Use the spoon and level method for accurate measurement.
- 1/2 cup Dutch-process cocoa powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, at room temperature Make sure it’s adequately softened.
- 3/4 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
Decorating Ingredients (optional)
- 8-9 ounces white chocolate melting wafers For decorating.
- 2 ounces chocolate melting wafers For decorating.
- 1/2 cup peppermint pieces For decorating.
Instructions
Preparation
- In a mixing bowl, combine the flour, cocoa powder, and salt. Whisk them together and set aside.
- Cream butter and sugar in a large mixing bowl until light and fluffy.
- Add vanilla and peppermint extract to the creamed mixture and mix well.
- Gradually add the flour and cocoa mixture, mixing gently until just combined.
- Form the dough into a log shape and wrap tightly in plastic wrap.
- Refrigerate the dough for at least one hour.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into rounds about 1/4 to 1/2 inch thick.
- Bake cookies for 8-11 minutes until set but not browned.
- Allow cookies to cool on the baking sheet before transferring to a wire rack.
Decorating
- Melt the white and chocolate wafers and dip or drizzle over the cooled cookies.
- Sprinkle peppermint pieces on top before the chocolate hardens.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe container.