Description
These Peppermint Shortbread Cookies are crisp, buttery, and filled with crushed peppermint candies and chocolate chips. Rolled in sparkling peppermint sugar before baking, they offer a perfect festive treat for the holidays. Easy slice-and-bake cookies with a delightful peppermint and chocolate flavor combination.
Ingredients
Scale
Cookie Dough
- 1 cup salted butter (softened)
- 1/3 cup granulated sugar
- 1 cup powdered sugar
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 2 1/2 cups all purpose flour (300g)
- 1/4 cup coarsely crushed peppermint candies (or candy canes)
- 1/2 cup mini chocolate chips
Coating and Decoration
- 1/4 cup sparkling sugar (coarse or sanding sugar)
- 1/4 cup finely crushed peppermint candies (or candy canes)
- 1 cup semisweet chocolate chips
- 1 teaspoon refined coconut oil (or butter)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Make the Dough: In a large bowl, cream together the softened salted butter, granulated sugar, and powdered sugar until light and fluffy. Stir in the pure vanilla extract and peppermint extract until combined. Gradually add the all-purpose flour, mixing until just incorporated. Fold in the coarsely crushed peppermint candies and mini chocolate chips evenly throughout the dough.
- Form Dough Logs: Shape the dough into two equal logs about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour to firm up, making slicing easier.
- Prepare Peppermint Sugar: While dough chills, combine the sparkling sugar and finely crushed peppermint candies in a shallow dish for rolling the cookie slices.
- Slice and Coat Cookies: Remove chilled dough from refrigerator. Unwrap and slice each log into 1/4-inch thick rounds. Roll each slice in the peppermint sugar mixture to coat the edges well, then place on the prepared baking sheet about 1 inch apart.
- Bake Cookies: Bake in the preheated oven for 15 minutes or until edges are lightly golden. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt Chocolate for Drizzle: In a small microwave-safe bowl, melt the semisweet chocolate chips with the refined coconut oil (or butter) in 20-second intervals, stirring between each, until smooth.
- Decorate Cookies: Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag. Let the chocolate set at room temperature or place cookies in the refrigerator briefly to harden the drizzle.
Notes
- These slice-and-bake cookies don’t require rolling out, making them easy to shape and uniform.
- You can use crushed candy canes or peppermint candies depending on availability and preference.
- Storing cookies in an airtight container keeps them fresh for up to one week.
- If you prefer, replace semisweet chocolate with dark or milk chocolate chips for a different flavor.
- Refined coconut oil is great for melting chocolate as it helps the drizzle harden nicely at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
