Description
These peppermint shortbread cookies are crisp, buttery, and packed full of peppermint pieces and chocolate chips. Rolled in a homemade peppermint sugar before baking, these slice and bake cookies are easy to prepare and perfect for the holidays.
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 and Topping
- ¼ cup sparkling sugar (coarse or sanding sugar)
- ¼ cup finely crushed peppermint candies (or candy canes)
- 1 cup semisweet chocolate chips
- 1 teaspoon refined coconut oil (or butter)
Instructions
- Prepare the Dough: In a large bowl, cream together the softened salted butter, granulated sugar, and powdered sugar until light and fluffy. Mix in the pure vanilla extract and peppermint extract until fully combined.
- Add Dry Ingredients and Mix-ins: Gradually add the all-purpose flour, stirring just until incorporated. Fold in the coarsely crushed peppermint candies and mini chocolate chips evenly throughout the dough.
- Shape and Chill: Divide the dough into logs approximately 2 inches in diameter. Roll the logs in a mixture of sparkling sugar and finely crushed peppermint candies to coat. Wrap the logs in plastic wrap and refrigerate for at least 1 hour until firm, making slicing easier.
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or silicone mats.
- Slice and Bake: Remove the chilled dough logs from the refrigerator and slice them into ¼-inch thick rounds. Place the rounds on the prepared baking sheets, spaced evenly.
- Bake the Cookies: Bake the cookies in the preheated oven for 15 minutes or until the edges just start to turn a light golden color. Remove from the oven and allow to cool completely on the baking sheets.
- Melt Chocolate and Dip: In a microwave-safe bowl, combine the semisweet chocolate chips and refined coconut oil (or butter). Microwave in 20-second increments, stirring in between, until smooth and melted.
- Dip Cookies: Dip half of each cooled cookie into the melted chocolate, allowing excess to drip off. Place dipped cookies on parchment paper and let the chocolate set at room temperature or in the refrigerator.
Notes
- Use either crushed candy canes or peppermint candies for the peppermint pieces depending on availability and preference.
- Be sure to chill the dough well before slicing to ensure clean, even cookie shapes.
- The cookies can be stored in an airtight container for up to one week.
- For a dairy-free version, substitute butter with vegan butter and use dairy-free chocolate chips.
- If you prefer a stronger peppermint flavor, you can add an additional ¼ teaspoon peppermint extract to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
