Description
These Peppermint Shortbread Cookies are crisp, buttery, and filled with festive peppermint pieces and chocolate chips. Rolled in homemade peppermint sugar before baking, they are slice-and-bake cookies that don't require rolling out dough, making them an easy and delightful holiday treat.
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. Stir in the pure vanilla extract and peppermint extract until combined.
- Add Dry Ingredients and Mix-ins: Gradually add the all-purpose flour to the butter mixture, mixing until just combined. Gently fold in the coarsely crushed peppermint candies and mini chocolate chips evenly throughout the dough.
- Form the Cookie Log: Shape the dough into a log about 2 inches in diameter. In a separate small bowl, combine sparkling sugar and finely crushed peppermint candies. Roll the cookie log in this peppermint sugar mixture until fully coated.
- Chill the Dough: Wrap the coated dough log tightly in plastic wrap and refrigerate for at least 1 hour or until firm enough to slice evenly.
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Slice and Bake: Remove the chilled dough log from the refrigerator and slice into ¼-inch thick rounds. Arrange the cookie slices on the prepared baking sheet about 1 inch apart. Bake for 15 minutes or until the edges are just starting to turn golden.
- Prepare Chocolate Drizzle: While the cookies bake, melt the semisweet chocolate chips with refined coconut oil (or butter) in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Cool and Decorate: Allow the cookies to cool completely on a wire rack. Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag, then let the chocolate set before serving.
Notes
- Use crushed candy canes or peppermint candies for authentic peppermint flavor and festive crunch.
- Chilling the dough log is essential to ensure clean, even slices.
- Sparkling sugar adds a beautiful sparkle and slight crunch to the cookie edges.
- These cookies keep well in an airtight container for up to one week or can be frozen for longer storage.
- You can substitute refined coconut oil with butter for the chocolate drizzle based on preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
