Description
These peppermint shortbread cookies are crisp and buttery with a delightful peppermint and chocolate chip flavor. Rolled in homemade peppermint sugar, they are slice-and-bake style cookies that don't require rolling out, making them an easy and festive 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 mixing bowl, cream together the softened salted butter, granulated sugar, and powdered sugar until light and fluffy. Add the pure vanilla extract and peppermint extract, mixing well to combine.
- Add Dry Ingredients: Gradually sift in the all-purpose flour, mixing gently to form a soft dough. Stir in the coarsely crushed peppermint candies and mini chocolate chips evenly throughout the dough.
- Shape the Dough: Divide the dough into two equal logs, about 2 inches in diameter. Roll each log in a mixture of sparkling sugar and finely crushed peppermint candies until fully coated.
- Chill the Dough: Wrap the dough logs tightly in plastic wrap and refrigerate for at least 1 hour to firm up, which will make slicing easier and maintain the cookie shape during baking.
- Preheat Oven: When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper.
- Slice and Bake: Slice the chilled dough logs into ¼ inch thick rounds and place them on the prepared baking sheets, spaced about 1 inch apart. Bake for 15 minutes or until the edges are just golden.
- Cool and Prepare Chocolate Drizzle: Allow the cookies to cool completely on wire racks. Meanwhile, melt the semisweet chocolate chips with the refined coconut oil (or butter) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Decorate the Cookies: Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag. Let the chocolate set before serving or storing.
Notes
- For best results, chill the dough thoroughly before slicing to prevent cookies from losing shape during baking.
- Use crushed candy canes or peppermint candies interchangeably depending on availability or preference.
- The sparkling sugar coating adds a festive crunch and sparkle to the cookies.
- The chocolate drizzle can be substituted with white chocolate for a different flavor profile.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
