Peppermint Shortbread Cookies
Serves 36
20 mins prep
15 mins cook
30 mins Chill Time
35 mins total
These peppermint shortbread cookies are crisp, buttery, and packed full of peppermint pieces and chocolate chips! They’re rolled in a homemade peppermint sugar before baking. They’re slice and bake cookies so you don’t actually have to roll them out to get pretty circle shapes. You can use crushed candy canes or peppermint candies. They’re the perfect easy holiday cookie!
Cookies
Peppermint Sugar
Chocolate Coating (Optional)
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Cookies
In a large bowl or stand mixer, combine butter, granulated sugar, powdered sugar, and sea salt. Beat with a paddle attachment until very light and fluffy. Scrape down the sides of the bowl a few times so that everything mixes evenly.
⅕ 1 salted butter⅕ ⅓ granulated sugar⅕ 1 powdered sugarAdd vanilla and peppermint extract into the butter mixture, beating well until combined.
⅕ 1 pure vanilla extract⅕ ¼ peppermint extractSift flour right into the same bowl and mix together well, just until you stop seeing streaks of dry flour. Don’t overmix.
⅕ 2 all purpose flourAdd crushed peppermint candies and chocolate chips, fold just until combined. The dough will be crumbly and that’s ok.
⅕ ¼ coarsely crushed peppermint candies⅕ ½ mini chocolate chipsCombine the sugar and crushed peppermint candies to make the peppermint sugar.
⅕ ¼ finely crushed peppermint candies⅕ ¼ sparkling sugarPour out the dough and any pieces onto a flat clean surface. Divide the dough into two. Press and roll each half into a log, about 2” thick.
Roll each log into the peppermint sugar, coating the sides well and pressing the sugar in if needed.
Wrap and refrigerate the rolls for about 30 minutes so that they solidify.
Preheat oven to 180°C (355°F). Line a large baking sheet with parchment paper.
Remove one log from the fridge and trim the edges so they’re straight. Using a large sharp knife, cut ½” slices all the way down the log.
Arrange each slice on the lined baking sheet, leaving 2” of space between each cookie.
Bake the cookies for 12-15 minutes, or until the bottoms are barely golden.
Remove from oven and use a spatula to transfer to a cooling rack immediately. Let cool completely.
Chocolate Coating (optional)
Bring a saucepan with a few inches of water at the bottom to a simmer. Find a heat safe bowl that fits right on top of the saucepan.
Place chocolate chips and coconut oil into the bowl and put on top of simmering water. Make sure the bowl isn’t touching the water.
⅕ 1 semisweet chocolate chips⅕ 1 refined coconut oilStir the chocolate frequently until completely melted and smooth.
Dip the baked and cooled cookies in the chocolate and place onto parchment lined baking sheet. Sprinkle the tops with more peppermint sugar and sprinkles (optional).
Let the dipped cookies set in the fridge for about 10 minutes and serve!
