Shortbread is a simple and delicious cookie that is super adaptable! One of my favorite variations are these chocolate peppermint shortbread cookies that are dipped in white chocolate! They make perfect Christmas cookies!
- Cocoa powder - My favorite cocoa powder to use in my baking is the King Arthur Flour Triple Cocoa Blend! It's a blend of natural, Dutch, and black cocoa and is perfect for any baking. But this recipe will work great with whatever cocoa you have on hand! I also love the Ghirardelli Natural Cocoa.
- Peppermint extract - You can find peppermint extract next to the vanilla at the grocery store, but I prefer this Taylor and Colledge Peppermint Paste! Just note that peppermint extract is very strong, so you only need a little bit for great peppermint flavor!
- White chocolate - I also love the Ghirardelli white chocolate bars!! They melt beautifully and are great for dipping!
shortbread tips & tricks
I use a 3 inch shortbread cookie cutter for these chocolate peppermint shortbreads but you can cut the cookies in whatever shapes you like!
It's super important to chill the dough when you're making cutout cookies!! You want to chill the dough overnight (or a minimum of 2 hours) before you roll it out. And the freeze the cutout cookies for at least 20 minutes before baking! This might seem unnecessary, but I promise it is! If you don't chill the dough or freeze the cutout cookies, you'll likely end up with cookies that, at best, don't keep their shape. Or at worst, flatten into one giant burnt cookie.
Bake shortbread cookies on the middle rack of the oven and rotate the pan halfway through baking for the best results.
If you make these chocolate peppermint shortbread cookies, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. Happy baking!Print
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 ¾ cup all purpose flour
- ½ cup cocoa powder
- pinch salt
- 4 ounces white chocolate, melted
- ¼ cup crushed peppermint
- Using a stand mixer fitted with the paddle attachment, cream together the softened butter and powdered sugar until light and fluffy. Then add in the vanilla extract and peppermint extract and mix until fully combined.
- Mix in the flour, cocoa powder, and salt until just combined.
- Transfer the dough into an airtight container and refrigerate overnight (but a minimum of 2 hours if you just can't wait).
- Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough ¼ inch thick and cut into your desired shaped. Place cutout cookies 1-2 inches apart on your baking sheet (they won’t spread much).
- Place the baking sheet in the freezer for a minimum of 20 minutes (or the fridge for 40 minutes) before baking to allow the cookies to firm back up. This ensures the cookies won't spread during baking.
- While the cookies are chilling, preheat your oven to 350 degrees.
- Bake for 9-11 minutes or until the edges are set. Bake on the middle rack of the oven and rotate the pan halfway through baking for the best results.
- Let the cookies cool on the baking sheet for 2-3 minutes, then remove and let them finish cooling on a cooling rack.
- Let the cookies cool completely before decorating.
- Dip the cookies halfway (or more, you do you) into the melted white chocolate and place back on the cooling rack. Sprinkle with crushed peppermint before the chocolate cools and hardens.
- Let the chocolate harden completely before removing from the cooling rack.
Store cookies in an airtight container at room temperature for up to a week.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate shortbread cookies, chocolate peppermint shortbread, white chocolate peppermint cookies, christmas cookies
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