Chocolate-Dipped Peppermint Shortbread is crazy easy to make, only a handful of ingredients, and the perfect last-minute holiday cookie!
Ah, the Christmas cookie.
I don’t think I’ve ever met a Christmas cookie I didn’t like.
Of course, there’s some I’m more partial to than others. Gingerbread cookies, for sure. My best friends molasses cookies she sends me in the mail. And shortbread cookies of any kind.
You really can’t go wrong with buttery, tender, flaky shortbread cookies. They’re so delicious and so easy to make.
These Chocolate-Dipped Shortbread Cookies take my favorite flavors of the season (pure vanilla, peppermint, dark chocolate) and combine them into one fine, tasty cookie.
What makes shortbread even better? Chocolate. Naturally. (Isn’t that the case for, like… everything?)
These Chocolate-Dipped Peppermint Shortbread cookies are easy. They’re only a handful of ingredients, many of which I’m pretty certain you already have in your pantry.
Real butter. High-quality, pure peppermint and vanilla extract (I fervently recommend Rodelle). Cane sugar (preferably organic), flour, salt. And for the topping, just semi-sweet or dark chocolate melted with a little coconut oil, and crushed candy canes. (For candy canes, I really like these organic ones.)
Since shortbread is so few ingredients, these cookies really benefit from using the highest quality ingredients you can find.
They take just a few minutes to mix, and just a few minutes to dip. If you don’t want to cut them into stars (or any shape), you can roll the shortbread into a log and slice it into cookie rounds when chilled. Done and done.
The quintessential last-minute Christmas cookie.
But with a little extra love and a little extra chocolate, I promise you that no one will know.
I hope that you make and enjoy these Chocolate-Dipped Peppermint Shortbread cookies! What are your favorite holiday cookies? Let us know in the comments below, and check out Cookies with Rodelle for even more recipes.
And here’s a few things you may need for this recipe:
Rodelle Pure Vanilla Extract // Organic Peppermint Extract // Wholesome Organic Candy Canes //  Wilton Comfort Grip Star Cutter
This post contains affiliate links & are always products I love, highly recommend, & use in my own kitchen!
Chocolate-Dipped Peppermint Shortbread
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 20 cookies 1x
Description
Chocolate-Dipped Peppermint Shortbread is crazy easy to make, only a handful of ingredients, and the perfect last-minute holiday cookie!
Ingredients
- 2 sticks (1 cup) unsalted butter, room temperature
- 1/2 cup organic cane sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons peppermint extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- Crushed candy canes
- 6 ounces semi-sweet or dark chocolate
- 1 tablespoon coconut oil
Instructions
- Using a standing or hand mixer, beat together the room temperature butter with the sugar until light and fluffy, about 3-5 minutes. Add in the vanilla and peppermint extract, and then beat in the flour and salt until incorporated. Scrape the bottom of the bowl as necessary, and be careful not to over-mix the batter.
- Divide the shortbread into two balls, wrap in plastic wrap and flatten into disks. Refrigerate the disks for 30 minutes.
- Preheat the oven to 325 degrees F. Roll the shortbread out on a floured surface until about 1/4″ thick. Using a star cutter, or your preferred shape cutter, cut the shortbread and place the cookies on parchment-lined baking sheets. You can re-roll the scraps once or twice.
- Bake the shortbread cookies until golden brown around the edges, about 12-14 minutes. Let the cookies cool completely.
- Microwave the chocolate and coconut oil in 10-second intervals, stirring in between, until melted.
- Dip the cookies in the chocolate and sprinkle immediately with crushed candy canes.
- Place the cookies in the freezer for about 10 minutes until the chocolate is set. Store the cookies in airtight containers. Enjoy!
Notes
If you do not want to cut the cookies into shapes, roll the cookie dough into a log and chill until set. Then, cut the log into circles and bake as usual.
The easiest (and most fun!) way to crush candy canes, I find, is to place them in a giant freezer bag and pound them with a rolling pin, pot, or meat mallet until crushed.
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 4g
- Sodium: 130mg
- Fat: 12g
- Carbohydrates: 16g
- Fiber: .6g
- Protein: 2g
- Cholesterol: 26mg
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These cookies are so cute..! I love the shape, surely the kids will love this.. 😘 Thanks for sharing.. surekha~dreamingloud
★★★★★
The famous peppermint shortbread cookies! We love these during the holiday season. Interesting combination of flavors, isn’t it?
Shortbread is my absolute favorite! I’ve never tried to make it before, but this looks like something I can do!
These look so yummy! They’re perfect for my Christmas cookie exchange!
★★★★★
Well, any flavour of crown cakes will anytime, be my favourite holiday cookie. I can never get tired of them.
The cookies look so enticing. And considering that the process is not at all lengthy, we must go in for it this festive season without fail. Thanks for the recipe.
These cookies look delicious. I saved the recipe and will try making these for my grandson. He loves his sandwiches and cookies to always be star shaped, so I am positive these cookies are going to be his latest craze!
★★★★★
Chocolate with peppermint is new to me and also with shortbread seems tasty and delicious. Nice blended.Thanks for sharing a new recipe.
This shortbread looks amazing. I love peppermint and chocolate. Yum!
Chocolate-Dipped Peppermint Shortbread sounds like a great recipe. I should bake it this weekend. So yummy!
★★★★★
your cookies look so gorgeous and delicious! i love christmas cookies and used to spend days with my mum in the kitchen baking and decorating.
Joy at The Joyous Living
I adore shortbread, peppermint and chocolate! What a great combination of cookies. I host a cookie exchange every year and I think this should be what I make for my guests.
★★★★★
Those sound so good! To begin with, you can’t go wrong with shortbread. That’s a given. But then you added in the peppermint, and then you added chocolate. It’s like a quadruple throat punch of tasty.
★★★★★
Sounds friggin’ sensational… And like something that should be included in a holiday cookie exchange!
Yum!! I should have made this for our holiday bake sale at work, looks amazing!
★★★★★
Chocolate and candy canes make these cookies extra special and I bet kids will love these!
mmm.. These look so light and delicious! just enough chocolate and peppermint to give you the flavor but not overbearing!
Is it cheating if I turn these into hearts and make them for Valentine’s Day? Or just little circles and make them, like, tomorrow??? So yummy.
Shortbread is so good. You can adapt it to suite any holiday all year long. Everything dipped in chocolate is always better right?
★★★★★
These look so great! I like that you mentioned that they don’t need to be stars because I could see this being a lot of fun to make with family members. I bet kids would love to make these cookies with parents as they allow for some creative options with toppings or shapes haha. But during the winter I am always in the mood for peppermint anything so I am going to make these this weekend, maybe use minty chocolate chips if I can find them 🙂