Chocolate-Dipped Peppermint Shortbread is crazy easy to make, only a handful of ingredients, and the perfect last-minute holiday cookie!
- 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!
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.
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 4g
- Sodium: 130mg
- Fat: 12g
- Carbohydrates: 16g
- Fiber: .6g
- Protein: 2g
- Cholesterol: 26mg