Peppermint Shortbread Cookies

I've made all sorts of shortbread cookies over the years and have used lots of different cookie cutters. For these, I thought it would be fun to use my cookie stick cutter. The long, skinny cookies are perfect for dipping into melted chocolate!

These peppermint shortbread cookies might look fancy, but trust me, they're EASY to make.

Why You'll Love This Recipe

• Easy shortbread dough. You only need butter, powdered sugar, and flour to make the cookie dough. It's one of my favorite simple cookie recipes.
• Perfect for Christmas cookie trays. The peppermint chocolate, white chocolate drizzle, and crushed candy canes make these look extra festive without requiring a lot of decorating.
• No complicated decorating. Dip, drizzle, sprinkle, and you're done. You don't need piping bags or decorating skills.
• Great texture for dipping. I bake these shortbread cookies a little longer than I normally would so they're nice and crisp and sturdy enough for dipping.
• You can make them ahead. These cookies keep well in an airtight container and can also be frozen.

What Others ARe Saying

I entered the Peppermint Bark Shortbread cookies into the church Christmas Party cookie contest tonight and won the award for the best tasting cookie out of 17 entries.---Mike

Tips and Tricks

• Don't overheat the chocolate. When melting the Andes baking chips or white chocolate, it's better to heat them in short increments and stir frequently. Chocolate can go from melted to overheated very quickly.
• Let the excess chocolate drip off. After dipping each cookie, tap the fork against the side of the bowl, then scrape the bottom of the fork along the edge of the bowl. This removes excess chocolate and keeps it from pooling around the cookies as they set.
• Add the candy canes while the chocolate is wet. The crushed peppermint needs to stick to the chocolate, so sprinkle it on before the chocolate sets.
• Bake the cookies until they're lightly golden. The edges and bottoms should have just a little color. I bake these a bit longer than some shortbread recipes because I want them firm enough to dip without breaking.
• Let the cookies cool completely before dipping. Warm shortbread will soften the chocolate and make dipping messy.

Ingredients

• Butter: Use salted butter for a little extra flavor. Make sure it is softened before mixing.
• Powdered sugar: Powdered sugar gives these shortbread cookies their tender, melt-in-your-mouth texture.
• All-purpose flour: This forms the structure of the cookies.
• Andes baking chips: These create the peppermint chocolate coating. I especially like the Andes Creme de Menthe baking chips because they're easy to find and melt beautifully. Andes Peppermint Crunch baking chips work, too.
• White chocolate chips: These are melted and drizzled over the chocolate coating for the peppermint bark look.
• Shortening or coconut oil: A small amount helps thin the white chocolate and makes it easier to drizzle.
• Mini candy canes: Crush them into small pieces to sprinkle over the wet chocolate.

 See the recipe card for full information on ingredients and quantities.

How to Make Peppermint Bark Shortbread Cookies

Step 1: Make the shortbread dough. Combine the softened butter, powdered sugar, and flour in a large bowl. I use my stand mixer with the paddle attachment. The mixture may look crumbly at first, but keep mixing. It will eventually come together into a soft dough. You can also knead the dough together with your hands.

Step 2: Roll out the dough. Roll the dough on a lightly floured surface until it is about ¼-inch thick. Try to keep the thickness fairly even so the cookies bake evenly.

Step 3: Cut out the cookies. Use a cookie stick cutter or another small cookie cutter to cut the dough into shapes. Place the cookies on a parchment-lined, ungreased baking sheet.

Step 4: Bake the shortbread. Bake the cookies at 325°F for about 14 minutes. The edges and bottoms should be lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Step 5: Melt the peppermint chocolate. Place the Andes baking chips in a microwave-safe bowl and heat for 60 seconds. They may not look completely melted when you remove them from the microwave. Stir until smooth. If needed, continue heating in short increments until fully melted.

Step 6: Dip the cookies. Dip each cooled cookie into the melted chocolate using a fork. Tap the fork against the side of the bowl to let the excess chocolate drip off, then scrape the bottom of the fork along the edge of the bowl. Place the dipped cookies on a parchment-lined baking sheet.

Step 7: Drizzle with white chocolate. Melt the white chocolate chips with the shortening or coconut oil in the microwave, stirring between short heating intervals. Spoon the melted chocolate into a small zip-top bag, snip off a tiny corner, and drizzle it over the chocolate-dipped cookies.

Step 8: Add the peppermint. Sprinkle the crushed candy canes over the cookies while the chocolate is still wet. Let the chocolate set completely before storing or serving.

FAQs

More Christmas Cookie Recipes

If you love peppermint, don't miss my Peppermint Treats and Desserts roundup for more festive Christmas cookies, candies, desserts, and treats.

MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!