Description
These peppermint shortbread cookies are crisp, buttery, and bursting with peppermint pieces and chocolate chips. Rolled in homemade peppermint sugar and baked to perfection, they are slice-and-bake style cookies, making it easy to achieve pretty round shapes without rolling. Ideal for an easy and festive holiday treat.
Ingredients
Scale
Cookie Dough
- 1 cup salted butter (softened)
- ⅓ cup granulated sugar
- 1 cup powdered sugar
- 1 tablespoon pure vanilla extract
- ¼ teaspoon peppermint extract
- 2 ½ cups all purpose flour (300g)
- ¼ cup coarsely crushed peppermint candies (or candy canes)
- ½ cup mini chocolate chips
Coating and Topping
- ¼ cup sparkling sugar (coarse or sanding sugar)
- ¼ cup finely crushed peppermint candies (or candy canes)
- 1 cup semisweet chocolate chips
- 1 teaspoon refined coconut oil (or butter)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Make the Dough: In a large bowl, cream together the softened salted butter, granulated sugar, and powdered sugar until smooth and fluffy. Add the vanilla extract and peppermint extract, mixing thoroughly.
- Add Dry Ingredients: Gradually add the all-purpose flour to the wet mixture, stirring until just combined. Fold in the coarsely crushed peppermint candies and mini chocolate chips evenly throughout the dough.
- Form Dough Logs: Shape the dough into two equal logs approximately 2 inches in diameter. Roll each log in a mixture of sparkling sugar and finely crushed peppermint candies to coat the exterior.
- Chill Dough: Wrap the coated dough logs tightly in plastic wrap and chill in the refrigerator for at least 1 hour to firm up, which helps in clean slicing.
- Slice Cookies: Remove the dough from the fridge and slice into 1/4 inch thick rounds using a sharp knife.
- Bake Cookies: Place the cookie rounds on the prepared baking sheet, spaced about 1 inch apart. Bake in the preheated oven for 15 minutes or until edges are lightly golden and cookies are set. Remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Melt Chocolate Drizzle: In a microwave-safe bowl, combine semisweet chocolate chips and refined coconut oil (or butter). Microwave in 20-second intervals, stirring in between, until smooth and melted.
- Decorate Cookies: Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag. Allow chocolate to set before serving or storing.
Notes
- For best results, ensure butter is softened but not melted before creaming to achieve light and fluffy dough.
- Using crushed candy canes or peppermint candies can be adjusted based on personal preference for peppermint intensity.
- Sparking sugar adds a festive sparkle and slight crunch to the cookie exterior but can be substituted with regular granulated sugar.
- Chilling the dough is crucial to maintain the shape of the slice-and-bake cookies during baking.
- For a richer flavor, substitute refined coconut oil with unsalted butter in the chocolate drizzle.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
