Description
Delightfully buttery and crumbly peppermint chocolate dipped shortbread cookies, perfect for festive occasions. These cookies combine classic shortbread texture with rich semisweet chocolate and refreshing crushed peppermint candy for a holiday treat that’s both simple to make and irresistibly tasty.
Ingredients
Shortbread Dough
- 1 cup unsalted butter, room temperature
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp salt
Topping
- 4 ounces semisweet chocolate chips
- ¼ cup peppermint candy, crushed
Instructions
- Make the shortbread dough: Cream the softened butter in a stand mixer until smooth. Add the powdered sugar and vanilla extract, then mix until well combined and fluffy.
- Incorporate dry ingredients: Gradually add the all purpose flour and salt to the butter mixture, mixing on low speed. Continue mixing until the dough becomes crumbly but holds together when squeezed, avoiding overmixing.
- Chill the dough: Shape the crumbly dough into a disk or oval ball, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up for easier rolling and shaping.
- Preheat and roll out dough: Preheat your oven to 325°F (163°C). Once chilled, roll out the dough on a floured surface to your desired thickness. Cut into preferred shapes using cookie cutters or pastry cutters to create festive or simple designs.
- Bake the cookies: Arrange the cut shapes on a parchment-lined baking sheet and bake at 325°F for 15-18 minutes, or until the edges are just slightly golden brown. Be careful not to overbake to avoid dry, crumbly cookies.
- Melt the chocolate: While the cookies bake, melt the semisweet chocolate chips in the microwave using 30-second intervals, stirring between each until completely smooth.
- Dip and decorate: Once the cookies have cooled completely, dip one half of each cookie into the melted chocolate, then immediately sprinkle with crushed peppermint candy. Place them on parchment paper to set.
- Set the chocolate: Allow the chocolate dipped cookies to set at room temperature or refrigerate briefly until the chocolate hardens slightly. Serve and enjoy your peppermint chocolate dipped shortbread cookies!
Notes
- Make sure butter is softened to room temperature for easier creaming.
- Do not overmix the dough after adding flour to prevent tough cookies.
- Refrigerating the dough is key for easier handling and better cookie shape retention.
- Use parchment paper for easy cleanup and to prevent sticking.
- Store finished cookies in an airtight container to keep fresh for up to one week.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
