Peppermint Chocolate Shortbread Cookies are a delightful treat that blends rich chocolate flavor with the refreshing zest of peppermint. These cookies are not just a holiday favorite but also perfect for any occasion when you’re looking to indulge your sweet tooth. Their crisp texture, combined with the creamy sweetness of white chocolate and the crunch of peppermint pieces, makes them irresistible. In this article, you’ll not only discover how to make these delightful cookies but also learn why they are loved by many, how to serve them creatively, and expert tips for perfecting the recipe.
Why We Love This Peppermint Chocolate Shortbread Cookies Recipe
There’s something special about Peppermint Chocolate Shortbread Cookies that captures the essence of the festive season. The smooth, buttery texture of the shortbread is beautifully complemented by the deep flavor of cocoa, making each bite a rich experience. The hint of peppermint adds a refreshing twist that elevates the classic chocolate cookie. Whether you’re preparing these cookies for a holiday gathering, gifting them to friends, or just treating yourself, they are sure to impress.
Their versatility is another reason to love this recipe. You can enjoy them as they are, or you can get creative with decorating. The addition of white chocolate and crushed peppermint transforms the cookies into beautiful confections that look as good as they taste. These cookies also make great additions to holiday cookie platters or as sweet treats during cold winter evenings.
Ingredients about Peppermint Chocolate Shortbread Cookies
To make your Peppermint Chocolate Shortbread Cookies, you’ll need the following ingredients:
- 1 3/4 cups (228g) all-purpose flour
- 1/2 cup (57g) Dutch-process cocoa powder
- 1/4 teaspoon salt
- 1 cup (224g) unsalted butter, at room temperature
- 3/4 cup (86g) powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 8-9 ounces white chocolate melting wafers, for decorating (optional)
- 2 ounces chocolate melting wafers, for decorating (optional)
- Peppermint pieces, for decorating (optional)
How to Make Peppermint Chocolate Shortbread Cookies Directions
Making Peppermint Chocolate Shortbread Cookies is a straightforward process, perfect for bakers of all levels. Start by gathering your ingredients and following these steps:
- Combine Dry Ingredients: In a medium bowl, mix the all-purpose flour, Dutch-process cocoa powder, and salt. Set this mixture aside for now.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and powdered sugar together. You want to achieve a nice, creamy consistency, which typically takes about 2-3 minutes of mixing.
- Add Flavorings: Once the butter and sugar are well combined, mix in the vanilla extract and peppermint extract. This step will help infuse your cookie dough with wonderful flavor.
- Incorporate Dry Ingredients: Gradually add the flour and cocoa mixture to your wet ingredients. Mix gently until everything is just combined. Be cautious not to over-mix, as you want to maintain the cookies’ tender texture.
- Shape the Dough: Turn the dough out onto a clean surface or a sheet of parchment paper. Form the dough into a log shape. Wrap this log tightly in plastic wrap and refrigerate it for at least an hour. This step is crucial for achieving the right cookie texture, as it allows the dough to firm up. If you don’t plan to bake right away, you can keep the dough in the fridge for 2-3 days.
- Preheat the Oven: When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Slice the Dough: Take your chilled cookie dough log out of the fridge. Using a sharp knife, cut the log into slices, about 1/4 to 1/2 inch thick. If you want to be precise, use a ruler to ensure they’re even. Typically, you’ll yield around 20-27 cookies, depending on how thick you slice them.
- Bake: Arrange the sliced cookies on the baking sheet, leaving about 2 inches of space between each one. Bake for 8-11 minutes. Keep an eye on them, as baking time may vary based on the thickness of your cookies. You want them to look set and no longer glossy on top.
- Cool Down: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 3-5 minutes. After that, transfer them to a wire rack to cool completely.
- Decorate: If you choose to decorate, melt the white chocolate and chocolate wafers in the microwave. Heat in short intervals of 15-30 seconds, stirring in between until smooth. Using a piping bag, drizzle melted chocolate over the cooled cookies. You can also dip them completely in the white chocolate if desired. Immediately sprinkle peppermint pieces on top while the chocolate is still wet to ensure they adhere well.
- Let Them Set: Allow the decorated cookies to sit until the chocolate has completely set.
How to Serve Peppermint Chocolate Shortbread Cookies
When it comes to serving your Peppermint Chocolate Shortbread Cookies, you have plenty of options. For a simple yet elegant presentation, place your cookies on a festive platter. You can arrange them artfully, possibly pairing them with a cup of hot cocoa or a warm beverage of your choice.
If you’re hosting a holiday gathering, consider creating a cookie bar. Provide your friends and family with a selection of different cookies, including these peppermint delights, so they can mix and match their favorites. A cookie platter can be a visually stunning centerpiece. Just ensure that you alternate colors and shapes for a more appealing display.
For a sweet gift, package a few decorated cookies in a cellophane bag tied with a lovely ribbon. It’s a thoughtful gesture for teachers, neighbors, or as a charming holiday gesture. Another fun way to enjoy these cookies is to crumble them over ice cream for a festive sundae.
Expert Tips: Peppermint Chocolate Shortbread Cookies
To make the most of your Peppermint Chocolate Shortbread Cookies, consider these expert tips:
- Butter Temperature: Ensure your unsalted butter is truly at room temperature before creaming with sugar. This will impact the texture and final taste of your cookies.
- Chill the Dough: Never skip the chilling step! It’s essential for maintaining the shape of your cookies during baking and contributes to a better texture.
- Experiment With Thickness: Adjust the thickness of your cookies to suit your preference. Thicker cookies will be softer, while thinner ones will be crispier. Keep an eye on them as they bake to prevent overcooking.
- Decorating Options: Get creative with your decorations. Use colored melting chocolates or sprinkles to add a festive touch. You can also drizzle melted chocolate in various patterns for an artistic flair.
- Taste as You Go: Always taste your dough (while being mindful of raw flour) to adjust flavors to your liking, especially with extracts like peppermint.
How to Store Peppermint Chocolate Shortbread Cookies
Storing your Peppermint Chocolate Shortbread Cookies properly will help maintain their freshness. After the cookies have cooled and the chocolate decoration is set, place them in an airtight container. If you plan to store them for longer than a few days, separating layers with parchment paper is a good idea to prevent sticking.
These cookies remain delicious for about 4-5 days at room temperature. If you’d like to extend their shelf life, you can refrigerate them; just ensure they are in an airtight container to avoid moisture. For longer storage, consider freezing the unbaked cookie dough. Shape it into logs, wrap tightly, and freeze for up to three months. When you’re ready to bake, thaw in the fridge overnight and proceed with slicing and baking as usual.
Variation of Peppermint Chocolate Shortbread Cookies
While the classic Peppermint Chocolate Shortbread Cookies are delightful on their own, you might want to try variations to suit different tastes or occasions. Here are a few ideas:
- Nutty Addition: Add finely chopped nuts like pecans or walnuts to the dough for a delightful crunch and depth of flavor.
- Different Extracts: Consider experimenting with different extracts, such as almond or hazelnut, for a unique twist. Just remember to adjust the amounts accordingly to avoid overpowering the cookie’s flavor.
- Chocolate Chips: Fold in some mini chocolate chips before shaping the logs to enhance the chocolate experience.
- Mint Chocolate Ganache: Instead of decorating with melted chocolate, you can make a mint chocolate ganache by combining chocolate with heavy cream and a touch of mint extract. Drizzle over cookies for a rich treat.
- Holiday Sprinkles: Change up the look by using colored sprinkles that match the season, like red and green for Christmas or pastel colors for spring.
FAQ
What are Peppermint Chocolate Shortbread Cookies?
Peppermint Chocolate Shortbread Cookies are butter-based cookies enriched with cocoa powder and flavored with peppermint extract, often decorated with white chocolate and crushed peppermint pieces. They combine rich chocolate flavors with a refreshing minty zing.
How long do Peppermint Chocolate Shortbread Cookies stay fresh?
These cookies stay fresh for about 4-5 days when stored in an airtight container at room temperature. If refrigerated, they can last longer, while freezing unbaked dough can keep it good for up to three months.
Can I freeze Peppermint Chocolate Shortbread Cookies?
Yes, you can freeze both the unbaked cookie dough and the baked cookies. Wrap the dough tightly in plastic wrap and place it in a freezer bag. Bake the cookies directly from the frozen state, or thaw the dough overnight in the refrigerator before baking.
Peppermint Chocolate Shortbread Cookies
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, at room temperature Ensure at room temperature
- 3/4 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
Decorating Ingredients
- 8-9 ounces white chocolate melting wafers optional
- 2 ounces chocolate melting wafers optional
- to taste peppermint pieces optional
Instructions
Preparation
- In a medium bowl, mix the all-purpose flour, Dutch-process cocoa powder, and salt. Set aside.
- In a large mixing bowl, beat the unsalted butter and powdered sugar until creamy, about 2-3 minutes.
- Mix in vanilla and peppermint extract.
- Gradually add the flour and cocoa mixture, mixing gently until just combined.
- Form the dough into a log shape, wrap in plastic wrap, and refrigerate for at least an hour.
Baking
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4 to 1/2 inch thick slices.
- Arrange cookies on the sheet, leaving space between them, and bake for 8-11 minutes.
- Remove cookies and let cool on the baking sheet for 3-5 minutes, then transfer to a wire rack.
Decoration
- Melt the white and chocolate wafers in the microwave in short intervals, stirring until smooth.
- Drizzle the melted chocolate over the cooled cookies or dip them completely. Sprinkle peppermint pieces while the chocolate is still wet.
- Allow decorated cookies to set completely before serving.
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