Peppermint Chocolate Shortbread Cookies
Delightful cookies that blend rich chocolate with refreshing peppermint flavors, perfect for any occasion.
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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Notes
For best results, ensure butter is at room temperature. Always chill the dough for better cookie texture. Experiment with thickness for softer or crisper cookies.