These Peppermint Shortbread Cookies will be the star of any cookie platter. They're all dressed up and ready to party!
How this recipe came to be
I can't take credit for coming up with this recipe, but I wish I could. I found the recipe for these Peppermint Shortbread Cookies in the holiday baking issue (2014) of Taste of Home Magazine.
When I spied these beauties in the magazine, I knew in a moment that these would be the perfect cookies for The 4th Annual (2014) Great Food Blogger Cookie Swap (#fbcookieswap). Yum! I was right!!!
Peppermint Shortbread Cookies Dipped in Chocolate are some of the most festive cookies around. Of course, you don't need to color them red and green if you'd rather not. But, in my opinion, it makes them all the more fun, and all the more inviting. Just ask Santa!!
The ingredient list:
- Granulated Sugar
- Peppermint Extract
- Vanilla Extract
- All-Purpose Flour
- Red and Green Gel Food Color (optional)
- Semi-Sweet Chocolate Chips
- Crushed Peppermint Candy
The easy instructions:
- Cream together the butter and sugar.
- Beat in the extracts and the flour.
- Divide the dough in half and color half the dough with red food coloring and half the dough with green food coloring.
- Flatten each dough and wrap it in plastic wrap.
- Refrigerate for about 30 minutes.
- Roll the dough out to ¼" thickness and cut with a 1 ½" round cookie cutter.
- Place on baking sheets and bake for 10-12 minutes.
- Dip half of each baked cookie into the melted chocolate and sprinkle with crushed peppermint candies.
- Place on wax paper or parchment paper and allow the dipped cookies to sit until the chocolate is completely set.
What is the Great Food Blogger Cookie Swap you ask?
- Good question! It's when a remarkable number of food bloggers from all around the world come together to raise money for The Childhood Cancer Foundation and Cookies for Kids Cancer.
- We do this by each donating $4 to participate. We bake and mail three dozen cookies to three separate bloggers (1 dozen each blogger) that we've been assigned to.
- Then we all post our recipes on the very same day (Today, December 15th) in a blog post for our fellow food bloggers, and our readers to enjoy.
It's a great deal of fun and is a great way to be active in the food blogging community and make new friends all for a rewarding cause. In return, we each receive 3 dozen delicious cookies in the mail from other members of our food blogging community. Win! Win!
A fun and festive way to package Christmas cookies for shipping:
- I used leftover ribbon, some natural and some shiny, in addition to wrapping the cookies in cellophane bags.
Additional peppermint recipes for your enjoyment:
This delicious Peppermint Schnapps Ice Cream is fast and easy to make. It's a no-churn recipe that's smooth, creamy, and loaded with big, bold, peppermint flavor.
No-Bake Peppermint Buttercream Wafer Cookies are the perfect holiday cookie. Homemade peppermint buttercream is sandwiched between two crispy wafer sheets, sliced, and then dipped into white chocolate and festive sprinkles.
These festive and charming Holly Berry Chocolate Peppermint Cupcakes are sure to be a hit with your family and friends this holiday season!
⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂
Printable Recipe Card
Peppermint Shortbread Cookies Dipped in Chocolate
- 1 cup butter softened
- ½ cup granulated sugar
- ½ teaspoon peppermint extract
- 1 teaspoon pure vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- red and green gel food color optional
- 8 ounces semi-sweet chocolate morsels
- 1 tablespoon butter
- ¾ cup crushed peppermint candy
- Cream the butter and sugar together in a large bowl until light and fluffy. Beat in the peppermint and vanilla extract.
- Slowly beat in the flour and salt until completely incorporated.
- Divide the dough in half. Tint half with the red food coloring and the other half with the green. *Note - if the dough is too crumbly, add 1-2 tablespoons of cold water per color to the dough and blend.
- Flatten each disc and wrap in plastic wrap. Place the dough in the refrigerator for 30 minutes.
- Preheat oven to 350 degrees.
- On a lightly floured surface, roll each chilled disc out to approximately ¼" thickness. Use a round, floured cookie cutter (1 ½" in diameter) to cut out as many circles as possible. *Note - the scraps can be re-rolled and cut in the same fashion.
- Place the cut cookies onto a parchment lined baking sheet approximately 1" apart.
- Bake in a preheated oven to 10-12 minutes, rotating the sheets halfway through the baking process.
- Remove the cookies to a baking rack to cool completely.
- In a microwaveable bowl, melt the chocolate morsels and the butter on medium temperature, stirring often.
- Dip half of each cooled cookie into the melted chocolate; allowing the excess to run off and then sprinkle the crushed candies on top of the chocolate. Place the cookies on parchment paper or wax paper and allow to sit until the chocolate is set.
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.