Chocolate Dipped Peppermint Shortbread Cookies worth repeating

Chocolate Dipped Peppermint Shortbread Cookies are buttery, crunchy, sweet treats for the holiday season!

Nine days to Christmas!!!

We're in full holiday baking mode over here. And festive cookies always enhance the holiday spirit.

We love making Christmas cookies, cakes, and dessert loaves with wintery holiday flavors like ginger, molasses, and peppermint.

[feast_advanced_jump_to]

Shortbread cookies are the perfect blank canvas to dress up for the holidays. They're tasty on their own, but cut them into winter shapes, dip them in chocolate, and sprinkle some peppermint on them, and voila! Instant holiday cheer!

3 Ingredient Cookie Recipe

We adore shortbread cookies because they're so simple and simple to make.

This classic cookie recipe requires simply three basic ingredients you probably already have on hand: butter, powdered sugar, and flour. That's it!

✅ Step-by-step instructions

Cream the softened butter in a stand mixer.
Add the powdered sugar and mix until well blended.
Mix in the flour until the dough is crumbly.
Shape into a disk, wrap in wax paper or plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 350°F.
Roll out and cut into whatever festive shapes you want with cookie cutters. Or, simply cut into squares or rectangles using a pastry cutter.
Bake at 350°F for 18-22 minutes. Edges will be simply slightly golden brown when ready.
While the cookies are baking, melt the chocolate in the microwave in 30 second increments until fully melted.
Dip each cookie into the chocolate.
Sprinkle peppermint candy bits over the chocolate.
Let set at room temperature or in the refrigerator until the chocolate has slightly hardened.

Can you freeze shortbread cookies

Yes! Shortbread cookies are perfect cookies to make ahead of time and freeze. Simply be sure to freeze the cookies without the chocolate and peppermint. Place the shortbread cookies in single layers into a freezer safe airtight container, with parchment paper between each layer.

When you are ready to serve, thaw the cookies at room temperature. Then make the melted chocolate. Dip cookies into the chocolate and sprinkle with peppermint candies.

More Christmas cookies

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!

Chocolate Peppermint Shortbread Cookies

By Marlynn Schotland Prep Time: 15 mins Cook Time: 22 mins Chill time: 30 mins Total Time: 1 hr 7 mins Servings: 80 cookies These festive shortbread cookies are buttery, crunchy, sweet treats for the holidays!

Equipment

1 Stand Mixer
2 Baking Sheets

Ingredients

1-½ cups unsalted butter, softened to room temperature
1 cup powdered sugar
3 cups all-purpose flour
4 ounces semisweet chocolate
¼ cup crushed peppermint candy

Instructions

Cream the softened butter in a stand mixer.
Add the powdered sugar and mix until well blended.
Mix in the flour until the dough is crumbly.
Shape into a disk, wrap in wax paper or plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 350°F.
Once chilled, roll out the dough and use cookie cutters to cut into festive shapes. Or, simply cut into squares or rectangles using a pastry cutter.
Bake at 350°F for 18-22 minutes. Edges will be simply slightly golden brown when ready.
While the cookies are baking, melt the chocolate in the microwave in 30 second increments until fully melted. Dip each cookie into the chocolate. Sprinkle peppermint candy bits over the chocolate.
Let set at room temperature or in the refrigerator until the chocolate has slightly hardened.

Notes

Makes approximately60-80 cookies, depending on the size of your cookie cutters. The snowflake cookie cutters We used for the cookies pictured here are about 2.5 inches in diameter, and combined with cutting half of the dough into regular squares, the recipe makes exactly 80 cookies for me. If you use larger cookie cutters, the recipe will yield fewer cookies. MAKE AHEAD & FREEZE: You can make the shortbread cookies and freeze them before adding the chocolate and peppermint. Place baked and cooled shortbread cookies in a freezer safe, airtight container in single layers, with parchment paper or wax paper between each layer. When you are ready to serve, thaw the cookies at room temperature. Then melt the chocolate, dip cookies in the chocolate and sprinkle with peppermint candy bits.

Nutrition

Calories: 62 kcal, Carbohydrates: 6 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 3 g, Polyunsaturated Fat: 0.2 g, Monounsaturated Fat: 1 g, Trans Fat: 0.1 g, Cholesterol: 9 mg, Sodium: 1 mg, Potassium: 14 mg, Fiber: 0.2 g, Sugar: 2 g, Vitamin A: 107 IU, Calcium: 3 mg, Iron: 0.3 mg

Nutrition information is automatically calculated, so should only be used as an approximation.