These Peppermint Shortbread Cookies are made with plenty of
butter and peppermint extract and topped with chocolate
MORE COOKIES?! Yes friends, more cookies. To be honest, I
didn’t go that
cookie-crazy this year, but these chocolate peppermint
shortbread cookies were a MUST. The shortbread cookies themselves
are made with peppermint extract and candy cane pieces and
they’re topped with chocolate ganache. You can make them into
cookie sandwiches like I did, or simply ice the tops—both ways
What comes to mind when you think of shortbread cookies? Every
time I hear the words “shortbread cookies”, I think of those
Girl Scout cookies. I’m not here to hate on Girl Scout Cookies
(ummmm hello Samoa’s, you are my favorite), but I think homemade
shortbread cookies will always be better than packaged one.
Homemade cookies are soft and pillow-y and buttery and perfection,
and these peppermint shortbread cookies are just so festive.
If you’ve never made shortbread cookies before, then let me
tell you: the reason they’re so buttery is because you quite
literally whip a lot of butter and a little bit of sugar together,
versus a more even amount of butter and sugar.
For these peppermint shortbread cookies, you’ll start by
creaming the butter and sugar together, then adding vanilla and
peppermint extract and lastly, mixing in the flour.
Note: if you opt to include candy cane pieces
in the dough, make sure they’re SMALL. If you have chunks of
candy cane, the candy cane will melt and ultimately ruin the dough.
I placed both candy canes in my food processor and pulsed for about
30 seconds to make sure they were completely broken down
Note: if you aren’t making these into
sandwiches, I’d recommend adding a third candy cane into the mix
so you can throw some candy cane pieces on top of your iced
Once the dough is formed, you can roll it out then freeze it for
about 30 minutes. This is super important because you don’t want
the dough to be too sticky—the firmer dough will make it easier
to use a cookie cutter to form the circles. While the dough is
chilling, you’ll make the ganache. If you’ve never made ganache
before let me tell you: you’re in for a treat! The first time I
made these cookies I used chocolate buttercream which was good, but
I think this ganache takes it up a level and I found that the
cookies stuck together more easily with ganache than they did with
Once the dough is cut out, you’ll place the cookies in the
oven for about 10 minutes, then wait for them to cool before icing
them with the ganache.
These peppermint shortbread cookies are fun, festive and a
little something different—I really hope you give them a try!
These peppermint shortbread cookies are soft and buttery, made
with peppermint extract and topped with chocolate ganache.
- Author: Erin
- Prep Time: 1 hour
- Cook Time: 10 mins
- Total Time: 1 hr 10 mins
- Yield: 14-16 cookies
- Category: dessert
- Method: oven
- Cuisine: cookies
for the cookies:
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 tsp peppermint extract
- 1/2 tsp salt
- 1 1/4 cup all purpose flour
- Optional: 2 candy canes, crushed
for the ganache:
- 1 cup dark chocolate, chopped*
- 1/2 cup canned coconut milk, full fat or lite
- Optional: 1/4 tsp peppermint extract**
- Cream butter and sugar together, then add the vanilla and
peppermint extract. Last, stir in the salt and flour. If you’re
including candy cane pieces, I recommend placing them in your food
processor and pulsing for about 30 seconds or until they’re
crumb-sized. Stir in the candy cane pieces by hand.
- Flour your surface then place the dough on the flour. Place a
piece of parchment paper over the dough (this prevents the dough
from sticking to your rolling pin), then use a rolling pin to roll
the dough out–make sure it’s not too thin!
- Carefully pick dough up and place it on a baking sheet, then
place the baking sheet in the freezer for 30 minutes, allowing the
dough to stiffen up.
- While dough is chilling, make the ganache: pour chocolate into
a bowl and set aside. Heat coconut milk over stovetop; as soon as
it starts bubbling, pour milk over the chocolate and wait 5
minutes. Then, stir milk and chocolate together. Ideally, the
chocolate will have completely melted; if not, microwave the
chocolate for 15-20 seconds then stir. At this point, you can also
stir in the peppermint extract. Place ganache in the refrigerator
for 30-45 minutes, allowing it to thicken a bit.
- Preheat oven to 350°.
- Take dough out of the freezer and use a circle cookie cutter to
cut out the dough, placing cookies on a parchment-lined baking
- Bake cookies for 9-11 minutes, then remove then and place them
on a cooling rack. Wait until cookies have completely cooled before
- Once ganache is thicker but still spreadable, spread it on the
bottoms of the cookies, then place the cookies together to form
shortbread cookie sandwiches. Alternatively, you may just ice the
tops of the cookies.
*You may also use dark chocolate chips
**If you want these to be more peppermint-y, include peppermint
extract in the ganache. If you just want it to taste like straight
chocolate, then omit it.
***Serving size is for individual cookies. If you’re making
them into sandwiches, you’ll end up with 7 or 8 cookie
Keywords: shortbread cookies, peppermint
Did you make this recipe?
Source: FS – All – Food and Nutrition Blogs
Chocolate Peppermint Shortbread Cookies