Tender, buttery shortbread cookies flecked with peppermint baking chips and dipped in chocolate. These peppermint shortbread cookies are a holiday favorite!
Originating in Scotland, the first printed shortbread recipe appeared in 1736, from a Scotswoman named Mrs. McLintock. But even before that, shortbread biscuits were widely associated with Christmas and Hogmanay (New Year’s Eve).
Curious person that I am, I have often wondered about the name shortbread? What’s short about it? And why is it associated with Scotland? Friends, I’m here to answer those burning questions for you!
Try some of our other Cookie recipes
Peppermint Shortbread cookies
Tender, buttery shortbread cookies flecked with peppermint baking chips and dipped in chocolate. These peppermint shortbread cookies are a holiday favorite!
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Servings: 36
Calories: 128kcal
Ingredients
- 1 cup unsalted butter room temperature
- 3/4 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp peppermint extract
- 1/2 tsp kosher salt
- 1/2 cup peppermint baking chips more for decoration
- 2 cups white or dark chocolate melting wafers or both
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl with a hand mixer), cream butter for 1 minute. Add powdered sugar and beat for 4 minutes on medium speed until pale and fluffy. Add extracts, mix until combined.
- With mixing speed on low, add flour and salt. Mix until a few streaks of flour are left, then add baking chips and mix until combined.
- Divide dough into two even portions. Place each portion of dough onto a large sheet of plastic wrap. Form a log 2 inches in diameter. Roll in plastic wrap and place in the refrigerator to chill for 2 hours or more.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or silicone baking mat.
- Cut the logs into 1/4-inch thick slices. Place onto the prepared baking sheet. Bake for 12-14 minutes or until crisp on the edges. Remove from the oven and cool on the baking sheets for 3 minutes before transferring to a wire rack to cool completely.
- Melt wafers in a double boiler or in a microwave-safe glass bowl. Dip or drizzle the cookies, sprinkle with additional baking chips, if desired. Allow chocolate to set before storing.
Nutrition
Calories: 128kcal | Carbohydrates: 10g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 65mg | Fiber: 1g | Sugar: 8g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
