Peppermint Shortbread Cookies

What could be more festive, fun, and easy for the holidays than chocolate peppermint shortbread cookies? It’s like taking a bite right out of Christmas, and who wouldn’t enjoy that?? Read below for the recipe!

Peppermint shortbread cookies dipped in chocolate
These peppermint shortbread cookies combine simple but flavorful ingredients to make the ultimate holiday cookie.

3 Helpful Tips to Making the Best Christmas Shortbread Cookies

First, weigh the ingredients in grams; don’t measure using the cups method.


Because measuring cups are a sure way to lead to inconsistent measurements and cookies that don’t turn out the same every time.

Get a kitchen scale, and take the brave step toward working in grams (it’s easier than you think, I promise!) Soon enough, you’ll be a grams convert.

Second, knead the dough by hand after mixing the dough in the mixer. Because shortbread is a dryer dough, it doesn’t pull together like chocolate chip cookie dough. It will still be crumbly and loose.

After mixing, dump the shortbread dough out of the mixer onto a pastry mat or onto parchment paper, and then knead and gently press the dough together until it forms a round disk.

Peppermint shortbread cookies dipped in chocolate being held by a hand

Third, use good quality compound chocolate, like Guittard, Van Leer, or Callebaut. If you only have chocolate chips on hand, you can still use this chocolate as well (don’t sweat it).

However, I recommend compound chocolate because it’s thinner and doesn’t create such a thick coating on the cookies (plus, it tastes better in most cases).

***Pro Tip: if you pop the cookies into the freezer for 2-3 minutes while the (compound) chocolate is still wet, the chocolate will dry with a beautiful shine!

Chocolate peppermint shortbread cookies

What Makes These Cookies the “Best”

This recipe is simple but versatile.

First off, these are eggless shortbread cookies, so those with egg intolerance can still make and enjoy these holiday cookies (yay!).

You can easily turn this recipe into gluten free shortbread cookies by using almond flour instead of all-purpose flour. Just note that almond flour tends to be dryer, so reduce the almond flour by 15-20 grams.

You don’t need any special ingredients to make these cookies (aside from the chocolate of your choice). These peppermint shortbread cookies consist of flour, sugar, unsalted butter, cornstarch, and vanilla, and salt (plus some crushed candy canes).

I always like to remind bakers that when working with a recipe with such simplistic ingredients, they should make sure that the ingredients are good quality and fresh.

I mean, your ingredients should always be well within the expiration date, but consider using good quality butter and good vanilla.

Your chocolate-dipped shortbread peppermint cookies will be extra flavorful with fresh butter that hasn’t absorbed flavors from the fridge yet!

Chocolate peppermint shortbread cookies on a baking tray

Other Recipes You’ll Love:

Speculoos Cookies
Lemon Wreath Cookies
German Chocolate Thumbprints


Peppermint Shortbread Cookies

Peppermint shortbread cookies dipped in chocolate on piece of white parchment with crushed candy cane

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  • Author: Camille
  • Prep Time: 30 minutes
  • Chill Time: 30 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hour 11 minutes
  • Yield: 15 cookies 1x
  • Category: Cookies


Units Scale
  • 226 g unsalted butter (1 c), room temperature
  • 114 g granulated sugar
  • 342 g all-purpose flour
  • 2 Tbs cornstarch
  • 1 tsp vanilla
  • 1 tsp kosher salt (Morton’s)
  • Semi-Sweet or dark chocolate (compound chocolate preferred)
  • Crushed candy canes


  1. Cream room-temperature butter in a stand mixer until smooth. Add sugar and mix on medium low until fully combined.
  2. Mix in vanilla and salt. Add flour and cornstarch, and mix on medium. The dough will start to come together but will still be crumbly. Turn the dough out onto a pastry mat or parchment paper.
  3. Bring the dough together with your hands and form into a disk. Roll out to 1/4 inch thick. Place rolled dough on a cookie sheet and cover with plastic wrap. Refrigerate for 30 – 60 minutes.
  4. Preheat oven to 350 degrees and remove dough from the fridge. Cut cookies with desired cookie cutter (I used a 2 1/4″ cutter), and place cookies on a rimmed baking sheet lined with parchment.
  5. Chill for 10-15 minutes after cutting to make sure the dough is cold before baking.
  6. Bake for 10 – 13 minutes. Bigger cookies may need a couple more minutes. Cookies should not be browned on edges but should not look doughy on top either. Overcooking will result in a really hard cookie, so watch carefully once cookies pass the 10 minute mark for baking.
  7. Remove from oven and let cool completely.
  8. Melt chocolate and dip cooled cookies halfway. Sprinkle with crushed candy canes while chocolate is still wet. Place cookies in the freezer for 2-3 minutes to help the chocolate harden and develop a nice shine. If the chocolate dries at room temperature, it will look dull and have a matte finish.
  9. Store in an airtight container for up to 1 week.


* This recipe is a Baker Street Society original recipe.


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