Chocolate Peppermint Shortbread Cookies
Peppermint Shortbread Cookies are a fun twist on a classic recipe. Made with butter and sugar (the way a shortbread cookie should!), and topped with a chocolate peppermint ganache icing, these cookies are a must-make for the holiday season.
Servings: 20 cookies
Calories: 204kcal
Ingredients
- 1 cup unsalted butter softened
- 2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ¾ cup powdered sugar
- ¼ teaspoon salt
- 1 ½ cups all purpose flour
for the ganache:
- 1 cup dark chocolate finely chopped
- ½ cup coconut milk canned
- ¼ teaspoon peppermint extract optional (use for more peppermint-y flavor)
- 2 candy canes chopped, for garnish
Instructions
- Start by creaming the butter, vanilla and peppermint together in a large bowl for 30 seconds, then add in the powdered sugar and stir to combine. Last, add the salt and flour and whisk until mixture is smooth. Place the bowl in the refrigerator for 30 minutes.
- While the dough is firming up, make the ganache: place the chocolate into a bowl and set aside. Next, heat the coconut milk and peppermint in a small saucepan over medium heat. Just as it begins to simmer, remove it from the heat and pour the milk over the chocolate.
- Allow the mixture to sit for 5 minutes, then use a spoon to stir until the chocolate has melted and the ganache is creamy. Set the bowl aside at room temperature for about 1 hour, which will allow it to firm up. You want it to be thick but still spreadable.
- Now, remove the dough from the refrigerator; it may seem really stiff at first, but your hands will soften it (trust me!). At this point, you should preheat the oven to 350°.
- Flour a clean surface or silpat mat, then use your hands to grab the dough from the bowl and place it on the surface. Use a rolling pin to roll the dough out until it's ½" thick, then us a round cookie cutter to cut 20 cookies out (you will have to re-roll the dough a few times).
- Line a large baking sheet with parchment paper, then place the cookies onto it. Use a fork to poke a couple of holes on top of each one, then place the baking sheet into the oven and bake the cookies for 10 minutes. Leave them on the baking sheet for 2 minutes, then use a spatula to remove them and transfer them to a cooling rack. Wait for the cookies to cool before icing them.
- For the icing: place a dollop of ganache in the center of each cookie, then use a knife to spread it out. Sprinkle with chopped candy cane pieces (or more chopped dark chocolate) and enjoy!
Notes
*Calories are per cookie and are an estimation
*To make vegan: use vegan butter and vegan-friendly chocolate; to make gluten free: use gluten free 1:1 all purpose flour
Nutrition
Calories: 204kcal | Carbohydrates: 17g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 33mg | Potassium: 89mg | Fiber: 1g | Sugar: 8g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg