A Chocolate Peppermint Hot Cocoa inspired cookie? Oh absolutely. This shortbread relies on simple ingredients and a tender texture that melts a little the moment you bite into it. This version of shortbread feels very shortbread-y yet keeps the cookie purely chocolate. The peppermint lives in the icing, which keeps the flavor bright and festive. (You can even add a little peppermint to the dough itself if you are wanting to carry that through into the shortbread itself!).
The best part about this style of cookie in my book is that it often rewards you for not overthinking. Cream the butter and sugar, fold in the dry ingredients, and chill the dough so it stays clean when you cut it into shapes. Simple and effective. The dough itself is soft because of the powdered sugar and the cocoa, so the chill time helps the cookies keep their edges in the oven!
The icing though, that is what gives these their holiday quality. You whisk powdered sugar with a touch of peppermint and dip each cookie halfway. The finish is elegant without much effort. A handful of crushed peppermint candies adds color and texture once the icing sets. And my oh my, she’s a beaut once it’s all said and done.
These cookies store well for several days in a sealed container on the counter, but I recommend storing them in the fridge for maximum cool peppermint impact. They also travel well if you are bringing them to a cookie swap (and they will be a definite fan fave!).
Chocolate Shortbread Cookies with Peppermint Icing
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Cooling rack
- Small saucepan
- microwave-safe bowl
Ingredients
Chocolate Shortbread
- 1 cup unsalted butter softened
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder Dutch-processed preferred
- ½ teaspoon fine salt
- Optional: ¼ teaspoon peppermint extract if you want a minty dough
Peppermint Icing + Topping
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk or dairy-free milk
- ½ teaspoon peppermint extract
- Crushed peppermint candies or candy canes for topping
Instructions
- In a large bowl, beat the softened butter with powdered sugar until smooth and creamy. Mix in the vanilla. If using peppermint extract, add it here.
- Whisk the flour, cocoa powder, and salt together. Add to the butter mixture and mix until the dough comes together into a soft but cohesive ball.
- Shape the dough into a disc, wrap it, and chill for 30 minutes. Preheat the oven to 350°F and line a baking sheet with parchment.
- Roll the dough between two sheets of parchment to about ¼ inch thick. Cut into rectangles, circles, or your favorite shape. Place on the baking sheet.
- Bake for 10 to 12 minutes, until the edges are set. Cool fully on a wire rack before icing.
- Whisk the powdered sugar with 2 tablespoons milk and the peppermint extract. Add the additional tablespoon of milk only if needed for a smooth, dip-able consistency.
- Dip each cooled cookie halfway into the icing. Let excess drip off, then place on parchment and sprinkle with crushed peppermint. Let set before serving.