An easy Christmas cookie that looks beautiful and tastes delicious, this shortbread base is tender and buttery and topped with classic holiday flavors.
Table of contents
❤️ Why you’ll love this recipe
- Super delicious. You’ll love how tender and buttery the shortbread base is, and the classic holiday flavors of chocolate and peppermint are the perfect combination.
- Easy to make. This Christmas cookie is easy to make and only requires a few simple ingredients.
- Perfect for holiday entertaining. These cookies are perfect for holiday parties or as a festive gift.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
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You’ll need the following for these holiday cookies:
- salted butter
- brown sugar
- all-purpose flour
- semisweet chocolate chips
- white chocolate chips (or white chocolate baking bar)
- vegetable shortening
- crushed peppermint candies (available in the baking aisle during the holiday season, or online here.)
- Parchment paper
- Rolling Pin
- Round cookie or biscuit cutter
Step One: make the dough
Preheat your oven to 325 degrees Fahrenheit. Place two racks in the upper and lower middle positions. Then, prepare two baking sheets with parchment paper.
In an electric mixer, cream butter and sugar together at medium speed until they are light and fluffy. Add 2 cups of flour to the butter mixture and mix it in on low speed. The cookie dough will look very crumbly, but do not add any liquid. Turn it onto a lightly floured surface and mix in the remaining ¼ cup of flour by hand.
Step Two: roll out and cut
Roll the cookie dough out so that it is about ½ inch thick. If the dough sticks to the rolling pin, dust it with flour. Cut the dough into circles. Place them on a prepared baking sheet. They will not spread much.
Step three: bake and cool
Bake the cookies for 20 minutes, until cookies are set and the edges are golden brown. Cool completely on a cooling rack before dipping.
Step Four: decorate
Put the chocolate chips and shortening in the microwave on LOW for 45 seconds. Stir them halfway through. Dip the cookies in the chocolate and put them on a piece of waxed or parchment paper. Add the crushed peppermints while the chocolate is still melted. Let them rest on the paper until the chocolate sets.
🥫 Storage instructions
Store the fully cooled cookies in an airtight container at room temperature.
Place a layer of parchment paper between the cookies to prevent them from sticking together.
Cookies can also be stored in the freezer for up to 3 months. Be sure to place them in a freezer-safe bag or container.
Because this is a very simple dough. Trust me. You’ll love it. They have great flavor and texture.
I like the contrast of dark and white chocolate, but you can use all of one or the other if you prefer.
Yes, you can freeze the fully baked cookies or the dough. Let them thaw completely before decorating.
👩🏻🍳 Expert tips
- Don’t roll the dough too thin or the cookies will break as they bake.
- You may find it helpful to pour the chocolate into a 1 cup measuring cup so it’s deep enough to dip easily.
- You can add 1/2 teaspoon of peppermint extract when you beat the butter and sugar.
- This classic shortbread recipe is so versatile: you can cut it into rectangles, make sandwich cookies, or sprinkle them with sanding sugar before baking.
📘 Related Recipes
🍽 Serve it with
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📖 Here’s the recipe
Candy Cane Shortbread Cookies
- Rolling Pin
- Round cookie or biscuit cutter
- 1 cup salted butter at room temperature
- ½ cup brown sugar packed
- 2¼ cups all purpose flour
- ½ cup semisweet chocolate chips
- ½ cup white chocolate chips
- 4 teaspoons vegetable shortening divided
- 1 cup crushed peppermint candies
- Prep baking sheets. Preheat oven to 325 degrees with two racks in the upper middle and lower middle positions. Prepare two baking sheets with parchment paper.
- Make dough. Cream butter and sugar in an electric mixer until light and fluffy. Add 2 cups of flour and mix on low until the flour is mixed in. The cookie dough will appear very crumbly, but do not add any liquid. Turn it on onto a floured surface and mix in the remaining ¼ cup of flour by hand.
- Roll out and cut. Roll the cookie dough out to ½ inch thickness, dusting the rolling pin with flour if the dough sticks. Cut into rounds using a cookie cutter or biscuit cutter. Place on a prepared baking sheet. They will not spread much.
- Bake and cool. Bake the cookies for 20 minutes, until cookies are set and edges are golden brown. Cool completely on wire racks for dipping.
- Dip and decorate. Melt the chocolate chips and shortening in the microwave on LOW for 45 seconds, stirring halfway through. Dip the cookies in the chocolate and place them on a piece of waxed or parchment paper. Add the crushed peppermints while the chocolate is still melted. Let them rest on the paper until the chocolate sets.