Peppermint Bark Shortbread Cookies: A Festive Holiday Treat

There’s a special kind of joy in baking during the holiday season. The aroma of cookies baking, the sparkle of candy canes, and the feeling of creating something magical in your kitchen—it’s truly heartwarming. That’s why I’m so excited to share my recipe for Peppermint Bark Shortbread Cookies, a delightful combination of chocolate and peppermint that’s perfect for holiday gatherings or as a sweet gift.

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What Are Peppermint Bark Shortbread Cookies?

These cookies bring together two beloved holiday flavors—rich chocolate and refreshing peppermint. With a buttery shortbread base split into two layers (one chocolate and one peppermint), they’re as beautiful to look at as they are delicious to eat. To make them even more festive, they’re finished with a drizzle of sweet glaze and crushed candy canes.

Reasons to Love This Recipe

• Holiday Vibes: These cookies capture the essence of the season with their classic peppermint flavor and festive appearance.
• Easy to Make: The recipe is straightforward and perfect for bakers of all skill levels.
• Customizable: You can adjust the sweetness or switch up the toppings to make them your own.

What Do They Taste Like?

Imagine biting into a cookie that melts in your mouth. The base layer of chocolate shortbread is rich and slightly bittersweet, while the peppermint layer is buttery and refreshing. The glaze adds sweetness, and the candy cane topping provides a satisfying crunch.

Ingredients

For the cookies:

• 2 cups all-purpose flour, divided
• ¼ cup dark cocoa powder
• 2 tbsp cornstarch, divided
• 2 sticks butter, divided
• 2 pinches salt, divided
• 1 cup granulated sugar, divided
• 1 tsp vanilla extract
• 1 tsp peppermint extract

For the glaze and topping:

• 1 cup granulated sugar
• 3 tbsp milk (add more if needed)
• 1 tsp vanilla extract
• Crushed peppermint candy canes

Tools You’ll Need

• Mixing bowls
• Rolling pin
• Cookie cutters
• Baking sheets
• Cooling rack
• Small whisk or fork (for the glaze)

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Rolling pin

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How to Make Peppermint Bark Shortbread Cookies

1. Make the Chocolate Cookie Dough
   Combine 1 cup of flour, cocoa powder, 1 tbsp cornstarch, 1 stick of softened butter, 1 pinch of salt, ½ cup sugar, and 1 tsp vanilla extract in a bowl. Mix until a dough forms. If it’s too dry, add a few teaspoons of ice water. Wrap the dough and chill in the freezer for 20 minutes or refrigerate for 1 hour.
2. Make the Peppermint Cookie Dough
   In a separate bowl, combine the remaining 1 cup flour, 1 tbsp cornstarch, 1 pinch of salt, 1 stick softened butter, ½ cup sugar, and 1 tsp peppermint extract. Mix into a dough, adding ice water as needed. Chill as above.
3. Roll Out the Dough
   Roll both doughs on a lightly floured surface, keeping them at an even thickness.
4. Cut and Layer
   Use cookie cutters to cut shapes from both doughs. Place the chocolate layer on the bottom and the peppermint layer on top. Arrange on a baking sheet and freeze for 5–10 minutes before baking.

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Baking sheet

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1. Bake
   Preheat your oven to 350°F (175°C). Bake the cookies for 10 minutes. Let them cool on the pan for 5 minutes before transferring to a rack.
2. Glaze and Decorate
   Combine sugar, vanilla extract, and milk to make the glaze. Drizzle over cooled cookies and sprinkle with crushed candy canes. Allow the glaze to set before serving.

Serving Suggestions

These cookies are perfect with a steaming cup of hot chocolate or a warm mug of peppermint tea. For a dessert platter, pair them with other holiday treats like Eggless Flourless Chocolate Fudge Cookies or Dark Chocolate Coconut Balls.

Tips for Success

• Chill the Dough Chilling ensures the cookies hold their shape while baking.
• Don’t Overbake The cookies will firm up as they cool, so remove them when they’re just set.
• Customize the Glaze Add a drop of peppermint extract to the glaze for an extra burst of flavor.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies (without glaze) for up to a month. Add the glaze and candy canes after thawing.

Frequently Asked Questions

Can I use a different extract instead of peppermint?
Absolutely! Vanilla, almond, or even orange extract would work well.

Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.

Can I make the dough ahead of time?
Definitely. You can prepare the dough and refrigerate it for up to 2 days before rolling and baking.

More Holiday Cookie Recipes to Try

• Cranberry Cream Cheese Snickerdoodles
• Brown Butter Pecan Cookies
• Eggless Flourless Chocolate Fudge Cookies

Don’t forget to share your creations on Pinterest! Tag me at Emma Recipes so I can see your beautiful bakes.

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These Peppermint Bark Shortbread Cookies are sure to be a hit with friends and family. They’re festive, fun, and full of holiday cheer. What are you waiting for? Let’s get baking!

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