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101 Days of Christmas: Chocolate-Dipped Peppermint Shortbread

The following post is from Shaina of Food for My Family and Olmanson Photography:

Chocolate-Dipped Peppermint Shortbread #recipe at
source: Shaina Olmanson |

Soft shortbread, dotted with peppermint candies and dipped in dark chocolate makes a wonderful addition to your Christmas cookie tray.

A while ago I had a friend tell me they weren’t going to waste dessert on shortbread, describing it as “bland” and “one-note.” I balked at this, knowing that when I added shortbread to my cookie care packages I send to Mandi each year, she instantly told me they were among her favorites. This was wonderful news to me because I knew that the shortbread cookies were one of the easiest to make, without dealing with rolling dough, filling them with jams or dusting them with powdered sugar.

While shortbread may be given a bad rap for being a classic cookie, it’s easily adapted to suit your tastes. Whether you dot it with ginger and orange zest or drizzle it with tea-infused glaze, or spice it with peppermint pieces and dip it in dark chocolate its versatility is one that should not be overlooked.

101 Days of Christmas: Chocolate-Dipped Peppermint Shortbread at
source: Shaina Olmanson |


  • 2 sticks unsalted butter, softened
  • 2/3 cup sugar or palm sugar
  • 1 teaspoon vanilla
  • 2 cups all-purpose or einkorn flour
  • 1/2 teaspoon salt
  • 1 cup peppermint chips or pieces
  • 8 ounces dark chocolate


In a medium bowl, cream the butter and the sugar together until light in color and fluffy, about five minutes. Stir in the vanilla.

Combine the flour and salt, and then slowly add to the butter mixture until completely combined. Stir in the peppermint chips.

Press the dough into an 8″x8″ pan lined with parchment and place in the refrigerator for one hour.

Preheat the oven to 325º F. Dock and score the pan, making indentations for 1″x4″ sticks. Bake for 35-40 minutes or until center of the cookies is set, but still soft.

Allow the cookies to cool before slicing into sticks along the lines. Melt the chocolate in a double boiler until smooth. Dip one end of the cooled shortbread sticks into the chocolate. Place on parchment until the chocolate is set.

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Shaina Olmanson is the freelance writer, photographer, and home cook behind Food for My Family. Cooking daily with and for her four kids and husband, Ole, drives her desire to inspire other families to do the same. Shaina is also the author of Desserts in Jars and contributes regularly to a variety of online sites and traditional print magazines.