The City Magazine Since 1975

Iced Peppermint Chocolate Shortbread Cookies

December 2017
(Yields about 30 cookies) Note: The dough can be made and shaped ahead of time and kept frozen for four to six weeks. The baked cookies can also be frozen for three to four weeks.
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8 oz. unsalted butter
1 cup powdered sugar
2 cups all-purpose flour
8 Tbs. cocoa powder
1 tsp. pure vanilla extract
2 tsp. mint extract

For the icing:

8 oz. unsalted butter
3 cups powdered sugar
2 Tbs. whole milk
2 tsp. pure vanilla extract
12 candy canes or peppermint candies, crushed


Preheat oven to 350°F.

Using either a stand mixer with a paddle attachment or a hand mixer, beat the butter and sugar together until combined. Add the flour and cocoa in stages and mix until all ingredients are combined. Add extracts and combine until uniform.

Portion the dough using a 1/2-ounce scoop or kitchen spoon and roll each into a ball in your hands until smooth. Evenly space 12 balls on 11 x 17-inch parchment-lined baking sheets. Then gently press down on them to slightly flatten them into disks.

Bake for 12 to 14 minutes, or until the center seems slightly firm to the touch and the dough no longer looks wet. Remove from oven and allow to cool completely on wire racks.

Using a stand mixer with a paddle attachment or a hand mixer, cream together the butter and powdered sugar. Add milk and vanilla extract and beat until light in color and texture. Using the back of a spoon or a small offset spatula, ice one cookie with the desired amount of frosting and immediately sprinkle with peppermint candies. Repeat this process with each cookie; the icing will harden quickly. If the icing sets too quickly, simply scrape off, stir, and re-ice the cookie.