Save Buttery, tender shortbread cookies infused with rich cocoa and cool peppermint, sliced from a log and baked into crisp, melt-in-your-mouth wedges—perfect for the holidays or any chocolate craving.
I first made these for a holiday party and everyone loved how crisp and melt-in-your-mouth the shortbread turned out.
Ingredients
- 2 cups (250 g) all-purpose flour: dry ingredient
- 1/2 cup (60 g) unsweetened cocoa powder: dry ingredient
- 1/2 teaspoon fine sea salt: dry ingredient
- 1 cup (225 g) unsalted butter, softened: wet ingredient
- 3/4 cup (90 g) powdered sugar: wet ingredient
- 1 teaspoon pure vanilla extract: wet ingredient
- 1 teaspoon peppermint extract: wet ingredient
- 4 oz (115 g) dark chocolate, melted (for drizzling or dipping): optional finishing
- 2 tablespoons crushed peppermint candies or candy canes: optional finishing
Instructions
- Step 1:
- In a medium bowl, whisk together flour, cocoa powder, and salt set aside.
- Step 2:
- In a large bowl, beat the softened butter and powdered sugar with an electric mixer until light and creamy, about 2 minutes.
- Step 3:
- Mix in the vanilla and peppermint extracts until combined.
- Step 4:
- Gradually add the dry ingredients to the butter mixture. Mix at low speed until a soft dough forms.
- Step 5:
- Divide the dough into two equal portions. Shape each into a 6-inch (15 cm) disk or log, about 2 inches (5 cm) in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, until firm.
- Step 6:
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Step 7:
- Unwrap the chilled dough. Using a sharp knife, slice each log or disk into 8 wedges (or 1/2-inch slices if shaped as a log). Arrange cookies 1 inch apart on the prepared baking sheet.
- Step 8:
- Bake for 16–18 minutes, until cookies are set and slightly firm to the touch. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Step 9:
- If desired, drizzle or dip cooled cookies in melted dark chocolate and sprinkle with crushed peppermint candies. Allow chocolate to set before serving.
Save My family always gathers around to enjoy these shortbread wedges during the holidays, making sweet memories together.
Notes
For a gluten-free version, substitute a 1:1 gluten-free baking flour.
Required Tools
Mixing bowls, electric mixer, measuring cups and spoons, plastic wrap, sharp knife, baking sheet, parchment paper, wire rack
Allergen Information
Contains wheat (gluten), dairy (butter), and may contain soy (if using some chocolates). Peppermint candies may be manufactured in facilities handling nuts check labels if concerned.
Save These wedges are a festive treat that combines classic flavors with easy preparation perfect for any occasion.
Recipe FAQs
- → How should I store the shortbread wedges?
Store in an airtight container at room temperature for up to one week to maintain their crisp texture and fresh flavor.
- → Can I make these gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free version without compromising texture.
- → What does chilling the dough accomplish?
Chilling firms the dough, making it easier to slice into clean wedges and helping to prevent spreading during baking for crisp edges.
- → Is dark chocolate necessary for finishing?
The dark chocolate drizzle and crushed peppermint candies are optional but add a rich flavor contrast and festive look.
- → Can I add extra chocolate chips to the dough?
Yes, adding mini chocolate chips enhances the chocolate flavor and provides delightful pockets of melted chocolate within the wedges.