These Peppermint White Chocolate Shortbread Cookies are melt-in-your-mouth, tender, soft and buttery! They’re dipped in white chocolate and flavoured with peppermint – perfect for Christmas!
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Christmas is less than a week away and we’re in full-on cookie baking mode at The Busy Baker house. We love giving homemade cookies as gifts to friends and neighbours and these Peppermint White Chocolate Shortbread Cookies are one of our favourites to bake and give away at this time of year!
These shortbread cookies are perfectly tender and buttery, and they’re flavoured with peppermint and dipped in white chocolate! Add some sprinkles or even some crushed candy canes and you’ve got a delicious Christmas cookie that everyone will love!
How to pipe shortbread cookies
These shortbread cookies get their gorgeous shape from being piped onto the baking sheet, not dropped or rolled into balls like many cookies. But this dough is very easy to work with and pipes beautifully. Start piping these circular cookies by beginning on the inside and piping in a circular motion around the middle, ending on the outside of the circle. Tap the rough end into the side of the circle very gently to disguise the rough end slightly. Make sure you pipe them onto a parchment paper-lined baking sheet for easy removal after baking!
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Looking for more holiday cookie recipes? You’ll love these Best Ever Ginger Molasses Cookies, these Whipped Shortbread Holiday Cookies, or these Chocolate Caramel Pecan Turtle Cookies!
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I hope you love these holiday cookies as much as we do! Let me know in the comments below, what’s your favourite holiday cookie recipe? I’d love to know!
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Peppermint White Chocolate Shortbread Cookies
Recipe: Ingredients
- 1 1/8 cups unsalted butter at room temperature (250 grams)
- 2/3 cups powdered sugar sifted to remove lumps
- 1 egg white
- a few drops of peppermint extract
- 2 cups all purpose flour spooned and levelled, NOT scooped (300 grams)
- a pinch of salt
- 8 ounces white chocolate melted (approx 220 grams)
- a few drops of peppermint extract
- sprinkles or crushed candy canes for decorating
Recipe: Instructions
- Preheat your oven to 325 degrees Fahrenheit and prepare two large baking sheets by lining them with parchment paper.
- In a large bowl with a hand mixer, or in the bowl of your stand mixer, whip the butter on medium high speed for about 2 minutes or until it's light and fluffy.
- Add the sifted powdered sugar and mix on low speed together with the butter until incorporated.
- Add the egg white and the peppermint extract, and continue to mix on medium low speed until completely incorporated.
- Add the flour and salt and mix on low until completely incorporated, scraping down the sides of the bowl.
- Add the dough to a piping bag fitted with an open star tip and pipe the cookies onto the baking sheet, starting in the middle and piping in a circular motion outward. Gently smooth out the end after you pipe each cookie with a clean finger.
- Bake the cookies at 325 degrees Fahrenheit for about 9-10 minutes, or just until the cookies lose their shine. Remove them from the oven before they begin to brown around the edges.
- Let the cookies cool on a wire rack until they're cooled completely.
- Melt the white chocolate in a double boiler or in a microwave-safe bowl in the microwave on 50% power for 30 second increments just until it's melted completely.
- Stir a few drops of peppermint extract into the melted white chocolate.
- Dip each of the cookies into the melted white chocolate about half-way and place them back onto the wire rack or onto a baking sheet lined with parchment paper.
- Sprinkle some crushed candy canes or sprinkles onto the white chocolate while it's still wet.
- Let the cookies sit until the white chocolate has set (place them in the fridge to set quickly, if desired).
- Store in an airtight container for up to 3 days, or serve immediately.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Although the dough tastes delicious, it was very crumbly. There was no way that I could pipe it. I wonder what may have gone wrong? I have wrapped it into a log in plastic and plan to slice the cookies.
Did you mix your batter a lot after adding the flour? Over mixing at this stage can make your dough crumbly. We suggest you only mix it on low speed and just until the flour is incorporated. Hope this helps ☺️
We loved them! Made these for Christmas and they came out so great! Such a hit!
These Peppermint White Chocolate Shortbread Cookies would disappear in our house!
Butter cookies are the best! So great for a holiday cookie exchange!
I love the texture of these cookies! They are so festive, too!
What a GREAT holiday recipe! This will be a hit at my annual holiday party, indeed! Looks divine
The piping makes these cookies so gorgeous! The flavors sounds perfect too.
These are so delicious! I am up for anything peppermint especially this time of year.