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Peppermint Bark Shortbread Cookies

These peppermint bark shortbread cookies are buttery, crunchy cookies dipped in sweet chocolate and sprinkled with minty candy canes.

Peppermint Bark Shortbread Cookies on a table.

When it comes to the holidays, peppermint bark is always one of the most popular treats at every party. 

I’ve taken what we all love about peppermint bark–the dark chocolate, and the minty and crunchy candy canes–and put it together with a scrumptious, buttery, shortbread cookie!

These cookies are easy enough for a novice baker to whip together and impressive enough to serve up to friends and family.

Put these delicious peppermint bark shortbread cookies in a cute cellophane bag tied with a sweet, curly ribbon, and they make the perfect gift for the holidays!

Trust me, these peppermint bark shortbread cookies are going to become your new favorite holiday cookie.

Peppermint Bark Shortbread Cookie ingredients on a table.
Bowl of melted chocolate.

Ingredients for peppermint bark shortbread cookies

  • All-purpose flour – A common baking ingredient that will become the dough for your cookies.
  • Eggs – Eggs help emulsify the ingredients in the dough and give it structure.
  • Butter – You can’t have shortbread without butter! Butter gives the shortbread a crumbly texture and delicious buttery flavor.
  • Granulated sugar –  Granulated sugar adds a slight sweetness to the cookie.
  • Vanilla extract – Vanilla extract will add a subtle vanilla flavor to the cookie

For the topping:

  • Dark chocolate – Dark chocolate has an intense, deep chocolate flavor without a lot of added sugar.
  • Heavy cream – This will help thin out the dark chocolate so you can drizzle it on top, or dunk the cookies into it.
  • Candy canes – Candy canes will add a minty flavor and a great crunch!
Peppermint Bark Shortbread Cookies on a table with a bite taken out of one of the cookies.

Varieties of chocolate

I’ve chosen to use dark chocolate here because it has an intensely chocolaty flavor without adding extra sugar to the cookie, which will keep it from being too sweet. 

But, feel free to use a chocolate that you prefer–like white or milk chocolate–or maybe drizzle a combination of them all!

A hand holding a Peppermint Bark Shortbread Cookie.

Make ahead

Shortbread dough is wonderful for making ahead and storing in the freezer, so it’s ready whenever you are!

Simply make the dough as directed, and form it into balls and slightly flatten them. Then set the cookie sheet in the freezer until the flattened discs of cookies are frozen solid.

Take the frozen discs and pop them into a freezer-safe storage bag and keep them in the freezer for up to 3 months!

When you’re ready to bake them, simply take them out of the freezer and let them thaw on a cookie sheet in the refrigerator for a couple of hours and bake as usual!

Peppermint Bark Shortbread Cookies

Storage and leftovers

Leftover peppermint bark shortbread cookies can be stored in an airtight container on the counter for up to 3 days.

Peppermint Bark Shortbread Cookies on a cooling rack.

More cookie recipes

Peppermint Bark Shortbread Cookies

Author: Brandy O’Neill – Nutmeg Nanny
These peppermint bark shortbread cookies are buttery, crunchy cookies dipped in sweet chocolate and sprinkled with minty candy canes.
5 from 1 vote
Print Pin
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 40 minutes
Total Time 1 hour 10 minutes
Servings 18 cookies

Ingredients

  • 1 cup salted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2-1/4 cups all purpose flour
  • 4 ounces semi-sweet chocolate chopped
  • 1/2 cup heavy cream
  • 2 tablespoons crushed candy canes

Instructions

  • Line two large baking sheets with parchment paper and set them aside. 
  • Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until the mixture is light and fluffy. 
  • Next, add the egg and vanilla. Mix to combine. 
  • With the mixer on low speed, slowly add the flour. Mix just until the dough comes together into a ball around the paddle. 
  • Scoop out 2 tablespoon-sized portions and roll them into smooth balls.
  • Place the balls on the parchment-lined baking sheets, making sure to place them at least 2 inches apart.
  • Press each ball down to form a 1/2-inch thick disc. 
  • Transfer the cookie dough to the fridge to chill for 15 minutes.
  • While the dough chills preheat the oven to 350 degrees F. 
  • Bake the cookies for 10-11 minutes or just until they are beginning to turn golden brown on the bottom. 
  • Remove the cookies from the oven and allow them to cool completely before topping them with the ganache. 
  • To make the ganache, add the chopped chocolate and heavy cream to a heat-safe bowl. Microwave for 1 minute and then whisk until smooth. If the chocolate hasn’t fully melted, microwave for an additional 15 seconds.
  • Dip each shortbread cookie into the ganache and top with crushed candy canes. Make sure to add the candy canes before the chocolate sets. 
  • Transfer the cookies back to the fridge and chill until the ganache is set, about 20 minutes. 
  • Enjoy immediately or store in an airtight container in the fridge for up to 3 days. 

Nutrition

Serving: 1g | Calories: 298kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 89mg | Fiber: 1g | Sugar: 16g
Course Dessert
Cuisine American
Keyword Christmas cookies, peppermint bark cookies, peppermint shortbread cookies, shortbread cookies, shortbread cookies with candy canes
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Brandy

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

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