Save Buttery, tender shortbread wedges infused with cool peppermint and drizzled with rich chocolate are a festive treat perfect for the holidays. These wedges bring together a classic cookie texture with a seasonal twist that's sure to please any dessert lover.
I first made these shortbread wedges for a family holiday gathering and they quickly disappeared from the cookie tray. The combination of buttery cookie and cool peppermint is always a crowd favorite.
Ingredients
- Unsalted butter: 1 cup (225 g), softened
- Granulated sugar: 1/2 cup (100 g)
- Peppermint extract: 1/2 teaspoon
- All-purpose flour: 2 cups (250 g)
- Salt: 1/4 teaspoon
- Semi-sweet chocolate: 3 oz (85 g), chopped
- Coconut oil or vegetable oil: 1 teaspoon
- Crushed peppermint candies or candy canes: 2 tablespoons
Instructions
- Prepare Pan:
- Preheat the oven to 325°F (160°C). Line a 9-inch (23 cm) round cake pan with parchment paper or lightly grease it.
- Make Dough:
- In a large bowl, cream together butter and sugar until light and fluffy. Mix in peppermint extract.
- Add Dry Ingredients:
- Add flour and salt, mixing until combined and a soft dough forms.
- Shape and Bake:
- Press the dough evenly into the prepared pan. Use a fork to prick evenly over the surface. Bake for 23 to 25 minutes or until lightly golden at the edges. Remove from oven and let cool in pan for 10 minutes.
- Cut Wedges:
- While still warm, cut into 8 wedges using a sharp knife. Let cool completely in pan.
- Chocolate Topping:
- Melt chocolate and oil together in a microwave-safe bowl in 20-second bursts, stirring until smooth. Drizzle melted chocolate over cooled shortbread and sprinkle with crushed peppermint candies.
- Finish:
- Let set until chocolate is firm before serving.
Save Baking these with my kids every December is now a family tradition. They love helping with the chocolate drizzle and scattering peppermint on top together.
Required Tools
Large mixing bowl, hand mixer or stand mixer, 9-inch round cake pan, parchment paper, microwave-safe bowl, sharp knife.
Allergen Information
Contains wheat (gluten), dairy, and possibly soy (in chocolate). May contain traces of nuts and other allergens—check ingredient labels for specifics.
Nutritional Information
Per serving: 330 calories, 20 g total fat, 35 g carbohydrates, 3 g protein.
Save These wedges are perfect for gifting or sharing at get-togethers—the peppermint crunch makes every bite special.
Recipe FAQs
- → What type of flour is best for shortbread?
All-purpose flour works well to create a tender yet sturdy texture for these shortbread wedges.
- → Can I substitute peppermint extract with fresh mint?
Fresh mint provides a different freshness, but peppermint extract offers a more intense, cool mint flavor suited for this treat.
- → How do I melt chocolate properly for drizzling?
Use short bursts in the microwave and stir frequently to melt chocolate smoothly without burning.
- → What is the best way to store the finished shortbread?
Store in an airtight container at room temperature for up to one week to maintain freshness.
- → Can I replace semi-sweet chocolate with white chocolate?
Yes, white chocolate offers a sweeter, creamier taste and changes the visual appeal while complementing peppermint.