These whipped chocolate shortbread cookies are buttery, yet light and fluffy! A little hint of peppermint on top makes these cookies a hit all winter long!
Holiday baking is definitely on the top of my to-do list every November and December. I like to come up with at least one new cookie recipe each year to add to my recipe file. This year, I have a bit of an obsession with chocolate with a hint of peppermint. Not too minty, just a hint!
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Florida Crystals was kind enough to send me three types of their organic raw cane sugars to use in my recipe. I try to use as many organic products as I can in my holiday baking and Florida Crystals Powdered Sugar is perfect in these Whipped Chocolate Shortbread Cookies! Check out Florida Crystals website here! Also their Facebook, Instagram and Pinterest for more baking inspiration!
The magic in these cookies is that while there are only a few ingredients, they are whipped with the mixer for a few minutes to really make the dough light and fluffy. I found it easiest to use a stand mixer so that my arm didn’t fall asleep.
It’s best to chill the dough for at least 30 minutes prior to baking. Use a cookie scoop to make perfectly shaped cookies and bake on a silpat or parchment paper!
While these cookies are ridiculously light and fluffy and great as they are, the addition of a little bit of peppermint on top really makes these cookies sing! I used the peppermint baking chunks, which I melted and drizzled on top, but white chocolate is amazing too!
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Whipped Chocolate Shortbread Cookies with a Peppermint Drizzle
Ingredients
Whipped Chocolate Shortbread Cookies
- 1 cup salted butter, softened
- 1 cup Florida Crystals Powdered Sugar
- 1/3 cup organic cacao powder
- 1 teaspoon vanilla extract
- 1 and 2/3 cups all-purpose flour (spooned into measuring cup)
Peppermint or White Chocolate Drizzle
Instructions
- In a large bowl, mix together butter, powdered sugar and cacao powder until well combined.
- Mix in flour and beat with a hand held mixer or the paddle of a stand mixer for 6 to 8 minutes, occasionally scraping down the sides.
- Place dough in the refrigerator for at least 30 minutes to chill.
- Heat oven to 275F. Prepare two cookie sheets with a silpat or parchment.
- Using a cookie scoop, scoop dough in to 2 tablespoon size balls and place evenly on cookie sheets.
- Bake cookies for 30 minutes total. Halfway through baking, turn the cookie sheets so they bake evenly.
- Once baked, remove from heat and let cool on a wire rack.
- Melt peppermint chunks, white chocolate or candy coating over a double boiler or in the microwave according to package directions.
- In a small bowl, mix two tablespoons of sprinkles with two teaspoons of candy cane pieces.
- Using a spoon, drizzle melted peppermint chunks or white chocolate over the cooled cookies on the rack. While the drizzle is still warm, sprinkle the mixed sprinkles on top. Let cool.
Notes
Drizzle and sprinkles not included in the nutrition info.
Nutrition Information:
Yield:
24Serving Size:
1 cookieAmount Per Serving: Calories: 105Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 61mgCarbohydrates: 8gNet Carbohydrates: 0gFiber: 0gSugar: 5gSugar Alcohols: 0gProtein: 1g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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