Festive Shortbread Cookies

This recipe is perfect for just about anything this holiday season. Whether it's the office holiday party, festivities with family, or as gifts! Your friends, family, and coworkers will love these and they're incredibly easy to make. Just 3 ingredients for the cookies themselves!

You can make them your own or do as we did and drizzle some dark chocolate over the top and sprinkle with crushed candy canes for a festive flare.

Note: This works just as well with white chocolate or a combination. But we used dark because the peppermint candy is very sweet and the dark chocolate creates a nice balance.


For the cookies:

  • 1 1/2 cups (3 sticks) softened butter

  • 1 1/2 cup confectioners (powdered) sugar

  • 2 1/2 cups all-purpose flour

For the decoration:

  • 2 bars of dark chocolate (we chose Ghiradelli)

  • 6 crushed candy canes or about 15-20 peppermints

  • OPTIONAL colored sugar sprinkles

You will also need wax paper


  1. Preheat the oven to 325F

  2. Using an electric mixer on medium speed, blend the butter until it's smooth.

  3. ​Slowly blend in the sugar, scraping down the sides of the bowl as needed.

  4. Add flour, using low speed, and mix until well blended.

  5. ​Roll dough into balls and place on cookie sheet 2 inches apart. Then use the bottom of a glass or other flat surface to press flat. Another option is

to roll out the dough to about 1/4 inch thickness and cut them to your desired shape. We went with the first option, but you can do anything you like!

  1. Bake for 12-15 minutes, or until slightly golden in color. You don't want them to get brown.

  2. Allow to cool at least 30 minutes (an hour is better).

  3. Unwrap the candy canes or peppermints and place into a plastic bag. The best way to crush them is to hammer or roll over them with a rolling pin. But you can get creative. Don't crush them completely into a powder. You still want some small chunks for the tops of the cookies.

  4. Melt chocolate in a microwave-safe bowl, 30 seconds at a time. Stir after each time. The bowl may get a little hot, so be careful!

  5. Place the cookies onto wax paper, then drizzle the melted chocolate over them. Be as heavy or as light with the drizzle as you like, but don't run out!

  6. As soon as you've drizzled chocolate in one direction, sprinkle the crushed candy canes/peppermints over the top. Don't wait too long for this step or the chocolate will cool and the candy won't stick.

  7. Run another drizzle of chocolate over the cookies, crossing over the first to create the look of a weave. This helps catch any candy pieces that didn't fall on the first drizzle to get stuck to the cookies. Don't want to lose any of that peppermint goodness!

  8. Let set for up to 2 hours at room temperature or about 30 minutes in the fridge. Enjoy!

These cookies keep best in the refrigerator, so toss your leftovers into a plastic bag or wrap with plastic wrap and put in the fridge after the party is over.

Note: This is a great way to use up any candy canes that are broken or left over from that Christmas party you threw!

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