Peppermint Mocha Shortbread

Peppermint Mocha Shortbread from BakingdomI decided that we needed one more batch of baked treats before Christmas arrives, so I whipped up some shortbread.

A. Because it’s super stupid easy.

And 2. Because the Hubster thinks shortbread is the greatest thing in all the land.

Easy decision. It helps that these are also ridiculously delicious.

Peppermint Mocha Chocolate Shortbread from BakingdomWhen I first planned this recipe, I was going to leave them plain. Seriously, shortbread is always so good, it doesn’t even need icing.

But then I was super craving extra chocolate, so I whipped up a minty chocolate espresso icing. And sprinkled crushed candy canes in top.

Peppermint Chocolate Mocha Shortbread from BakingdomIt seemed like the thing to do.

These only take about five minutes to mix up, so you can get them together at the last minute, and since they’re so yummy, no one will be the wiser!


Peppermint Mocha Shortbread
Makes about 24 cookies, depending on size and thickness


2 1/4 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon instant espresso powder
1/4 teaspoon salt
1 cup (2 sticks or 113 grams) unsalted butter, softened, but still cool
3/4 cup confectioners’ sugar
1 tablespoon heavy cream
1 teaspoon peppermint extract
1/4 cup crushed candy canes

1/2 cup confectioners’ sugar
1/4 cup cocoa powder
1 teaspoon instant espresso powder
2 to 3 tablespoons heavy cream
1/4 teaspoon peppermint extract, or more to taste

To make the cookies: Preheat oven to 300 degrees.

In a medium bowl, combine the flour, cocoa powder, espresso powder, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, beat the butter and confectioners’ sugar together until light and fluffy. Stir in the cream and peppermint extract. Add the flour mixture and continue beating until everything is fully incorporated and the mixture resembles wet sand with large clumps. Stir in the crushed candy canes.

Using your hands, press all of the crumbs together in the bowl until it all forms a cohesive dough.

Shape as desired. Bake for 23-27 minutes.

Allow to cool completely before frosting or serving.

To make the icing: in a medium bowl, combine the sugar, cocoa powder, and instant espresso. Stir in 2 tablespoons of heavy cream and whisk until smooth. If the icing is too thick, whisk in more cream to reach desired consistency. Stir in peppermint extract.

Drizzle over cooled cookies.

Recipe by Darla

Tasty Peppermint Mocha Shortbread from Bakingdom

Leave a comment