Chocolate Peppermint Sourdough Shortbread Cookies

Chocolate Peppermint Sourdough Shortbread Cookies

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There are few things more magical than a tray of fresh holiday cookies, especially when they’re chocolate, peppermint, and melt-in-your-mouth tender. These Chocolate Peppermint Sourdough Shortbread Cookies blend rich cocoa, buttery shortbread, cool peppermint, and the softness that only sourdough can give.

They’re crisp at the edges, soft in the center, deeply chocolatey, and perfect for holiday cookie boxes, dessert boards, gifting, or enjoying with a peppermint mocha by the tree.

If you love classic shortbread but want something richer, more festive, and gentler on your gut, this recipe will be your new holiday favorite. Your friends will never know these are sourdough!

🧂 Ingredients

Dry Ingredients

  • 150 g all-purpose flour
  • 30 g cocoa powder
  • ½ tsp salt

Wet Ingredients

  • 115 g unsalted butter, softened
  • 60 g powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract (add up to 1 tsp if you want stronger peppermint)
  • 60 g sourdough discard (or active starter)

Optional Add-Ins

  • 60 g mini chocolate chips
  • Crushed peppermint candies for topping
  • Melted chocolate for drizzling

🍪 Instructions

1. Make the Dough

  1. In a medium bowl, whisk together: flour, cocoa powder, and salt.
  2. In a separate bowl, cream the softened butter and powdered sugar until smooth and fluffy.
  3. Add the vanilla, peppermint extract, and sourdough discard. Mix until fully incorporated.
  4. Add the dry ingredients and mix until a soft dough forms.

    (If adding mini chocolate chips, fold them in now.)

Pro Tip:

I put all of the ingredients into my food processor and mix them with the S blade in seconds.

2. Chill

Form the dough into a log (for slice-and-bake) or flatten into a disk (for cut-outs).

Wrap tightly in plastic wrap and chill at least 1 hour, or up to 24 hours.

Chilling is essential for clean edges and perfect texture.

3. Shape

Option 1 — Slice & Bake:
Slice ¼–⅓ inch thick rounds.

Option 2 — Cut-Outs:
Roll dough ¼ inch thick and cut into festive shapes.

Place cookies on a parchment-lined baking sheet.

4. Bake

Bake at 350°F (175°C) for 10–12 minutes.
Cookies should look set on the edges but still slightly soft in the center—they firm up as they cool.

Cool on the sheet 5 minutes, then move to a rack.

5. Optional Decoration

  • Drizzle cooled cookies with melted chocolate
  • Sprinkle crushed peppermint on top
  • Dip half the cookie in chocolate for a festive look

✨ Serving Ideas

  • Serve with hot cocoa or peppermint mocha
  • Add to cookie boxes and gift tins
  • Pair with your Chocolate Peppermint Swirl Sourdough Bread for a themed dessert platter
  • Crush and sprinkle over ice cream

🎄 Storage

  • Store in an airtight container for up to 1 week
  • Freeze baked cookies for up to 2 months
  • Freeze dough for 3 months (slice-and-bake ready!)
DOWNLOAD the Recipe HERE

🍂 Ready to Bake Like a Pro?

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And don’t forget — I’ve put together everything you need to bake amazing sourdough bread all in one place.

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