What is the best way to infuse peppermint flavor?

Adding peppermint extract to the dough ensures a consistent and subtle minty flavor throughout the shortbread wedges.

Can white chocolate be used instead of semi-sweet?

Yes, white chocolate provides a sweeter, creamier contrast and works well as an alternative topping.

Use softened butter and avoid overmixing the dough to maintain a tender yet cohesive texture.

Bake at 325°F (160°C) for about 23–25 minutes until edges turn lightly golden for optimal texture.

Store them in an airtight container at room temperature for up to one week to keep freshness and crispness.

Buttery, tender shortbread wedges infused with cool peppermint and drizzled with rich chocolate—a festive treat perfect for the holidays.

I first made these peppermint shortbread wedges for a holiday party, and they quickly became everyone's favorite seasonal dessert.

Prepare the 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.
Cream Butter and Sugar:: In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the peppermint extract.
Mix Dry Ingredients:: Add flour and salt, mixing until combined and a soft dough forms.
Form the Shortbread:: Press the dough evenly into the prepared pan. Use a fork to prick evenly over the surface.
Bake:: Bake for 23 to 25 minutes, or until lightly golden at the edges. Remove from the oven and let cool in the pan for 10 minutes.
Cut Wedges:: While still warm, cut into 8 wedges using a sharp knife. Let cool completely in the pan.
Make Chocolate Topping:: Melt chocolate and oil together in a microwave-safe bowl in 20-second bursts, stirring until smooth.
Decorate:: Drizzle melted chocolate over cooled shortbread wedges and sprinkle with crushed peppermint candies.
Set and Serve:: Let set until chocolate is firm before serving.

Sharing these with loved ones every December has become our sweet family tradition.

Large mixing bowl, hand mixer or stand mixer, 9-inch round cake pan, parchment paper (optional), microwave-safe bowl, sharp knife.

Contains wheat (gluten), dairy, and possibly soy from chocolate. May contain traces of nuts and other allergens; always verify ingredient labels.

Each wedge contains roughly 330 calories, 20 g fat, 35 g carbohydrates, and 3 g protein.

These beautiful wedges are sure to impress on any dessert platter and make every bite taste like the holidays.

→ What is the best way to infuse peppermint flavor?: Adding peppermint extract to the dough ensures a consistent and subtle minty flavor throughout the shortbread wedges.
→ Can white chocolate be used instead of semi-sweet?: Yes, white chocolate provides a sweeter, creamier contrast and works well as an alternative topping.
→ How to prevent the shortbread from becoming too crumbly?: Use softened butter and avoid overmixing the dough to maintain a tender yet cohesive texture.
→ What is the ideal baking temperature and time?: Bake at 325°F (160°C) for about 23–25 minutes until edges turn lightly golden for optimal texture.
→ How should these wedges be stored?: Store them in an airtight container at room temperature for up to one week to keep freshness and crispness.