Mint Shortbread Cookies with Chocolate

Mint Shortbread Cookies with Chocolate
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Minty butter shortbread cookies with a drizzle of chocolate are a fun St. Patrick’s Day treat.


  • 1 cup butter, softened
  • 1 tsp. mint extract
  • 6 drops green food coloring, if desired
  • ¾ cup powdered sugar
  • 2 cups all-purpose flour
  • ½ cup chocolate chips
  • 1 tsp. shortening or coconut oil


  1. In a large bowl beat butter, mint extract and food coloring, if using, until creamy; add sugar and flour. Beat until well blended. Use hands to bring together into a cohesive dough. Form into a log about 1½” in diameter and 10” long. Wrap in food plastic wrap and refrigerate at least 2 hours.
  2. Heat oven to 375°F. Slice dough into ¼” slices and place on an ungreased baking sheet about 2” apart. Bake 8-10 minutes until bottoms are just starting to get golden brown. Let stand 5 minutes; transfer to wire cooling rack. Cool completely.
  3. In a microwave safe bowl heat chocolate chips and shortening for 30 seconds on high heat. Stir and continue microwaving in 15 second intervals, stirring each time, until chocolate is melted and smooth. Drizzle over cookies.
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