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Chocolate Mint Cookies made from a buttery shortbread cookie dipped in dark chocolate & topped with festive holiday sprinkles. My favorite Christmas cookie!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 dozen
Author: Butter With A Side of Bread


  • 1 cup butter softened (2 sticks)
  • 1/2 cup sugar
  • 2 tsp mint extract
  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 10-15 drops green food coloring
  • 2 cups melting chocolate*
  • festive sprinkles


  • With an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add in mint extract and coloring.
  • Add flour, baking powder, and salt. Mix until it forms a dough.
  • Divide the dough in half. On a sheet of wax paper, form each half into an 8-inch log. Chill the logs, wrapped in the wax paper, for at least 2 hours or overnight. (If you're pressed for time, 30 minutes in the freezer works well too!) I always aim for rounder logs and end up with a more oval shape. It works!
  • Heat the oven to 300°F.
  • Cut the logs into 1/4-inch-thick slices with a sharp knife.
  • Arrange the slices 2 inches apart on parchment-lined baking sheets.
  • Bake the cookies on the top rack of the oven for 22-26 minutes.
  • Transfer to wire racks to cool. Heat chocolate in a microwave for 1 minute, stir gently and continue heating in 15-second increments until smooth.
  • If you want to use the best tasting, easiest chocolate to work with ever, visit! Their dipping & coating chocolate is my favorite!
  • Dip 3/4 of the cookie into chocolate. Set on wax paper and add holiday sprinkles. Do not remove until cool and set.
  • *You can use chocolate chips + 1 tsp coconut oil or some shortening mixed in place of melting chocolate.