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If you’re looking for a cookie that’s guaranteed to impress, these Chocolate Striped Shortbread Cookies are it. They’re rich, buttery, beautifully layered, and perfect for Christmas. Or, honestly, anytime you just want a cookie that’s a little extra special.
I’ve made these cookies several times now, tweaking and perfecting the process, and I can confidently say the flavor, texture, and appearance make them unforgettable.
Why You’ll Love These Chocolate Striped Shortbread Cookies
These cookies are the perfect marriage of flavor and presentation. With a rich chocolate layer and a lightly peppermint (or vanilla) kissed white layer, they’re just as stunning to look at as they are to eat.
- Classic flavor: Rich chocolate combined with buttery shortbread, with an optional touch of peppermint.
- No fancy tools needed: Just parchment paper, a rolling pin, and a pizza cutter.
- Flexible for any occasion: Omit the peppermint extract if you want them to feel less holiday-specific and enjoy them year-round.
Key Ingredients
Each dough is simple, but a few key ingredients really make a difference!
- Unsalted Butter: Always use good quality butter for shortbread. It’s the backbone of the flavor.
- Peppermint Extract (optional): Adds a festive touch, but you can leave it out if you want a classic chocolate-vanilla flavor instead.
- Natural Cocoa Powder: Gives the chocolate layer a deep, rich flavor without being overly sweet.
- Granulated and Confectioners’ Sugar: A mix of both helps give the cookies their signature tender crumb and perfect sweetness.
Exact amounts are listed in the recipe card below. Note: the recipe card allows you to easily scale the recipe and will automatically adjust the ingredient quantities.
How to Make the Doughs
You’ll be making two separate doughs — one peppermint (or vanilla) and one chocolate.
- For the peppermint dough: Cream the butter and sugars, add the egg and extract, then slowly mix in the flour. Roll between parchment to about ¼-inch thickness and chill.
- For the chocolate dough: Follow the same steps, swapping out the cocoa powder for part of the flour. Roll and chill.
I’ve learned that chilling the dough thoroughly (at least 2 hours or overnight) makes stacking, cutting, and shaping so much easier.
How to Create the Perfect Striped Look
This method took me a few tries to perfect, but here’s what I recommend:
- Roll each chilled dough to an even thickness and carefully stack them, lightly dampening one surface with water to help them adhere.
- Use a straight edge (like a ruler or frosting spatula) and a pizza cutter to slice uniform strips.
- Stack strips, alternating colors, and gently press them together. Chill again if needed to firm up before slicing into cookies.
I originally tried making pinwheels, but the stacked stripe look ended up being not only easier but way cuter!
Baking Tips for Chocolate Striped Shortbread Cookies
It’s important to keep the dough cold before baking so the cookies hold their clean shape.
- Preheat oven to 325°F and line your baking sheets with parchment.
- Space the cookies about ½-inch apart. They don’t spread much, but a little room is good.
- Bake just until the white dough is barely turning golden — about 16 to 18 minutes.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Don’t rush the cooling step — they are delicate when hot but will firm up beautifully as they cool.
Storage Tips
Once baked and fully cooled, store your chocolate striped shortbread cookies in an airtight container. They’ll stay fresh at room temperature for up to a week.
For longer storage, layer them between sheets of parchment paper in a freezer-safe container and freeze for up to 2 months.
If you make one cookie this year, this should be it. I’m giving my vote to the striped cookies and I’m electing to stash away some for myself. Enjoy!
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Ingredients
Peppermint Dough:
- 2 cups all-purpose flour
- 2 tablespoons confectioners’ sugar
- 1/4 teaspoon fine salt
- 1 cup unsalted butter (2 sticks), room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
Chocolate Dough:
- 1 1/2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1/4 teaspoon fine salt
- 1 cup unsalted butter (2 sticks) room temperature
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
For the peppermint dough:
- In a small bowl, combine 2 cups all-purpose flour, 2 tablespoons confectioners’ sugar, and 1/4 teaspoon fine salt; set aside. Using a stand mixer with the paddle attachment, beat the 1 cup unsalted butter until light and fluffy. Add the 1/2 cup granulated sugar and continue mixing for another couple of minutes. Stop mixing and scrape down the sides of the bowl.
- Add the 1 large egg and 1 teaspoon peppermint extract. Beat just until mixed.
- Gradually add the flour mixture, mixing slowly until blended.
- Place the dough between two pieces of lightly floured parchment or waxed paper. Roll into a 10" by 12" rectangle that's about 1/4" thick. Slide the covered sheets of dough onto a baking sheet and refrigerate until firm, about 2 hours or overnight.
For the chocolate dough:
- In a small bowl, combine 1 1/2 cups all-purpose flour, 3/4 cup cocoa powder, and 1/4 teaspoon fine salt; set aside. Using a stand mixer with the paddle attachment, beat the 1 cup unsalted butter until light and fluffy. Add the 1 1/4 cups granulated sugar and continue mixing for another couple of minutes. Stop mixing and scrape down the sides of the bowl.
- Add the 1 large egg and 1 teaspoon pure vanilla extract. Beat just until mixed.
- Gradually add the flour mixture, mixing slowly until blended.
- Place the dough between two pieces of lightly floured parchment or waxed paper. Roll into a 10" by 12" rectangle that's about 1/4" thick. Slide the covered sheets of dough onto a baking sheet and refrigerate until firm, about 2 hours or overnight.
To make the striped cookie:
- Roll each of the doughs to about 1/8-1/4 inch thick and do your best to make them the same size. Using a cup of water, wet your finger tips and barely moisten the top of one dough and the bottom of the other so that when you stack them, they stick together under gentle pressure. Using a straight edge (I used a long frosting spreader as a guide), use a pizza cutter to cut the stacked dough into 1 inch wide strips. Its important that these strips are straight and uniform length.
- Stack these bi-colored strips, moistening each layer so that they stick when stacked. Continue stacking until you have the desired height (I did a total of 8 layers). Use a sharp knife to cut 1/4 inch thick cookies. Trim any uneven edges with a sharp knife.
- Preheat oven to 325℉ and line a baking sheet with parchment paper. Set the cookies at least 1/2 inch apart from one another and bake in preheated oven until the white dough is just beginning to brown, about 16 to 18 minutes. Allow to cool on baking sheet for 5 minutes before transferring to cooling rack.
- Keep remaining dough refrigerated until ready to cook to reduce spreading during baking.
- Store in airtight container in freezer for longer storage.
Notes
- Keep the dough cold: Chilling the dough between every step keeps the layers sharp and prevents spreading.
- Use light pressure: When stacking and cutting, don’t squish the dough or you’ll lose the definition between the stripes.
- Peppermint is optional: If you want an all-season cookie instead of a holiday one, simply use vanilla extract in both doughs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I made these cookies, followed the recipe exactly.
I thought the hard part would be stacking the dough but that went well. The taste/texture though was not as hoped – taste of flour was very strong and overall dry.
I tried a second time (added an 2nd egg, used less flour and a bit more sugar) the baked cookie tasted better but didn’t hold it’s shape.
Any recommendations I could try to add moisture and stll keep the shape? I truly would like to master this cookie. I love the idea of it. Thank you. Best regards
Darn! I’m wondering if your substitutions work work best taste and texture wise if you used two egg yolks instead of two whole eggs? The reduction of flour and more sugar would help with flavor and the yolks would provide the richness and allow them to hold their shape.