Delightful Candy Cane Whipped Shortbread Cookies Recipe

Enjoy the festive flavors of Candy Cane Whipped Shortbread Cookies, a delightful twist on a classic favorite that's perfect for holiday baking.

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Course: Dessert

Cuisine: American

Keyword: Candy Cane Cookies, Festive Treats, holiday baking, Mint Cookies, Peppermint, shortbread

Prep Time: 15

Cook Time: 12

Cooling Time: 5

Total Time: 37

Servings: cookies

Calories: 100kcal

Equipment

Mixing bowl
Electric mixer
Baking Sheet
Parchment Paper
cookie scoop

Ingredients

For the Cookie Dough

1 cup unsalted butter, softened Let it sit at room temperature for a creamy texture.
½ cup powdered sugar Adds sweetness and contributes to the melt-in-your-mouth feel.
1 teaspoon vanilla extract Enhances the flavor with a warm, comforting note.
2 cups all-purpose flour Provides the necessary structure for your cookies.
¼ teaspoon salt Balances the sweetness beautifully.

For the Candy Cane Flavor

½ cup crushed candy canes Infuses the cookies with a festive crunch.
¼ teaspoon peppermint extract Optional, adds a bolder mint flavor.

For Rolling

¼ cup granulated sugar Coats the cookies for sparkle and sweetness.

Instructions

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened unsalted butter on medium speed for about 2–3 minutes until light and fluffy.
Gradually add in the powdered sugar and mix on low speed until well combined and fluffy, about 1–2 minutes.
Mix in the vanilla extract and peppermint extract (if using) until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Slowly add the dry ingredients to the butter mixture while mixing on low speed until just combined.
Gently fold in the crushed candy canes using a spatula.
Use a cookie scoop or tablespoon to portion out the dough and roll each piece into a ball.
Roll each dough ball in granulated sugar and place them 2 inches apart on the baking sheet.
Gently press each cookie down with the bottom of a glass or your fingertips to flatten slightly.
Bake the cookies for 10–12 minutes, until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, sprinkle additional crushed candy canes on top for decoration.

Notes

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer and then transfer to a freezer-safe bag for up to 3 months.

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