Candy Cane Whipped Shortbread Recipe
Introduction
These Candy Cane Whipped Shortbread cookies are a festive treat perfect for the holiday season. Light, buttery, and infused with crushed peppermint candy canes, they bring a delightful crunch and a refreshing minty flavor to your cookie platter.
Ingredients
- 1 cup (2 sticks) butter, softened
- ½ cup powdered sugar
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 4 regular size candy canes, crushed (about ¼ cup)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- Step 2: In a mixing bowl, cream together the softened butter and powdered sugar using a hand mixer or stand mixer with a whisk attachment until the mixture is light and fluffy.
- Step 3: In a separate bowl, whisk together the all-purpose flour and cornstarch. Gradually add this dry mixture to the butter mixture while continuing to whip the dough until fully combined and fluffy.
- Step 4: Gently fold in the crushed candy canes using a spoon or spatula, ensuring they are evenly distributed in the dough.
- Step 5: Drop the dough by rounded teaspoonfuls onto the prepared baking sheets, spacing them about two inches apart.
- Step 6: Bake for 8 to 10 minutes, or until the edges just begin to turn golden brown.
- Step 7: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Step 8: Once cooled, store the cookies in an airtight container to keep them fresh.
Tips & Variations
- Use butter that is softened but not melted for the best texture and consistency.
- For festive color, try using red, green, and white candy canes. If unavailable, white and red candy canes or peppermint candies work well too.
- Crush candy canes by placing them in a gallon freezer bag and gently smashing with the blunt end of a meat tenderizer, rolling pin, or sturdy mug. Aim for small pieces but avoid powdering them.
Storage
Store the cooled cookies in an airtight container at room temperature for up to one week. They can be easily reheated by warming briefly in the oven or microwave to restore some softness, if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use melted butter instead of softened butter?
It’s best to use butter that is softened but still solid. Melted butter will change the dough’s texture and can affect the final cookie’s shape and crumb.
How can I crush candy canes if I don’t have a meat tenderizer?
You can use a rolling pin or even a sturdy coffee mug to crush the candy canes in a sealed plastic bag. Just press gently to break them into small pieces without turning them into powder.
Print
Candy Cane Whipped Shortbread Recipe
- Total Time: 25 minutes
- Yield: About 24 cookies 1x
Description
Candy Cane Whipped Shortbread cookies are buttery, tender, and festive treats infused with crushed peppermint candy canes. These lightly sweetened, melt-in-your-mouth cookies combine the richness of whipped butter with the refreshing crunch and flavor of crushed candy canes, perfect for holiday celebrations or gifting.
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 4 regular size candy canes, crushed (about ¼ cup)
Instructions
- Preheat and Prepare Baking Sheets: Heat your oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, use a hand mixer or stand mixer fitted with the whisk attachment to cream together the softened butter and powdered sugar. Mix until the mixture is light, fluffy, and well incorporated, which will help create the tender texture of the cookies.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and cornstarch to evenly distribute the starch throughout the flour, enhancing the cookie’s delicate crumb.
- Mix Dry Ingredients into Butter Mixture: Gradually add the flour mixture to the creamed butter and sugar while continuing to whip the dough. Continue mixing until all the flour is fully incorporated and the dough remains fluffy and light.
- Fold in Crushed Candy Canes: Using a spoon or spatula, gently fold in the crushed candy canes, making sure they are evenly distributed without overworking the dough to maintain its fluffiness.
- Shape and Place Cookies: Drop the dough by rounded teaspoonfuls onto the prepared baking sheets, spacing each cookie about two inches apart to allow for slight spreading during baking.
- Bake: Bake in the preheated oven for 8-10 minutes, watching closely for when the edges just begin to turn a light golden brown. This timing ensures the cookies remain tender and do not overbake.
- Cool: Let the cookies cool on the baking sheets for a few minutes to set, then transfer carefully to a wire rack to cool completely.
- Store and Enjoy: Once cooled, store the cookies in an airtight container for up to one week. Enjoy these festive cookies with a cup of hot cocoa or your favorite holiday beverage!
Notes
- Use butter that is softened but not melted for optimal texture; overly soft or melted butter can negatively affect the cookie consistency.
- For the most festive look, use red, green, and white candy canes, but regular red and white or peppermint candies also work well.
- Crush candy canes by placing them in a gallon freezer bag and gently crushing with a meat tenderizer, rolling pin, or sturdy coffee mug. Aim for small peppermint pieces but not powder.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Candy cane cookies, whipped shortbread, peppermint cookies, holiday cookies, festive treats, buttery cookies
