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Candy Cane Whipped Shortbread Recipe

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★★★★★

4.6 from 115 reviews

Candy Cane Whipped Shortbread is a festive and buttery holiday cookie featuring a tender, flaky texture and a delightful crunch from crushed candy canes. These melt-in-your-mouth shortbread cookies combine powdered sugar and softened butter whipped to light perfection, blended with flour and cornstarch for a delicate crumb, and finished with peppermint candy cane pieces for a seasonal twist.

Ingredients

Scale

Shortbread Dough

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup powdered sugar
  • 1 ½ cups all-purpose flour
  • ¼ cup cornstarch

Mix-ins

  • 4 regular size candy canes, crushed (about ¼ cup)

Instructions

  1. Preheat the Oven: Heat your oven to 375°F (190°C) and prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: In a mixing bowl, use a hand mixer or stand mixer fitted with a whisk attachment to cream together the softened butter and powdered sugar until the mixture becomes light and fluffy, which helps create the delicate texture of the cookies.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and cornstarch to ensure an even distribution of the dry components.
  4. Incorporate Flour Mixture: Gradually add the flour and cornstarch mixture into the creamed butter and sugar, continuing to whip the dough until all the dry ingredients are fully incorporated and the dough remains fluffy.
  5. Fold in Candy Canes: Gently fold the crushed candy canes into the dough using a spoon or spatula, taking care not to deflate the mixture, infusing it with peppermint flavor and crunchy texture.
  6. Portion the Dough: Using a rounded teaspoon, drop dollops of dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading during baking.
  7. Bake the Cookies: Bake the cookies for 8 to 10 minutes, or until the edges just begin to turn a light golden brown, indicating they are perfectly baked through without overbaking.
  8. Cool: Let the cookies cool on the baking sheets for a few minutes to set before transferring them onto a wire rack to cool completely, ensuring they firm up and retain their shape.
  9. Store: Once completely cooled, store the cookies in an airtight container to maintain freshness for up to one week, perfect for enjoying throughout the holiday season.
  10. Enjoy: Serve these festive whipped shortbread cookies with your favorite holiday drinks or gift them to loved ones as a sweet seasonal treat.

Notes

  • For best results, use unsalted butter and soften it at room temperature before beginning.
  • Do not overbake; the cookies should be just turning golden at the edges to keep their tender texture.
  • Crushing the candy canes finely will help distribute the peppermint flavor evenly without large chunks.
  • These cookies can be made a day ahead and stored in an airtight container to allow flavors to meld.
  • If desired, add a pinch of salt to balance the sweetness, especially if using salted butter.

Keywords: Candy Cane Shortbread, Holiday Cookies, Peppermint Cookies, Whipped Shortbread, Christmas Cookies, Festive Cookies

Find it online: https://tastybella.com/candy-cane-whipped-shortbread-recipe/