Candy Cane Whipped Shortbread

A delightful and festive cookie infused with peppermint and crushed candy canes, perfect for the holiday season.

Prep Time 15

Cook Time 15

Total Time 30

Course Dessert, Snack

Cuisine American, Holiday

Servings cookies

Calories 120 kcal

1 cup unsalted butter, softened Make sure it’s at room temperature for easier mixing.
1/2 cup powdered sugar Adds sweetness and lightness to the cookies.
2 cups all-purpose flour Sifted for a lighter texture.
1/4 cup cornstarch Helps create a delicate texture.
1/2 teaspoon peppermint extract For a festive flavor; can be adjusted to taste.
1/4 cup crushed candy canes Adds color and crunch.
pinch salt salt Enhances flavor.

Preheat your oven to 350°F (175°C).
In a large bowl, beat the softened butter and powdered sugar together until light and fluffy.
Gradually sift in the flour, cornstarch, and salt, mixing until just combined.

Add the peppermint extract and crushed candy canes, folding them into the dough.

Spoon rounded tablespoons of the dough onto a parchment-lined baking sheet, ensuring space between them.
Bake for 12-15 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

For a richer flavor, you can add a splash of vanilla extract. Store in an airtight container for up to a week or freeze for up to three months.

Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 50mgSugar: 5g

Keyword Candy Cane Whipped Shortbread, Christmas Baking, Holiday Cookies, Peppermint Cookies, Shortbread Cookies

Tried this recipe?Let us know how it was!