Create Irresistible Candy Cane Whipped Shortbread Cookies Today!
Candy Cane Whipped Shortbread Cookies are a delightful combination of buttery, crumbly shortbread and the refreshing burst of peppermint, perfect for the holiday season.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup crushed candy canes
Instructions
1. 1. Preheat your oven to 325°F and line cookie sheets with a silicone baking mat.
2. 2. In a stand mixer or with a hand mixer, beat the softened butter and powdered sugar until light and fluffy.
3. 3. Gradually mix in the all-purpose flour and cornstarch until the dough is fully combined.
4. 4. Gently fold in the crushed candy canes.
5. 5. Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers.
6. 6. Bake for 12–15 minutes, or until the edges are lightly golden.
7. 7. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 1 week. For longer-term storage, freeze cookies for up to 3 months and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, holiday, peppermint, shortbread