These Candy Cane Whipped Shortbread Cookies are the perfect sweet treat for the holiday season. With their delicate texture, buttery flavor, and festive peppermint crunch, they’re sure to become a family favorite. The addition of crushed candy canes makes these cookies not only delicious but also visually stunning with hints of red and white swirls peeking through. Whether you’re baking for a holiday party, gifting them to loved ones, or simply enjoying them with a hot cup of cocoa, these cookies are a must-have on your holiday baking list!
One of the best things about these Candy Cane Whipped Shortbread Cookies is how incredibly easy they are to make. I remember whipping up a batch with my kids one snowy December afternoon. They loved crushing the candy canes and sneaking bites of the dough while I dropped it onto the baking sheets. By the time the cookies were ready, the kitchen smelled like butter and peppermint—pure holiday magic.
Why Our Candy Cane Whipped Shortbread Cookies Are the Best
Our Candy Cane Whipped Shortbread Cookies aren’t just cookies—they’re melt-in-your-mouth bites of holiday cheer! The whipped dough creates a light and airy texture, while the candy canes add a pop of minty sweetness. Plus, these cookies are easy to make with just a few simple ingredients, making them perfect for stress-free holiday baking.
Ingredients Notes for Candy Cane Whipped Shortbread Cookies
Each ingredient in this Candy Cane Whipped Shortbread Cookies recipe plays an important role in creating the perfect cookie:
- 1 cup (2 sticks) butter (softened): The key to a tender, melt-in-your-mouth cookie. Be sure to use real butter for the best flavor.
- ½ cup powdered sugar: Adds sweetness while contributing to the cookie’s delicate, crumbly texture.
- 1 ½ cups all-purpose flour: Provides structure to the cookies.
- ¼ cup cornstarch: Helps create a super-light, tender texture.
- 4 candy canes (crushed, about ¼ cup): Adds a festive peppermint crunch and a pop of holiday flavor.
Ingredient Substitutions:
- Use gluten-free all-purpose flour to make these cookies gluten-free.
- Swap candy canes with crushed peppermint candies for a slightly milder mint flavor.
- Add a pinch of vanilla or almond extract for an extra layer of flavor.
Kitchen Tools Needed for Candy Cane Whipped Shortbread Cookies
- Mixing bowl
- Hand mixer or stand mixer with whisk attachment
- Parchment paper or silicone baking mats
- Baking sheets
- Measuring cups and spoons
- Cooling rack
How to Make Candy Cane Whipped Shortbread Cookies
These cookies come together quickly and easily, making them a breeze to bake during the busy holiday season.
1. Preheat the Oven
Heat your oven to 375°F and prepare two baking sheets by lining them with parchment paper or silicone baking mats.
2. 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 and fluffy, which will take about 2-3 minutes.
3. Add Dry Ingredients
In a separate bowl, mix the flour and cornstarch together. Gradually add the flour mixture to the creamed butter and sugar, whipping the dough until fully incorporated. The dough should be light, fluffy, and slightly sticky.
4. Fold in Crushed Candy Canes
Using a spoon or spatula, gently fold the crushed candy canes into the dough until evenly distributed.
5. Drop the Dough onto Baking Sheets
Using a teaspoon, drop rounded spoonfuls of the dough onto the prepared baking sheets. Leave about two inches of space between each cookie to allow for slight spreading.
6. Bake the Cookies
Bake the cookies for 8-10 minutes, or just until the edges begin to turn a light golden brown. Be careful not to overbake, as these cookies are meant to be soft and tender.
7. Cool and Store
Allow the cookies to cool on the baking sheets for a few minutes before transferring them carefully to a cooling rack. Once completely cooled, store the cookies in an airtight container for up to one week.
How to Store Candy Cane Whipped Shortbread Cookies
Proper storage ensures your cookies stay fresh and delicious for days:
- Room Temperature: Store in an airtight container for up to one week.
- Freezing: To freeze, place the cookies in a single layer in a freezer-safe container. Separate layers with wax or parchment paper to prevent sticking. Freeze for up to 3 months. Thaw at room temperature before serving.
Candy Cane Whipped Shortbread Cookies Variations
These cookies are versatile and easy to customize! Try these fun twists:
- Chocolate Drizzle: Drizzle melted dark or white chocolate over the cooled cookies for added sweetness and a festive look.
- Sprinkles: Fold holiday sprinkles into the dough along with the candy canes for an extra pop of color.
- Chocolate Peppermint: Add 2 tablespoons of cocoa powder to the dough for a chocolatey twist.
- Lemon Peppermint: Add 1 teaspoon of lemon zest to the dough for a bright citrusy flavor that complements the peppermint.
What to Serve with Candy Cane Whipped Shortbread Cookies
Pair these cookies with your favorite holiday drinks and desserts:
- Hot Cocoa: The rich, creamy chocolate pairs beautifully with the minty cookies.
- Eggnog: A festive drink that complements the buttery texture of the cookies.
- Peppermint Latte: Enhance the peppermint flavor with a mint-flavored coffee drink.
- Vanilla Ice Cream: Use the cookies as a topping or crumble them over ice cream for a simple dessert.
For a festive presentation, arrange the cookies on a holiday platter with candy canes and sprigs of fresh mint.
Top Tips for Perfect Candy Cane Whipped Shortbread Cookies
- Use Softened Butter: Room-temperature butter ensures the dough whips up light and fluffy.
- Don’t Overmix: Whip the dough just until the flour is fully incorporated for the perfect tender texture.
- Crush Candy Canes Finely: Smaller candy cane pieces blend better into the dough and create a smoother texture.
- Monitor Baking Time: These cookies bake quickly! Watch closely and remove them as soon as the edges turn golden.
- Use Parchment or Mats: Prevent sticking and ensure even baking by lining your baking sheets.
Helpful Notes
- If the dough feels too sticky, chill it in the refrigerator for 10-15 minutes before baking.
- For cleaner drops, use a small cookie scoop to portion out the dough.
Frequently Asked Questions (FAQ)
- Can I make these cookies ahead of time? Yes! The dough can be made up to 2 days in advance and stored in the refrigerator.
- Can I freeze the dough? Absolutely. Scoop the dough into teaspoon-sized balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the baking time.
- What if I don’t have cornstarch? Substitute with an equal amount of all-purpose flour, though the cookies may be slightly less tender.
- How do I crush candy canes? Place them in a resealable bag and crush with a rolling pin, or pulse them briefly in a food processor.
- Can I add flavor extracts? Yes! Vanilla, almond, or peppermint extract can all be added to the dough for extra flavor.
More Delicious Holiday Cookie Recipes
Looking for more festive treats? Try these recipes:
Final Thoughts: These Candy Cane Whipped Shortbread Cookies are the ultimate holiday cookie—light, buttery, and full of festive peppermint flavor. They’re easy to make, beautiful to serve, and guaranteed to spread holiday cheer. Whip up a batch today and share the magic with your loved ones!
Candy Cane Whipped Shortbread Cookies
Ingredients
- – 1 cup 2 sticks butter, softened
- – 1/2 cup powdered sugar
- – 1 1/2 cups all-purpose flour
- – 1/4 cup cornstarch
- – 4 regular-size candy canes crushed (about 1/4 cup)
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and powdered sugar using a hand mixer or a stand mixer fitted with the whisk attachment, until light and fluffy.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and cornstarch. Gradually add the dry mixture to the butter mixture while whipping the dough until the flour is fully incorporated and the dough is fluffy.
- Fold in Candy Canes: Gently fold in the crushed candy canes with a spoon or spatula.
- Shape the Cookies: Drop the dough by rounded teaspoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake for 8-10 minutes, or just until the edges begin to turn golden brown.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
- Store: Once the cookies are completely cooled, store them in an airtight container for up to one week. Enjoy!
Notes
- Candy Cane Substitution: Use peppermint sprinkles or crushed peppermint candies if candy canes are unavailable.
- Storage: These cookies freeze well; place in a freezer-safe container for up to 1 month.
- Tip: To make the cookies extra festive, drizzle with white chocolate or add extra crushed candy canes on top before serving.