Candy Cane Whipped Shortbread Cookies
These delicate whipped shortbread cookies are buttery, melt-in-your-mouth treats with festive candy cane crunch. Perfect for holiday baking or as a sweet snack to enjoy with hot cocoa!
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.