Candy Cane Whipped Shortbread

Candy Cane Whipped Shortbread Cookies are wonderfully light, buttery, and melt-in-your-mouth treats with a festive peppermint twist from crushed candy canes. These delicate cookies combine the richness of whipped butter and powdered sugar with the crisp texture of shortbread, finished off with bits of refreshing candy cane for holiday sparkle.

You’ll love these cookies because the whipped butter and powdered sugar create an exceptionally light and fluffy dough that melts in your mouth with a tender crumb. The addition of cornstarch softens the shortbread further, producing a delicate texture that contrasts beautifully with the refreshing crunch of peppermint candy pieces. Rolling dough balls in granulated sugar adds a lovely sparkle and slight crunch that enhances the festive appeal.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar
• 1½ cups all-purpose flour
• ¼ cup cornstarch
• 4 regular size candy canes, crushed (approx. ¼ cup)

Instructions

1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.

2. Using a hand mixer or stand mixer fitted with a whisk attachment, cream together butter and powdered sugar until light and fluffy, about 2 minutes.

3. In a separate bowl, whisk together flour and cornstarch.

4. Slowly add the flour mixture to the butter mixture, whipping until fully incorporated and dough is fluffy.

5. Gently fold in the crushed candy canes.

6. Drop rounded teaspoonfuls of dough about 2 inches apart on baking sheets.

7. Bake for 8-10 minutes, until edges start to turn golden.

8. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.

9. Store in an airtight container for up to 1 week.

Tips for Success

• Whip butter and powdered sugar thoroughly for a light, airy dough.

• Use cornstarch with flour for tender, melt-in-your-mouth shortbread.

• Crush candy canes finely for even texture without large shards.

• Fold candy canes gently to maintain dough airiness.

• Drop dough by spoonfuls for simple prep, no rolling required.

Delicious Variations

• Swap peppermint candy canes for crushed chocolate mints or toffee bits.

• Add vanilla or almond extract for subtle flavor nuances.

• Dip half of each cookie in melted white or dark chocolate.

• Sprinkle extra crushed candy canes or sanding sugar on top before baking.

• Incorporate finely chopped nuts for texture variation.

Frequently Asked Questions

Can I freeze the cookies?

Yes, frozen baked cookies keep well; thaw before serving.

Are these cookies gluten-free?

Use gluten-free flour blends to substitute all-purpose flour.

How do I prevent the candy canes from melting too much?

Freeze or finely crush candy canes before folding into dough.

Are these cookies soft or crisp?

They are tender with slightly crisp edges and a delicate shortbread texture.

How long will these cookies stay fresh?

Store them in an airtight container for up to 7 days.

Candy Cane Whipped Shortbread Cookies

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• Author: Emma Hart
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Light, buttery, melt-in-your-mouth treats infused with crunchy crushed candy canes. Whipped butter, powdered sugar, and cornstarch create a delicate, tender crumb with crisp edges, finished with peppermint bits for festive sparkle.

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Ingredients

Scale 1x2x3x

1 cup (2 sticks) unsalted butter, softened

½ cup powdered sugar

1½ cups all-purpose flour

¼ cup cornstarch

4 regular-size candy canes, crushed (~¼ cup)

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Instructions

1. Preheat oven: Set oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.

2. Cream butter and sugar: Using a stand or hand mixer with a whisk attachment, beat butter and powdered sugar together on medium speed about 2 minutes until very light and fluffy.

3. Mix dry ingredients: In a separate bowl, whisk flour and cornstarch together.

4. Combine: Gradually add dry ingredients to creamed butter mixture, whipping on low‑medium speed until dough becomes fluffy and smooth.

5. Add candy canes: Gently fold in the finely crushed candy canes until evenly distributed.

6. Shape cookies: Drop rounded teaspoonfuls of dough about 2 inches apart on the prepared baking sheets.

7. Bake: Bake 8–10 minutes until edges are lightly golden. Avoid overbaking for a soft, meltaway texture.

8. Cool: Let cookies cool on sheets for a few minutes, then transfer to wire racks to cool completely.

See also  Pumpkin Cupcakes

Notes

Whip butter and sugar thoroughly for airy texture.

Cornstarch softens shortbread for melt-in-mouth crumb.

Crush candy canes finely for even distribution, minimal melting.

Use room temperature ingredients for smooth blending.

Store airtight up to 7 days; freeze baked cookies for longer storage.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: Canadian / Holiday

Nutrition

• Serving Size: 1 cookie (1/24 recipe)
• Calories: 135
• Sugar: 9 g
• Sodium: 60 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Carbohydrates: 15 g
• Protein: 1 g
• Cholesterol: 25 mg

Keywords: candy cane shortbread cookies, whipped shortbread holiday cookies, peppermint christmas cookies, buttery meltaway cookies, festive shortbread recipe