Candy Cane Whipped Shortbread Cookies
Candy Cane Whipped Shortbread Cookies are the ultimate festive treat, combining buttery shortbread with a refreshing peppermint twist. These cookies are not only easy to make but also deliver a melt-in-your-mouth experience that will delight your guests at any holiday gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- 1 cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar using an electric mixer until light and fluffy.
- Gradually add the all-purpose flour and cornstarch, mixing on low speed until just combined.
- Blend in the vanilla extract.
- Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes until edges are lightly golden.
- Immediately sprinkle crushed candy canes on top while still warm.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg