Candy Cane Whipped Cookies

These Candy Cane Whipped Shortbread Cookies are a light, buttery treat that perfectly embody the festive spirit of the holidays. With their melt-in-your-mouth texture and refreshing peppermint crunch, they are always the first to disappear from the dessert table. Perfect for gifting or enjoying with a cup of cocoa, this recipe has become a cherished holiday tradition in my family.

I first tried this recipe one snowy December afternoon and now it has become a favorite part of our annual Christmas baking marathon.

Ingredients

• Unsalted butter softened: Provides the rich, buttery base crucial for shortbread. Look for high-quality butter for the best flavor.
• Powdered sugar: Ensures the delicate melt-in-your-mouth texture of these cookies.
• Vanilla extract: Adds warmth and enhances the overall flavor.
• All-purpose flour: Provides structure to the cookies. Make sure to measure correctly for the perfect texture.
• Salt: Balances the sweetness and enhances the flavors.
• Crushed candy canes: Adds a festive holiday crunch and peppermint flavor. Crush them finely for even distribution.
• Peppermint extract optional: If you want an extra peppermint boost, this is a great addition.
• Granulated sugar for rolling: Creates a subtle sugary coating that adds a lovely texture.

How To Make Candy Cane Whipped Shortbread Cookies

Preheat and Prepare:

Preheat your oven to 350°F 175°C and line a baking sheet with parchment paper. This prevents sticking and ensures even baking.

Cream the Butter:

Use an electric mixer to beat the softened butter in a large mixing bowl until it’s light and fluffy. This should take about 2-3 minutes and is essential for achieving that airy shortbread texture.

Add Sugar and Flavors:

Gradually mix in the powdered sugar, beating until well combined and fluffy. Add the vanilla extract and peppermint extract if using to infuse the cookies with flavor.

Combine Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour and salt. This ensures even distribution of the salt throughout the dough.

Mix the Dough:

Slowly add the dry ingredients to the butter mixture, mixing on low speed. Once combined, gently fold in the crushed candy canes to keep from over-mixing while ensuring even distribution of the peppermint pieces.

Portion and Roll:

Using a small cookie scoop or tablespoon, portion out the dough and roll each piece into a ball. Roll each dough ball in granulated sugar to coat. Place the balls on the prepared baking sheet 2 inches apart to allow for expanding.

Flatten the Cookies:

Gently press each cookie down with the bottom of a glass or with your fingertips to slightly flatten them.

Bake:

Bake in the preheated oven for 10-12 minutes. The edges should look lightly golden while the centers remain soft. The cookies will firm up as they cool.

Cool and Decorate:

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. Once cooled, sprinkle additional crushed candy canes on top for decoration.

Crushed candy canes are one of my favorite parts of this recipe. I vividly remember making these cookies with my kids and laughing over the mess we made crushing the candy canes. It has become a beloved and laugh-filled holiday tradition.

Storage Tips

Store baked cookies in an airtight container at room temperature for up to a week. You can also freeze the baked cookies for longer storage just make sure to layer them with parchment paper to prevent sticking.

Ingredient Substitutions

If you do not have candy canes on hand, you can use peppermint candies as a substitute. For a dairy-free version, replace the butter with a plant-based alternative.

Serving Suggestions

Serve these cookies with a steaming cup of hot cocoa or coffee for a delightful winter treat. They also make for wonderful homemade gifts when bundled in decorative tins or bags.

Recipe FAQs

→ Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce the added salt in the recipe to balance the flavor.

→ Can I skip the peppermint extract?

Yes, the cookies will still have a minty flavor from the crushed candy canes, but the extract enhances the minty taste.

→ How can I prevent overmixing the dough?

Mix the ingredients just until combined. Overmixing can develop gluten, making the cookies less tender.

→ What can I use to crush the candy canes?

Place the candy canes in a zip-top bag and crush them with a rolling pin or heavy object.

→ Can I freeze the dough for later use?

Yes, you can freeze the dough balls. Coat them in sugar before freezing, then bake directly from frozen when ready.