Deliciously Festive Candy Cane Whipped Shortbread Cookies
Delight in these Candy Cane Whipped Shortbread Cookies, the perfect festive treat bursting with buttery softness and minty flavor.
Equipment
- Electric Mixer
- mixing bowl
- baking sheet
- parchment paper
- cookie scoop
Ingredients
For the Dough
- 1 cup unsalted butter make sure it’s softened to achieve that light and airy texture.
- ½ cup powdered sugar adds sweetness and helps create a tender cookie.
- 1 teaspoon vanilla extract balances the flavors with a touch of warmth.
- 2 cups all-purpose flour gives the cookies their structure; don’t overmix!
- ¼ teaspoon salt enhances all the sweet flavors, ensuring a balanced taste.
For the Minty Twist
- ½ cup crushed candy canes these not only add flavor but also festive flair; reserve some for decoration!
- ¼ teaspoon peppermint extract optional for an extra boost of minty goodness.
For Coating
- ¼ cup granulated sugar rolling the dough balls in this adds a delightful crunch.
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened unsalted butter until light and fluffy, about 2-3 minutes.
- Gradually add in powdered sugar while mixing on low speed until well combined and fluffy.
- Mix in vanilla extract and optional peppermint extract until incorporated.
- In a separate bowl, whisk together all-purpose flour and salt to ensure even seasoning.
- Slowly add dry ingredients to the butter mixture, mixing on low speed until just combined.
- Gently fold in crushed candy canes, ensuring even distribution throughout the dough.
- Portion out the dough and roll each piece into a ball.
- Roll each ball in granulated sugar to coat and place them on the prepared baking sheet.
- Flatten each cookie slightly with the bottom of a glass.
- Bake for 10-12 minutes until the edges are lightly golden.
- Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Sprinkle additional crushed candy canes on top for decoration once cooled completely.
Notes
Use softened butter for the best texture and avoid overmixing to keep cookies tender and airy.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 45mgPotassium: 30mgSugar: 6gVitamin A: 200IUCalcium: 10mgIron: 0.5mg
Tried this recipe?Let us know how it was!