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Candy Cane Shortbread Cookies
Candy cane shortbread cookies are a jolly treat! Soft and buttery, with hints of candy cane flavor, these Christmas cookies will make the season merry.
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Melt-in-your-mouth candy cane shortbread cookies are a festive treat with plenty of candy cane flavor. With their jolly red color, these soft and buttery holiday shortbread cookies are sure to bring Christmas cheer.
MORE RECIPES: Shortbread Cookies | Chocolate Chip Shortbread Cookies | Strawberry Cake Mix Cookies
Candy cane shortbread cookies are an easy Christmas cookie that looks beautiful and tastes delicious. These yummy cookies have the perfect buttery texture with hints of classic peppermint flavor.
You’ll want to add cheery candy cane shortbread cookies to your holiday cookie platter. Serve them alongside other Christmas cookies like Christmas Pinwheels or Gingerbread Cookies at holiday gatherings, or curl up on the couch and enjoy a few cookies with a warm mug of homemade hot chocolate.
Don’t forget about cookies for Santa! These candy cane cookies are certain to tickle his boots. Made with peppermint crunch candies, these holiday cookies will make friends and family feel merry this holiday season.
Candy Cane Shortbread Cookies Ingredients
- Flour - all-purpose flour
- Salt
- Butter - unsalted butter
- Sugar - granulated sugar
- Peppermint extract
- Food coloring - liquid red food coloring
- Andes Peppermint crunch candies
To get that classic candy cane flavor, make sure you are using peppermint extract and not one labeled as just mint. The mint extract tastes like spearmint, think chewing gum or toothpaste flavor, while the peppermint extract is the kind that tastes like candy canes. The peppermint extract is the flavor you want when making this shortbread recipe.
Help minimize the spreading of your cookies while they bake by ensuring that your shortbread dough is really cold before slicing and baking. You can chill your dough in the refrigerator for up to 3 days before baking it.
If your room temperature is on the warm side, then you will want to keep the remaining dough in the refrigerator between baked batches of cookies. Oven temperatures vary, so make sure to keep a close eye on your cookies as the suggested baking time approaches.
How to Make Candy Cane Shortbread Cookies
FIRST STEP: In a medium bowl, stir together the all-purpose flour and salt. Set aside.
SECOND STEP: In the bowl of a stand mixer fitted with a paddle attachment, on medium speed, beat together the unsalted butter and granulated sugar for 2 to 3 minutes or until light and fluffy. You will need to stop the mixer halfway through and scrape down the bowl and paddle attachment to ensure that you get a nice smooth mixture.
THIRD STEP: Add the peppermint extract and liquid red food coloring to the beaten butter. Beat for an additional 30 seconds to fully incorporate the food color with the butter. You want your beaten butter to be uniform in color.
FOURTH STEP: Next, add half of the dry ingredients to the bowl of the stand mixer and mix on medium-low just until the flour has been incorporated into the butter.
FIFTH STEP: Scrape down the sides of the bowl and the paddle attachment, add the remaining half of the dry ingredients, and mix again just until the flour has been incorporated.
SIXTH STEP: Lastly, add the finely chopped Andes Peppermint crunch candies and mix on medium speed for 30 to 45 seconds or just until the candies are fully incorporated, and the dough comes together in a rough ball and pulls away from the sides of the bowl.
SEVENTH STEP: Form your cookie dough into a log that measures approximately 12 inches long by 2 inches in diameter.
EIGHTH STEP: Wrap your cookie dough log tightly in plastic wrap and refrigerate it for at least 6 hours or up to overnight.
NINTH STEP: Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
TENTH STEP: Slice your chilled dough into ½-inch thick slices. Place your sliced cookie dough 2 inches apart on the prepared baking sheet.
ELEVENTH STEP: Bake for 12 minutes or just until the center is set and the edges are just barely starting to get a light golden brown. You do not want to overbake your cookies.
TWELFTH STEP: Bake for 12 minutes or just until the center is set and the edges are just barely starting to get a light golden brown. You do not want to overbake your cookies.
Can I make these cookies ahead of time?
Yes! The best way to make these cookies ahead of time is to make the dough and then freeze it. Thaw and bake them when you are ready to enjoy them. You can also chill the dough in the refrigerator for up to 3 days.
Can I use cookie cutters with these shortbread cookies?
This shortbread cookie recipe will be too soft to create shapes with cookie cutters. Shortbread cookies are light, slightly dense, butter cookies. They are typically thicker and more crumbly than a sugar cookie. Our no-spread sugar cookies are perfect for cookie cutters.
Can I omit the food coloring?
While it adds festive color to the dough, you can omit the red liquid food coloring in this Christmas cookie recipe. Another option is to use gel food coloring, as you will not need as much as liquid coloring. If you try gel food coloring we recommend you start with 2-3 drops and see what shade of dough you get before adding more gel food coloring.
How to Store Candy Cane Shortbread Cookies
ON THE COUNTER: Store leftover peppermint shortbread cookies in an airtight container, at room temperature, for up to 1 week.
IN THE FREEZER: text You can freeze the cookie dough log, tightly wrapped, in two layers of plastic wrap for up to 2 months You will need to thaw the dough in the refrigerator overnight once you are ready to slice and bake your cookies.
Candy Cane Shortbread Cookies
Candy cane shortbread cookies are a jolly treat! Soft and buttery, with hints of candy cane flavor, these Christmas cookies will make the season merry.
Ingredients
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ¾ teaspoon peppermint extract
- ¼ teaspoon liquid red food coloring
- ¾ cup Andes Peppermint crunch candies, or (4.67-ounce box) finely chopped
DIRECTIONS
- In a medium bowl, stir together the all-purpose flour and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, on medium speed, beat together the unsalted butter and granulated sugar for 2 to 3 minutes or until light and fluffy. You will need to stop the mixer halfway through and scrape down the bowl and paddle attachment to ensure that you get a nice smooth mixture.
- Add the peppermint extract and liquid red food coloring to the beaten butter. Beat for an additional 30 seconds to fully incorporate the food color with the butter. You want your beaten butter to be uniform in color.
- Next, add half of the dry ingredients to the bowl of the stand mixer and mix on medium-low just until the flour has been incorporated into the butter.
- Scrape down the sides of the bowl and the paddle attachment, add the remaining half of the dry ingredients, and mix again just until the flour has been incorporated.
- Lastly, add the finely chopped Andes Peppermint crunch candies and mix on medium speed for 30 to 45 seconds or just until the candies are fully incorporated, and the dough comes together in a rough ball and pulls away from the sides of the bowl.
- Form your cookie dough into a log that measures approximately 12 inches long by 2 inches in diameter.
- Wrap your cookie dough log tightly in plastic wrap and refrigerate it for at least 6 hours or up to overnight.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Slice your chilled dough into ½-inch thick slices. Place your sliced cookie dough 2 inches apart on the prepared baking sheet.
- Bake for 12 minutes or just until the center is set and the edges are just barely starting to get a light golden brown. You do not want to overbake your cookies.
- Bake for 12 minutes or just until the center is set and the edges are just barely starting to get a light golden brown. You do not want to overbake your cookies.
Nutrition
Calories: 175kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 30mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 236IU | Calcium: 15mg | Iron: 1mg
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