Published on
Candy Cane Shortbread Cookies
Candy cane shortbread cookies are soft and buttery, with a delicious peppermint flavor. This is an easy Christmas cookie that looks beautiful and tastes delicious.
Jump to RecipeTable of Contents
Candy cane shortbread cookies are a sweet and festive treat that will have you dreaming of the holidays. With a vibrant red color and pieces of peppermint candy in every bite, these candy cane shortbread cookies are the ideal addition to your holiday festivities.
The holidays are cookie baking season! Christmas Pinwheel Cookies, Christmas Wreath Cookies, and Christmas Shortbread Cookies are three more delectable cookie recipes that you will love.
Candy Cane Shortbread Cookies Ingredients
You will need:
- 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
PRO TIP: 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). The peppermint extract is the kind that tastes like candy canes making it perfect for this shortbread recipe.
Substitutions and Additions
FOOD COLORING: If you prefer, you can omit the red liquid food coloring in this Christmas cookie recipe. I like the pretty pink color it makes the dough. It adds a beautiful contrast to your holiday cookie platters. You will need to note that if you use gel food coloring, you will not need as much as liquid coloring. I suggest you start with 2-3 drops and see what shade of pink dough you get before adding more gel food coloring.
How to Make Candy Cane Shortbread Cookies
STEP ONE: In a medium bowl, stir together the all-purpose flour and salt. Set aside.
STEP TWO: 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.
STEP THREE: 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.
STEP FOUR: 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.
STEP FIVE: 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.
STEP SIX: 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.
STEP SEVEN: Form your cookie dough into a log that measures approximately 12 inches long by 2 inches in diameter.
STEP EIGHT: Wrap your cookie dough log tightly in plastic wrap and refrigerate it for at least 6 hours or up to overnight.
PRO TIP: You want your shortbread dough to be really cold before slicing and baking your cookies. This helps minimize the spreading of your cookies when they bake. You can chill your dough in the refrigerator for up to 3 days before baking them.
STEP NINE: Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
STEP TEN: Slice your chilled dough into ½-inch thick slices. Place your sliced cookie dough 2 inches apart on the prepared baking sheet.
PRO TIP: 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.
STEP ELEVEN: 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.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
STEP TWELVE: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
How to Serve Candy Cane Shortbread Cookies
candy cane shortbread cookies make a festive addition to your holiday cookie platter! You’ll want to serve these cheery cookies at holiday gatherings, take them to cookie exchanges, or enjoy them while you curl up on the couch. Enjoy a few cookies with a warm mug of homemade hot chocolate or a tall glass of delicious homemade eggnog.
Storage
ON THE COUNTER: These peppermint shortbread cookies can be stored in an airtight container, at room temperature, for up to 1 week.
IN THE FREEZER: You can freeze the cookie dough log for up to 2 months, tightly wrapped, in two layers of plastic wrap. 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 are an easy Christmas cookie that looks beautiful and tastes delicious. Soft and buttery, with a delicious peppermint flavor, they will be a great addition to your cookie trays and gift boxes. These festive treats combine the classic flavor of buttery shortbread with an unmistakable hint of peppermint, creating a delicious and festive cookie to add to your holiday season.
FREQUENTLY ASKED QUESTIONS
Can I use cookie cutters with these cookies?
This shortbread cookie recipe will be too soft to create shapes with cookie cutters. Our no-spread sugar cookies are perfect for cookie cutters.
Do I have to chill the dough?
To achieve soft cookies and prevent them from spreading in the oven, the dough needs time to chill in the fridge.
Can I freeze the unbaked cookies?
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.
MORE RECIPES YOU’LL LOVE
Candy Cane Shortbread Cookies
Candy cane shortbread cookies are soft and buttery, with a delicious peppermint flavor. This is an easy Christmas cookie that looks beautiful and tastes delicious.
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
Instructions
- 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.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
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).
The peppermint extract is the kind that tastes like candy canes making it perfect for this shortbread recipe.
You want your shortbread dough to be really cold before slicing and baking your cookies. This helps minimize the spreading of your cookies when they bake. You can chill your dough in the refrigerator for up to 3 days before baking them.
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 and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
Leave a Comment