Candy Cane Shortbread
Candy Cane Shortbread is a festive delight that combines buttery goodness with the refreshing taste of peppermint. These melt-in-your-mouth cookies are perfect for holiday gatherings, bringing warmth and joy to every bite. With vibrant candy cane pieces sprinkled on top, they not only taste amazing but also look stunning on any dessert table. Easy to make and endlessly adaptable, this recipe will become a cherished holiday tradition in your home.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 tsp pure vanilla extract
- ½ cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Gradually sift in the flour and cornstarch; mix until a soft dough forms.
- Stir in the vanilla extract and fold in the crushed candy canes.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12-15 minutes or until edges are lightly golden. Allow cooling on the baking sheet for a few minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 5g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: - Chill the dough for at least 30 minutes before baking for cleaner slices. - Swap candy canes for crushed peppermint candies or chocolate chips for different flavors. - Store cookies in an airtight container at room temperature for up to one week or freeze for later enjoyment.