These Easy Candy Cane Whipped Shortbread Cookies are a festive treat! They’re soft, buttery, and have a lovely peppermint crunch from crushed candy canes.
Making these cookies is a breeze! Just whip up the dough, bake, and enjoy the holiday spirit. I love how they make my kitchen smell like Christmas! 🎄
Key Ingredients & Substitutions
Unsalted Butter: Use unsalted butter for better control over salt levels. If you need a dairy-free option, try using plant-based butter or coconut oil, but the texture may be slightly different.
Sugar: Granulated sugar is ideal for sweetness and texture, but you can use powdered sugar for a softer cookie. If you prefer a less sweet version, cut the sugar by a couple of tablespoons.
Vanilla Extract: Pure vanilla extract gives the best flavor, but imitation vanilla will work too. For a twist, consider using peppermint extract instead for an extra minty flavor.
All-Purpose Flour: This is the go-to flour, but if you’re gluten-free, you can substitute a 1:1 gluten-free flour blend for good results.
Candy Canes: Crush up traditional candy canes for a festive touch. If you can’t find them, use peppermint pieces or even crushed chocolate mints for a different yet tasty variation.
How Do I Achieve the Perfect Whipped Texture in the Dough?
Getting that light, fluffy texture in your cookies is key. The trick lies in how you mix and incorporate your ingredients:
- Start by beating the butter alone until creamy before adding in the sugar. Beat together until it turns light and fluffy.
- Use medium speed on your mixer for proper air incorporation. This step is crucial, so don’t rush it!
- When adding dry ingredients, mix on low to prevent overworking the dough. Overmixing can lead to tough cookies.
Taking your time with these steps will lead you to soft, melt-in-your-mouth cookies you’ll love!
How to Make Easy Candy Cane Whipped Shortbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar, plus extra for rolling
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup crushed candy canes (red and green pieces for a festive look)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 12-15 minutes for baking. Allow an extra 5 minutes for cooling on the baking sheet. In total, you are looking at about 30-35 minutes to have delicious cookies fresh from your oven!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheet:
Start by preheating your oven to 350°F (175°C). Then, line a baking sheet with parchment paper. This makes cleanup easier and keeps your cookies from sticking!
2. Beat the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and 3/4 cup of sugar together. Mix on medium speed for about 3-5 minutes until the mixture becomes light, fluffy, and whipped. This step is key for getting that lovely shortbread texture!
3. Add the Vanilla:
Once your butter and sugar mixture is fluffy, mix in the vanilla extract until everything is combined.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour and salt. This helps to ensure even distribution of salt and flour in your cookie dough.
5. Mix the Dry and Wet Ingredients:
Gradually add the flour mixture to the whipped butter-sugar mixture. Mix on low speed just until the flour is incorporated. Be careful not to overmix; we want the cookies to stay tender!
6. Add the Candy Canes:
Fold in the crushed candy canes gently to make sure they are evenly distributed throughout the dough. The candy canes add a delightful crunch and festive touch.
7. Shape and Roll the Cookies:
Using a rounded tablespoon, scoop out portions of dough and roll them into balls. Lightly roll each ball in granulated sugar and place them about 2 inches apart on your prepared baking sheet.
8. Flatten the Cookie Balls:
Using your palm or the bottom of a glass, gently press down on each cookie ball to flatten them slightly. This gives the classic shortbread shape!
9. Bake Your Cookies:
Pop the baking sheet into the oven and bake for about 12-15 minutes, or until the edges just start to turn golden. The centers should still look light and soft; that’s how we want them!
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
11. Dig In!
Your soft, buttery, and peppermint-speckled holiday shortbread cookies are ready to be enjoyed! Perfect for holiday gatherings or as a sweet treat with hot cocoa, these cookies will surely spread festive cheer!
Happy baking and enjoy the deliciousness!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine, but keep in mind that it may affect the flavor and texture of the cookies slightly. Make sure it’s softened just like butter for the best results.
How Should I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature to keep them fresh for up to 1 week. If you’d like them to last longer, you can freeze them in a freezer-safe container for up to 3 months!
Can I Add Other Mix-Ins?
Absolutely! Feel free to mix in chocolate chips, nuts, or even different flavored extracts to customize your cookies. Just be mindful not to add too much, as it may affect the dough’s consistency.
What Can I Substitute for Crushed Candy Canes?
If you don’t have crushed candy canes, you can use peppermint chips, crushed peppermint candies, or even chocolate mints for a delicious twist. Just make sure to adjust the amount to your taste!
