Candy Cane Whipped Shortbread
These pretty little melt-in-your-mouth shortbread cookies will be the star of your Christmas cookie platter!
Equipment
- Stand mixer or hand mixer
- Cookie sheets
- Silicone baking mat
Ingredients
- 1 cup (2 sticks) butter softened
- ½ cup powdered sugar
- 1 ½ cup all-purpose flour
- ¼ cup cornstarch
- 4 regular size candy canes, crushed (about ¼ cup)
Instructions
- Heat oven to 375°. Prepare two baking sheets with parchment paper or silicone baking mats.
- In a mixing bowl, cream together the butter and powdered sugar with a hand mixer or a stand mixer fitted with the whisk attachment, until light and fluffy.
- In a separate bowl, mix together the flour and cornstarch. Gradually add the flour mixture to the butter mixture while continuing to whip the dough until the flour mixture is completely incorporated and the dough is fluffy.
- Using a spoon or spatula, gently fold in the crushed candy canes into the dough.
- Drop the dough by rounded teaspoonfuls onto the prepared sheets, keeping two inches between each cookie.
- Bake for 8-10 minutes, or just until the edges begin to turn golden brown. Allow the cookies to cool on the sheet for a few minutes before carefully transferring them to a cooling rack. Once the cookies are completely cooled, store in an airtight container for up to one week.
- Enjoy!
Notes
- It is important to use butter that is softened but not melted. Using butter that is very soft or melted will affect your baking results.
- These cookies are prettiest if you use red, green, and white candy canes. However, if you cannot find those, you can use white and red candy canes or even substitute peppermint candies.
- The easiest way to crush the candy canes is in a gallon freezer bag and using the blunt end of a meat tenderizer, but if you don’t have one of those, you can use a rolling pin or even a sturdy coffee mug to crush the candy. You want the pieces relatively small, but not powdered!