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Plate of Christmas Cookies

Candy Cane Whipped Shortbread

These pretty little melt-in-your-mouth shortbread cookies will be the star of your Christmas cookie platter!

Course Dessert
Cuisine American
Keyword Cookies, Candy Canes, Christmas Baking, Easy Cookies
Prep Time 12 minutes
Cook Time 10 minutes
Servings 2 dozen
Calories 60 kcal
Author Cara


  • 1 cup (2 sticks) butter softened
  • ½ cup white sugar
  • 1 ½ cup all-purpose flour
  • ¼ cup cornstarch
  • 4 regular size candy canes, crushed (about ¼ cup)


  1. Heat oven to 375°. Prepare two baking sheets with parchment paper or silicone baking mats.

  2. In a mixing bowl, cream together the butter and sugar with a hand mixer or a stand mixer, fitted with the whisk attachment, until light and fluffy.
  3. 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.
  4. Using a spoon or spatula, gently fold in the crushed candy canes into the dough.
  5. Drop the dough by rounded teaspoonfuls onto the prepared sheets, keeping two inches between each cookie.
  6. Bake for 10-12 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.
  7. Enjoy!

Recipe Notes

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!