Candy Cane Shortbread Cookies are the perfect harmony of buttery melt-in-your-mouth shortbread infused with the iconic peppermint twist.
As the Christmas season approaches, kitchens become a hub of activity. They are often filled with the comforting aromas of homemade holiday treats like fudge, candy, and, of course, Christmas cookies. Candy Cane Shortbread Cookie captures the spirit of the season with each bite. Made with basic pantry staples like butter, sugar, and eggs, these cookies derive their signature Christmas flavor from peppermint extract. The flour and butter provide a classic melt-in-your-mouth shortbread texture.
A touch of red food coloring and white crystal sprinkles lend the finishing touches, reminiscent of the iconic candy cane. Dive into this recipe to discover how these ingredients combine to create the ultimate Christmas cookie experience.
Candy Cane Shortbread Cookies
Candy Cane Shortbread Cookies
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Candy Cane Cookie Ingredients
- Butter
- Sugar
- Eggs
- Peppermint extract
- Flour
- Red food coloring
- White crystal sprinkles
Candy Cane Cookies Instructions
Preheat the oven to 350 degrees. Line three baking sheets with parchment paper and set aside. In a large bowl or a stand mixer, cream the sugar and butter until lighter in color and fluffy. This usually takes 3-5 minutes.
Next, add in the egg and peppermint flavoring. Mix well.
Add one cup of flour at a time and mix until all the flour is incorporated. The dough can get stiff. If the mixer is struggling, finish kneading the flour in by hand.
Separate the dough into two equal portions. Tint one portion red and knead until thoroughly combined.
Working with one portion of dough at a time, roll out both pieces with a rolling pin on a lightly floured surface until about ¼ of an inch thick.
Transfer one sheet of rolled-out dough onto a piece of parchment. Carefully lay that dough sheet on the other and slowly pull the parchment away. Your two colors of dough should be lying on top of each other. Use the rolling pin to press the dough together and even out any areas so the entire thing is about ½ of an inch thick. Don’t roll the dough until marbled – just press it together.
Using a pizza cutter, cut out strips of dough that measure approximately ½ of an inch wide by six inches long.
Roll each strip to create a log with rounded edges. Sprinkle with the white crystal sprinkles and gently roll the dough log to press the sprinkles into the cookie. Carefully twist the log of dough and then bend the cookie at the top to create the hook of the candy cane. Transfer the cookie to the parchment-lined baking sheet and repeat with the remaining dough.
TIP: You can save the scraps of dough cut off the edges when you cut your strips. Reroll and cut out for a more swirled effect.
Bake the cookies in the preheated oven for 8 minutes. The edges should be set and no longer glossy in the center. Do not overbake as the cookies will lose the chewiness and become crunchy. Allow to cool before removing from the baking sheet. The hook of the cookie is delicate, so be careful handling to avoid breakage.
Cookies can be stored in an airtight container for 3 days or frozen for 3 months.
Candy Cane Shortbread Cookies
Ingredients
- 2 cups unsalted butter softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons peppermint flavor
- 6 cups all purpose flour
- Red food coloring
- White crystal sprinkles
Instructions
- Preheat the oven to 350 degrees. Line three baking sheets with parchment, set aside.
- In the bowl of a stand mixer, combine the sugar and butter. Cream until lighter in color and fluffy.
- Add in the egg and peppermint flavoring. Mix well.
- Add one cup of flour at a time and mix with the paddle attachment until all the flour is incorporated. If the mixer is struggling, finish kneading by hand.
- Separate the dough into two equal portions. Tint one portion red and knead until thoroughly combined.
- Roll out both pieces of dough with a rolling pin on a lightly floured surface until about 1/4″ thick. Transfer one sheet of rolled-out dough onto a piece of parchment. Carefully lay that dough sheet on the other and slowly pull the parchment away. Your two colors of dough should be lying on top of each other. Use the rolling pin to press the dough together and even out any areas so the entire thing is about 1/2″ thick.
- Cut out strips of dough with a pizza cutter that measures approximately 1/2″ wide by 6″ long.
- Roll each strip to create a log with rounded edges. Sprinkle with the white crystal sprinkles and gently roll the dough log to press the sprinkles into the cookie.
- Carefully twist the log of dough and then bend the cookie at the top to create the hook of the candy cane. Transfer the cookie to the parchment-lined baking sheet and repeat with the remaining dough.
- Bake the cookies in the preheated oven for 8 minutes. The edges should be set and no longer glossy in the center. Do not overbake, as the cookies will lose their chewiness and become crunchy.
- Allow to cool before removing from the baking sheet. The hook of the cookie is delicate, so be careful handling to avoid breakage.