These Easy Candy Cane Whipped Shortbread Cookies are a festive treat! They are super soft and buttery, with a delightful crunch from candy cane bits. Yum!
Making these cookies is such a breeze! I love to share them with friends during the holidays. Plus, they make your kitchen smell amazing—like peppermint magic! 🎄
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter lets you control the saltiness of the cookies. If you only have salted butter, just reduce or omit the salt in the recipe. I like to let my butter sit out until it’s really soft—this makes it easier to whip.
Granulated Sugar: Regular granulated sugar is perfect for these cookies. You can swap it with coconut sugar for a deeper flavor, but it may change the texture slightly. I stick with granulated sugar for that classic shortbread crunch.
All-Purpose Flour: All-purpose flour gives the cookies their structure. If you’re looking for a gluten-free version, try using a 1:1 gluten-free baking blend. Just ensure that it contains a binder like xanthan gum for the right texture.
Candy Canes: Crushed candy canes add a fun seasonal flavor and crunch. You can use chocolate mint candies or leave them out altogether if you prefer. I find that the candy canes get a lovely bright color when they’re crushed, which makes the cookies festive!
How to Ensure Your Cookies Stay Soft and Buttery?
The trick to soft, whipped shortbread cookies relies on how you mix your ingredients. Start by whipping the butter and sugar until it’s light and fluffy—this introduces air and gives the cookies that tender texture.
- Make sure your butter is at room temperature. This will whip up nicely with the sugar.
- Be careful not to overmix once you add the flour. Just mix until everything is combined, which helps maintain the cookie’s softness.
Lastly, don’t skip the cooling time! Letting them rest out of the oven allows them to set perfectly. Enjoy your cookies!
Easy Candy Cane Whipped Shortbread Cookies
Ingredients List:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup crushed candy canes or peppermint candies (divided: 3/4 cup for dough, 1/4 cup for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Plus, include a little time for the cookies to cool down after baking. So, you’ll be enjoying these festive cookies in about 30 minutes altogether!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line your baking sheets with parchment paper. This helps prevent the cookies from sticking.
2. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to whip the softened butter and granulated sugar together. Keep mixing until the mixture is light and fluffy, which takes about 3-4 minutes.
3. Add Vanilla:
Add the vanilla extract to the butter mixture and mix until well combined. This will give your cookies a lovely flavor!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. This step ensures that the salt is evenly distributed throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the butter mixture while mixing at a low speed. Avoid overmixing—just mix until everything is combined!
6. Fold in Candy Canes:
Gently fold in 3/4 cup of the crushed candy canes. Make sure they are evenly distributed in the dough for that delicious crunch in every cookie.
7. Shape the Cookies:
Using a cookie scoop or a tablespoon, drop dollops of the dough onto the lined baking sheets. Keep them about 2 inches apart to allow for spreading. Flatten each dough ball slightly with the palm of your hand or the bottom of a glass.
8. Add Topping:
Sprinkle the tops of the cookies with the remaining 1/4 cup of crushed candy canes. Press down gently to make sure they stick.
9. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 12-15 minutes. You want the edges to be lightly golden while the centers will remain soft.
10. Cool and Serve:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Enjoy your festive, buttery, and pepperminty whipped shortbread cookies that are perfect for holiday celebrations! Share them with friends and family for a delightful treat!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for butter if you need to. Keep in mind that the flavor may be slightly different, and the texture might not be as rich, but the cookies will still turn out delicious!
How Do I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to place parchment paper between layers to prevent sticking.
Can I Make These Cookies Gluten-Free?
Absolutely! Use a 1:1 gluten-free all-purpose flour blend instead of regular flour. Make sure it contains some binders like xanthan gum to help with the texture of the cookies.
What If I Don’t Have Candy Canes?
If you don’t have candy canes, you can use crushed peppermint candies, or even chocolate mint candies for a different flavor twist. Alternatively, you can skip the mix-ins entirely for classic shortbread cookies!