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Table of Contents
- Candy Cane Shortbread Cookies Ingredients
- Substitutions and Additions
- How to Make Candy Cane Shortbread Cookies
- How to Serve Candy Cane Shortbread Cookies
- Storage
- FREQUENTLY ASKED QUESTIONS
- MORE RECIPES YOU’LL LOVE
- JUMP TO RECIPE
Candy cane shortbread cookies are a festive, buttery treat with a subtle peppermint bite. Brightened with a touch of red coloring and studded with crushed peppermint candies, they are perfect for holiday cookie trays, gift boxes, and cozy evenings by the fire.
If you enjoy holiday baking, try other seasonal favorites like Christmas pinwheel cookies, wreath cookies, or classic Christmas shortbread for more variety on your cookie platter.
Candy Cane Shortbread Cookies Ingredients
You will need:
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ¾ teaspoon peppermint extract
- ¼ teaspoon liquid red food coloring (optional)
- ¾ cup Andes Peppermint crunch candies (4.67-ounce box), finely chopped
Pro tip: Use peppermint extract, not generic mint. Peppermint provides the classic candy-cane flavor; mint extract can taste more like spearmint (toothpaste or chewing gum).
Substitutions and Additions
Food coloring: The red liquid gives the dough a pretty pink hue and a festive look, but it’s optional. If you use gel coloring, start with 2–3 drops—gel is more concentrated than liquid.
How to Make Candy Cane Shortbread Cookies
Step 1: In a medium bowl, whisk together the flour and salt. Set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed for 2–3 minutes, until light and fluffy. Stop once to scrape the bowl and paddle for an even mixture.
Step 3: Add the peppermint extract and red food coloring to the butter. Beat another 30 seconds so the color and flavor are evenly blended.
Step 4: Add half of the dry ingredients and mix on medium-low just until incorporated.
Step 5: Scrape the bowl and paddle, add the remaining dry ingredients, and mix until the flour is fully incorporated.
Step 6: Fold in the finely chopped Andes Peppermint crunch candies. Mix on medium speed 30–45 seconds, until the candies are evenly distributed and the dough forms a rough ball that pulls away from the bowl sides.
Step 7: Shape the dough into a log about 12 inches long and 2 inches in diameter.
Step 8: Wrap the log tightly in plastic wrap and refrigerate at least 6 hours or overnight. Chilling firms the dough and reduces spreading during baking. The dough can be chilled up to 3 days.
Step 9: Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Step 10: Slice the chilled log into ½-inch rounds and place them 2 inches apart on the prepared sheet. If your kitchen is warm, keep the remaining dough refrigerated between batches.
Step 11: Bake for about 12 minutes, until centers are set and edges are just turning light golden. Avoid overbaking to keep the cookies tender.
Step 12: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
How to Serve Candy Cane Shortbread Cookies
These peppermint shortbread cookies are ideal for holiday gatherings, cookie exchanges, or a cozy treat at home. Serve them with hot chocolate or eggnog for a festive pairing.
Storage
On the counter: Store cooled cookies in an airtight container at room temperature for up to one week.
In the freezer: Freeze the wrapped cookie dough log for up to two months (double-wrap in plastic). Thaw overnight in the refrigerator before slicing and baking.
Candied peppermint folded into tender shortbread creates a cookie that looks lovely and tastes unmistakably seasonal. Soft, buttery, and minty, these cookies are a simple way to add bright flavor to holiday dessert platters and gifts.
FREQUENTLY ASKED QUESTIONS
Can I use cookie cutters with these cookies?
No—this dough is best for slice-and-bake cookies. For cutter-shaped cookies, choose a sturdier no-spread sugar cookie recipe.
Do I have to chill the dough?
Yes. Chilling prevents excessive spreading and helps the cookies stay tender and hold their shape when baked.
Can I freeze the unbaked cookies?
Yes. Freeze the wrapped dough log, then thaw in the fridge overnight when you’re ready to slice and bake.
MORE RECIPES YOU’LL LOVE
- Butterscotch Toffee Cookies
- Shortbread Cookies
- Gingersnap Cookies
- Blueberry Cheesecake Cookies
Candy Cane Shortbread Cookies
Pin Recipe
Ingredients
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- ¾ teaspoon peppermint extract
- ¼ teaspoon liquid red food coloring (optional)
- ¾ cup Andes Peppermint crunch candies finely chopped (4.67-ounce box)
Instructions
-
In a medium bowl, stir together the all-purpose flour and salt. Set aside.
-
In the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar on medium speed for 2–3 minutes until light and fluffy. Stop once to scrape the bowl and paddle.
-
Add the peppermint extract and red food coloring to the butter. Beat 30 seconds to blend evenly.
-
Add half of the dry ingredients and mix on medium-low until incorporated.
-
Scrape the bowl, add the remaining dry ingredients, and mix until combined.
-
Fold in the finely chopped Andes peppermint candies and mix until the dough comes together and pulls away from the bowl.
-
Form the dough into a log about 12 inches long and 2 inches in diameter.
-
Wrap tightly in plastic and refrigerate at least 6 hours or overnight.
-
Preheat oven to 350°F and line a baking sheet with parchment paper.
-
Slice the chilled log into ½-inch rounds and place 2 inches apart on the sheet.
-
Bake about 12 minutes, until centers are set and edges are just turning light golden. Watch closely to avoid overbaking.
-
Cool on the baking sheet 5 minutes, then transfer to a rack to cool completely.
Notes
Chill the dough well before slicing to reduce spreading. Dough can be refrigerated up to 3 days.
If your kitchen is warm, keep extra dough chilled between batches. Oven temperatures vary—watch cookies closely toward the end of baking time.