Candy Cane Shortbread Cookies: A Festive Delight

There’s something magical about the holidays, and these candy cane shortbread cookies bring that joy right to your kitchen! Buttery shortbread combined with a hint of peppermint makes these cookies as delightful to eat as they are to look at. Whether you’re gifting them to loved ones or savoring them with a steaming cup of tea, they’re the perfect addition to your festive spread.

If you love celebrating the holidays with unique and festive treats, you’ll definitely want to explore our Cranberry Pistachio Fudge and White Chocolate Candy Cane Cookies for more inspiration!

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Why You’ll Love These Candy Cane Shortbread Cookies

Reasons to Love This Recipe

• Festive Appearance: These cookies are shaped like candy canes, adding charm to any holiday table.
• Customizable Flavor: Not a peppermint fan? No problem! The extract can be omitted or swapped for vanilla or almond.
• Perfect for Gifting: Packaged in a pretty box, they make an adorable homemade gift.

The Taste

Imagine biting into a cookie that melts in your mouth, leaving a buttery sweetness and a cool, minty finish. The sugary sprinkle on top adds a delightful crunch.

Benefits of This Recipe

1. Simple ingredients you likely already have in your pantry.
2. Can be made ahead of time for convenience.
3. A fun and creative project for the whole family.

Ingredients for Candy Cane Shortbread Cookies

Here’s what you’ll need:

• 110g unsalted butter, softened
• 1/2 cup caster sugar
• 1/2 tsp peppermint extract
• 1 tsp vanilla extract
• 1 egg white (from a free-range egg), at room temperature
• 1 1/4 cups plain flour
• 2 tsp cornflour
• 1/2 tsp baking powder
• 1/4 tsp table salt
• Red food coloring gel
• 1 Tbsp granulated sugar, for sprinkling

Tools You’ll Need

• Electric stand mixer or hand mixer
• Mixing bowls
• Baking trays lined with parchment paper
• Rolling pin
• Small brush for egg wash

Ingredient Substitutions and Additions

• No Peppermint? Use almond or orange extract instead.
• Gluten-Free Option: Swap out plain flour for a gluten-free baking blend.
• Extra Sparkle: Use colored sugar sprinkles instead of plain granulated sugar.

Step-by-Step Instructions

1. Cream the Butter and Sugar

Beat softened butter, caster sugar, peppermint, and vanilla extracts in an electric stand mixer for 6 minutes until light and fluffy.

2. Add Egg White

Whisk the egg white in a separate bowl, then add half of it to the butter mixture. Beat until fully combined.

3. Mix Dry Ingredients

In another bowl, whisk together plain flour, cornflour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a dough forms.

4. Divide and Tint Dough

Split the dough in half. Add a few drops of red food coloring to one half, kneading gently to create an even color. Wrap both portions in cling film and refrigerate for 2 hours.

5. Shape the Candy Canes

Preheat the oven to 160°C (140°C fan-forced). Roll each dough half into 1 cm thick ropes, then twist one red rope with one white rope. Roll again to smooth, cut into 12 cm lengths, and curve into candy cane shapes.

6. Decorate and Bake

Brush the cookies with the remaining egg white and sprinkle with granulated sugar. Bake for 12-15 minutes until pale golden. Let them cool on the trays for 10 minutes before transferring to a rack.

What to Serve with Candy Cane Shortbread Cookies

These cookies are delightful on their own but pair beautifully with:

• A mug of hot cocoa.
• A warm cup of peppermint tea.
• A scoop of vanilla ice cream for a festive dessert.

Storage Instructions

Store cookies in an airtight container at room temperature for up to four days. The dough can be prepared and refrigerated a few days in advance for ultimate convenience.

Pro Tips for Perfect Candy Cane Cookies

• Use Real Butter: This is essential for that classic shortbread texture and flavor.
• Don’t Overwork the Dough: Mix just until combined to keep the cookies tender.
• Keep Cool: If the dough warms up too much while shaping, pop it back in the fridge for 15 minutes.

Frequently Asked Questions

What’s the secret to perfect shortbread cookies?

The secret is using high-quality, real butter and handling the dough as little as possible.

Can I freeze the dough?

Yes! Wrap the dough tightly and freeze for up to 3 months. Thaw in the fridge overnight before using.

What’s the difference between butter cookies and shortbread cookies?

Butter cookies contain eggs and are less crumbly than shortbread. Shortbread cookies, like these, can be made without eggs and have a delicate, melt-in-your-mouth texture.

Wrapping Up: Why These Cookies Should Be on Your Holiday Baking List

With their festive charm, easy preparation, and irresistible flavor, these candy cane shortbread cookies are destined to become a holiday favorite. Whether you’re enjoying them with family or giving them as gifts, they’re guaranteed to spread holiday cheer!

If you’re in the mood for more holiday baking, check out our Eggnog Cupcakes for a creamy, spiced treat.

Don’t forget to save this recipe to Pinterest at EMMARECIPES18 and share your creations with us. We’d love to see them!

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