Candy cane shortbread cookies are the perfect holiday treat! You'll love how buttery these cookies are. They have crushed candy canes inside of them that become chewy when baked and crushed candy canes on top of them. They are drop shortbread and so easy to make!
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If you love everything Christmas, you're going to love these candy cane shortbread cookies! They're a spin on my family classic shortbread cookie recipe a recipe that has been shared amongst our family for years.
Why You'll Love these Candy Cane Shortbread Cookies
- So easy to make! From start to finish these cookies are finished in under 30 minutes.
- Just 6 ingredients! No funny ingredients that you can't pronounce the name.
- They are s-u-p-e-r buttery, flaky and flavorful! They have a tender texture.
- Festive for the holiday's!
- No chilling is required for the dough. Don't you just hate it when you go to make cookies only to realise they need to chill for 2 hours! Not these ones.
Ingredients for Candy Cane Shortbread Cookies
Here is an image of the ingredients you'll need. Below you''ll find more information about each of the 6 ingredients required for these shortbread cookies.
- Unsalted Butter. Make sure you don't use salted butter. We don't want extra salty shortbread cookies. Your butter should be room temperature when you use it, so make sure you take it out of the fridge one hour before using it. If you live in a hotter climate you'll need to adjust this time to ensure it isn't too melty.
- Powdered Sugar. Also known as confectioners sugar, this is key to the soft texture we all know and love of shortbread.
- Flour. Holds everything together.
- Cornstarch. The secret ingredient to creating super soft cookies!
- Pure Vanilla Extract. Crucial for flavor.
- Crushed Candy Canes. I like to add crushed candy canes inside the dough and on top. This makes them extra Christmas-y.
Step-by-Step Instructions
Here are instructions about how to make these maple pecan cupcakes. Full instructions are included below in the recipe card. You will need an electric stand or hand mixer for this recipe.
- Cream butter and powdered sugar. Mix it well, we want it to be nice and creamy.
- Add vanilla. Mix until combined.
- Mix in dry ingredients. Flour and corn starch.
- Fold in candy cane pieces.
- Scoop and drop onto a parchment lined baking sheet. Space them about 1’’ apart.
- Finish by placing crushed candy canes on the top of each cookie.
Tips for Making Perfect Shortbread Cookies
Don't make the candy cane shortbread cookies too big. I recommend using ½ tablespoon as a scoop. These cookies are meant to be little bites of heaven and if you make them too big the cookies can spread too much.
Use pure vanilla extract. I know, it's more expensive but its truly important for that delicious taste.
Make sure your butter is room temperature. It should not be melting or greasy to touch and is slightly cool to the touch. It will indent when you press on it but maintain its structure.
Cookie FAQ's
These cookies are best stored at room temperature in an airtight container for up to 7 days.
Absolutely! I recommend making the double and dropping the cookie dough into portioned sizes before freezing. That way when you're ready to bake it you can simple pull it out of the freezer, allow it to thaw for about 20 minutes or until it's chilled but not frozen and then bake.
This can happen when your butter is too soft. We want the butter to be room temperature, but that's actually a lot cooler than you think! You do not want your butter to be greasy at all. You should be able to push your finger into the butter and it make an indent but not completely lose it's shape. This can also happen if you over-mix the cookie dough. One way to prevent spreading is to chill your cookie dough for 15-20 minutes before placing it right into the oven (especially if you live in a hot climate)
Storage
Candy cane shortbread cookies should be stored at room temperature in an airtight container for up to 7 days.
You can freeze these shortbread cookies for up to 3 months in an airtight container. Remove from the freezer and allow them to come to room temperature on the counter before enjoying.
If you choose to make your dough ahead of time, I recommend freezing them as preformed balls for up to 1 month. When you're ready to bake them, remove from the freezer and bake when chilled but not frozen (approximately 45 minutes).
Other Cookie Recipes to Try
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Candy Cane Shortbread Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- ½ cup powdered sugar sifted
- ¼ cup cornstarch
- 1½ cups all purpose flour
- 1 teaspoon pure vanilla extract
- 1 cup crushed candy canes
Instructions
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, whisk together all purpose flour and corn starch. Set aside.
- In the bowl of an electric stand mixer with the paddle attachment, cream butter for 1 minute.
- With the mixer on low speed, gradually pour in powdered sugar and mix 30 seconds more. Scrape down the sides of the bowl and add in vanilla. Mix until combined.Scrape down the sides and bottom of the mixing bowl.
- With the mixer on low speed, gradually pour in dry ingredients. Scrape down the sides once all has been added. Mix on medium speed until well combined about 2 minutes.
- Fold in the ¾ of the crushed candy canes. Save the rest for the top of the cookies.
- Use a ½ tablespoon to scoop batter and drop onto cookie sheet. Place additional crushed candy canes on the top.
- Bake for 9-12 minutes until slightly golden on the outer edges. Allow to cool for 5 minutes on cookie sheet before transferring to cooling rack to cool completely.
Tam says
These are so so easy to make and have the perfect flavour for the holiday season!