Candy Cane Shortbread Cookies
Candy cane shortbread cookies are the perfect holiday treat! You'll love how buttery these cookies --they have crushed candy canes inside of them that become chewy when baked. They are drop shortbread and so easy to make.
Servings 26
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.
Notes
Store in an airtight container at room temperature for up to 5 days. Freeze in an airtight container for up to 1 month. Allow to thaw to to room temperature and enjoy!