These Easy Candy Cane Whipped Shortbread Cookies are a festive treat you’ll love! With a light, fluffy texture and a hint of peppermint, they’re perfect for the holidays.
Making these cookies is a breeze! Just mix, whip, and pipe them onto a tray. I can’t resist adding extra candy cane bits on top—who could? 😊
Key Ingredients & Substitutions
Butter: Use unsalted butter for the best flavor control. If you’re dairy-free, coconut oil can be used, but it may affect the texture slightly.
Powdered Sugar: This adds sweetness and gives the cookies their soft texture. If you want a healthier option, you can try using coconut sugar, but the cookies may end up denser.
Cornstarch: Cornstarch helps create that melt-in-your-mouth texture typical of shortbread cookies. If you don’t have it, you can use an equal amount of all-purpose flour instead.
Candy Canes: Besides traditional peppermint candies, crushed chocolate mints work great too. For a different spin, use crushed nuts for a delightful crunch.
How Do You Achieve the Perfect Texture for Whipped Shortbread Cookies?
The key is the whipping process! Start with softened butter to easily incorporate air, which results in fluffy cookies.
- Beat the butter until creamy, then slowly add in the powdered sugar.
- Keep whipping until the mixture is light in color and fluffy, about 3-5 minutes.
- Gradually mix the dry ingredients, being careful not to overmix, as this can lead to tougher cookies.
- Gently fold in the candy cane bits to maintain that airy texture.
Following these tips will ensure your cookies turn out perfectly soft and tasty every time!
How to Make Easy Candy Cane Whipped Shortbread Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar, sifted
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed candy canes or peppermint candies, divided (reserve some for garnish)
How Much Time Will You Need?
This delightful cookie recipe will take about 10-15 minutes to prepare and around 15-18 minutes to bake, making a total time of about 30-35 minutes before you can enjoy these delicious treats!
Step-by-Step Instructions:
1. Prep the Oven and Baking Sheet:
Start by preheating your oven to 325°F (165°C). While the oven heats up, line a baking sheet with parchment paper to prevent sticking. This small step saves you time later on with cleanup!
2. Creaming the Butter:
In a large mixing bowl, use an electric mixer to beat the softened butter until it’s smooth and creamy. This is where you’ll create a rich base for your cookies—make sure it’s nice and fluffy!
3. Sweetening with Sugar:
Next, add the sifted powdered sugar to the butter. Keep mixing until the mixture becomes light and fluffy. This process is essential for getting those melt-in-your-mouth shortbread cookies!
4. Adding Extracts:
Pour in the vanilla extract and peppermint extract, mixing them in thoroughly. This is where the magic happens as the flavors start to blend beautifully.
5. Combine Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. This helps to create a lighter cookie by removing lumps and aerating the flour.
6. Mixing Everything Together:
Now, gradually add the flour mixture to the butter mixture. Mix on low speed just until combined—be careful not to overmix, as this can make your cookies tough!
7. Incorporating Candy Canes:
Gently fold in about 3/4 of the crushed candy canes into the batter. This adds a nice crunchy texture and festive flavor to your cookies.
8. Shaping the Cookies:
Using a spoon or cookie scoop, drop dollops of the dough onto your prepared baking sheet, making sure they are spaced about 2 inches apart. This allows them to spread a little while baking.
9. Adding a Festive Touch:
Before baking, lightly press the reserved crushed candy canes on top of each cookie for a fun and festive garnishing touch. This extra bit will make them look oh-so-special!
10. Baking Time:
Place the baking sheet in the oven and bake for 15 to 18 minutes or until the edges of the cookies are just golden. Keep an eye on them to avoid overbaking!
11. Cooling Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them set perfectly!
12. Enjoy Your Treats!
Now it’s time to savor your festive, peppermint-flavored whipped shortbread cookies! Perfect for sharing or enjoying all by yourself. Happy baking!
Can I Use Margarine Instead of Butter?
While you can use margarine, it may alter the texture and flavor of the cookies. If you go this route, choose a stick margarine for the best results, as tub varieties contain more water.
What If I Don’t Have Cornstarch?
No worries! You can substitute cornstarch with an equal amount of all-purpose flour. The cookies may be slightly less tender, but they will still taste delicious!
How Should I Store Leftover Cookies?
Store your whipped shortbread cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to layer parchment paper between them if stacking!
Can I Make These Cookies Without Peppermint Extract?
Absolutely! If you prefer a different flavor, you can use vanilla extract alone or substitute with other extracts like almond or hazelnut for a unique twist on these cookies!
