Festive Candy Cane Shortbread Cookies Recipe for Sweet Joy

Sweet-toothed bakers adore this candy cane shortbread cookies that blend festive cheer with buttery delight.

Crisp edges and delicate peppermint notes promise a delectable holiday treat.

Crumbly textures melt elegantly on your tongue, creating magical moments of seasonal indulgence.

Winter celebrations become more special with these simple yet elegant cookies.

Merry decorations of crushed peppermint add vibrant color and refreshing crunch.

Rich butter and smooth vanilla complement the minty sparkle perfectly.

Whip up these irresistible morsels and spread delicious joy at your next gathering.

Candy Cane Shortbread Cookies Everyone Raves About

• Delight in Festive Flair: These candy cane shortbread cookies bring holiday cheer with their classic red and white twisted design, perfect for spreading seasonal joy.
• Craft with Ease: Simple ingredients and straightforward steps make this recipe approachable for bakers of all skill levels, from beginners to experienced home cooks.
• Impress Your Guests: The elegant candy cane shape and delicate peppermint flavor transform ordinary shortbread into a stunning, conversation-starting treat that looks professionally made.
• Versatile Crowd-Pleaser: Ideal for holiday parties, gift-giving, or enjoying with family, these cookies appeal to both kids and adults with their playful appearance and delicious taste.

Candy Cane Shortbread Cookies Pantry Guide

• Butter: Soft and creamy base for rich shortbread texture.
• Caster Sugar: Provides sweetness and helps create light texture.
• Plain Flour: Essential for cookie structure.
• Cornflour: Adds delicate, tender crumb to cookies.

• Peppermint Extract: Brings classic candy cane flavor.
• Vanilla Extract: Adds depth and warmth to cookie taste.
• Salt: Balances and enhances overall flavor.

• Egg White: Helps bind dough and creates glaze.
• Baking Powder: Provides slight rise and lightness.
• Red Food Coloring: Creates festive candy cane color.
• Granulated Sugar: Adds extra sweetness and sparkle to cookie surface.

How to Make Candy Cane Shortbread Cookies

Step 1: Whip Creamy Butter Base

Grab your electric mixer and combine softened butter, sugar, peppermint extract, and vanilla extract. Beat these ingredients for about 6 minutes until the mixture becomes super light and fluffy. The goal is to create a smooth, airy foundation for your cookies.

Step 2: Add Egg White

Whisk an egg white separately, then pour half of it into the butter mixture. Mix thoroughly until everything blends smoothly together.

Step 3: Create Cookie Dough

• Plain flour
• Cornflour
• Baking powder
• Salt

Gradually add this dry mixture to your wet ingredients, stirring until a consistent dough forms.

Step 4: Color Your Dough

Split the dough into two equal portions. Add red food coloring to one half, kneading carefully to ensure an even color distribution. Wrap both dough sections in plastic wrap and refrigerate for 2 hours to firm up.

Step 5: Shape Candy Cane Cookies

Preheat your oven to 160°C (or 140°C for fan-forced ovens). Line baking trays with parchment paper. Roll each dough half into thin ropes about 1 cm thick. Twist one red rope with one white rope, then roll again. Cut into 12 cm lengths and curve into classic candy cane shapes.

Step 6: Bake and Finish

Brush the cookies with remaining egg white and sprinkle with granulated sugar. Bake for 12-15 minutes until they turn a pale golden color. Allow cookies to cool on the trays for 10 minutes, then transfer to a cooling rack. Enjoy your festive treats!

Shortbread Tips That Capture That Candy Cane Charm

• Knead Color Carefully: Distribute red food coloring evenly through the dough to avoid uneven streaks and achieve a consistent candy cane pattern.
• Chill Dough Thoroughly: Refrigerate the dough for the full 2 hours to prevent spreading and maintain precise candy cane shape during baking.
• Twist Gently: Roll white and red dough ropes carefully to create smooth, uniform candy cane stripes without breaking or tearing the delicate dough.
• Control Sugar Sprinkle: Use a light hand when sprinkling granulated sugar to enhance texture without overwhelming the delicate peppermint flavor.
• Bake at Steady Temperature: Maintain consistent oven temperature to ensure even golden color and prevent burning or undercooking the delicate shortbread cookies.

Best Storage For Candy Cane Shortbread Cookies

• Store cooled cookies in an airtight container with parchment paper between layers. Keep in the refrigerator for up to 5 days to maintain freshness and prevent crumbling.
• Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature for 30 minutes before serving.
• Preheat oven to 150°C. Arrange cookies on a baking sheet, warm for 3-4 minutes to restore crisp texture. Watch carefully to prevent over-browning.
• Place cookies on a microwave-safe plate, heat for 10-15 seconds at low power. Use sparingly to avoid softening the delicate shortbread texture.

What Goes Well with Candy Cane Shortbread

• Pair Perfectly with Peppermint Hot Chocolate: Creamy chocolate with a cool peppermint kick complements the candy cane shortbread's minty flavor, creating a delightful winter treat that warms the soul.
• Serve Alongside Vanilla Bean Ice Cream: Smooth, rich vanilla bean ice cream provides a cool contrast to the crisp, buttery shortbread cookies, enhancing the festive peppermint notes.
• Complement with Sparkling White Wine: A light, crisp champagne or prosecco cuts through the cookie's richness, adding a celebratory touch that elevates the delicate shortbread experience.
• Match with Peppermint Mocha Latte: A decadent coffee drink that mirrors the cookie's mint profile, offering a luxurious combination of sweet, creamy, and refreshing flavors perfect for holiday indulgence.

Shortbread Cookie Flavors

• Gluten-Free Candy Cane Shortbread: Replace plain flour with gluten-free flour blend and ensure cornflour is certified gluten-free for celiac or gluten-sensitive bakers.
• Vegan Peppermint Cookies: Substitute butter with coconut oil, use aquafaba instead of egg white, and select plant-based vanilla extract to create a dairy-free version.
• Low-Sugar Candy Cane Cookies: Swap caster sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining the classic festive flavor profile.
• Chocolate Peppermint Variation: Add cocoa powder to the white dough portion for a rich chocolate base, creating a decadent chocolate-peppermint candy cane cookie alternative.

FAQs

• Are these cookies difficult to make?

No, they’re quite simple! The recipe requires basic baking skills and standard kitchen equipment like an electric mixer. Following the steps carefully ensures beautiful candy cane shortbread cookies.

• Do I need special ingredients?

Most ingredients are common pantry staples like butter, flour, sugar, and vanilla extract. The only slightly unique items are peppermint extract and food coloring, which are easily found in grocery stores.

• Can I make these cookies without food coloring?

Yes, you can skip the red food coloring and keep the shortbread in its natural white color. The cookies will still taste delicious and look elegant.

• How precise do I need to be with measurements?

Precise measurements are important in baking, especially for shortbread. Use standard measuring cups and spoons, and level off dry ingredients for the best results.

Candy Cane Shortbread Cookies Recipe

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4.6 from 29 reviews

• Total Time: 2 hours 45 minutes
• Yield: 24 1x

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Description

Festive candy cane shortbread cookies bring winter magic to holiday dessert tables, perfectly blending peppermint crunch with buttery richness. Crisp edges and crumbly centers promise delightful seasonal cheer you’ll savor with each delectable bite.

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Ingredients

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Main Ingredients:

• 1 1/4 cups (156 g) plain flour
• 110 g (3.9 ounces) unsalted butter, softened
• 1/2 cup (100 g) caster sugar

Flavor and Binding Ingredients:

• 1 egg white (from a free-range egg), at room temperature
• 1/2 teaspoon peppermint extract
• 1 teaspoon vanilla extract

Dry and Decorative Ingredients:

• 2 teaspoons cornflour
• 1/2 teaspoon baking powder
• 1/4 teaspoon table salt
• Red food coloring gel
• 1 tablespoon granulated sugar, for sprinkling

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Instructions

1. Cream butter, sugar, peppermint, and vanilla extracts using an electric mixer until the mixture transforms into a light, airy consistency, approximately 6 minutes.
2. Separate the egg white in a clean bowl. Incorporate half of the egg white into the butter mixture, blending thoroughly until seamlessly combined.
3. Combine flour, cornflour, baking powder, and salt in a separate container. Gradually fold the dry ingredients into the wet mixture, gently mixing until a cohesive dough emerges.
4. Partition the dough into two equal portions. Infuse one section with red food coloring, kneading meticulously to achieve uniform pigmentation. Encase both dough segments in cling film and refrigerate for 2 hours to firm.
5. Heat the oven to 160°C (140°C fan-forced). Prepare baking trays with parchment paper.
6. Roll each dough half into slender 1 cm thick ropes. Intertwine one red and one white rope, creating a marbled effect. Slice into 12 cm segments and curve into traditional candy cane shapes.
7. Apply remaining egg white as a delicate glaze and dust with granulated sugar for a sparkling finish.
8. Bake for 12–15 minutes until cookies achieve a pale golden hue. Allow cookies to rest on trays for 10 minutes before transferring to a cooling rack.

Notes

• Chill the dough thoroughly to prevent spreading and maintain crisp candy cane shapes during baking.
• Use gel food coloring for more vibrant red color without affecting dough consistency.
• Work quickly when twisting and shaping to keep dough cold and prevent cracking.
• For gluten-free version, substitute plain flour with a 1:1 gluten-free baking blend containing xanthan gum.

• Prep Time: 2 hours 30 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 105
• Sugar: 4.5g
• Sodium: 35mg
• Fat: 6.5g
• Saturated Fat: 4g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 0.2g
• Protein: 1g
• Cholesterol: 3mg