Oh, the holidays! For me, it’s not truly Christmas until I’ve made a big batch of these absolutely *divine* Candy Cane Shortbread Cookies. There’s just something magical about that crisp, buttery flavor paired with that festive red swirl. I remember helping my grandma roll these logs when I was just a little thing, the kitchen smelling like vanilla and peppermint. They’re SO easy to whip up, too, and they always disappear fast at any cookie exchange or holiday party!
Why You’ll Love These Candy Cane Shortbread Cookies
Trust me, these cookies are a holiday dream! Here’s why you’ll be making them year after year:
- Super Easy to Make: Seriously, even if you’re new to baking, you can whip these up without a fuss.
- Festive & Fun Look: That red and white swirl is pure Christmas magic on a plate!
- Perfectly Buttery & Crisp: The classic shortbread texture is just unbeatable.
- Deliciously Pepperminty: Just the right hint of candy cane to get you feeling festive.
- Great for Gifting: They look so pretty, making them perfect for neighbor gifts or cookie tins.
- Crowd-Pleaser: Kids and adults alike go crazy for these sweet treats!
Gather Your Ingredients for Candy Cane Shortbread Cookies
Alright, let’s get our goodies together! To whip up these delightful Candy Cane Shortbread Cookies, you’ll want to have these on hand:
- 1 cup unsalted butter, make sure it’s softened – not melted, just soft!
- 1/2 cup granulated sugar – nice and fine for creaming.
- 1 teaspoon vanilla extract – for that lovely background flavor.
- 2 1/4 cups all-purpose flour – the base of our shortbread.
- 1/4 teaspoon salt – just a pinch to balance the sweetness.
- 1/4 cup crushed candy canes – these are our festive stars!
Essential Equipment for Perfect Candy Cane Shortbread Cookies
To make these adorable Candy Cane Shortbread Cookies, you’ll want a few key tools. Grab your stand mixer or a good hand mixer, a couple of sturdy baking sheets, and definitely some parchment paper – it makes clean-up a breeze! You’ll also need measuring cups and spoons, a spatula, and a sharp knife for slicing those logs nice and thin.
Step-by-Step Guide to Making Candy Cane Shortbread Cookies
Alright, let’s get these beautiful Candy Cane Shortbread Cookies made! It’s easier than you think.
Preparing the Shortbread Dough
First things first, let’s make the dough. In a big bowl, cream together your softened butter and granulated sugar. Beat ’em until they’re nice and fluffy – like pale, whipped clouds. Then, swoosh in that vanilla extract and give it another quick mix. In a separate bowl, whisk together your flour and that pinch of salt. Now, gradually add the dry stuff to the wet, mixing until it *just* comes together. Don’t overdo it; we want tender cookies!
Coloring and Shaping the Dough
Now for the fun part! Divide the dough right down the middle. Take one half and add a few drops of red food coloring. Mix it in gently until you get a lovely, even red color. On a lightly floured surface, roll out both the white and red dough halves into rectangles that are about the same size. Think of making them buddies so they stack up nicely.
Chilling and Slicing the Cookie Log
Carefully stack the red dough rectangle right on top of the white one. Gently press them together. Now, the tricky bit but oh-so-worth-it: roll the whole stack up into a log, just like a jelly roll! You want it to be nice and firm. Wrap that log super tight in plastic wrap and pop it into the fridge for at least 30 minutes. This makes it firm enough to slice without getting messed up.
Baking and Cooling Your Candy Cane Shortbread Cookies
Preheat your oven to 350°F (175°C). Once your dough log is nicely chilled, unwrap it and slice it into about 1/4-inch thick rounds. Lay these gorgeous little swirls onto a baking sheet lined with parchment paper. Give them a little sprinkle of your crushed candy canes on top. Bake for about 10-12 minutes, or until the edges just start to look lightly golden – you don’t want them too brown! Let them cool on the baking sheet for a few minutes; they firm up as they cool, then transfer them to a wire rack to cool completely. And voilà! Candy Cane Shortbread Cookies ready to enjoy!
Tips for Candy Cane Shortbread Cookie Success
Okay, let’s talk about making these Candy Cane Shortbread Cookies absolutely perfect, every single time! The biggest secret? Softened, *not melted*, butter. If your butter is too hard, it won’t cream properly, and if it’s melted, your cookies will spread like crazy. Also, don’t overmix the dough once you add the flour – just mix until it *barely* comes together. Overmixing means tough cookies, and nobody wants that! Chilling the dough is another game-changer; it makes slicing so much easier and cleaner. Make sure your slices are about 1/4-inch thick for that perfect bake.
Ingredient Notes and Substitutions
Let’s chat about some of these ingredients for our Candy Cane Shortbread Cookies! Using butter that’s just softened (think finger-friendly, not greasy!) is key for that melt-in-your-mouth texture. You could *technically* use margarine, but honestly, butter gives the best flavor and structure here. And for the sugar, granulated is best for that crisp shortbread feel. If you’re out of candy canes, peppermint candies would work too, just crush ’em up fresh!
Frequently Asked Questions About Candy Cane Shortbread Cookies
Got questions about these festive Candy Cane Shortbread Cookies? I’ve got answers!
Can I make these gluten-free?
You sure can try! For gluten-free Candy Cane Shortbread Cookies, I’d recommend using your favorite 1-to-1 gluten-free baking flour blend. It usually works like a charm and keeps that buttery shortbread texture. Just make sure your blend has xanthan gum in it!
What’s the best way to store them?
These Christmas cookies are pretty sturdy! Once they’re completely cooled, just pop them into an airtight container. They’ll stay perfectly crisp and delicious at room temperature for about a week. Seriously, if they last that long!
Can I use different kinds of candy canes?
Absolutely! Feel free to get creative with your candy canes. Peppermint sticks work great, or even those fun, colorful candy canes! Just make sure they’re crushed fairly finely so they bake evenly into your festive cookies.
My dough is too soft to slice. What should I do?
Oh, that happens sometimes! The best fix is to just pop that log back in the fridge for another 15-20 minutes, or even the freezer for about 10. It’ll firm right up and be much easier to slice cleanly for your beautiful holiday baking.
Nutritional Information for Candy Cane Shortbread Cookies
Keep in mind that these numbers for our delicious Candy Cane Shortbread Cookies are just estimates! They can definitely change depending on the brands of ingredients you use and exactly how big you slice them. But generally, one cookie is about:
Per Serving (1 cookie):
Calories: 120
Fat: 7g
Saturated Fat: 4.5g
Carbohydrates: 13g
Sugar: 10g
Protein: 1.5g
Sodium: 20mg
Candy Cane Shortbread Cookies
- Total Time: 32 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Crisp and buttery shortbread cookies with a festive candy cane swirl.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup crushed candy canes
Instructions
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half.
- Color one half of the dough with red food coloring.
- Roll each half of the dough into a rectangle.
- Stack the red dough on top of the white dough.
- Roll the stacked dough into a log.
- Wrap the log in plastic wrap and chill for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Slice the chilled dough into 1/4-inch thick rounds.
- Place the rounds on a baking sheet lined with parchment paper.
- Sprinkle the tops with crushed candy canes.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger candy cane flavor, you can add a drop of peppermint extract to the dough.
- Ensure the butter is softened but not melted for the best texture.
- Chill the dough sufficiently to make slicing easier.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: candy cane cookies, shortbread, Christmas cookies, holiday baking, peppermint cookies, festive cookies