Description

Candy Cane Whipped Shortbread Cookies are the ultimate festive treat, delivering a melt-in-your-mouth experience with a delightful peppermint twist. Perfect for cookie exchanges, holiday gatherings, or simply enjoying at home, these cookies boast a light and airy texture, thanks to the whipped butter method. Topped with crushed candy canes, they not only taste amazing but also add a pop of color to your dessert table, making them irresistible to family and friends alike. Whether paired with hot chocolate or presented as gifts, these cookies are sure to spread holiday cheer.

Ingredients

Scale

1 cup unsalted butter (softened)
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup crushed candy canes (for topping)

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Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy (about 2-3 minutes).
Gradually mix in all-purpose flour, salt, vanilla extract, and almond extract until just combined.
Using a piping bag fitted with a star tip, pipe small mounds onto a lined baking sheet, spacing them apart.
Bake for 12-15 minutes or until the edges are lightly golden.
Cool on the baking sheet for 5 minutes before transferring to a cooling rack; while warm, sprinkle with crushed candy canes.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (approximately 20g)
Calories: 107
Sugar: 6g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: <1g
Protein: <1g
Cholesterol: 15mg