Irresistible Candy Cane Shortbread Cookies Melt in Your Mouth
A festive and easy-to-make shortbread cookie infused with peppermint and topped with crushed candy canes. Perfect for holiday gatherings.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- ½ tsp pure vanilla extract
- ½ tsp peppermint extract
- Crushed candy canes (about ½ cup) for topping
Instructions
- Beat softened butter for 5-7 minutes until light and fluffy.
- Gradually mix in powdered sugar, cornstarch, and flour. Add vanilla and peppermint extract.
- Scoop dough, roll into balls, and place on a baking sheet. Flatten gently with a fork.
- Sprinkle crushed candy canes on top.
- Bake at 300°F (150°C) for 18-20 minutes or until edges are lightly golden. Let cool before serving.
Notes
- For extra peppermint flavor, add a few drops of peppermint oil.
- Store in an airtight container for up to a week.
- Use a cookie scoop for even-sized cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg