Candy Cane Shortbread
All Recipes Desserts & Frostings Candy Cane Shortbread

Candy Cane Shortbread

A holiday staple perfect for cookie swaps.

  • Serves
    36 cookies
  • Experience


  • 1 cup softened unsalted butter
  • 3/4 cup Lantic or Rogers Icing Sugar
  • 2 tsp peppermint extract (or vanilla)
  • 1/4 tsp salt
  • 1 1/2 cups all purpose flour
  • 2 tbsp cornstarch
  • (for garnish) crushed candy canes
  • (for garnish) chocolate chips


  1. Whip butter with icing sugar, extract and salt for 3 minutes or until almost white and very creamy. Sift flour with cornstarch; gradually beat into butter mixture, one third at a time. Scrape bowl. Beat on low for 1 additional minute or until dough is well combined.
  2. Chill dough for 20 minutes. Roll into 1-inch balls; flatten with a lightly floured fork.
  3. Preheat oven to 325°F. Place flattened balls, 1-inch apart, on parchment paper-lined baking sheets.
  4. Bake, in batches on bottom rack, for 12 to 14 minutes or until bottoms are golden. Cool completely on the sheet.
  5. Garnish: Use white chocolate chips and sprinkle with crushed candy canes. For chocolate chips, melt in a heatproof bowl set over a pot of gently simmering water. Garnish as desired. Makes about 3 dozen cookies.
  6. Store cookies, in airtight containers between layers of parchment paper, for up to 5 days. Or, freeze for up to 1 month.)