Description
Delicious and melt-in-your-mouth candy cane shortbread cookies perfect for the holiday season!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/2 teaspoon salt
- 1/2 cup crushed candy canes
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Add the vanilla extract, peppermint extract, and salt, mixing until combined.
- Gradually add the flour, mixing until a soft dough forms.
- Stir in the crushed candy canes.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with a fork.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- These cookies can be stored in an airtight container for up to one week.
- For extra flavor, drizzle with chocolate after cooling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg