I’ve recently been exploring festive treats, and the Crushed Candy Cane Shortbread Cookie caught my attention. Combining buttery shortbread with the refreshing taste of mint, these cookies are not just delicious; they’re visually stunning too. With minimal prep time, they fit perfectly into any holiday gathering. But there’s more to discover about these cookies, including tips for making them even better and what to pair them with. Let’s get into the details.
What kind of recipe is it?
Crushed Candy Cane Shortbread Cookies are a festive treat that combines the rich, buttery flavors of traditional shortbread with the delightful crunch and minty essence of crushed candy canes.
These cookies are perfect for holiday gatherings, as they not only taste amazing but also look stunning with their vibrant red and white speckles.
Aimed at cookie lovers and holiday bakers, this recipe is easy to make and is sure to bring a joyful spirit to any celebration.
Indulging in these cookies will surely elevate your festive season!
Preparation Time
| Difficulty of the Recipe | Preparation Time | Number of Servings |
|---|---|---|
| Easy | 15 minutes | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1/2 cup |
| Powdered sugar | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 cups |
| Salt | 1/4 teaspoon |
| Crushed candy canes | 1/2 cup |
Detailed Ingredient Table
| Ingredient | Quantity | Note |
|---|---|---|
| Unsalted butter | 1 cup (2 sticks) | Softened at room temperature |
| Granulated sugar | 1/2 cup | Standard white sugar |
| Powdered sugar | 1/4 cup | Also known as icing sugar |
| Vanilla extract | 1 teaspoon | Pure vanilla for best flavor |
| All-purpose flour | 2 cups | Sifted if desired |
| Salt | 1/4 teaspoon | Regular table salt |
| Crushed candy canes | 1/2 cup | Can use candy cane pieces or crush your own |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | Used to combine ingredients, with a large bowl for dry ingredients and a medium bowl for wet. | Any large bowl, or a pot if a bowl is not available. |
| Measuring Cups (Dry & Liquid) | Essential for accurately measuring out ingredients like flour, sugar, and liquids. | Use a standard coffee cup for liquids (approx. 8 oz) and a scale for dry ingredients if measuring cups are unavailable. |
| Measuring Spoons | For measuring smaller quantities of ingredients such as vanilla and salt. | Use any small spoon, adjusting as needed (e.g., a tablespoon). |
| Stand Mixer or Hand Mixer | To cream the butter and sugars efficiently and incorporate air into the mixture. | A whisk can be used manually, but it will take more time and effort. |
| Rubber Spatula | For scraping down the sides of bowls and ensuring all ingredients are fully mixed. | A silicone or plastic spoon can work in place of a spatula. |
| Wooden Spoon | To mix dough, especially when it’s thick and requires more strength to combine. | Any sturdy spoon, preferably wooden or strong plastic. |
| Baking Sheets (2-3) | To place cookies on for baking. Having multiple sheets allows for batch baking. | Use any flat oven-safe trays or even aluminum foil if sheets are not available. |
| Parchment Paper or Silicone Mats | To line baking sheets, preventing sticking and making for easy cleanup. | Lightly greased aluminum foil can be a temporary alternative. |
| Cookie Scoop or Spoon | For portioning dough evenly into rounds to ensure cookies are the same size. | Use two spoons to scoop and shape dough into cookie rounds by hand. |
| Cooling Rack | To allow baked cookies to cool evenly, preventing sogginess. | You can use the back of a baking sheet or any wire rack you may have. |
| Oven Thermometer | Ensures the oven is at the correct temperature for baking cookies. | An oven-safe dish of water can help assess if the oven is hot enough, as boiling water indicates at least 212°F. |
This equipment is essential for producing perfectly baked Crushed Candy Cane Shortbread Cookies. Each tool plays a specific role, and the alternative options ensure that you can still proceed with the recipe even if you lack the traditional tools.
Cooking Steps
- Gather all ingredients for the Crushed Candy Cane Shortbread Cookies, such as unsalted butter, powdered sugar, all-purpose flour, cornstarch, vanilla extract, salt, and crushed candy canes.
- Preheat the oven to 180 °C (350 °F). Adjust the oven rack to the middle position for even baking.
- Line two baking sheets (approximately 30 cm x 40 cm / 12 in x 16 in each) with parchment paper or silicone mats.
- In a large mixing bowl, use a stand mixer fitted with the paddle attachment to cream together 227 g (1 cup) of softened unsalted butter and 115 g (1 cup) of powdered sugar until the mixture becomes light and fluffy, approximately 3-5 minutes on medium speed.
- Add 1 tsp of vanilla extract and a pinch of salt to the creamed butter mixture. Mix until incorporated, about 30 seconds on low speed.
- Gradually add 240 g (2 cups) of all-purpose flour and 30 g (1/4 cup) of cornstarch to the butter mixture. Mix on low speed just until the dough comes together, about 1 minute.
- Avoid overmixing. Fold in 60 g (1/2 cup) of crushed candy canes gently using a rubber spatula until evenly distributed throughout the dough.
- Using a cookie scoop or a spoon, portion the dough into equal rounds (approximately 30 g / 2 tablespoons each) and place them 5 cm (2 inches) apart on the prepared baking sheets.
- Flatten each round slightly with the back of a fork or your fingertips.
- Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden and the centers are set. The cookies will have a soft texture but shouldn’t appear wet.
- Remove the baking sheets from the oven and let the cookies cool on the sheet for about 5 minutes, then transfer them to a cooling rack to cool completely. The cookies should feel firm to the touch yet tender.
- Allow the cookies to cool completely on the cooling rack. They can be stored in an airtight container at room temperature for up to 1 week.
- After baking, you may optionally dust the cookies with additional powdered sugar or sprinkle with extra crushed candy canes for decoration, if desired.
Variations
- Chocolate Mint Shortbread: Add 30 g (1/4 cup) of cocoa powder and a few drops of peppermint extract to the dough for a chocolatey twist.
- Almond Joy Cookies: Substitute 30 g (1/4 cup) of crushed almonds and 30 g (1/4 cup) of shredded coconut for crushed candy canes to mimic the flavors of Almond Joy candy bars.
- Vegan Candy Cane Cookies: Replace unsalted butter with 227 g (1 cup) of coconut oil and use flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water) for a plant-based version.
- Gluten-Free Shortbread: Replace all-purpose flour with a gluten-free flour blend (240 g / 2 cups) for a gluten-free cookie option.
- Citrus Zest Cookies: Incorporate the zest of 1 orange or lemon into the dough for a refreshing citrus flavor profile.
- Spiced Ginger Cookies: Add 1 tsp of ground ginger and 1/2 tsp of ground cinnamon to the dough for a seasonal gingerbread-inspired treat.
- No-Bake Candy Cane Bites: Mix crushed candy canes with melted coconut oil, rolled oats, and a sweetener of choice; mold into balls and refrigerate until firm for a quick, no-bake snack.
- Air Fryer Shortbread: Prepare the dough as instructed and air fry at 160 °C (320 °F) for 8-10 minutes for a faster cooking method with a slightly different texture.
Tips on plating and presentation
Creating an inviting presentation for your Crushed Candy Cane Shortbread Cookies can elevate your holiday gatherings.
Use simple plating techniques, like stacking the cookies in a festive tower or placing them on a decorative tray.
For garnish options, sprinkle extra crushed candy canes around the plate or add a few sprigs of mint to enhance the visual appeal.
Bright colors make everything pop!
What other dishes can I pair it with?
As I arrange my Crushed Candy Cane Shortbread Cookies on a festive tray, I often think about what other dishes would complement their delightful flavor.
For cookie pairings, I love serving them alongside peppermint brownies or chocolate crinkle cookies.
Adding a few festive desserts like gingerbread cupcakes or eggnog-flavored cheesecake elevates the holiday spirit, making my dessert spread even more delightful.
What drinks can I pair it with?
A warm cup of cocoa instantly enhances the experience of enjoying a Crushed Candy Cane Shortbread Cookie.
I love pairing these cookies with festive beverages like peppermint lattes or spiced eggnog. The creamy chocolate or coffee perfectly balances the cookie’s sweetness, creating delicious flavor contrasts.
Trust me; these combinations make each bite even more delightful. Enjoy experimenting with your favorites!
Frequently Asked Questions
Can I Use Regular Sugar Instead of Powdered Sugar?
Sure, you can use regular sugar instead of powdered sugar, but expect some texture differences. I prefer powdered sugar for a smoother finish in my recipes, while granulated sugar adds a coarser texture.
How Should I Store Leftover Cookies?
I store leftover cookies in an airtight container at room temperature. This helps maintain their freshness and cookie longevity. If I want to keep them longer, I freeze them for extra leftover storage.
Can I Freeze the Cookie Dough?
Absolutely, you can freeze the cookie dough! I recommend portioning it out first for easy use later. Just remember, a slight change in dough texture might occur, but it’ll still bake beautifully!
What’s the Best Way to Crush Candy Canes?
I like using a ziplock bag and a rolling pin to crush candy canes easily. If you’re looking for candy cane alternatives, consider using crushed peppermint or chocolate for delicious crushed candy recipes!
Are There Gluten-Free Options for This Recipe?
Absolutely, I can make a gluten-free version! I’ll use gluten-free flour and switch to alternative sweeteners to keep it delicious without the gluten. It’s easy to adapt, and you won’t miss a thing!