Candy cane shortbread cookies are one of my favorite Christmas cookie recipes. A homemade shortbread cookie topped with a candy cane Hershey Kiss. This is a delicious and festive holiday cookie.
I rolled these peppermint shortbread cookies in sprinkles, to give them a more Christmas vibe.
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Why I Love This Peppermint Shortbread Cookies Recipe
- Peppermint flavored shortbread cookies
- Homemade Christmas cookies
- Simple ingredients needed
- Rolled in colored sugar
Consider making these swirled Christmas pinwheel cookies.
Ingredients
- Unsalted Butter – Make sure the butter is set to room temperature.
- Sugar – Granulated sugar is what you will use for these cookies.
- Flour – Make sure to scoop the flour into the measuring cup and then level it off.
- Peppermint Extract – This is going to add a nice mint flavor to your cookies.
- Vanilla Extract – The vanilla adds a hint of sweetness to the cookies.
- Colored Sugar – This is used for rolling the cookies in. You can skip this if you want.
- Hershey’s Kisses – I bought the candy cane flavored kisses. These are so delicious.
Variations
Flavor of Cookie: Leave out the peppermint extract to the cookies for a vanilla-flavored cookie. It will change up the cookie a lot.
Hershey Kisses: Swap the candy cane kiss with any flavor of kiss you have. From classic chocolate to a hugs kiss.
Sprinkles: You can roll the cookies in sprinkles instead of colored sugar to change the look of the cookies.
How to Make Candy Cane Shortbread Cookies
Here is how to make these candy cane shortbread cookies. Full directions are in the printable recipe card.
Step 1: Preheat the oven
Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
Step 2: Cream together the butter and sugar
Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
Step 3: Add in extract and flour
Mix in the extract until combined. Add the flour and beat until mixed.
Step 4: Shape the cookies into balls
Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape it into balls. Roll each ball in the colored sugar if desired. Place on the baking sheet about 1 inch apart.
Step 5: Bake until the cookies puffed
Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
Step 6: Add the Hershey Kiss
After removing the cookies from the oven, press one kiss into the center of each cookie.
Step 7: Cool the cookies
Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
Serving Suggestions
Consider pairing these cookies next to the chocolate candy cane cake. It is going to have similar flavors and colors.
Pro Tips
- I recommend using a cookie scoop for making the cookies. That way you get an even-sized cookie that bakes up similar in size.
- It’s important that you make sure that your butter is completely at room temperature before you start to mix up the cookie dough.
- If your first batch of cookies turns out flat lower the heat in your oven by 25 degrees and try again. An oven that is too hot will result in flat cookies.
- Allow the cookies to cool slightly but not completely before you add the Kiss to the cookie.
- Before you add the candy cane kiss, while the cookies are still warm, you can use a glass or mason jar to shape them by placing it over the cookie and giving it a light shake. This will give you perfectly round cookies.
- Also make sure to not mess with the Hershey Kisses once you place them in the cookie, as they will melt a little but if you don’t touch them they will hold shape.
Storage
Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
The fat in the chocolate will melt and create a dull white finish on the outside of the chocolate. This is a normal thing that can happen, and it will not affect the flavor of the chocolate.
It is important to allow your cookies to set out and become room temperature and then let it sit for 15 minutes. That is the key, room temperature butter and mixing properly is gonna transform your cookies.
Cooking your cookies at a higher heat like 350 allows your cookies to bake quickly and will result in a fluffy cookie with the ingredients used. Now make sure that you don’t overcook, or it will dry out your cookies.
More Cookie Recipes
If you like holiday recipes, give these recipes a try:
Want to make this delicious recipe? Print the recipe card below, or pin it so you can come back to it later.
Candy Cane Shortbread Cookies
Equipment
- Large bowl
- electic mixer
- Cookie Scoop
- cookie sheets
- Parchment paper, optional
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup sugar
- 2 cups flour
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ⅓ cup colored sugar if desired
- 36 Hershey’s Kisses Candy Cane candies unwrapped
Instructions
- Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
- Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
- Mix in the extracts until combined.
- Add the flour and beat until mixed.
- Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll each ball in the colored sugar if desired. Place on the baking sheet about 1 inch apart.
- Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
- After removing the cookies from the oven, press one kiss into the center of each cookie.
- Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
Notes
- I recommend using a cookie scoop for making the cookies. That way you get an even-sized cookie that bakes up similar in size.
- It’s important that you make sure that your butter is completely at room temperature before you start to mix up the cookie dough.
- Allow the cookies to cool slightly but not completely before you add the Kiss to the cookie.
- Also make sure to not mess with the Hershey Kisses once you place them in the cookie, as they will melt a little but if you don’t touch them they will hold shape.