Candy Cane Shortbread Cookies

5 from 2 votes

Candy Cane Shortbread Cookies are tender, buttery shortbread thumbprint cookies studded with crushed peppermint candy and filled with mint white chocolate ganache. Perfect shortbread cookie recipe for your Christmas cookie tray during the holiday season.

Prep Time20

Cook Time10

Chill Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 122kcal

Author: Cara Lanz

Ingredients

Candy Cane Shortbread

1 cup butter, room temperature 2 sticks
½ cup powdered sugar
1 teaspoon vanilla extract
2 egg yolks
½ cup crushed peppermint candies, such as starlight mints (about 18) or candy canes
2 ½ cups flour
¼ teaspoon salt
⅓ cup granulated sugar, for rolling

Mint White Chocolate Filling

½ cup white chocolate chips
2 tablespoons heavy cream
¼ teaspoon peppermint extract
red gel food coloring, optional
5 crushed peppermint candies, optional

Instructions

Make the Candy Cane Shortbread Cookies

In a large mixing bowl, whip butter, powdered sugar, and vanilla on medium-high until fluffy and light yellow, about 3 minutes. Add egg yolks and mix for 2 more minutes. Mix in crushed peppermint candy.
Sift in the flour and salt and mix on low until just combined. Do not overmix. Form the dough into a flattened ball. Cover with plastic wrap and chill for 30-60 minutes.
Preheat oven to 350 and line baking sheets with parchment paper. Scoop dough into 1 tablespoon portions and roll into 1-inch balls. Roll each ball in granulated sugar and place 2 inches apart on the prepared baking pan.
Use the handle of a utensil or your thumb to press an indent about halfway down into the center of each dough ball. If the dough cracks while making the indents, smooth it back together with your fingers.
Bake for 10-12 minutes or until the bottoms are a very light golden brown. After baking, the centers will puff up again. Gently press the centers back down to create a well. Let the cookies cool on the pan for 2 minutes then transfer to a wire baking rack to cool the rest of the way.
When the cookies have completely cooled, make the white chocolate peppermint filling.

Make the Mint White Chocolate Filling

Add the white chocolate chips, heavy cream, and peppermint extract to a small microwave-safe bowl. Microwave for 15 seconds and stir until creamy. If more time is needed, heat in 5-second increments.
Optional, tint the white chocolate pink by stirring in a tiny drop of red gel food coloring.
Use a small spoon to pour about ½ teaspoon of the white chocolate filling into the well of each cookie. If the white chocolate hardens while you're doing this, reheat it in the microwave for a few seconds.
Optional, add crushed peppermint candies on top while the filling is still wet. The filling will take about an hour to set completely.

Notes

If you need more white choolate filling, heat ¼ cup white chocolate chips, 1 tablespoon heavy cream, and a few drops of peppermint extract in the microwave for 10 seconds or until smooth. Stir in a tiny drop of red gel food coloring.

Freeze peppermint candies before crushing them. They'll be brittle and crush much more quickly.

Nutrition