Peppermint candy cane shortbread cookies
These peppermint candy cane shortbread cookies are the perfect holiday cookies. They are buttery, lightly crunchy, and packed with peppermint candy canes!
Servings: 12 cookies
- 1 cup flour sifted
- 5 & ½ tablespoon butter cold and cubed
- 1 Eggland’s Best egg yolk large
- ¼ cup granulated sugar
- 2 candy canes crushed
- 1 tablespoon dark chocolate chips
- Extra crushed candy canes for sprinkling
First, start by preheating the oven to 325F, then line a baking sheet with parchment paper.
Add the flour and sugar to a large bowl and whisk until incorporated. Add in the cold cubed butter to the flour mixture and gently work it in using your fingers.
Add in 1 egg yolk and continue mixing everything with your fingers until a light dough comes together. Add in the candy cane and mix one more time to get it incorporated in there.
Flatten the dough into a disk, wrap it, and place it in the fridge for 30 minutes.
Unwrap the dough, and gently roll it on a lightly floured surface into a ¼ inch (.6cm) thick circle or rectangle. Cut the dough using a lightly floured cookie cutter, and place them on the prepared baking sheet. Place in the freezer again for another 10 minutes. This will ensure that the cookies maintain their shape.
Bake for 14-15 minutes or until the cookies are lightly browned at the edges. Let the cookies cool down on the baking sheet for 10 minutes before transferring them to a cooling rack.
While the cookies are cooling down, melt the chocolate chips and place them in a ziplock bag. Cut a very small piece of the tip of the bag and drizzle the chocolate onto the cookies when they are fully cool. Sprinkle with extra crushed candy cane and serve.
Calories: 78Calories | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 6mg | Potassium: 19mg | Fiber: 1g | Sugar: 6g | Vitamin A: 33IU | Calcium: 7mg | Iron: 1mg