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Candy Cane Shortbread Cookies


24-30 small cookies

About the Recipe

A humble ingredient list that turns into the cutest holiday cookies.


2 sticks butter, unsalted, softened

1 ¼C powdered sugar

2C flour

1Tsp vanilla

¼ Tsp salt

12oz semi sweet chocolate chips

12oz white chocolate

Candy canes, crushed


1: Preheat oven to 350 degrees Fahrenheit

2: In a stand mixer with the paddle attachment, cream together softened butter with sifted powdered sugar and vanilla until light and fluffy.

3: Sift together flour and salt, add flour to the stand mixer and mix until combined. It looks crumbly at first and then comes together more as a dough but don’t over mix.

4: Form dough into a rectangular log. I like doing this by laying down plastic wrap on the counter and forming the dough while wrapped in the plastic wrap. Chill dough for one hour in the refrigerator.

5: Take cookie dough out of the refrigerator and slice it into cookies.

6: Place cookies on a parchment lined baking sheet and bake for 10-12 minutes.

7: Once cookies have cooled completely, melt both chocolates and transfer to short glasses.

8: At an angle, dip into one of the chocolates and place cookie back on a parchment lined baking sheet. Sprinkle with crushed candy cane before it begins to harden. Let it harden completely before doing the other side with the other chocolate.

9: Let chocolate harden completely before serving, keep in cool place so the chocolate doesn’t melt. Enjoy!

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