The Best Candy Cane Shortbread Cookies for Your Christmas Cookie Swap

You know those days when you want a holiday treat that feels festive but is easy to make? These candy cane shortbread cookies are just the thing. They’re buttery and chocolatey, topped with crushed candy canes for a nice mix of classic and seasonal flavors. They’re great for cookie exchanges, giving as gifts, or enjoying a warm cup of hot cocoa. Plus, this festive cookie recipe is a simple way to create something special for the holidays!

close up view of cookie topped with chocolate and crushed candy cane.

Candy Cane Shortbread Cookies

A delicious shortbread cookie topped with smooth chocolate and crushed candy canes. This Christmas cookie is easy to make and beautiful.

Prep Time 30

Cook Time 20

Total Time 50

Serving Size cookies

Equipment

Parchment paper (or wax paper)
Round cookie or biscuit cutter
Rolling Pin
Electric Mixer (hand or stand mixer)
Mixing Bowls (large and medium-sized)
Measuring cups and spoons
Wire cooling racks

Ingredients

1 cup salted butter (at room temperature)
½ cup brown sugar (packed)
2¼ cups all purpose flour
½ cup semisweet chocolate chips
½ cup white chocolate chips
4 teaspoons vegetable shortening (divided)
1 cup crushed peppermint candies

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Instructions

Prepare the baking sheets. Preheat the oven to 325°F (163°C). Then, line two baking sheets with parchment paper and position the oven racks in upper and lower-middle positions.
Make the dough. Cream the butter and brown sugar on medium speed in an electric mixer until light and fluffy, about 2-3 minutes. Then, slowly add 2 cups of flour, mixing on low speed until the mixture appears crumbly. Next, transfer the dough to a floured surface and knead in the remaining ¼ cup of flour by hand. The dough should be slightly crumbly but hold together when pressed. Do not add liquid.
Roll and cut the cookies. Roll the dough to a ½-inch thickness on a lightly floured surface. If the dough sticks, lightly dust the rolling pin with flour. Then, use a round cookie cutter or the rim of a glass to cut out cookies. Re-roll scraps as needed. Place the cookies on the prepared baking sheets, leaving about 1 inch of space between them (they will not spread much).
Bake and cool. Bake the cookies for 18-20 minutes, rotating the baking sheets halfway through to make sure even baking. The cookies are done when the edges are lightly golden. Cool completely on wire racks before decorating.
Crush the candy canes. Place peppermint candies or candy canes in a sealed plastic bag. Use a rolling pin or the bottom of a pan to crush them into small pieces. Set aside.
Melt the chocolate. Combine semisweet chocolate chips and 2 teaspoons of shortening in a microwave-safe bowl. Heat on 50% power for 30-second intervals, stirring between each, until smooth. Alternatively, use a double boiler for melting. Repeat the process with white chocolate chips and the remaining shortening in a separate bowl.
Dip and decorate the cookies. Dip one-half of each cooled cookie into the melted chocolate. Then, use a spoon to help coat evenly if needed. Place the dipped cookies on parchment or wax paper. While the chocolate is still wet, sprinkle generously with crushed peppermint candies. Let the cookies sit at room temperature until the chocolate sets, about 30 minutes. Place them in the refrigerator for 10-15 minutes for faster setting.

Notes

Using good chocolate chips enhances the flavor. If possible, choose brands that melt smoothly and creamy.

If the butter is too soft or melted, the dough can be greasy and hard to work with. It should be soft enough to leave a mark when you press it but not too mushy.

Make sure the cookies are completely cooled before dipping them in chocolate to stop the chocolate from sliding off.

After dipping the cookies in melted chocolate, sprinkle the crushed candy canes on top right away while the chocolate is still wet. This helps the candy stick better.

If you want more even pieces of candy, chop them with a serrated knife instead of crushing them. This gives a neater appearance.

Add a drop or two of peppermint extract to the chocolate as it melts for a festive touch. Be careful, though—a little goes a long way.

While round cookies are classic, you can use fun cookie cutters like stars or snowflakes for a more decorative look.

This is one of those holiday cookie recipes I can’t resist making every year. It’s buttery, chocolatey, and perfectly festive! Everyone loves them—yes, even the kids will devour the candy cane sprinkles…or eat the chocolate off the top. They’re simple to make and perfect for busy holiday schedules. Don’t rush the cooling process before dipping in chocolate—it’s worth waiting!

If you love chocolate-dipped cookies, don’t miss my Chocolate Covered Shortbread recipe!

finished cookies with crushed peppermint candies

I hope it becomes a favorite for you, too.

Tips for the Best Candy Cane Shortbread Cookies

Chill the Dough If It’s Sticky: If the dough feels too soft or sticky while rolling, pop it in the fridge for 10-15 minutes. This will make it easier to handle and cut.
Keep the Dough Consistent: If you’re re-rolling scraps to cut more cookies, handle the dough gently and don’t overwork it, or the cookies can turn out tough.
Use Even Pressure When Rolling: Roll the dough evenly to make sure all your cookies are the same thickness. This helps them bake at the same rate and avoids over- or under-baking.
Be Careful with the Chocolate: When melting chocolate, heat it slowly in short intervals, stirring in between. Overheating can make it seize up and ruin the smooth consistency.
Cool Chocolate in a Cool Room: The chocolate might take longer to set if your kitchen is warm. You can place the dipped cookies in a cooler area of the house or even the fridge for faster setting.
Test Your Oven Temperature: Use an oven thermometer to make sure your oven is at the correct temperature. Many home ovens run hotter or cooler than they display, affecting baking times.
Rotate Baking Sheets: If you’re baking multiple trays at once, rotate them halfway through the baking time. Switch the top and bottom racks and turn the sheets around for even baking.
Work in Batches: If you’re making a large quantity, keep half of the dough in the fridge while you roll out and bake the first batch. This prevents the dough from becoming too soft to handle.
Avoid Overbaking: Shortbread cookies can go from golden to overly dry in minutes. Watch closely during the last few minutes of baking and pull them out when the edges turn golden.
Baking at a Higher Altitude: Adjustments might be needed to ensure your cookies turn out perfectly. Check out this helpful guide on High-Altitude Baking for expert tips!

Key Ingredients and Tools

Here are some important tools and ingredients to make these festive cookies. These will help you get great results and make the process easier!

Peppermint candies or candy canes: These add a festive crunch and the classic holiday flavor to the cookies. You can find them in stores during the holidays. You can replace them with crushed hard mints or skip them altogether and use festive sprinkles instead.
Vegetable shortening: This helps the chocolate melt nicely and gives it a shiny look. If you don’t have shortening, you can use coconut oil, but it might add a bit of coconut flavor.
Semisweet and white chocolate chips: These provide a nice mix of sweetness and richness for dipping the cookies. For the best results, go for a well-known brand that melts smoothly, like Ghirardelli or Guittard. You can use dark chocolate or milk chocolate chips for a different flavor.
Salted butter: Salted butter enhances the flavor and richness of the dough. If you have unsalted butter, add ¼ teaspoon of salt to keep the taste balanced.
All-purpose flour: This forms the base of the cookie dough. Measure it correctly by spooning it into the measuring cup and leveling it off to avoid a dry dough. Try using a gluten-free 1:1 baking flour, but the texture might differ.
Rolling pin: This is key for rolling out the dough evenly so all the cookies bake the same way. If you don’t have one, use a clean wine bottle or a large glass in a pinch.
Round cookie or biscuit cutter: This shapes the cookies and gives them neat edges. Use a drinking glass with a sharp edge if you don’t have a cutter.

These tools and ingredients are essential for this recipe, and using them right will make your baking experience smoother and more fun!

Serving Suggestions

Serve these cookies with hot cocoa topped with whipped cream, peppermint mocha coffee, mulled cider, eggnog, or a scoop of ice cream.

Troubleshooting and Help

What’s the best way to crush the candy canes?

Place them in a sealed plastic bag and crush them into small pieces using a rolling pin or the bottom of a pan. It’s quick and keeps the mess contained.

What’s the best way to melt chocolate?

The microwave is the easiest—heat it in 30-second bursts at 50% power, stirring in between. If you’re nervous about burning it, use a double boiler instead for more control.

What if I don’t have a round cookie cutter?

You can use the rim of a drinking glass or even get creative with other shapes, like stars or snowflakes if you have different cutters.

What if my dough is too crumbly to roll out?

This dough is naturally crumbly, but if it’s not holding together, let it sit at room temperature for a few minutes and gently knead it. That should help it come together.

How do I know when the cookies are done baking?

Look for edges that are just turning golden brown. They should feel firm to the touch but not overly hard. Remember, they’ll firm up more as they cool.

Do I have to dip the cookies in chocolate?

Not at all! They’re delicious on their own as plain shortbread. The chocolate and candy canes are just a fun way to dress them up.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free baking flour should work, though the texture might differ slightly. Make sure to mix it well to avoid a gritty texture.

Can I add extra flavors to the dough?

Sure! A teaspoon of vanilla or almond extract can add an extra layer of flavor. Don’t add liquid beyond that, or it could affect the dough’s texture.

Can I make these cookies ahead of time?

Yes! You can make the dough a day ahead and store it in the fridge, wrapped tightly in plastic wrap. Just let it soften slightly before rolling it out.

Can I make a kid-friendly version of these cookies?

Definitely! Kids will love decorating these cookies with colorful sprinkles, mini marshmallows, or even crushed non-peppermint candies if they’re not fans of mint. It’s a fun way to let them be creative in the kitchen! Your kids will also enjoy my Halloween Shortbread recipe.

Storing Leftovers

At Room Temperature

Once the chocolate has fully set, place the cookies in an airtight container.
If stacking the cookies, use parchment or wax paper between layers to prevent sticking.
Store at room temperature for up to 1 week.

In the Freezer

Decorated Cookies: These can be frozen, but the peppermint topping may lose some texture. Place the decorated cookies in a single layer on a baking sheet, freeze until firm, and then transfer to a freezer-safe container with parchment paper between layers. Thaw at room temperature before serving.
Undecorated Cookies: Bake and cool the cookies completely, then freeze them undecorated in an airtight container or freezer bag. Use parchment or wax paper between layers. They can be frozen for up to 1 month. When ready to serve, thaw them at room temperature, dip them in chocolate, and decorate.

I hope you love these cookies as much as we do! They’re perfect for holiday cookie swaps, festive gift boxes, or a sweet treat with your favorite warm drink. Make a big batch to share, or keep them all for yourself—you can’t go wrong either way!

The Best Candy Cane Shortbread Cookies for Your Christmas Cookie Swap