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Candy Cane Swirl Shortbread Cookies

Preparation 15 Cook Time 30 Serves 16     adjust servings

Take your holiday cookie game to the next level with these buttery shortbread bites topped with a festive peppermint swirl.


  • 2-1/2 cups flour
  • 1/2 cup sugar, plus
  • 1 cup butter, softened slightly
  • Seeds from 1 vanilla bean (optional)
  • 3/4 teaspoons coarse sea salt
  • 1 lb bag powdered sugar
  • 1/2 cup butter, softened
  • 2-3 Tbsp milk
  • 1 teaspoon peppermint extract
  • 24 peppermint candies


Preheat oven to 350 degrees. In a large bowl or stand mixer fitted with a wire whisk, beat together the flour, sugar, and butter. Mix just until combined. Press mixture into a 9x13" pan. Bake for 25-30 minutes, or just until light golden brown.

Allow shortbread to cool slightly before cutting into squares, then into triangles with a very sharp knife.

In a large bowl or stand mixer fitted with a wire whisk, prepare the frosting by beating together the powdered sugar, butter and peppermint extract. Add just enough milk to whip the frosting until fluffy, and soft enough to spread.

Line a 9x13" baking sheet with parchment paper. (Make sure the parchment lines the entire bottom of the pan, and comes up over the edges of the pan for easy removal.) Place mints across the bottom of the parchment-lined baking sheet, place in preheated oven and allow to cook just until melted. Remove from the oven and immediately transfer the melted candy to a clean, flat workspace by grabbing the edges of the parchment and pulling it out of the baking dish.

Use a very sharp knife (spray the blade with nonstick baking spray for extra ease with this step!) to cut the candy into the same sized triangles as the shortbread. Spread a small amount of frosting on top of each cookie, top with a peppermint swirl triangle. Serve and enjoy!

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