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Candy Cane Shortbread Cookies

Candy Cane Shortbread Cookies combine rich buttery flavors with festive candy cane delights, making them perfect for any holiday gathering.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup salted butter (softened)
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup color nonpareil sprinkles For rolling the dough balls
  • 1 10-ounce bag Hershey's Holiday Candy Cane Kisses For topping the cookies

Method
 

Preparation
  1. Heat oven to 350°F.
  2. Pour sprinkles into a shallow bowl.
  3. Unwrap Candy Cane Kisses.
  4. In a mixing bowl, combine softened butter, sugar, and vanilla extract.
  5. Beat at medium speed, scraping the bowl often until creamy.
  6. Slowly add flour to the mixture. Beat at low speed, scraping the bowl often until the dough is well mixed.
  7. Use your hands or a small ice cream scoop to shape the dough into small 1-inch balls.
  8. Roll each ball of dough in the colorful sprinkles, pressing gently so they stick.
  9. Arrange the sprinkles-covered dough balls 2 inches apart on ungreased cookie sheets.
  10. Bake for 14-18 minutes or until the bottoms are lightly browned.
  11. Remove from the oven and quickly place a Candy Cane Kiss in the center of each cookie, pressing down gently.
  12. Let stand on the sheet pan for 5 minutes.
  13. Transfer to a cooling rack and allow them to cool completely.

Notes

Store cookies in an airtight container at room temperature for about a week. Freeze for longer storage.