It’s the season to be baking cookies! December is officially baking time in our household. We love sharing cookies with neighbours, loved ones and my daughters and I like to donate as much as we can to our local food drive.
These whipped shortbread cookies are the perfect treat, especially with a cup of hot cocoa. Why are they called whipped? The batter is smoother than traditional shortbread to allow you to pipe it into the desired design.
I will admit that this cookie can be finicky when making. It does take some practise to learn how much milk you need to add to get the right consistency. To little milk and you won’t be able to pipe it, too much and the cookies will spread as they bake. You want it smooth enough to pipe, but it will still be a bit of a hand workout by the time you’re all done piping.
The trick to start this dough off right is to really whip your butter and sugar. You want it to be a very light almost white colour, and super fluffy! That will give you the best consistency at the end. Also working with room temperature egg yolks and milk helps the consistency smoother. Adding cold ingredients stiffens the dough, making it harder to pipe.
REMEMBER, you want everything at room temperature. This will make it easier to pipe!
Also don’t think you need to add candy canes! You can switch it up all year round. Mini chocolate chips, skor chips or leave them plain. The choice is up to you!
Now let’s start baking!
Whipped Shortbread Candy Cane Cookies
- 1 cup unsalted butter or vegan butter at room temperature
- 2/3 cup of granulated sugar
- 1/4 tsp of salt
- 2 large egg yolks at room temperature
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 2-4 tsp of milk at room temperature
- 1/3 cup crushed candy canes
- Preheat oven to 350.
- In a stand mixer or using beaters, beat the butter and sugar till light and fluffy; about two minutes.
- Add in egg yolks and vanilla extract, mix till combined.
- Add flour, salt and Candy canes, mix till combined. Batter will seem dry.
- Add one tsp of milk at a time till the batter is softer, and can be piped. Try not to add too much milk or the cookies will spread as they bake.
- Place into a piping bag with the desired large end tip. I switch it up depending on the design I want.
- Place parchment paper on a baking pan.
- Pipe your batter onto the baking pan.
- Bake for 9-10 minutes till lightly golden brown along the edges.
- Allow time to cook.
- Try to work with room temperature ingredients. It makes the batter come together easily as well as makes the batter easier to pipe.
- Did they spread? A little too much milk was added. Don’t stress, they will still taste delicious!
- Be sure to crush the candy cane finely to prevent pieces from getting stuck in the piping tip.