This Sparkly Candy Cane Shortbread Is a Twist on My Mom's Classic Recipe (2024)

Place 2 sticks unsalted butter, 1/3 cup whole milk, and 1 large egg in a large bowl and let sit at room temperature until the butter is softened.

Meanwhile, place 1 1/2 ounces freeze-dried strawberries in a mini food processor or blender. Starting at low speed and gradually increasing to high, process into a powder. Sift through a fine-mesh strainer into a small bowl to remove the seeds; discard the seeds.

Add 1 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon peppermint extract, and 1/2 teaspoon kosher salt to the bowl of butter. Whisk vigorously until a smooth paste is formed.

Add 3 cups all-purpose flour and 1 teaspoon baking powder. Stir with a flexible spatula or wooden spoon until a smooth dough forms.

Transfer 1/2 of the dough (about 1 pound) to a lightly floured work surface and knead a few times. Pat into a flat rectangle, wrap tightly in plastic wrap, and refrigerate.

Add 2 teaspoons water and 1/2 teaspoon red food coloring to the strawberry powder and stir until a paste forms. Add to the remaining dough in the bowl. Cut and stir the paste into the dough until the color is evenly distributed.

Transfer to a lightly floured work surface and knead a few times. Pat into a flat rectangle, wrap tightly in plastic wrap, and refrigerate both doughs for at least 2 hours or up to overnight.

Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, line 2 baking sheets with parchment paper or silicone baking mats. Place 1 cup white sparkling sugar on a small rimmed baking sheet or pie dish.

Form the candy canes: Cut off 1 tablespoon of each chilled dough and roll into long ropes that are each about 1/4-inch thick and 12-inches long. Place the red rope in the sparkling sugar and flip a few times to coat all over (do not flour the red dough, you want it sticky enough for the sugar to stick).

Place the red rope next to the white rope so they are in a straight line. Twist the ropes together, trim both ends, and curve the top to make a cane shape. Place the candy cane on the baking sheet. Repeat with the remaining dough, spacing them at least 1-inch apart, 5 to 6 per baking sheet. If the dough gets too soft to work with, refrigerate until firm before continuing.

When the first baking sheet is full, place in the freezer for 15 to 20 minutes. Meanwhile, shape enough cookies to fill the second baking sheet. Refrigerate the remaining doughs.

Bake one sheet at a time until the edges of the cookies are just turning brown, 10 to 15 minutes. Let cool for 5 to 10 minutes on the baking sheet. Transfer to a wire rack and let cool completely.

Continue shaping and baking off the remaining dough. Let the baking sheets cool between batches, but you can reuse the parchment or silicone baking mats.