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Candy Cane Thumbprints

Soft and fluffy homemade thumbprint cookies with peppermint buttercream frosting and crushed candy canes. A must make holiday cookie!
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: Cookie
Servings: 24

Ingredients

Cookie dough:

  • 2/3 C unsalted butter softened
  • 1/2 C granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 C all purpose flour

Frosting:

  • 1/4 C unsalted butter softened
  • 1/4 tsp peppermint extract
  • 1 1/2 C powdered sugar
  • 3-5 Tbsp milk
  • 2 Peppermint candy cane crushed

Instructions

  • In a large bowl or stand mixer, cream together butter and sugar. Add salt, vanilla and egg. Mix on medium/low speed. Gradually add flour one spoonful at a time. Mix until fully incorporated. Transfer to a medium bowl. Cover and chill for at least 1 hour.
  • Preheat oven to 375°F. When dough is chilled and easy to handle. Form 1 inch balls. Place on an un-greased and unlined baking sheet 1-2 inches apart. Bake for 8-10 minutes or until the bottom edge is just turning golden.
  • Remove tray from oven and immediately make an indentation with a measuring spoon (1/2 tsp size seems to work best). Let cookies rest for 1 minute before transferring to a cooling rack.
  • When cookies are completely cooled prepare icing. In a medium bowl, cream butter. Add peppermint extract and gradually add powdered sugar until it has all been added. Mixture will be chunky and dry. Begin adding 1 tsp of milk at a time until you reach desired piping consistency.
  • Add icing to a piping bag fit with a small star tip (I used #22 Wilton). Carefully fill cookie cavity with icing. Sprinkle with crushed peppermint candies.
  • Store in a single layer in a covered container.

Notes

*Recipe makes roughly 2 dozen cookies
An original recipe from Baked by Rachel