Soft and fluffy homemade thumbprint cookies with peppermint buttercream frosting and crushed candy canes. A must make holiday cookie!
1 tspvanilla extract
1 1/2Call purpose flour
1 1/2Cpowdered sugar
2Peppermint candy canecrushed
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.
*Recipe makes roughly 2 dozen cookiesAn original recipe from Baked by Rachel