Candy Cane Thumbprint Christmas Cookies
These buttery shortbread candy cane thumbprint cookies are topped with peppermint icing and crushed candy pieces for the perfect Christmas cookie!
Servings 24 cookies
- 1 cup butter at room temperature
- 2/3 cup granulated sugar plus extra to roll dough in
- 2 1/3 cup all purpose flour
- 2 egg yolks
- t tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups powdered sugar
- 1 1/2 tbsp whole milk or half and half
- 2 drops peppermint essential oil or sub with peppermint extract
- 1 drop red or pink food coloring
- 1/4 cup crushed candy cane
Preheat oven to 350 degrees.
Cream together butter and sugar until smooth and well combined.
Add in egg yolks, salt and vanilla extract. Mix until combined.
Add in flour and mix until dough comes together.
Using a cookie scoop, or measuring spoon, scoop out 1 tablespoon of dough and roll into a ball. Roll in sugar and place 2" apart on an ungreased cookie sheet.
Using your thumb, press an indentation and make a well into each ball of dough.
Bake at 350 degrees for 12-14 minutes until bottoms are lightly brown. Take out of oven and transfer to a wire rack to cool.
Mix together the powdered sugar, milk and peppermint essential oil.
Add a drop of pink gel food coloring and mix well to combine.
Once the cookies are cooled, fill each cookie "well" with icing using a small spoon. Top with pieces of crushed candy cane. Let set for an hour or more before storing.
Calories: 167kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 93mg | Potassium: 17mg | Fiber: 1g | Sugar: 12g | Vitamin A: 258IU | Calcium: 7mg | Iron: 1mg