These buttery shortbread candy canethumbprint cookies are topped with peppermint icing and crushed candy pieces for the perfect Christmas cookie!
Course Dessert
Cuisine American
Keyword christmas
Cook Time 12 minutesminutes
Servings 24cookies
Calories 167kcal
Ingredients
Thumbprint Cookies
1cupbutterat room temperature
2/3 cupgranulated sugarplus extra to roll dough in
2 1/3cupall purpose flour
2egg yolks
ttspvanilla extract
1/4 tspsalt
Peppermint Icing
1 1/2cupspowdered sugar
1 1/2tbspwhole milk or half and half
2dropspeppermint essential oilor sub with peppermint extract
1dropred or pink food coloring
1/4 cupcrushed candy cane
Instructions
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.
Peppermint Icing
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.