Candy Cane Thumbprints recipe

Candy Cane Thumbprint Cookies

These delicate cookies have a great mix of textures.  The mildly sweet butter cookie is a wonderful contrast to the sweet peppermint buttercream topping. 

Servings 36


For the cookie

  • 2/3 cup butter softened
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 egg beaten
  • 1 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • Garnish: finely crushed candy canes

For the filling

  • 1/4 cup butter softened
  • 1/4 tsp peppermint extract
  • 1 1/2 cups powdered sugar
  • 2-3 tsp milk I used half & half


  1. With an electric mixer on low speed, blend softened butter, sugar and salt.  Mix in egg and vanilla.  Beat in as much flour as possible; stir in remaining flour.  Cover and chill for one hour.  Shape dough into one-inch balls; place 2 inches apart on ungreased baking sheets.  Bake at 375 degrees for 8-10 minutes, until lightly golden around edges (very lightly golden…these should be soft when cooled.)  Remove from oven; make a thumbprint in each cookie with thumb.  Cool.  Pipe filling into centers with a star tip.  Sprinkle with crushed candy canes.  

 For the Filling:

  1. Blend butter and extract.  Gradually add powdered sugar and half & half to a piping consistency.  Sprinkle crushed candy canes on the frosting immediately so that they stick before icing starts to firm just a bit.