Peppermint Icing Thumbprint Cookies

close up of a sugar thumbprint cookie topped with a swirl of peppermint frosting and crushed peppermint candies on a platter

Peppermint Icing 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 icing. *Recipe from 101 Christmas Recipes by Gooseberry Patch

Course Dessert

Cuisine American

Prep Time 1

Cook Time 10

Total Time 1 10

Servings

Calories 93kcal

Author Amee

Ingredients

For the cookie

⅔ cup butter softened
½ cup sugar
¼ teaspoon salt
1 egg beaten
1 teaspoon vanilla extract
1 ½ cup all-purpose flour
Garnish: finely crushed candy canes

For the filling

¼ cup butter softened
¼ teaspoon peppermint extract
1 ½ cups powdered sugar
2-3 teaspoon whole milk or half and half-I used half & half

Instructions

Preheat the oven to 375 degrees F. and line a baking sheet with parchement paper.
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. Allow cookies to cool completely.
While the cookies cool, make the icing: blend butter and extract. Gradually add powdered sugar and half & half to a piping consistency.
Pipe filling into centers with a star tip. Sprinkle immediately with crushed candy canes so they will stick before the icing starts to set.

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