Description
Peppermint Thumbprint Cookies with Buttercream are soft, buttery sugar cookies filled with smooth peppermint buttercream frosting and topped with crunchy crushed candy canes. These festive cookies combine tender texture with refreshing mint flavor, perfect for parties, gifts, or an everyday sweet treat.
Ingredients
Cookie Ingredients
- ⅔ cup butter, softened
- ½ cup sugar
- ¼ tsp salt
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- Garnish: finely crushed candy canes
Buttercream Filling Ingredients
- ¼ cup butter, softened
- ¼ tsp peppermint extract or vanilla extract
- 1 ½ cups powdered sugar
- 2-3 tsp whole milk or half and half
Instructions
- Prepare the Cookie Dough: Beat the softened butter, sugar, and salt together until smooth and fluffy. Mix in the beaten egg and vanilla extract. Gradually add the flour, mixing until a soft dough forms.
- Chill the Dough: Cover the dough and refrigerate for 1 hour. Meanwhile, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Shape and Bake: Roll the chilled dough into 1-inch balls and place them 2 inches apart on the baking sheet. Bake for 8–10 minutes, until the edges are lightly golden.
- Create the Thumbprints: Immediately after baking, gently press an indentation into the center of each cookie. Allow them to cool completely.
- Prepare the Buttercream: Beat the softened butter with peppermint extract. Gradually add powdered sugar and milk, continuing to beat until the frosting is smooth and thick enough to pipe.
- Decorate: Pipe the buttercream into the cookie centers using a star tip. Sprinkle crushed candy canes over the frosting immediately.
Notes
- For chocolate peppermint variation, drizzle melted chocolate over finished cookies.
- Replace peppermint extract with vanilla to create vanilla buttercream filling.
- Add food coloring to the buttercream for colorful frosting options.
- Mix crushed candy canes into the frosting for extra crunch.
- Store decorated cookies in an airtight container refrigerated up to 5 days, with parchment paper separating layers.
- Freeze undecorated cookies for up to 3 months and frost after thawing.
- Do not reheat cookies with buttercream as it may melt; let sit at room temperature before serving.
- Chilling the dough prevents spreading and makes shaping easier.
- Press thumbprints while cookies are warm for best results.
- Use back of a small measuring spoon to create even indentations.
- Freeze shaped dough balls for up to 3 months before baking.
- Adjust dough ball size and baking time to make larger cookies.
- Sprinkle candy canes on frosting right before serving to keep them crunchy.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
