Description
Soft, chocolatey thumbprint cookies filled with creamy peppermint frosting and topped with crushed candy canes.
Ingredients
1 cup unsalted butter
1 cup sugar
1 egg yolk
1 tsp vanilla
1 ½ cups flour
½ cup cocoa powder
¼ tsp salt
½ tsp baking soda
Filling:
1 ½ cups powdered sugar
3 tbsp butter
1 tbsp milk
½ tsp peppermint extract
2 drops red food coloring (optional)
Decoration:
½ cup white chocolate chips (melted)
2 tbsp crushed candy canes
Instructions
1. Preheat oven to 350°F and line baking sheets.
2. Cream butter and sugar until fluffy.
3. Mix in egg yolk and vanilla.
4. Combine flour, cocoa, salt, and baking soda; add to wet ingredients.
5. Roll dough into 1-inch balls; make thumbprint indents.
6. Bake 8–10 minutes, then re-press centers while warm.
7. Cool completely.
8. Beat powdered sugar, butter, milk, and peppermint extract for filling.
9. Add coloring if desired.
10. Fill cookies, drizzle with white chocolate, and sprinkle candy canes.
Notes
Store in an airtight container for up to 5 days. Perfect for holiday gifting!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 13g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg