Peppermint Thumbprint Cookies Recipe
Delicious holiday Thumbprint Cookies made with Hershey's Candy Cane Kisses. These little shortbread cookies are soft, buttery, and have a little peppermint bonus in the middle. These cookies are little drops of heaven while still warm and chocolate is still gooey.
Servings: 10 (20-22 cookies)
Calories: 373kcal
Ingredients
- 1 cup unsalted butter room temperature
- 1/2 cup white granulated sugar
- 2 egg yolks from large eggs
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- Salt
- 2 1/2 cups all purpose flour
- 20-22 candy cane Hershey's kisses (more if you want to decorate them)
Instructions
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- Beat butter on medium-high speed for about a minute. Pour in sugar and beat butter and sugar for a couple more minutes.
- Beat in eggs one at a time, mixing after each addition.
- Add peppermint and vanilla extracts and salt.
- Turn down the mixer to stir and add flour. Stir it in until combined. You may need to use rubber spatula at the end.
- Use #40 or #50 cookie scoop to scoop out even amounts of cookie dough. Roll cookie dough into balls and place them on the prepared baking sheet 1 or 2 inches apart.
- Bake for 12-14 minutes.
- Gently press in a candy cane kiss in the center of each cookie immediately after you take the cookies out of the oven. Cool cookies on a wire rack.
- To make decorative "snow," simply grate candy cane kisses on a fine cheese grater over cookies.
Notes
Peppermint extract - you can add a little bit more to punch up the flavor but be careful, peppermint extract is quite potent.
Nutrition
Calories: 373kcal | Carbohydrates: 39g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 12mg | Potassium: 42mg | Fiber: 1g | Sugar: 15g | Vitamin A: 620IU | Calcium: 33mg | Iron: 1.6mg