There’s always that one ingredient that you’ve been wanting to use in a recipe, but have been putting it off for a long time. In my case, it was Candy Cane Hershey’s Kisses. I bought them, because they were a unique flavor of the Hershey’s Kisses yet I didn’t know what to make with them! Last weekend, I finally decided to check them off my list and make thumbprint cookies. These buttery cookies are essentially a shortbread made with butter, sugar, and flour. The egg yolks and baking powder add to the chewiness, while the salt and vanilla/almond extracts enhance the flavor.
If you are looking for a quick yet great looking cookie recipe, then you are in the right place! Within less than an hour, you can be sitting down and relaxing with a glass of milk and of course, these wonderful Peppermint Thumbprint Cookies.
After making this recipe, I was inspired to make a detailed post with explanations on making the perfect shortbread cookie with the ratio and different variations that you can make use of. Keep an eye out for this upcoming post in the future!
Peppermint Thumbprint Cookies
Total Time: 40 minutes Makes: 20-24 cookies
- 1 cup unsalted butter (2 sticks), room temperature
- 1 cup powdered sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup white chocolate chips
- 4 tablespoons heavy cream
- red food coloring, 3-4 drops
- 20-24 Peppermint Hershey’s Kisses, unwrapped
Preheat: 350 F°
- Prepare your baking sheet by lining it with parchment paper.
- Cream together the butter and powdered sugar until smooth.
- Mix in the egg yolks, vanilla extract, and almond extract.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Slowly combine the dry ingredients with the wet ingredients until well incorporated. If the dough is to sticky to roll into balls, add another ¼ cup of flour and refrigerate the dough for 1 hour.
- Roll dough into 1 inch balls (about the size of a tablespoon) and place 2 inches apart on the baking sheet.
- Use your thumb or the end of a cap to make a well about ½ inch deep in the top of each dough ball.
- Bake the cookies for 12-15 minutes. Allow to cool for about 5 minutes and then reform the wells in each of the cookies by pressing down on them again.
- In a microwave-safe bowl, melt the white chocolate chips and the heavy cream. Stir every 20 seconds until the mixture is smooth.
- Add 3 drops of red gel food coloring to the chocolate and mix well.
- Fill each cookie with about a teaspoon of the red chocolate using a piping bag or a spoon.
- With the remaining chocolate, drizzle it onto the cookies using a piping bag or a ziploc bag with the corner snipped off.
- Press one peppermint kiss into the center of each cookie. Allow it to cool for an hour until set and hardened. You can also put it in the freezer for about 15 minutes for quicker results.
Recipe Adapted from Lecremdelacrumb
*For some more pictures you can visit Sally’sBakingAddiction recipe to see the process in action.
*To form the indentation in each cookie, you can be creative in what you use whether it be a cap of chapstick or the end of a teaspoon measuring spoon.
*You can change this recipe by replacing the peppermint kiss with a chocolate one or even eliminating the Hershey’s kiss altogether. Other variations include filling the cookies with caramel, jam, or brownies.
*Your dough should not be sticky like toothpaste when forming the 1 inch balls. Refrigerate it for about an hour if it is.
*If the dough cracks when you are making the indent, try to smooth it out. A few cracks are fine, because they will later be covered with the drizzled icing.
What is your favorite thumbprint cookie recipe?