These Peppermint Thumbprint Sugar Cookies are soft and chewy shortbread cookies topped off with a peppermint kiss. An easy and delicious holiday treat that melts in your mouth!
As you know Santa and I are pretty tight. We were snap chatting earlier and he asked me to pass along a message: he really prefers for us to leave out Thumbprint cookies with his almond milk on Christmas Eve.
In fact, he said his top two favorite Thumbprints are White Chocolate Kissed Gingerbread Cookies and Peppermint Thumbprint Sugar Cookies. SOOOO… of course, that’s what we made for him this year!
And PS: if you didn't get the memo - he's lactose intolerant. Annndd… Rudolph is not a big fan of the carrot sticks; he's really more of a Holiday Biscotti guy.
Check out how these Peppermint Kissed Thumbprint Sugar Cookies turned out...
How cute are they? All festive with their stripy holiday hats. These Thumbprints are fluffy and soft like little pillows and minty sweet like a candy cane.
What is a thumbprint cookie?
The name, Thumbprint, came from the way you make this cookie. Specifically by pressing the center of the cookie with your thumb to make a spot to fill with jam, or whatever suits you. Depending on what you're filling the center with you can fill it while baking the cookies or after it has been baked.
And one of the most popular Thumbprint Cookie filling choices is Hershey's Chocolate Kisses.
When you get your Christmas cookie bake on, you need something quick and easy that is still adorable and delicious. Can I get a witness??
DING DING DING!!!??? These Peppermint Thumbprint Sugar Cookies fit the bill!
How to make thumbprint cookies
- Preheat your oven to 350°F. And remove all of the wrappers from the Hersey Peppermint Kisses.
- In a mixer, cream together the butter and sugar.
- Add the egg and vanilla. Mix until well blended.
- In another bowl whisk together the flour, baking soda, and salt.
- Add the flour mix, alternately with the milk, to the butter mixture, mixing until well blended.
- Line a cookie sheet with parchment paper.
- Shape the cookie dough into 1-inch balls.
- Roll the balls in the extra sugar, and place them on a cookie sheet. Do not press them down.
- Bake for 8 to 10 minutes, or until the edges of the cookies are lightly browned.
- Remove the cookies from the oven and let them cool for 3-4 minutes then press a Hershey's Kiss into the middle of each cookie.
- Let cool completely on a wire rack.
They will also stand up well to packaging, which makes them perfect to send to Grandma or take to the next holiday soiree.
I must admit - Santa has pretty good taste! These buttery, Peppermint Thumbprint Sugar Cookies are so mouthwatering and delicious... it's truly love at first bite!
Peppermint Kissed Thumbprint Sugar Cookies
These Peppermint Thumbprint Sugar Cookies are soft and chewy shortbread cookies topped off with a peppermint kiss. An easy and delicious holiday treat that melts in your mouth!
Ingredients
- 30 Hershey's Candy Cane Mint Candy Kisses
- ½ cup butter, at room temperature
- 1 cup sugar
- 1 egg
- 1 ½ teaspoons vanilla
- 2 cups flour
- ¼ teaspoons baking soda
- ¼ teaspoon salt
- 2 tablespoon milk
- extra sugar for rolling the dough
Instructions
- Preheat your oven to 350°F.
- Remove all of the wrappers from the peppermint kisses, and set aside.
- In a mixer, cream together the butter and sugar.
- Add the egg and vanilla. Mix until well blended.
- In another bowl whisk together the flour, baking soda, and salt.
- Add the flour mix, alternately with the milk, to the butter mixture, mixing until well blended.
- Line a cookie sheet with parchment paper.
- Shape the cookie dough into 1-inch balls.
- Roll the balls in the extra sugar, and place them on a cookie sheet. Do not press them down.
- Bake for 8 to 10 minutes, or until edges of the cookies are lightly browned.
- Remove the cookies from the oven and let cool for 3-4 minutes, then press a Hershey's Kiss into the middle of each cookie.
- Let cool completely on a wire rack.
Notes
Don't try to wrap or package these cookies too soon. The candy kiss gets very warm after being pressed onto the cookie, and will melt if touched too soon.
Nutrition Information
Yield
30Serving Size
1 cookieAmount Per Serving Calories 109Total Fat 4gSaturated Fat 2gUnsaturated Fat 0gCholesterol 14mgSodium 62mgCarbohydrates 15gSugar 9gProtein 1g
Alicia
Do you happen to know if these freeze well? Thanks for clarifying.
Bryan
Hi Alicia you have a couple options: you can make the dough, roll into balls, then freeze them. You would want to freeze them on a cookie sheet for an hour or two then put them in a ziploc and freeze them. Thaw them when ready to make and proceed with the recipe. OR: you can go ahead and bake them, allow them to cool 100% to room temperature, then freeze them in a resealable freezer bag. You may want to put that ziploc into a cookie tin or tupperware if you have room in your freezer to keep them from getting broken while frozen. Enjoy!! 🙂 - H&B
Erin Hewitt
This are a must have at the holidays!