Candy Cane Thumbprints

Candy Cane Thumbprints
45 min.
36
98kcal

Suggestions


Get ready to delight your taste buds with these festive Candy Cane Thumbprints, the perfect dessert to elevate your holiday gatherings! Whether you're looking to impress guests or simply treat yourself, these sweet, buttery cookies are a must-have addition to your dessert table. With a harmonious blend of rich butter, sweet sugar, and a hint of peppermint, each bite delivers a delightful combination of flavors that evoke the magic of the season.

Imagine a soft and chewy cookie cradling a luscious filling, adorned with finely crushed peppermint candies that add a delightful crunch. The vibrant colors and peppermint aroma bring a joyful spirit to any occasion. Not only are these cookies visually stunning, but they are also easy to make, requiring just 45 minutes from start to finish. Perfect for baking with friends or family, the process is filled with laughter and shared moments of anticipation as your kitchen fills with the irresistible scent of baking cookies.

With only 98 calories per cookie, you can indulge without the guilt! This recipe yields a generous 36 servings, making it an ideal choice for holiday parties, cookie exchanges, or simply to have on hand for unexpected guests. So gather your ingredients and let's make some magical memories with these Candy Cane Thumbprints—your taste buds will thank you!

Ingredients

  • 0.3 cup butter softened
  • 0.7 cup butter softened
  •  eggs beaten
  • 1.5 cups flour all-purpose
  • teaspoons milk 
  • 36 servings peppermint candies crushed finely
  • 0.3 teaspoon peppermint extract 
  • 1.5 cups powdered sugar 
  • 0.3 teaspoon salt 
  • 0.5 cup sugar 
  • teaspoon vanilla extract 

Equipment

  • baking sheet
  • oven
  • hand mixer

Directions

  1. Blend butter, sugar and salt with an electric mixer on low speed.
  2. Mix in egg and vanilla. Beat in as much flour as possible; stir in remaining flour.
  3. Cover; chill for one hour.
  4. Shape dough into one-inch balls; place 2 inches apart on ungreased baking sheets.
  5. Bake at 375 degrees for 8 to 10 minutes, until lightly golden around edges.
  6. Remove from oven; make a thumbprint in each cookie with thumb. Cool.
  7. For Filling: blend butter and extract. Gradually add powdered sugar and milk to a piping consistency. Pipe filling into centers; sprinkle with crushed candy.

Nutrition Facts

Calories98kcal
Protein3.21%
Fat47.14%
Carbs49.65%

Properties

Glycemic Index
7.86
Glycemic Load
4.82
Inflammation Score
-1
Nutrition Score
1.0752173863027%

Nutrients percent of daily need

Calories:98.29kcal
4.91%
Fat:5.22g
8.03%
Saturated Fat:3.32g
20.74%
Carbohydrates:12.37g
4.12%
Net Carbohydrates:12.23g
4.45%
Sugar:8.28g
9.2%
Cholesterol:17.01mg
5.67%
Sodium:56.02mg
2.44%
Alcohol:0.05g
100%
Alcohol %:0.28%
100%
Protein:0.8g
1.6%
Selenium:2.25µg
3.22%
Vitamin A:151.49IU
3.03%
Vitamin B1:0.04mg
2.79%
Folate:10.28µg
2.57%
Vitamin B2:0.04mg
2.07%
Manganese:0.04mg
1.83%
Vitamin B3:0.31mg
1.56%
Iron:0.27mg
1.49%
Source:My Recipes